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Xanthan Gum

Xanthan Gum

Features

CAS Number: 11138-66-2
Molecular Formula: C8H14Cl2N2O2
MOQ: 1000kg

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Introduction

General Description
Xanthan Gum is a high-performance, multifunctional microbial polysaccharide widely utilized as a rheology modifier and stabilizer. Characterized by its high molecular weight, it offers exceptional thickening efficiency at low concentrations. It is a benchmark ingredient for optimizing texture, suspension, and stability in diverse formulation systems.

Key Properties & Mechanisms

  • Pseudoplastic Rheology Control:
    Provides rapid viscosity build-up with a unique shear-thinning capability. This ensures products are stable at rest but flow easily during application, delivering a smooth, non-tacky sensory experience.

  • Superior Suspension Capability:
    Exhibits a high yield value, enabling the effective suspension of solid particles, pigments, and active ingredients. It prevents sedimentation and phase separation even in low-viscosity systems.

  • Broad Environmental Stability:
    Maintains structural integrity and functionality across a wide pH range (pH 2 - 12) and temperature spectrum. It demonstrates excellent tolerance to high concentrations of electrolytes (salts) and enzymes, ensuring consistent performance in complex formulations.

Key Benefits

  • High Efficiency:
    Achieves significant viscosity enhancement at very low usage rates (typically 0.1% - 1.0%), making it cost-effective.

  • Emulsion Stabilization:
    Acts as a synergistic stabilizer in emulsions, preventing syneresis (water separation) and improving the overall homogeneity and shelf-life of the product.

  • Sensory Optimization:
    Improves the tactile profile of formulations, imparting a silky, lubricious skin feel without stringiness.

Applications & Compatibility

  • Target Industries: Personal Care (Skincare, Hair Care, Body Wash), Household Products, and Food Industry.

  • Formulation Suitability: Compatible with water-based systems, easily soluble in hot or cold water. Ideal for transparent gels, lotions, creams, and suspensions.

  • Primary Functions: Thickening/Viscosity Modification, Suspension/Dispersion, Emulsion Stabilization, Texture Enhancement.

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