Xanthan gum () is a

polysaccharide Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with w ...

with many industrial uses, including as a common

food additive Food additives are substances added to food to preserve Taste, flavor or enhance taste, appearance, or other sensory qualities. Some additives have been used for centuries as part of an effort to preserve food, for example vinegar (pickling), sal ...

. It is an effective

thickening agent A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering the ...

emulsifier An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Althoug ...

, and stabilizer that prevents ingredients from separating. It can be produced from simple sugars using a

fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food p ...

process and derives its name from the

species In biology, a species is the basic unit of classification and a taxonomic rank of an organism, as well as a unit of biodiversity. A species is often defined as the largest group of organisms in which any two individuals of the appropriat ...

bacteria Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were am ...

used, ''

Xanthomonas campestris ''Xanthomonas campestris'' is a bacterium that causes a variety of plant diseases, including "black rot" in cruciferous vegetables and bacterial wilt of turfgrass. It is also used in the commercial production of xanthan gum, a high-molecular-we ...

''.

History

Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the

United States Department of Agriculture The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of comme ...

, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s. It was approved for use in foods in 1968 and is accepted as a safe

in the USA, Canada, European countries, and many other countries, with

E number E numbers ("E" stands for "Europe") are codes for substances used as food additives, including those found naturally in many foods such as vitamin C, for use within the European Union (EU) and European Free Trade Association (EFTA). Commonly ...

E415, and

CAS number A CAS Registry Number (also referred to as CAS RN or informally CAS Number) is a unique identification number assigned by the Chemical Abstracts Service (CAS), US to every chemical substance described in the open scientific literature. It inclu ...

11138-66-2. Xanthan gum derives its name from the species of bacteria used during the fermentation process, ''Xanthomonas campestris''.

Uses

Xanthan gum, 1%, can produce a significant increase in the

viscosity The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the int ...

of a liquid. In foods, xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the

emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Alth ...

, although it is not an

. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture in many ice creams. Toothpaste often contains xanthan gum as a binder to keep the product uniform. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.cuisine, m. (2014). Xanthan Gum. Retrieved from modernist cuisine: In

gluten-free A gluten-free diet (GFD) is a nutritional plan that strictly excludes gluten, which is a mixture of proteins found in wheat (and all of its species and hybrids, such as spelt, kamut, and triticale), as well as barley, rye, and oats. The incl ...

baking, xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with

gluten Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grai ...

. In most foods it is used at concentrations of 0.5% or less. Xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others. In the

oil industry The petroleum industry, also known as the oil industry or the oil patch, includes the global processes of exploration, extraction, refining, transportation (often by oil tankers and pipelines), and marketing of petroleum products. The larges ...

, xanthan gum is used in large quantities to thicken

drilling mud In geotechnical engineering, drilling fluid, also called drilling mud, is used to aid the drilling of boreholes into the earth. Often used while drilling oil and natural gas wells and on exploration drilling rigs, drilling fluids are als ...

. These fluids carry the solids cut by the drilling bit to the surface. Xanthan gum provides great "low end"

rheology Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an ap ...

. When circulation stops, the solids remain suspended in the drilling fluid. The widespread use of

horizontal drilling Directional drilling (or slant drilling) is the practice of drilling non-vertical bores. It can be broken down into four main groups: oilfield directional drilling, utility installation directional drilling, directional boring (horizontal dir ...

and the demand for good control of drilled solids has led to its expanded use. It has been added to

concrete Concrete is a composite material composed of fine and coarse aggregate bonded together with a fluid cement (cement paste) that hardens (cures) over time. Concrete is the second-most-used substance in the world after water, and is the most wid ...

poured underwater, to increase its viscosity and prevent washout. In

cosmetics Cosmetics are constituted mixtures of chemical compounds derived from either natural sources, or synthetically created ones. Cosmetics have various purposes. Those designed for personal care and skin care can be used to cleanse or protec ...

, xanthan gum is used to prepare water gels. It is also used in oil-in-water emulsions to enhance droplet

coalescence Coalescence may refer to: * Coalescence (chemistry), the process by which two or more separate masses of miscible substances seem to "pull" each other together should they make the slightest contact * Coalescence (computer science), the merging o ...

. Xanthan gum is under preliminary research for its potential uses in

tissue engineering Tissue engineering is a biomedical engineering discipline that uses a combination of Cell (biology), cells, engineering, Materials science, materials methods, and suitable biochemistry, biochemical and physicochemical factors to restore, maintai ...

to construct

hydrogel A hydrogel is a crosslinked hydrophilic polymer that does not dissolve in water. They are highly absorbent yet maintain well defined structures. These properties underpin several applications, especially in the biomedical area. Many hydrogels ar ...

s and

scaffolds Scaffolding, also called scaffold or staging, is a temporary structure used to support a work crew and materials to aid in the construction, maintenance and repair of buildings, bridges and all other man-made structures. Scaffolds are widely used ...

supporting

three-dimensional Three-dimensional space (also: 3D space, 3-space or, rarely, tri-dimensional space) is a geometric setting in which three values (called '' parameters'') are required to determine the position of an element (i.e., point). This is the inform ...

tissue formation.

Shear thinning

The viscosity of xanthan gum solutions decreases with higher shear rates. This is called

shear thinning In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo-plastic behaviour, and is usually defined as excluding time-dependent effects, s ...

or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. When the shear forces are removed, the food will thicken again. In salad dressing, the addition of xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.

