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1. Structure
Xanthan gum is a substance secreted by bacteria (see History box). It's a huge molecule. Its molecular mass is estimated at between 1.5 × 10 6 and 5 × 10 6 daltons, or 1.5 to 5 t/mol! Its approximate and average gross formula is as follows:
(C 67 H 102 O 56 ) n n = 830 to 2,800
The primary structure of xanthan gum consists of a main cellulose chain of β-d-glucose monomers linked together by o-glycosidic bonds (1-4). This chain carries a triosidic side branch every 2 glucose. This branch consists of an α-d-mannose linked to the main chain by osidic...
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Structure
Biosynthesis
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.
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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,...
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