Xanthan gum, identified by CAS number 11138-66-2, is a high-molecular-weight extracellular polysaccharide produced through the aerobic fermentation of carbohydrates by the bacterium Xanthomonas campestris. Chemically, it consists of a cellulose-like backbone with trisaccharide side chains, providing it with unique rheological properties. This white to cream-colored powder is highly soluble in both hot and cold water, forming viscous solutions even at low concentrations.
In industrial and research contexts, xanthan gum is valued for its exceptional stability across a broad range of temperatures and pH levels. It exhibits significant pseudoplastic behavior, meaning its viscosity decreases under shear stress and recovers almost instantly when the stress is removed. This characteristic makes it an indispensable rheology modifier for stabilizing suspensions and emulsions in diverse formulations.