Polymer Degradarion and Smbilit,y 59 (1998) 8 I ~84

$~:t 1998 Elsevier Science Lmited. All rights reserved

Printed in Northern Ireland
PII: s0141-3910(97)00180-8 014l-3910/98/$19.00
ELSEVIER

Properties and applications of xanthan gum

Barbara Katzbauer
Jungbunzlauer International AG, St. Alban-Vorstadt 90, Postfach, 4002 Basel, Switzerland

(Accepted 19 June 1997)

Xanthan gum is a natural high molecular weight polysaccharide produced by a

fermentation process. Due to its exceptional rheological properties it is a very
effective stabilizer for water-based systems. Its numerous areas of application
cover a broad range, from the food industry to oil drilling. Typical food appli-
cations of xanthan gum are salad dressings, sauces, gravies, dairy products, des-
serts, low-calorie foods and convenience foods in general. Xanthan gum is also
used in cleaners, coatings, polishes and in agricultural flowables. 0 1998 Elsevier
Science Limited. All rights reserved

1 INTRODUCTION mostly O-acetylated and the terminal mannose

In 1961 the initial important research publications
on the production of xanthan gum appeared.’ The
research laboratories of the US Department of
Agriculture discovered that the bacterium Xuntho-
menus campestris found on cabbage plants produces
an extracellular polysaccharide with exceptional
rheological properties. Since then a number of
improvements in polysaccharide manufacture have
been made. Today, xanthan gum is the most
important microbial polysaccharide commercially.
Prior to its approval as a food ingredient xanthan
gum had been extensively investigated with respect to
toxicology and safety. In 1969 it was cleared as a food
additive by the FDA (Fed. Reg. 345376) and regis-
tered in the Code of Federal Regulations (2.1 CFR 5
172.695) for use as a stabilizer and a thickener. In
1980 the EC approved Xanthan Gum under the
number E415 in the list of permitted thickeners and
stabilizers. In 1988 the AD1 (acceptable daily intake)
of xanthan gum was altered into ‘not specified’, thus
confirming its status of a safe food additive.
2 STRUCTURE
may be substituted by a 4,6-linked pyruvic acid
ketal. The molecular weight of xanthan gum is
approximately 2 million g/mo13
The secondary structure of xanthan gum has
been shown to consist of a five-fold helical struc-
ture.4 The xanthan gum molecule undergoes a
thermally induced order-disorder conformational
transition. The disordered form is favored by low
salt concentrations and high temperatures,5
whereas salt stabilizes the ordered conformation.6
Most publications give evidence that the ordered
conformation of xanthan is double-stranded or
dimeric.7-9
3 PRODUCTION
Typically, Xunthomonas campestris is cultured in a
well-aerated and well-agitated fermenter. The
medium contains a carbohydrate source, such as
glucose, a suitable nitrogen source and nutrient
salts. When the fermentation has finished the broth
is heated to kill the bacteria and the xanthan gum is
recovered by precipitation with isopropyl alcohol.
Then the polymer is dried, milled and packaged.

