Xanthan Gum
Xanthan gum is a high-efficiency texturising ingredient used to modify viscosity and help stabilise suspended or emulsified systems.
Contact us to discuss specifications, availability and suitability for your application.
All ingredientsNUTRIFENA INGREDIENTS
Xanthan Gum for Food Manufacturing
Wholesale xanthan gum for sauces, dressings, beverages, gluten-free bakery, dry mixes and food manufacturers—with no minimum order quantity.
Xanthan gum ingredient guide
What is xanthan gum?
Xanthan gum is a high-molecular-weight polysaccharide produced by controlled fermentation of a carbohydrate with Xanthomonas campestris. After fermentation, the gum is recovered, dried and milled into a pale, free-flowing powder. It hydrates in water to build viscosity and is used as a thickener, stabilizer and texturizer in many food systems.
Food developers select xanthan gum by grade, mesh, viscosity profile, clarity, hydration behavior and compatibility with the complete formulation. A grade intended for a clear beverage may not be the best choice for a dry bakery mix or a high-salt sauce. Use level, addition order, shear, temperature, pH and competing solids all influence the final result, so the exact Nutrifena specification should be confirmed before scale-up.
Ingredient value
Xanthan gum benefits
Xanthan gum can provide substantial texture control at low use levels, but performance must be validated in the target process and finished formulation.
Efficient viscosity development
Builds body and flow control at relatively low addition rates, helping formulators adjust texture without adding a large solids load.
Suspension and stability support
Can help slow separation and keep fine particles, herbs, cocoa or fruit solids more evenly distributed in suitable systems.
Flexible formulation tool
Works across sauces, beverages, bakery, fillings and dry mixes, with the final response determined by grade, hydration and process conditions.
For manufacturers
Benefits of xanthan gum for formulation
Supports high at-rest viscosity with easier flow under shear in properly developed systems.
Helps control pour, cling, suspension and mouthfeel in sauces, dressings and beverages.
Contributes binding and structure in selected gluten-free bakery formulations.
Can be dry-blended with sugar, starch or maltodextrin before hydration to improve dispersion.
Pairs with tapioca starch, corn maltodextrin, cocoa, citric acid and botanical powders.
Available to B2B buyers in packaged and quoted commercial quantities with no minimum order quantity.
Pack optionsSample data
Xanthan gum package sizes
The values below are sample packaging data for layout review. Replace them with approved net weights, filled dimensions and case configurations before publication.
Net weight (US)Metric equivalentPackage dimensions
8 oz227g5.5 × 8.5 × 2.5 in (14 × 21.6 × 6.4 cm)
1 lb / 16 oz454g6 × 9 × 2.5 in (15.2 × 22.9 × 6.4 cm)
2.2 lb / 35.3 oz1kg7 × 10.5 × 3.1 in (17.8 × 26.7 × 7.9 cm)
B2B supply
Request a xanthan gum quoteOrder the quantity your business needs.
Nutrifena supplies xanthan gum to sauce and dressing producers, beverage developers, bakeries, dry-mix operations and other food businesses with no minimum order quantity (MOQ). Availability, unit configuration, freight and lead time are confirmed with each quote.
Product documentation
Ingredients, Nutrition Facts and product identifiers
The six examples below demonstrate the intended final presentation. Every value is sample data and must be replaced with the approved label, specification and SKU documentation before publication.
Single-ingredient xanthan gum
Ingredients: Xanthan gum.
Contains statement: No major allergen declaration shown in this sample.
Allergens: No major allergens intentionally added. Cross-contact status must be confirmed with the approved allergen statement.
About 151 servings per 1 lb pack
Serving size1 tsp (3g)
Calories10
Total Fat0g
Sodium10mg
Total Carbohydrate2g
Dietary Fiber2g
Protein0g
Identifiers by package size
8 oz: UPC 0 12345 68000 7
1 lb: UPC 0 12345 68001 4
2.2 lb: UPC 0 12345 68002 1
Case GTIN: 10012345680004
Food-grade xanthan gum powder
Country of origin: China
Process: Carbohydrate fermentation, recovery, drying and milling
Loss on drying: 15% maximum
pH: 6.0–8.0 (1% solution)
Viscosity: 1,200–1,600 cP (1% solution)
Particle size: 95% through 80 mesh
Shelf life: 24 months
Example label qualifications
Food gradeWater-dispersibleNeutral flavourFermentation-derivedGluten-free — pending verification
Sample presentation only. Publish a claim only when supported by the approved SKU documentation and current certificates.
