Sold by the gram, $0.0588/g. Please bring or order a bag.

Xanthomonas campestris Xanthan Gum is an excellent food-grade natural source thickener for lotions, creams, liquid soap, shower gels, body washes and shampoos (and of course, gluten-free food).

It is produced by a process involving fermentation of corn sugar (glucose or sucrose) by the Xanthomonas campestris bacterium.

Xanthan gum is a natural polysaccharide used as a food additive, and in cosmetics as a thickener and stabilizer. In cosmetics, xanthan gum is used to prepare water gels and in oil-in-water emulsions to help stabilize the oil droplets. It has some skin hydrating properties.

One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most products, it is used at 0.5 to 1% and can be used in lower concentrations.

Unlike other gums, it is very stable under a wide range of temperatures and pH.

When shaken, it thins, then thickens again once the shaking has stopped. In practice, this means that Xanthan gum makes a product thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking thins it so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up.

INCI: Xanthan Gum
Appearance: Off-white granular powder
Solubility: Soluble in water, insoluble in oil
Viscosity: 1,200 - 1,800 cp (1%KCl)
pH: 6.0-8.0
Suggested percentage: 0.1 - 1%

Usage: Add Xanthan Gum to room temperature distilled water with mixing. Continue to mix periodically until completely hydrated (approx. 15 minutes), mix until smooth. It can be heated once completely hydrated.

CAUTION: People with allergies or sensitivity to corn may be advised by their physician to avoid xanthan gum.

Storage: Store in a cool and dry place in a closed container. Keep away from direct strong light and heat.