Amounts used

The greater the ratio of xanthan gum added to a liquid, the thicker the liquid will become. An emulsion can be formed with as little as 0.1% (by weight). Increasing the amount of gum gives a thicker, more stable emulsion up to 1% xanthan gum. A teaspoon of xanthan gum weighs about 2.5 grams and brings one cup (250ml) of water to a 1% concentration. To make a foam, 0.2–0.8% xanthan gum is typically used. Larger amounts result in larger bubbles and denser foam. Egg white powder (0.2–2.0%) with 0.1–0.4% xanthan gum yields bubbles similar to soap bubbles.

Health

Safety

According to a 2017 safety review by a scientific panel of the

European Food Safety Authority The European Food Safety Authority (EFSA) is the agency of the European Union (EU) that provides independent scientific advice and communicates on existing and emerging risks associated with the food chain. EFSA was established in February 2002, ...

(EFSA), xanthan gum (European food additive number E 415) is extensively digested during intestinal

, and causes no

adverse effect An adverse effect is an undesired harmful effect resulting from a medication or other intervention, such as surgery. An adverse effect may be termed a " side effect", when judged to be secondary to a main or therapeutic effect. The term compl ...

s, even at high intake amounts. The EFSA panel found no concern about

genotoxicity Genotoxicity is the property of chemical agents that damage the genetic information within a cell causing mutations, which may lead to cancer. While genotoxicity is often confused with mutagenicity, all mutagens are genotoxic, but some genotoxic ...

from long-term consumption. The EFSA concluded that there is no safety concern for the general population when xanthan gum is consumed as a

Processing by microbiome

In 2022, scientists found that a

microbe A microorganism, or microbe,, ''mikros'', "small") and ''organism'' from the el, ὀργανισμός, ''organismós'', "organism"). It is usually written as a single word but is sometimes hyphenated (''micro-organism''), especially in olde ...

from the family Ruminococcaceae was present in human stool samples, was capable of degrading xanthan gum, and appeared to be from the

microbiome A microbiome () is the community of microorganisms that can usually be found living together in any given habitat. It was defined more precisely in 1988 by Whipps ''et al.'' as "a characteristic microbial community occupying a reasonably wel ...

of people in industrialized countries.

Preparation

Xanthan gum is produced by the

glucose Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, u ...

and

sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refine ...

. The medium is well-aerated and stirred, and the xanthan polymer is produced extracellularly into the medium. After one to four days, the polymer is precipitated from the medium by the addition of

isopropyl alcohol Isopropyl alcohol (IUPAC name propan-2-ol and also called isopropanol or 2-propanol) is a colorless, flammable organic compound with a pungent alcoholic odor. As an isopropyl group linked to a hydroxyl group ( chemical formula ) it is the s ...

, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine. It is composed of pentasaccharide repeat units, comprising

mannose Mannose is a sugar monomer of the aldohexose series of carbohydrates. It is a C-2 epimer of glucose. Mannose is important in human metabolism, especially in the glycosylation of certain proteins. Several congenital disorders of glycosylat ...

, and

glucuronic acid Glucuronic acid (from Greek γλεῦκος "''wine, must''" and οὖρον "''urine''") is a uronic acid that was first isolated from urine (hence the name). It is found in many gums such as gum arabic (c. 18%), xanthan, and kombucha tea ...

in the molar ratio 2:2:1. A strain of ''X. campestris'' has been developed that will grow on lactose - which allows it to be used to process

whey Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the manufacturing of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the manufacture of rennet types of har ...

, a waste product of cheese production. This can produce 30 g/L of xanthan gum for every 40 g/L of whey powder. Whey-derived xanthan gum is commonly used in many commercial products, such as shampoos and salad dressings.Tortora, G.J., Funke, B.R., & Case, C.L. (2010). Microbiology: An Introduction, 10th edition. San Francisco: Benjamin Cummings. Pg. 801.

Detail of the biosynthesis

Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors

UDP-glucose Uridine diphosphate glucose (uracil-diphosphate glucose, UDP-glucose) is a nucleotide sugar. It is involved in glycosyltransferase reactions in metabolism. Functions UDP-glucose is used in nucleotide sugar metabolism as an activated form of gl ...

, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit. This links the synthesis of xanthan to

carbohydrate metabolism Carbohydrate metabolism is the whole of the biochemistry, biochemical processes responsible for the metabolic anabolism, formation, catabolism, breakdown, and interconversion of carbohydrates in life, living organisms. Carbohydrates are central t ...

. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the

cytoplasmic membrane The cell membrane (also known as the plasma membrane (PM) or cytoplasmic membrane, and historically referred to as the plasmalemma) is a biological membrane that separates and protects the interior of all cells from the outside environment (th ...

. Specific

glycosyltransferase Glycosyltransferases (GTFs, Gtfs) are enzymes (EC 2.4) that establish natural glycosidic linkages. They catalyze the transfer of saccharide moieties from an activated nucleotide sugar (also known as the "glycosyl donor") to a nucleophilic glyco ...

s sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers.

Acetyl In organic chemistry, acetyl is a functional group with the chemical formula and the structure . It is sometimes represented by the symbol Ac (not to be confused with the element actinium). In IUPAC nomenclature, acetyl is called ethanoyl, ...

and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of

Enterobacteriaceae Enterobacteriaceae is a large family of Gram-negative bacteria. It was first proposed by Rahn in 1936, and now includes over 30 genera and more than 100 species. Its classification above the level of family is still a subject of debate, but o ...

. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.

References

{{carbohydrates Edible thickening agents Food additives Natural gums Polysaccharides E-number additives