XANTHAN GUM

Xanthan gum is produced by the fermentation of glucose and sucrose by the bacterium, Xanthomonas campestris. The xanthan polymer is produced extracellularly into the medium. After one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.

Xanthan gum is an anionic, high molecular weight polysaccharide, which is used as a stabilizer and viscosity modifier in aqueous-based systems. It is a natural product that is non-toxic and non-irritating. It can be used in combination with other thickeners and stabilizers to improve texture, flow behavior, stability, and appearance. The high viscosity of xanthan gum at low shear rates effectively stabilizes creams and lotions which are primarily oil-in-water emulsions. Xanthan gum keeps emulsions stable over a broad temperature and pH range.

It is used as an effective thickening agent, emulsifier, and stabilizer that prevents ingredients from separating. In cosmetics, Xanthan gum is used to prepare water gels. It is also used in oil-in-water emulsions to enhance droplet coalescence. It also helps to bind the formulations like toothpaste and keep the product uniform.

It is used in a concentration of 0.1-2%.