Xanthan Gum

Grade Thickener & Stabilizer
Xanthan Gum is a natural polysaccharide produced by fermentation of Xanthomonas campestris using starch. It is a safe, white-to-light-yellow free-flowing powder, one of the most versatile hydrocolloids.
Key properties:
   •    Excellent thickening & suspension at low use levels (0.1–0.5%)
   •    Pseudoplastic flow (high viscosity at rest, flows under shear)
   •    Stable in wide pH (2–12), temperature, and salt conditions
   •    Strong synergy with guar, locust bean gum, etc.
   •    Freeze-thaw and heat stable, no syneresis
Fully compliant with China GB 1886.41-2025 (replacing 2015 version), FCC, USP/NF, EU E415. Kosher/Halal/GMO-free options available.
Main applications:
   •    Beverages (juices, plant milks)
   •    Dairy & alternatives (yogurt, ice cream)
   •    Sauces, dressings
   •    Bakery & gluten-free
   •    Meat & convenience foods
We offer consistent quality, good solubility, and grades (standard, fine, transparent). Ideal for reliable performance and clean label.
China National Food Safety Standard – Xanthan Gum (GB 1886.41-2025)
Key requirements (main changes from 2015: added content %, isopropanol limit, updated methods).
Item
Specification
Notes / Method
Sensory
White to light yellow, free-flowing powder
Visual
Xanthan Gum content (dry basis)
72.0–108.0%
New in 2025
Viscosity (1% sol.)
≥ 600 cP
Rotational viscometer
Shear performance
≥ 6.5
—
Loss on drying
≤ 15.0%
—
Ash
≤ 16.0%
—
Total nitrogen
≤ 1.5%
Kjeldahl (updated)
Pyruvic acid
≥ 1.5%
—
Isopropanol
≤ 500 mg/kg (only if used in extraction)
New limit
Lead (Pb)
≤ 2 mg/kg
—
Arsenic (As)
≤ 3 mg/kg
—
Total plate count
≤ 5000 CFU/g
—
Coliforms
≤ 3.0 MPN/g
—
Mold & Yeast
≤ 500 CFU/g
—
Salmonella
Absent in 25 g