Xanthan gum
Xanthan gum suppliers and sourcing guide
Xanthan gum is a polysaccharide made by fermenting a sugar source (usually corn-derived glucose, sometimes wheat or soy substrates) with the bacterium Xanthomonas campestris. The gum is recovered from the broth by precipitation with isopropyl alcohol, then dried and milled. It is sold as an off-white powder, usually as the sodium, potassium or calcium salt, in several mesh sizes and dispersibility grades.
- Category
- Gums, emulsifiers and thickeners
- Also known as
- E415 · xanthan · corn sugar gum · Xanthomonas campestris gum
- Facts checked
- November 2026
Forms and grades of xanthan gum
Suppliers sell different products under the same name. Specify the one you need.
Standard food grade (80 mesh)
The common general-purpose powder for sauces, dressings, beverages and powdered mixes.
Fine mesh (200 mesh)
Finer particles hydrate faster, which suits cold-fill drinks and instant powders, but they clump more easily if not pre-blended.
Transparent or clear-solution grades
Purified grades that give clearer solutions for beverages and gels.
Easy-dispersing or agglomerated grades
Treated or granulated to wet out without lumping when added straight to water.
Non-GMO, organic-compliant or allergen-specified
Grades with a documented fermentation substrate (for example non-GMO corn or no wheat or soy), which matters for allergen and non-GMO labels.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Viscosity
- Brookfield viscosity of a 1% solution in 1% potassium chloride, usually with the ratio of viscosities at two temperatures, as in the Food Chemicals Codex (FCC) monograph.
- Assay and identification
- Pyruvic acid content and the locust bean gum gel test confirm identity; assay as xanthan on a dry basis.
- Residual isopropyl alcohol
- Residual solvent by headspace gas chromatography, since IPA is used to recover the gum.
- Loss on drying and ash
- Moisture by oven loss on drying, plus total ash.
- Heavy metals
- Lead and arsenic by ICP-MS or AAS.
- Microbiology and particle size
- Total plate count, yeast and mold, E. coli and Salmonella; sieve analysis to confirm mesh grade.
Storage, lots and expiry
Storage and shelf life
Keep xanthan gum in its sealed multi-wall bag or lined drum in a cool, dry place away from humidity, since the powder picks up moisture and cakes. Close partly used bags tightly. Shelf life is set by the supplier's specification, usually as a retest or best-before date from manufacture.
Lots and expiry dates
Viscosity and particle size are the properties most likely to drift between lots and between suppliers, so record both from each COA and check viscosity in your own formula when you change lots. Note the fermentation substrate on the lot record if your label makes allergen or non-GMO statements.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 172.695 permits xanthan gum, a polysaccharide from Xanthomonas campestris fermentation, as a food additive and sets a residual isopropyl alcohol limit.
Source: ecfr.gov (opens in a new tab)7 CFR 205.605(b) lists xanthan gum as a synthetic substance allowed in processed products labeled organic or made with organic ingredients.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes xanthan gum.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Xanthan gum suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking xanthan gum suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell xanthan gum? Request a listingFrequently asked questions
What forms of xanthan gum can brands buy?
Common forms include standard food grade (80 mesh), fine mesh (200 mesh), transparent or clear-solution grades, easy-dispersing or agglomerated grades and non-GMO, organic-compliant or allergen-specified. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for xanthan gum include?
Expect viscosity, assay and identification, residual isopropyl alcohol, loss on drying and ash, heavy metals and microbiology and particle size, each with its method, specification and result for that lot.
How should xanthan gum be stored?
Keep xanthan gum in its sealed multi-wall bag or lined drum in a cool, dry place away from humidity, since the powder picks up moisture and cakes. Close partly used bags tightly. Shelf life is set by the supplier's specification, usually as a retest or best-before date from manufacture.
What is the regulatory status of xanthan gum?
21 CFR 172.695 permits xanthan gum, a polysaccharide from Xanthomonas campestris fermentation, as a food additive and sets a residual isopropyl alcohol limit. 7 CFR 205.605(b) lists xanthan gum as a synthetic substance allowed in processed products labeled organic or made with organic ingredients. Health Canada's List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents includes xanthan gum.
More gums, emulsifiers and thickeners
- Guar gumCyamopsis tetragonoloba · E412
- Gum arabicacacia gum · gum acacia
- Locust bean gumcarob bean gum · carob gum
- Gellan gumE418 · high-acyl gellan
- CarrageenanE407 · Irish moss extract
- Agaragar-agar · E406
- Sodium alginateE401 · algin
- Propylene glycol alginatePGA · E405
- PectinE440 · citrus pectin
- Gelatingelatine · Type A gelatin
- Cellulose gum (CMC)sodium carboxymethylcellulose · carboxymethylcellulose
- MethylcelluloseMC · E461
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