Xanthan gum consists of 1,4-linked B-D-glucose

residues, having a trisaccharide side chain attached 4 PROPERTIES
to alternate D-glucosyl residues.2 The backbone of
the polymer is similar to that of cellulose. The side Xanthan gum is soluble in cold and hot water. Like
chains are /?-D-mannose- 1,4$-D-glucuronic acid- most other hydrocolloids xanthan gum needs
1,2-a-D-mannose, where the internal mannose is intensive agitation upon introduction into the
81
82 B. Katzbauer
aqueous medium in order to avoid the formation
of lumps.
Viscosity is the resistance of a liquid to flow
caused by its internal friction. The viscosity of
Newtonian fluids like water or oil depends solely
on temperature (and to some extent on pressure),
whereas non-Newtonian fluids show a flow
behavior which depends on time and/or shear
rate. Xanthan gum solutions are non-Newtonian
and highly pseudoplastic. The apparent viscosity
changes significantly when different shear stresses
are applied-the higher the shear, the lower the
viscosity.
The marked shear-thinning behavior of xanthan
gum solutions may be explained by the con-
formational status of the polymer molecules.
Domains of associated xanthan gum chains exist
at rest or at low shear, which are stabilized by
hydrogen bonds. lo On shearing the extent of
aggregation is reduced resulting in a lower solution
viscosity.
This pseudoplasticity enhances sensory qualities
(flavor release, mouth feel) in food products and
guarantees a high degree of mixability, pumpability
and pourability. The three-dimensional network
formed by the associated chains makes xanthan
gum an efficient stabilizer for suspensions and
emulsions.
In order to adjust the desired flow behavior xan-
than gum is often used in combination with other
hydrocolloids. Synergistic interactions between
hydrocolloids are of special commercial interest, as
they offer the possibility of novel functionalities on
the one hand and of using reduced levels of hydro-
colloids, and possibly reduced cost, on the other.
Xanthan gum interacts synergistically with
galactomannans, e.g. locust bean gum and guar
gum and glucomannans like konjac mannan.
Galactomannan polysaccharides occur as reserve
material in a wide range of legume seeds. They
consist of a 1,4+-D-mannan backbone with single
1,6-a-D-galactopyranosyl units attached at the 0-6-
positon of certain D-mannopyranosyl residues.
The content of galactose and the distribution of
galactose residues in the galactomannan can have a
significant influence on the interaction properties
with xanthan gum molecules. 1* Maximum synergism
is obtained when xanthan gum/galactomannan
mixtures are heated above the order-disorder
transition temperature of xanthan gum.i2 In salt
solutions the synergistic effect is somewhat smaller
as salt stabilizes the ordered conformation of
xanthan gum synergism. l3
Of particular interest is the system xanthan gum-
locust bean gum because a firm, rubbery, thermo-
reversible gel is formed through the mixture of two
‘non-gelling’ components.
Mixtures of xanthan gum-guar gum do not
usually gel but show significantly enhanced viscos-
ities compared to the viscosities of the sole com-
ponents.
Synergistic interactions also take place between
starch and xanthan gum under the conditons of
cooking extrusion.14 These extrudates were
shown to be advantageous in several bakery
products in order to obtain increased moisture
retention.
Under certain conditions the thermal stability of
xanthan gum against hydrolysis is superior to
many other water-soluble polysaccharides or poly-
mers in general, 9 It is believed that the helical
structure of xanthan gum in its ordered form pro-
tects the molecule from depolymerization. The
viscosity of xanthan gum solutions is only mini-
mally affected by heat treatment steps during
processing, e.g. sterilization.
Xanthan gum is stable over a broad range of pH
values. This fact is important for cleaners as well as
for acidic food applications such as salad dressings
and fruit systems.
The ordered conformation of xanthan gum,
which is believed to be responsible for the
extraordinary stability of the polymer, is stabi-
lized by salt. Therefore, the presence of salt is
necessary for optimum functionality of xanthan
gum.
As xanthan gum is a naturally occurring poly-
mer it is fully biodegradable (completely within
2days, DIN 38412-L25). Although the backbone
of xanthan gum is similar to that of cellulose, it
is resistent to the attack of commonly occurring
cellulases. The trisaccharide side chains are
likely to be a barrier to enzymatic attack. Fungal
celluloses were shown to catalyse cleavage of
the main chain when xanthan gum is in the
disordered form, but it is not attacked in the
ordered helix conformation.” For this reason
xanthan gum is a very stable thickener and stabi-
lizer, even for applications with high enzymatic
activity.
Xanthan gum is, like many other gums (except
starch products), non-digestible in humans and
serves to lower the calorific content of foods and
improve their passage through the gastrointestinal
tracti The calorific value of xanthan gum is about
0.6 kcal/g.
 Properties and applications of xanthan gum
5 APPLICATIONS
5.1 Food applications
Because of its special structure xanthan gum is
used in various different industrial applications.
The most prominent among them is its use as
stabilizer and thickener in salad dressings. Due to
the three-dimensional network formed by the
associated xanthan gum chains, oiling off and
separation of insoluble solid particles is prevented.
Further, the shear-thinning flow behavior con-
tributes to mixability, pumpability and pourability
of industrially produced dressings and sauces.
In soups and gravies xanthan gum prevents
thickness and acts as a stabilizer in order to pro-
vide syneresis.
Many of today’s prepared foods, semi-prepared
foods and convenience foods would not be possible
without stabilizers and thickeners. In order to
