What is Xanthan Gum CAS 11138-66-2?

Xanthan Gum is a high-molecular-weight anionic polysaccharide used as a thickener, suspending agent, stabilizer and rheology modifier. The repeating-unit molecular formula is commonly represented as (C₃₅H₄₉O₂₉)ₙ.

How is Xanthan Gum produced?

Xanthan Gum is produced by fermentation of carbohydrates using the bacterium Xanthomonas campestris. It is then recovered and dried to a cream-to-light-yellow powder, rather than being extracted from a plant source.

What does shear-thinning mean for Xanthan Gum formulations?

Xanthan Gum solutions are pseudoplastic: viscosity decreases when shear is applied and recovers when shear stops. This supports easy pumping, mixing and pouring while maintaining suspension and cling when the product is at rest.

Is Xanthan Gum stable in acidic, alkaline or high-salt conditions?

It retains useful viscosity and suspending properties over a broad pH range and in many electrolyte-containing systems. It is also relatively heat-tolerant, making it suitable for sauces, dressings, cleaners, oilfield fluids and other demanding formulations.

What are the main applications of Xanthan Gum?

It is used in food products such as sauces, dressings, beverages, bakery items, dairy and gluten-free formulations; in cosmetics and personal-care gels; in oilfield drilling fluids; and in industrial suspension and cleaning products.

Xanthan Gum CAS 11138-66-2

Xanthan Gum (bacterial polysaccharide, E415), CAS 11138-66-2, is a high-molecular-weight anionic polysaccharide supplied for food, cosmetic, oilfield and industrial applications. Confirm the required viscosity, then request a quotation with COA/TDS/SDS for bulk supply.

CAS: 11138-66-2
Synonyms: bacterial polysaccharide, gum xanthan, polysaccharide B-1459, microbial gum
Einecs: 234-394-2
Molecular Formula: (C₃₅H₄₉O₂₉)ₙ
Grade: Food Grade / Industrial Grade (on request)
Package: 25 kg kraft paper bags with inner PE liner; jumbo bags available for bulk orders

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Product Description

Xanthan Gum, CAS 11138-66-2, also known as bacterial polysaccharide or microbial gum, is a high-molecular-weight anionic polysaccharide; the EC/EINECS number is 234-394-2.

Synonyms: bacterial polysaccharide; gum xanthan; polysaccharide B-1459; microbial gum.

CAS: 11138-66-2.

Representative molecular formula: (C₃₅H₄₉O₂₉)ₙ.

Molecular weight: polymer, high molecular weight.

EC number: 234-394-2.

It is a free-flowing cream to light-yellow powder, odorless in final solution, completely soluble in cold or hot water and insoluble in organic solvents.

A 1% aqueous solution at 25 °C typically has a pH of 6.0–8.0; the viscosity in 1% KCl is about 1,200–1,600 mPa·s.

It has pronounced shear-thinning (pseudoplastic) behavior, stable viscosity over pH 3–11 and excellent salt tolerance; moisture is ≤13.0% and ash ≤16.0%.

It is used as a thickener, stabilizer, suspending agent and rheology modifier in sauces, dressings, beverages, bakery, dairy and gluten-free foods.

It is used in cosmetics and personal-care gels, oilfield drilling fluids, and industrial suspension and cleaning products.

It is produced by fermentation of carbohydrates using Xanthomonas campestris and delivers strong suspension and anti-settling at low dosage (about 0.1–0.5%).

Confirm viscosity, moisture, ash, particle size, pH and microbial limits; select food or industrial grade and specify the desired application.

Store in tightly closed, moisture-protected containers in a cool, dry place away from strong oxidizers; use dust-control measures and suitable PPE.

Confirm the current product-specific specification.

Confirm packaging with the requested quantity and destination requirements.

Document requirements should be confirmed from the current specification, SDS, COA or other product-specific files.

The page is an RFQ entry point and does not state stock, price, MOQ or fixed lead time.

For an RFQ, state the intended use, required specification, quantity, packaging, destination and document needs.

FAQ - Technical & Supply Chain

Q:
What is Xanthan Gum CAS 11138-66-2?

A: Xanthan Gum is a high-molecular-weight anionic polysaccharide used as a thickener, suspending agent, stabilizer and rheology modifier. The repeating-unit molecular formula is commonly represented as (C₃₅H₄₉O₂₉)ₙ.
Q:
How is Xanthan Gum produced?

A: Xanthan Gum is produced by fermentation of carbohydrates using the bacterium Xanthomonas campestris. It is then recovered and dried to a cream-to-light-yellow powder, rather than being extracted from a plant source.
Q:
What does shear-thinning mean for Xanthan Gum formulations?

A: Xanthan Gum solutions are pseudoplastic: viscosity decreases when shear is applied and recovers when shear stops. This supports easy pumping, mixing and pouring while maintaining suspension and cling when the product is at rest.
Q:
Is Xanthan Gum stable in acidic, alkaline or high-salt conditions?

A: It retains useful viscosity and suspending properties over a broad pH range and in many electrolyte-containing systems. It is also relatively heat-tolerant, making it suitable for sauces, dressings, cleaners, oilfield fluids and other demanding formulations.
Q:
What are the main applications of Xanthan Gum?

A: It is used in food products such as sauces, dressings, beverages, bakery items, dairy and gluten-free formulations; in cosmetics and personal-care gels; in oilfield drilling fluids; and in industrial suspension and cleaning products.
Q:
How should Xanthan Gum powder be stored and handled?

A: Keep it in tightly closed, moisture-protected containers in a cool, dry place away from strong oxidizers. Use dust-control measures and appropriate PPE when weighing and transferring the powder.

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