Food-grade Xanthan Gum

Xanthan gum is an anionic extracellular heteropolysaccharide usually produced by Gram-negative bacteria of the genus Xanthomonas during aerobic fermentation. Commercial xanthan gum with required rheological properties is produced by Xanthomonas campestris. It is one of the most widely used industrial gum with an increase in demand and production.

The chemical structure of the main chain of xanthan gum is identical to a molecule of cellulose. It is based on a linear backbone consisting of 1,4-linked β-D-glucose, with a charged trisaccharide side chain bearing two D-mannoses and one D-glucoronic acid at the C-3 position on every alternate glucose residue. Xanthan gum can take on a helical structure. The lateral branches are almost parallel to the helical axis and stabilize the structure. Xanthan gum forms highly viscous solutions and, at sufficient concentrations of the polymer, exhibit weak gel-like properties. If xanthan mixed with watery food products, it can produce heat reversible gels.

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.

General Description		Property		Application
Source	Produced by Xanthomonas campestris through aerobic fermentation of sugars (e.g., glucose, sucrose).	Solubility	Soluble in cold and hot water	Salad Dressings & Sauces	Emulsion stabilizer, prevents oil-water separation
Type	High molecular weight heteropolysaccharide.	Viscosity	High at low concentrations (0.1–0.5%)	Bakery & Gluten-Free	Improves dough elasticity and texture
Appearance	Off-white to light yellow powder.	Rheology	Pseudoplastic (shear-thinning)	Beverages	Keeps particles suspended, stabilizes pulp or protein drinks
E Number	E415 (approved food additive globally)	pH Stability	Stable between pH 4.0–10.0	Dairy Products	Enhances mouthfeel and prevents whey separation
Regulatory & Safety		Salt Stability	Remains functional in high-salt environments	Frozen Foods	Prevents ice crystal formation and texture breakdown
USA (FDA)	GRAS (Generally Recognized as Safe)	Heat Stability	Retains viscosity even after heating/cooling	Meat Products	Improves water retention and binding
EU	Approved as food additive E415	Freeze-Thaw Stability	Excellent	Jams & Jellies	Enhances spreadability and reduces syneresis
Allergen-free, Vegan and Halal/Kosher compliant, Non-GMO grades available		Compatible with	Acids, salts, enzymes, proteins	Instant Products	Ensures consistent texture after reconstitution

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.