adjust the desired flow behavior xanthan gum is
often used in combination with other hydrocolloids.
In bakery products the addition of xanthan gum
improves the cohesion of starch granules, con-
tributes to the structure and increases shelf-life due
to moisture retention.
Further, it is used in prepared cake mixes in order
to control batter rheology and gas entrainment.
Frozen foods may show syneresis after one or
two freeze-thaw cycles. Xanthan gum can improve
the product stability by binding free water. This
limits ice crystal growth and provides the desired
texture.
In desserts, toppings, as well as in dairy pro-
ducts, xanthan gum is used as a stabilizer, generally
in combination with other hydrocolloids.
Xanthan gum is very useful in products that
contain alcohol. Although xanthan gum itself is
precipitated by alcohol it is tolerant up to about
50%. This is an amount where other food gums
already show reduced viscosity build up.
In beverages xanthan gum is effective for sus-
pending fruit pulp for long periods of time. This
gives the drink enhanced mouthfeel with full-bod-
ied taste and good flavor release. This is especially
interesting for low-calorie drinks where sugars are
totally or partially replaced by artificial sweeteners,
resulting in a ‘thinner’ consistency.
The reduction or elimination of oil may greatly
influence the overall appearance as well as the
organoleptic feature of light-food systems. Hydro-
colloids are the largest group of additives used in
reduced and no-fat convenience foods. Many low-
83
fat food systems use the water-binding abilities of
xanthan gum. For example, xanthan gum has been
shown to provide moistness in low-fat muffins.” In
low-fat frankfurters, xanthan gum considerably
reduced the reheating losses. ‘*
Reduction of oil can reduce the physical stability
of oil-in-water emulsions. For example, low-fat
salad dressings will contain a polysaccharide like
xanthan gum to increase the viscosity of the aque-
ous phase and so stabilize the system.”
Further examples for the use of xanthan gum in
low-fat products are the following: mayonnaise,
bakery fillings, processed cheese, spreads, dairy
products, ready-to-prepare meals.
Another ‘food’ application of xanthan gum is its
use as stabilizer in liquid animal feed products such
as calf milk replacers.
5.2 Cosmetics and pharmaceutical applications
The most important xanthan gum application in
the field of cosmetics is in toothpastes. The shear
thinning flow behavior of xanthan gum allows easy
extrusion from the tube or from the pump dis-
penser. It also ensures a toothpaste that will keep a
stable stand on the brush. The shear thinning
characteristics also improve the dispersion on and
the rinsing from the teeth. Toothpastes thickened
with xanthan gum have a bright, shiny cord with
short flow behavior.
Xanthan gum is used as a thickener and stabi-
lizer in personal care products like creams, eye
conture gels and the like. Typical xanthan gels feel
very gentle and soft due to their shear thinning
flow behavior.
In emulsions or suspensions for pharmaceutical
use xanthan gum prevents the separation of inso-
luble ingredients, e.g. barium sulphate in X-ray
contrast media.
5.3 Technical applications
In technical applications xanthan gum functions
more or less the same as already mentioned for the
food, cosmetic and pharmaceutical applications. In
agricultural chemicals the insoluble ingredients
have to be uniformly distributed even after long-
term storage. Xanthan gum improves the spray-
ability of plant control agents and reduces the drift
of the chemicals.
High tolerance towards acids and alkali as well
as good cling make xanthan gum very suitable for
application in cleaners.
84 B. Katzbauer
Water control and suspension stabilization under
extreme conditions-temperature as well as high
salt concentrations-are the reasons for the use of
xanthan gum in oil drilling fluids as well as in
enhanced oil recovery.20
Further technical appplications that take advan-
tage of the rheological properties of xanthan are
printing pastes, paints, colours, textur coatings and
adhesives.
REFERENCES
1. Jeanes, A., Rogovin, P., Cadmus, M. C., Silman, R. W.
and Knutson, C. A., ARCS-NC-51. U. S. Department of
Agriculture, 1976.
2. Jansson, P. E., Kenne, L. and Lindberg, B., Carbohydr.
Res., 1975,45, 75-282.
3. Dintzis, F. R. and Tobin, G. E., Curbohydr. Res., 1970,
13,257-267.
4. Moorhouse, R., Walkinshaw, M. D. and Amott, S., ACS
Symp. Ser., 1977,45, 90-102.
5. Cheetham, N. W. H. and Mashimba, E. N. M., Curbo-
hydr. Polym., 1992, 17, 127-136.
6. Young, S.-L., Martinao, M., Kienzle Sterzer, C. and
Torres, J. A., J. Sci. Food Agric., 1994, 64, 121-127.
7. Gamini, A. and Mandel, M., Biopolymers, 1994, 34, 783-
197.
8. Hjerde, T., Kristiansen, T. S., Stokke, B. T., Smidsrod, 0.
and Christensen, B. E., Carbohydr. Polym., 1994, 24, 265-
275.
9. Stokke, B. T. and Christensen, B. E., Food Hydrocoll.,
1996, 10(l), 83-89.
10. Cuvelier, G. and Launay, B., Carbohydr. Polym., 1986, 6,
321-333.
11. Tako, M., Carbohydr. Polym., 1991, 16, 239-252.
12. Zhan, D. F., Ridout, M. J., Brownsey, G. J. and Morris,
V. J., Carbohydr. Polym., 1993, 21, 53-58.
13. Lopes, L. and Rinaudo, C. T., Carbohydr. Polym., 1992,
17, 121-126.
14. Kuhn, M., Elsner, G. and Graber, S., Starch/St&ke, 1989,
41(12), 467471.
15. Rinaudo, M. and Milas, M., ht. J. Macromol., 1980,2(l),
45-48.
16. Whistler, R. L. and Bemiller, J. N. Industrial Gums. Poly-
saccharides and their Derivatives, 3rd edn, Academic Press,
Inc., New York, 1993.
17. Hippleheuser, A. L., Landberg, L. A. and Tumak, F. L.,
Food Technol., 1995,3,92-95.
18. Mittal, G. S. and Barbut, S., J. Food Process. Preserv.,
1994, 18, 201-216.
19. Jones, S.A., The World of Ingredients, 1995, 5-6, 8-13.
20. Kulicke, W. M., Oertel, R., Otto, M., Kleinitz, W. and
Littmann, W., ErdcYl and Kohle, Erdgas-Petrochemie
(Hydrocarbon Technology), 1990, 43( 12), 47 1476.