Xantaani

Xantaani, known in English as xanthan gum, is a high-molecular-weight polysaccharide produced by fermentation of the bacterium Xanthomonas campestris. It is an exopolysaccharide consisting of a cellulose-like backbone of glucose units with a side chain containing mannose and glucuronic acid residues, often acetylated. The molecule is anionic due to carboxyl groups in the glucuronic acid components.

In water, xanthan gum forms highly viscous solutions at low concentrations and exhibits shear-thinning, or pseudoplastic, rheology. It remains stable over broad pH ranges, typically from acidic to alkaline conditions, and can withstand moderate heat. These properties make it an effective thickener, stabilizer, and suspending agent in dispersions and emulsions.

Uses span food, cosmetics, pharmaceuticals, and industrial applications. In the food industry, it is used to thicken dressings and sauces, stabilize dairy products and beverages, and improve texture in gluten-free baked goods. It is also common in personal care products such as toothpaste and skin creams, as well as in pharmaceutical suspensions. In the oil and gas sector, xanthan gum serves as a viscosity modifier in drilling fluids and in some enhanced oil recovery formulations.

Production and regulation: xanthan gum is produced by submerged fermentation of Xanthomonas campestris, followed by purification, precipitation, and drying. It is widely approved as a food additive and is listed as E415 in the European Union. Safety assessments by major authorities generally recognize it as safe at approved usage levels.

Safety and considerations: xanthan gum is not digested by human enzymes but is fermented by gut microbiota. Rare allergic reactions or sensitivities have been reported, and individuals with severe allergies to corn or other members of the same microbial ecosystem should exercise caution.