Français
3. Physico-chemical properties
Xanthan gum is marketed as a white to cream-colored powder. The particle size profile varies from grade to grade, but is well controlled.
Solubility
Xanthan gum is an anionic polymer, and therefore hydrophilic. It is soluble in water from 10 C. However, it is insoluble in organic solvents. This property is put to good use in the process of extracting gum from fermentation wort. Nevertheless, in certain formulations, up to 40% acetone, ethanol or isopropanol can be added to an aqueous mixture without xanthan gum precipitating.
Xanthan gum is solubilized in an aqueous phase in 2 stages. The first stage consists in dispersing the grains making up the powder, i.e. individualizing the particles. The higher the particle size of the powder, the faster the dispersion. There are even granulated...
The Ultimate Scientific and Technical Reference
This article is included in
Food industry
This offer includes:
Knowledge Base
Updated and enriched with articles validated by our scientific committees
Services
A set of exclusive tools to complement the resources
Practical Path
Operational and didactic, to guarantee the acquisition of transversal skills
Doc & Quiz
Interactive articles with quizzes, for constructive reading
Physico-chemical properties
Applications
Economic data
The world xanthan gum market exceeded 30,000 t in 1998, and is growing at over 5% a year. Xanthan gum is highly developed in the United States and, to a lesser extent, in Europe. Continued growth in the United States, the Americanization of food habits in Europe and innovation in the mass retail sector (detergents, cosmetics, etc.) are the driving forces behind xanthan gum's development.
The food...
Bibliography
Regulations
Xanthan gum is classified as an additive, not as an ingredient, because it cannot be assimilated by humans. It has been approved for use in the food industry since 1969 by the US Food and Drug Administration (21 CFR 172.696).
It is one of the 27 polysaccharides approved by the EEC (Directive 80/597/EEC of 29/05/80, approval since 1974 for xanthan gum), and bears the number E 415.
...
Standardization
The only authoritative reference standard in the industry is the Food Chemical Codex, cited in the bibliographic reference.
Main producers (in 2000)
The main producers of xanthan gum are, in descending order of tonnage:
Kelco (Monsanto – USA)
Rhodia (Melle – France)
ADM (USA)
Jungbunzlauer (Austria)
SKW Trotsberg (Germany, formerly SBI France)
Production tonnages for each of these companies are confidential and...
Future prospects
Periodically, manufacturers review the studies already carried out on new polysaccharides, and may select some whose interest had not previously been perceived. Indeed, in the light of new applications (evolving customer needs) or with the progress of studies on structure-function relationships, the screening grids for potential polysaccharides evolve. This screening must be carried out with great rigor, even courage,...
The Ultimate Scientific and Technical Reference
