Top-Grade Xanthan Gum for Smooth Texture
Other Name: Xanthan Gum
Spec./ Purity: 80mesh( Other specifications can be customized)
CAS Number: 11138-66-2
Appearance: Off-white or Light Yellow Free Flowing Powder
Main function: thickener
Free Sample Available
Offer Swift Pickup/Delivery Service
Product Description
An additive used as a thickener, stabiliser and emulsifier, xanthan gum is made when strains of the Xanthomonas campestris bacteria are fed a solution of glucose that's been derived from corn, soy, dairy or wheat.
SRS Nutrition Express has warehouses in Europe, no matter FCA or DDP term both can be provided, it’s very convenient for our customers.
Technical Data Sheet
| Items | Specification | Test Method | |
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Physical&Chemical Data |
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Appearance |
White or light beige yellow powder |
Visual |
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Odor&Taste |
Characteristic |
Organoleptic |
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Identification |
Positive |
GB1886.41-2015 |
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Particle size |
100% pass 80 mesh |
80 Mesh Screen |
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Viscosity/cP |
≥600 |
GB1886.41-2015 |
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Shear performance value |
≥6.5 |
GB1886.41-2015 |
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Loss on Drying |
≤15.0% |
GB1886.41-2015 |
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Residue on lgnition |
≤16.0% |
GB1886.41-2015 |
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Total nitrogen |
≤1.5ω% |
GB1886.41-2015 |
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Pyruvic acid |
≤1.5ω% |
GB1886.41-2015 |
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Heavy Metals |
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Lead(Pb) |
NMT2ppm |
GB1886.41-2015 |
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Microbiological |
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Total Plate Count |
NMT5,000cfu/g |
GB1886.41-2015 |
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Total Yeast & Mold |
NMT500cfu/g |
GB1886.41-2015 |
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E.coli |
≤3.0mpn/g |
GB1886.41-2015 |
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Salmonella |
0/25g |
GB1886.41-2015 |
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General Status |
Non-GMO,Allergen Free,Non-Irradiation |
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Packaging&Storage |
Pack in paper-drums and two food grade poly bags inside. Net weight: 25kg/drum |
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Shelf Year |
2 years when properly stored. |
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Function and Effects
★ Thickening Agent:
Xanthan gum is widely recognized for its exceptional thickening properties. It forms a stable gel-like structure in water, enhancing the viscosity and texture of various products, ranging from food items to industrial formulations.
★ Stabilizer and Emulsifier:
As a versatile stabilizer and emulsifier, xanthan gum contributes to the uniform dispersion of ingredients in liquid systems. It helps prevent phase separation, ensuring the stability and consistency of products over time.
★ Enhanced Mouthfeel:
Due to its unique rheological properties, xanthan gum contributes to a pleasant mouthfeel in food products. It imparts a desirable thickness and smoothness, enhancing the overall sensory experience.
Xanthan Gum & Sports Nutrition
★ Texture and Mouthfeel Enhancement:
Xanthan gum plays a crucial role in sports nutrition products by improving texture and mouthfeel. In protein shakes, energy bars, and sports drinks, it imparts a desirable thickness and smooth consistency, enhancing the overall sensory experience during consumption.
★ Stabilization of Functional Ingredients:
Sports nutrition formulations often include a diverse array of functional ingredients, including proteins, vitamins, and minerals. Xanthan gum acts as a stabilizer, preventing the settling or separation of these ingredients, thereby ensuring uniform distribution and enhanced efficacy.
★ Improved Hydration Formulas:
Hydration is paramount in sports nutrition, and xanthan gum contributes to the development of effective hydration formulas. By providing water retention capabilities, it helps maintain the moisture content in beverages, optimizing hydration delivery to the body during and after physical activities.
★ Customized Viscosity for Energy Gels:
Energy gels are a popular choice for athletes seeking quick and convenient energy sources during exercise. Xanthan gum allows for the customization of viscosity in these gels, ensuring easy consumption while providing a rapid release of energy.
★ Extended Shelf Life and Stability:
The stability of sports nutrition products, especially those in powder or liquid form, is crucial for both manufacturers and consumers. Xanthan gum contributes to prolonged shelf life by preventing ingredient separation and maintaining the structural integrity of the product over time.
Packaging
1kg -5kg
★ 1kg/aluminium foil bag, with two plastic bags inside.
☆ Gross Weight | 1 .5kg
☆ Size | ID 18cmxH27cm
25kg -1000kg
★ 25kg/fiber drum, with two plastic bags inside.
☆ Gross Weight | 28kg
☆ Size| ID42cmxH52cm
☆ Volume| 0.0625m3/Drum.
Large-Scale Warehousing
Transportation
We offer swift pickup/delivery service, with orders being dispatched on the same or next day for prompt availability. 
Our xanthan gum has obtained certification in compliance with the following standards, demonstrating its quality and safety:
★ GMP Certification (Good Manufacturing Practice)
★ ISO 9001 Quality Management System Certification
★ ISO 22000 Food Safety Management System Certification
★ Kosher Certification
★ Halal Certification
★ Halal Certification
Q: Guar Gum vs Xanthan Gum: What’s the Difference?
A: In the intricate world of sports nutrition formulations, the choice between guar gum and xanthan gum involves a nuanced understanding of their distinctive properties and the specific demands of the athletic community. Both hydrocolloids serve as popular additives, contributing unique functionalities to enhance the performance and consumer experience of sports nutrition products.
Guar Gum:
Source and Composition:
Origin: Extracted from guar beans, guar gum is a natural thickening agent.
Composition: Primarily composed of galactomannan, offering viscosity and stabilization properties.
Texture and Viscosity:
Guar gum excels in providing a smooth and creamy texture to sports nutrition products, contributing to the overall mouthfeel.
It exhibits excellent water-holding capacity, influencing the viscosity of formulations.
Stability and Synergy:
Known for its compatibility with various ingredients, guar gum stabilizes proteins and prevents phase separation in complex formulations.
Exhibits synergistic effects with other hydrocolloids, enhancing overall stability.
Xanthan Gum:
Microbial Source and Structure:
Microbial Origin: Produced through fermentation by the bacterium Xanthomonas campestris.
Structure: Possesses a unique structure, forming a highly efficient and stable network in aqueous solutions.
Texture and Rheological Properties:
Xanthan gum stands out for its exceptional rheological properties, imparting a shear-thinning behavior to formulations.
Offers enhanced stability across a wide range of temperatures and pH levels.
Compatibility with Nutrients:
Demonstrates compatibility with diverse nutritional components, making it suitable for sports nutrition products enriched with proteins, vitamins, and minerals.
Ensures homogeneity and uniform dispersion of nutrients.
In the Realm of Sports Nutrition:
Performance in Beverages:
Guar gum’s creaminess enhances the texture of protein shakes, while xanthan gum contributes to the suspension of nutrients in ready-to-drink sports beverages.
Energy Gel Formulations:
Xanthan gum’s shear-thinning behavior is leveraged in energy gels for optimal viscosity during consumption, ensuring quick and easy energy release.
Stability in Powdered Supplements:
Guar gum’s stability complements powdered supplements, while xanthan gum’s structural integrity benefits the shelf life of the final product.
