Xanthan gum is a white to cream-coloured free flowing powder soluble both in hot and cold water, but insoluble in most organic solvents. Its industrial importance is based upon its ability to control the rheology of water-based systems. Even at low concentrations xanthan gum solutions show a high degree of viscosity in comparison with other polysaccharide solutions. This property makes it a very effective thickener and stabiliser.

Xanthan gum solutions are highly pseudoplastic but not thixotropic, i.e. even after high shear rates the initial viscosity is rebuilt instantaneously. Xanthan gum is more pseudoplastic than most other hydrocolloids. This pseudoplasticity enhances sensory qualities (flavour release, mouth feel) in final products and guarantees high-degree mix-, pump- and pourability.

Xanthan gum solutions are very resistant to pH-variations, i.e. they are stable in both alkaline and acidic conditions.

The thermal stability of xanthan gum is usually superior to most other water-soluble polysaccharides.

The viscosity of xanthan gum solutions is completely recovered after heat treatment steps during food processing e.g. sterilisation. The rheological properties of the final products thus remain stable, irrespective of being kept in a refrigerator, stored at room temperature or heated. Xanthan gum also improves the freeze / thaw stability of frozen foods.

Xanthan gum is tasteless and does not affect the taste of other food ingredients. The caloric value of xanthan gum is very low (0.6 kcal/g).