Ksantaan

Ksantaan, commonly known as xanthan gum, is a high-molecular-weight anionic polysaccharide produced by fermentation of sugars with the bacterium Xanthomonas campestris. In some languages the term ksantaan is used interchangeably with xanthan gum. The polymer is widely used as a thickener and stabilizer in food, cosmetics, pharmaceuticals, and industrial formulations.

Chemically, ksantaan consists of a cellulose-like backbone of β-(1→4)-glucose residues with short, branched side chains that include mannose and glucuronic acid units. Acetyl and pyruvyl substitutions may be present on the side chains. The resulting molecule has a very high molecular mass and a highly anionic character.

Properties include the ability to form viscous, water-dispersible solutions at relatively low concentrations. It exhibits strong shear-thinning (pseudoplastic) behavior, stabilizes emulsions and suspensions, and remains relatively stable over a broad pH range and under heat. Viscosity is influenced by ionic strength and the presence of certain cations, particularly calcium, which can modify gelation in some systems.

Production and processing involve fermentation of a carbohydrate substrate, clarification, precipitation, drying, and milling to a powder that dissolves readily in water. The product can form gels or sols depending on concentration and formulation.

Safety and regulation: ksantaan/xanthan gum is widely regarded as safe and is granted GRAS status in many regions and is approved for use as a food additive (E415) and in various non-food applications. It is not digestible by human enzymes but can be fermented by gut microflora; rare gastrointestinal discomfort may occur in sensitive individuals at high intake.