Xanthan Gum 200 Mesh

Hot Sale Xanthan Gum 200 Mesh - Xanthan Gum Producer in China

Xanthan gum, known as "Industrial Monosodium Glutamate", is the largest and most widely used microbial polysaccharide in the world. It has a wide range of commercial applications as a viscosity enhancer and stabilizer in the food, pharmaceutical and petrochemical industries.

It's commonly supplied 80 mesh and 200 mesh in the market. Let Gino be your reliable xanthan gum producer! Meanwhile, we can offer tailor-made solutions perfectly matched to your needs.

Should you have any questions please feel free to send an email to [email protected].

Xanthan Gum 200 Mesh

CategoryThickeners, Stabilizers
E NumberE415
CAS No.11138-66-2
H.S. Code3913900000
PackagingCartons, Bags
Payment TermT/T, L/C

GINO_Xanthan Gum Producer in China

What is Xanthan Gum 200 Mesh?

Xanthan gum is cream-coloured powder with a neutral flavor taste, it's commonly supplied 80 mesh and 200 mesh in the market.

Xanthan Gum 200mesh is a white to pale yellow free-flowing hydrocolloid powder obtained from the fermentation and purification of corn. 

Our Product Range

Working with us | Choosing Your Right Xanthan Gum Producer

All grades and forms of e415 xanthan gum products could be provided by Gino Gums, including:

By Grade


Xanthan Gum Food Grade 200 Mesh
Sensory Characteristics:
Appearance Cream-White powder
Chemical And Physical Characteristics:
Particle Size (mesh) Min 90% pass 200 mesh
Viscosity (1% KCl, cps) ≥1200
PH (1%, KCL) 6.0- 8.0
Shearing Ratio ≥6.5
Loss on Drying (%) ≤15
Total Nitrogen (%) ≤1.5
Ashes (%) ≤15
Pyruvic Acid (%) ≥1.5
Total Heavy Metals ≤10 ppm
Arsenic (As) ≤3 ppm
Lead (Pb) ≤2 ppm
Microbiological Characteristics:
Total Plate Count (cfu/g) ≤ 2000
Moulds/Yeasts (cfu/g) ≤100
Salmonella? Negative
Coliform Negative

Our Packaging

Bags, Carton, Drums, Tins...

Whatever you need, Gino could try to satisfy you! 

In addition, you can enjoy flexible loading options, small-batch orders, fast delivery times, and full tracking services ...

That's what a good xanthan gum producer needs to do.


Manufacturing Process of Xanthan Gum

Commercial xanthan gum is made by fermenting a carbohydrate source (primarily corn starch) with Xanthomonas, a naturally occurring bacterium found on the surface of the leaves of green vegetables, and then purifying it with ethanol or isopropanol. The final product is made into salt (sodium, potassium, or calcium).


Properties of Xanthan Gum

It is mainly considered to be non-gelling and used for the control of viscosity due to the tenuous associations endowing it with weak-gel shear-thinning properties.

It hydrates rapidly in cold water without lumping to give a reliable viscosity, encouraging its use as thickener, stabilizer, emulsifier and foaming agent.


Cream colored powder, neutral in taste, generally supplied in the market with 80 and 200 mesh.


Soluble in hot water and cold water, the pH value of 1% solution is 5.5-8.5 (25℃).

Insoluble in ethanol.


  • High viscosity at low content

High viscosity can be achieved with low concentrations, and common amounts used for thickening in food are 0.5% or less. In general, the viscosity of its 1% solution is between 1200-1700cps, which is about 100 times stronger than the viscosity of gelatin.

  • Stability

The solution viscosity is stable and virtually unaffected by changes in pH (pH3-11), salts (10% KCl, 10% NaCl2 and 5% Na2CO3) and temperature up to 90°C, while other hydrocolloids (pectin, sodium alginate) decompose under these conditions.

  • Synergism

It acts synergistically with other vegetable galactomannans to increase viscosity, e.g. with guar gum (higher viscosity), locust bean gum (forms gels), carrageenan and konjac glucomannan. It also acts synergistically with starches (to prevent starch gelatinization) or modified food starches.

  • Shear Dilution

The viscosity is high at low shear rate, low at high shear rate, but once the shear force is eliminated it returns to its original viscosity. Pseudoplastic properties play an important role in stabilization, thickening, suspension and emulsification.

4.Thickening properties

Xanthan gum is mainly used as a thickening agent to increase the viscosity of liquids without altering the other properties of the food, e.g. in fruit drinks, fruit juice concentrates, sauces and salad dressings.

5.Emulsification properties

It also acts as an emulsifier to help prevent oil-water separation, improve protein stability, prevent fat floating, and stabilize O/W emulsions due to its lipophilic and hydrophilic groups to prevent protein precipitation. This type of application is used in protein and dairy beverages.

6.Gelling Properties - Not a Gelling Agent

Because of its weak or almost no gel strength, it is not used as a gelling agent, but can form firm rubbery gels with locust bean gum at concentrations of 0.5%.

