Food-grade Xanthan Gum

Xanthan gum is an anionic extracellular heteropolysaccharide usually produced by Gram-negative bacteria of the genus Xanthomonas during aerobic fermentation. It has outstanding characteristics, such as non-toxic, biodegradable, biocompatible; high viscosity at low concentrations; high solubility in hot and cold water; resistance to enzymatic degradation; high stability in a wide range of pH, temperature, and salt solutions; its interaction with other polymers, and also due to its simple processing mechanism. It has been approved by the US Food and Drug Administration (FDA) as a food additive without any application limit. As a food additive, xanthan gum improves the texture, viscosity, appearance, water-holding, flavor-releasing, and other properties in food and shows a non-Newtonian property that exhibits a good pseudoplastic behavior, thus improving the rheology of the final products. It has become an important stabilizer, suspending agent, emulsifier, thickener, and adhesive in the fields of beverages, cakes, jelly, canned food, seafood, and meat products processing, etc. Its versatile use helps maintain and improve product quality, driving innovation across the food production industry.

Food Grade Xanthan Gum Product Overview

Xanthan gum is used in food production to improve the texture, consistency and shelf-life of foods such as salad dressings, soups, sauces and baked goods. It is particularly useful for those with coeliac disease or non-coeliac gluten sensitivity who must follow a gluten-free diet. This is because gluten-free substitutes for wheat flour need additives like xanthan gum to achieve a product that resembles the crumb and lightness of regular bakes. Xanthan gum does this by thickening and binding starches, mimicking the elastic properties of gluten. Xanthan gum is purchased in powder form and dissolves easily in water.

Basic Information	Application Guide	Recommended Dosage (%)
Cat # MCLX0011	Fruit Juice	0.02 - 0.07
CAS No.: 11138-66-2	Protein Beverages; Fruit and Vegetable Drinks	0.05 - 0.08
INS No.: 415	Meat Products; Soy Sauce, Oyster Sauce; Bakery Products	0.05 - 0.1
Molecular Formula: (C₃₅H₄₉O₂₉)_n	Ice Cream; Salad Dressing; Toothpaste; Pet Feed	0.1 - 0.3
Appearance: Off-white or light-yellow powder	Instant Noodles	0.2 - 0.3
Source: aerobic fermentation of Xanthomonas campestris	Gravies; Sauces	0.2 - 0.5
Product Type: Raw material	Cosmetics; Pharmaceutical Products	0.2 - 1.0

Optimized Production Platform

Creative Biogene utilizes a wide range of microorganisms to produce hyaluronic acid for cosmetic uses. Our fermentation facility is fully equipped and complaint with the current good manufacturing practice. We can provide you with efficient solutions for large-scale manufacturing.

Xanthan Gum Production

The industrial production process of xanthan gum involves fermenting Xanthomonas in a medium that contains glucose, sucrose, starch, etc. as a substrate and other necessary nutrients to facilitate growth. This is achieved through batch fermentation under optimal conditions. Alternative, cost-effective substrates for xanthan production have been investigated, using various modified and unmodified raw materials.

Stage	Process Step	Key Inputs/Conditions	Purpose/Notes
Upstream	Strain Selection	Xanthomonas campestris (high-yield, food-grade strain)	GRAS status; optimized for gum biosynthesis
	Media Preparation	Carbon: Glucose/sucrose	Rich media enhances growth and xanthan yield
	Media Preparation	Nitrogen: Yeast extract, peptone
	Sterilization	121°C for 15–30 minutes	Ensures aseptic conditions
Inoculum Preparation	Seed Culture	250 mL shake flask → 2 L seed tank	Grown 24–48 h at 28–30°C, 180 rpm
Fermentation	Batch or Fed-batch Fermentation	Temp: 28–30°C	Aerobic process; xanthan secreted extracellularly
		pH: 6.5–7.5
		DO: >30%
		Duration: 48–72 h
	Aeration & Agitation	1–2 vvm air	Maintain oxygenation and mixing
	Aeration & Agitation	300–600 rpm (bioreactor dependent)
	Antifoam Addition	Food-grade antifoam (e.g., silicone emulsion)	Prevent foam overflow during fermentation
Downstream	Broth Clarification	Heating to ~80°C + pH adjustment (e.g. to pH 4.5)	Enhances xanthan precipitation
	Precipitation	Add 2–3× ethanol or isopropanol	Xanthan separates as fibrous mass
	Filtration / Centrifugation	Vacuum or belt filtration	Collect xanthan cake from supernatant
	Washing	With ethanol or acetone	Remove impurities and solvents
	Drying	Oven drying at 40–50°C or spray drying	Target moisture <13%
	Milling / Sieving	80–100 mesh standard	Produces fine powder suitable for food use
	Blending / QC Testing	Mix for homogeneity; test viscosity, purity, microbial counts	Ensures compliance with E415 / Codex / local food standards
Packaging	Final Packaging	Food-grade PE-lined paper bags (e.g., 25 kg)	Protect from moisture, oxygen, and contamination
Storage	Storage Conditions	<25°C, low humidity, dry warehouse	Shelf life up to 2 years if stored properly

Customer Reviews

The team delivered exceptional-quality xanthan gum that consistently meets our specifications for clean-label, gluten-free baked goods. Their fermentation and downstream control are clearly top-tier. We appreciate the transparency and technical support throughout every production cycle.

-Emily Hart

Director of Food Innovation

Scaling food-grade xanthan gum production with this CDMO partner was a smooth and efficient process. From strain optimization to final drying and mesh sizing, they handled every step with precision and ensured regulatory compliance for multiple markets. Highly recommended.

- Dr. Rajiv Malhotra

Chief Technical Officer

Reliable, high-yield production and consistent batch quality were our biggest concerns—this provider exceeded expectations. Their ability to deliver bulk quantities of food-grade xanthan with short lead times helped us secure several new B2B contracts. Exceptional value and communication.

-Laura Chen

VP, Global Procurement

We've been working with this team for over a year on food-grade xanthan gum production. Their fermentation consistency, documentation support, and mesh-size customization have made them an indispensable supply partner. The xanthan gum quality has been excellent-stable viscosity, low microbial load, and perfect for our strategy.

-Sarah Martinez

Quality Assurance Director

Partner with Us

Whether you are looking for a reliable partner for small-scale R&D or large-scale commercial production of xanthan gum, our food-grade xanthan gum CDMO services provide the expertise, flexibility, and quality you need. From fermentation and purification to formulation and regulatory compliance, we are equipped to support every stage of your xanthan gum production process, helping you deliver superior products to your customers.