A natural polysaccharide - with unique properties

Xanthan gum is a polysaccharide produced by the fermentation of the bacterium Xanthomonas campestris. This organism is found in nature on the leaf surfaces of green vegetables, particularly the brassica family.

The chemical structure of the xanthan gum molecule in aqueous solution confers three unique properties :

» excellent flow control, even at very low concentrations
» long lasting suspension of particulates, even in complex formulations
» ability to withstand severe shear, heat treatment, enzymic attack and high salt levels.

Keeping particulates in suspension

The ability of xanthan gum to perform as a long-lasting, highly effective stabiliser which holds particulates in solution is valuable to manufacturers who want to offer long shelf-life products with no risk of separation and sedimentation.