Structure of Xanthan Gum

It consists mainly of a repeating pentasaccharide unit consisting of D-glucose, D-glucuronide, D-mannose, pyruvate, and acetic acid. The latter three substances are present as 4,6-pyruvate mannose and 6-acetyl mannose.

The ratio of the above three monosaccharides, Glucose: Mannose: Glucuronide, is 2:2:1.

The degree of substitution of pyruvate and acetic acid depends on the cultural composition of the medium and the fermentation conditions.

Benefits of Xanthan Gum

Several studies have found that xanthan gum can lower blood sugar, as well as a number of other potential health benefits, such as lower cholesterol, weight loss, anti-cancer properties, improved regularity, thickened fluids, and saliva replacement. More human studies are needed.

Uses of Xanthan Gum

Xanthan Gum In Food:
Product Effect
Salad Dressing Thickens, retains shape, prevents dehydration, improves taste, and is easy to condition.
Frozen Food Improves freeze-thaw stability, thickening, shape retention, freshness, and dehydration resistance.
Sausage, Lunch Meat Improves filling, facilitates shaping, prevents dehydration, makes food more tender.
Canned Meat Easy to prepare, thicken, maintain flavor, and extend shelf life.
Convenience Food Increases toughness, retains shape, improves chewing, saves fuel.
Cottage Cheese Accelerates solidification, resists assimilation, and retains shape.
Baked Goods (Bread, Cakes). Good temperature helps foaming, moisturizes and improves taste, extends shelf life.
Dehydrated Foods Speeds recovery and maintains color and texture.
Pickled Food Salt, shape retention, water, texture and flavor.
Canned Food It is easy to solidify and form mixed meat and minced meat.
Fish Feed Binder for fish and shrimp seedlings

Xanthan Gum in Cosmetics & Personal Care:

Medicine,cosmeticsStyling agent, suspending agent, moisturizing agent, thickening agent, adhesion agent, lubricant.
ToothpasteEasy to shape paste, toothpaste improved attached brush, easy to dispense with brush, smooth texture.
Cream and LotionStable emulsification for a smooth, creamy feel.
  ShampooControl rheology, suspend insoluble substances in water.

Xanthan Gum in Industrial Fields:

Oil IndustryGood rheology, drilling mud is the best stabilizer
PesticidePesticide flow agents, emulsifiers, adhesives, stabilizers.
FertilizerSuspended liquid fertilizer, binder.
Cut tobaccoDisconnection Prevents Tobacco and Tobacco Flavor Emulsions are adhesives and humectants for tobacco sheets.
Printing and dyeingContaining reagent, adhesives, dispersible pigments, colorants and enrichment agents.
  CeramicsThickening of the system blank and lubrication of the suspension during glazing.
FoundrySuspending agent
Colloidal explosivesSlurries, colloids, waterproof explosives
Water-soluble paintWater-soluble coatings, architectural fireproof coatings.
PolishesComponent of industrial polishes, cleaners, rust removers.
Gravity separationThickening,suspending
AdhesiveControl permeability
PapermakingControl of rheological properties, suspension of native starch
Seed coatingForm a uniform protective film of wrapped nutrients, pesticides, hormones, slow release
  Off foam agentMake the foam formed stable and long-lasting

Frequently Asked Questions

Carbohydrate source (primarily corn starch)  

Xanthomonas, a naturally occurring bacterium found on the surface of the leaves of green vegetables.

Not only supplying superior products from best xanthan gum manufacturers in China, we also provide free technical support, including suggested recipes, so please contact us to get the xanthan gum recipes you need.

Yes, it has virtually no side effects and its safety has been recognized by the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

FDA considers xanthan gum safe for consumption as a food additive

Yes, our xanthan gum manufacturer could provide Kosher certificate.

Xanthan Gum is a popular halal ingredient used in food and beverage, as one xanthan gum supplier, our products are all HALAL certified.

Most of the xanthan gum( without using chicken lysozyme or whey) is vegan friendly and used as a vegan alternative to gelatin.

What is natural? Do you get xanthan gum naturally from food? No. Xanthan gum is a food additive that is a common ingredient in processed foods.

Does xanthan gum contain gluten, is xanthan gum gluten free?

Yes, it is gluten-free and widely used in gluten-free foods because it does not contain wheat, rye, barley or hybrids of these grains. In addition, it can be used in place of gluten to improve the taste of baked goods.

No, not like Gelatin, Xanthan gum is produced from purely cultured bacteria through an aerobic, macerated fermentation process.

Xanthan gum is made by fermenting a carbohydrate source (primarily corn starch) with Xanthomonas.

No, it does not contain wheat, rye, barley or hybrids of these grains.

It has virtually no side effects and its safety has been recognized by FDA.

Pectin is a fiber and contains almost no calories or nutrients.

We focus our main attention on various kinds of high quality Hydrocolloids and Stabilizing systems.

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Hot Sale Xanthan Gum 200 Mesh - Xanthan Gum Producer in China

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