Xanthan gum Cas11138-66-2

Product Name: Xanthan gum
Synonyms: GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF, USP
CAS: 11138-66-2
MF: C8H14Cl2N2O2
MW: 241.11496
EINECS: 234-394-2
Product Categories: API;thickener;Food & Feed ADDITIVES;Food additives;Mud Drilling Chemicals;Oil drilling Chemicals
Mol File: 11138-66-2.mol
Xanthan gum Structure
Xanthan gum Chemical Properties
Melting point 64.43 ®C
solubility Soluble in water giving a highly viscous solution, practically insoluble in organic solvents.
Merck 14,10057
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
CAS DataBase Reference 11138-66-2(CAS DataBase Reference)
EPA Substance Registry System Xanthan gum (11138-66-2)
Safety Information
Safety Statements 24/25
WGK Germany 1
HS Code 32139000
MSDS Information
Provider Language
Xanthan gum English
SigmaAldrich English
Xanthan gum Usage And Synthesis
Description Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
Occurrence, Isolation Xanthan gum, the extracellular polysaccharide from Xanthomonas campestris and some related microorganisms, is produced on a nutritive medium containing glucose, NH4Cl, a mixture of amino acids, and minerals. The polysaccharide is recovered from the medium by isopropanol precipitation in the presence of KCl.
analysis of bacterial polysaccharide Xanthan gum is a high-molecular-weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with the gram-negative bacteria Xanthomonas campestris. This natural polysaccharide is widely used in the food industry and to a lesser extent in the pharmaceutical industry. Xanthan gum is monographed in the USP28/NF and in the PhEur. It is soluble in hot and cold water, as well as being stable under acidic and alkaline conditions (pH 5–13).
The primary structure of xanthan gum contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid. The trisaccharide side chain consists of two D-mannose residues and one D-glucuronic acid residue occurring as mixed K+, Na+, and Ca++ salts. Through the association of xanthan molecules, it is thought that a quaternary structure arises through the charged trisaccharide side chains. Xanthan gum is a water-soluble polymer. Neither USP nor PhEur provides an HPLC method for determination of identity or purity.
References [1] *
[2] https://en.wikipedia.org/wiki/Xanthan_gum
Chemical Properties viscosity of 1% solution 1,200-1,600 mPas
Chemical Properties Xanthan gum occurs as a cream- or white-colored, odorless, freeflowing, fine powder.
Uses Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.
Uses In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids.
Uses xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.
Production Methods Xanthan gum is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris. The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled.
Brand name Rhodigel (Vanderbilt).
Pharmaceutical Applications Xanthan gum is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent. It is also used as a thickening and emulsifying agent. It is nontoxic, compatible with most other pharmaceutical ingredients, and has good stability and viscosity properties over a wide pH and temperature range. Xanthan gum gels show pseudoplastic behavior, the shear thinning being directly proportional to the shear rate. The viscosity returns to normal immediately on release of shear stress.
Xanthan gum has been used as a suspending agent for conventional, dry and sustained-release suspensions. When xanthan gum is mixed with certain inorganic suspending agents, such as magnesium aluminum silicate, or organic gums, synergistic rheological effects occur. In general, mixtures of xanthan gum and magnesium aluminum silicate in ratios between 1 : 2 and 1 : 9 produce the optimum properties. Similarly, optimum synergistic effects are obtained with xanthan gum : guar gum ratios between 3 : 7 and 1 : 9.
Although primarily used as a suspending agent, xanthan gum has also been used to prepare sustained-release matrix tablets. Controlled-release tablets of diltiazem hydrochloride prepared using xanthan gum have been reported to sustain the drug release in a predictable manner, and the drug release profiles of these tablets were not affected by pH and agitation rate. Xanthan gum has also been used to produce directly compressed matrices that display a high degree of swelling due to water uptake, and a small amount of erosion due to polymer relaxation. It has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets. Xanthan gum has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery. Xanthan gum with boswellia (3 : 1) and guar gum (10 : 20) have shown the best release profiles for the colon-specific compression coated systems of 5- fluorouracil for the treatment of colorectal cancer. Xanthan gum has also been used with guar gum for the development of a floating drug delivery system.It has also has derivatized to sodium carboxymethyl xanthan gum and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery. Xanthan gum has been incorporated in an ophthalmic liquid dosage form, which interacts with mucin, thereby helping in the prolonged retention of the dosage form in the precorneal area. When added to liquid ophthalmics, xanthan gum delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations.
Xanthan gum can be used to increase the bioadhesive strength in vaginal formulations. Xanthan gum alone or with carbopol 974P has been used as a mucoadhesive controlled-release excipient for buccal drug delivery. Modified xanthan films have been used as a matrix system for transdermal delivery of atenolol. Xanthan gum has also been used as a gelling agent for topical formulations incorporating solid lipid nanoparticles of vitamin A or microemulsion of ibuprofen. A combined polymer system consisting of xanthan gum, carboxy methylcellulose and a polyvinyl pyrolidone backboned polymer has been used for relieving the symptoms of xerostomia. Xanthan gum can also be used as an excipient for spray-drying and freeze-drying processes for better results. It has been successfully used alone or in combination with agar for microbial culture media.
Xanthan gum is also used as a hydrocolloid in the food industry, and in cosmetics it has been used as a thickening agent in shampoo. Polyphosphate with xanthum gum in soft drinks is suggested to be effective at reducing erosion of enamel
Safety Profile When heated to decomposition it emits acrid smoke and irritating fumes.