Example document package
Product specificationAvailable
Certificate of AnalysisPer lot
Allergen statementAvailable
Country of origin statementAvailable
SDSAvailable
Commercial uses
Xanthan gum applications
01Sauces and dressings
02Beverages
03Gluten-free bakery
04Dry mixes
05Dairy and frozen desserts
06Fillings and confectionery
Starting points for R&D
Three xanthan gum pilot formulations
Each example is a 2.2 lb (1kg) pilot formulation created for commercial product development. These are starting points, not finished product specifications; validate processing, stability, sensory performance, nutrition, allergens and regulatory compliance before production.
01
Pourable creamy herb dressing
Sauce manufacturers · Prepared foods · Food serviceWater19.05 oz (540g)
Canola oil10.58 oz (300g)
Vinegar3.53 oz (100g)
Sugar1.23 oz (35g)
Salt0.53 oz (15g)
Mustard powder0.18 oz (5g)
Nutrifena Xanthan Gum0.11 oz (3g)
Nutrifena Citric Acid0.07 oz (2g)
Pilot method
Pre-blend the xanthan gum with the sugar, salt and mustard powder. Disperse the dry blend into the water under controlled high shear, allow it to hydrate, then add vinegar and citric acid. Add the oil gradually while mixing. Validate pH, pour, cling, emulsion stability, flavor and shelf life before scale-up.
02
Gluten-free cocoa muffin dry base
Bakeries · Muffin manufacturers · Gluten-free dry mixesRice flour13.58 oz (385g)
Nutrifena Tapioca Starch8.82 oz (250g)
Sugar7.05 oz (200g)
Nutrifena Cocoa3.53 oz (100g)
Baking powder1.41 oz (40g)
Salt0.71 oz (20g)
Nutrifena Xanthan Gum0.18 oz (5g)
Pilot method
Blend all dry ingredients until uniform. Develop the required water or milk, oil and egg or alternative binder additions for the target process. Validate batter viscosity, depositability, bake profile, volume, crumb resilience, moisture retention and shelf life before production.
03
Açaí beverage suspension premix
Beverage manufacturers · Powder blends · Food serviceSugar17.64 oz (500g)
Nutrifena Corn Maltodextrin10.58 oz (300g)
Nutrifena Dehydrated Açaí Powder 50%5.29 oz (150g)
Nutrifena Citric Acid1.06 oz (30g)
Natural flavor0.53 oz (15g)
Nutrifena Xanthan Gum0.18 oz (5g)
Pilot method
Pre-blend the xanthan gum into the sugar and maltodextrin before adding the remaining powders. Determine the correct addition rate for the target serving and disperse into water under suitable shear. Validate hydration time, viscosity, sedimentation, flavor, acidity and storage stability.
Buyer questions
Xanthan gum FAQ
Does Nutrifena have a minimum order quantity for xanthan gum?
No. Nutrifena accepts B2B enquiries without a minimum order quantity. Availability, packaging, freight and lead time are confirmed in the quote.
Which xanthan gum package sizes are available?
The sizes currently displayed are sample data: 8 oz (227g), 1 lb / 16 oz (454g) and 2.2 lb / 35.3 oz (1kg). Approved units, case configuration and commercial formats must be confirmed before ordering.
How is xanthan gum produced?
Xanthan gum is produced through controlled fermentation of a carbohydrate with Xanthomonas campestris, followed by recovery, drying and milling. The approved product specification must confirm the exact grade and process details.
How should xanthan gum be dispersed?
A common development approach is to pre-blend xanthan gum with other dry ingredients before adding it to the liquid under suitable agitation. The correct order, shear and hydration time depend on the complete formulation and process.
Which xanthan gum grade should I request?
Specify the application, target viscosity, clarity, pH, salt level, temperature, process shear and required mesh. Nutrifena can then identify the relevant available grade and documentation.
Can xanthan gum be used in gluten-free bakery products?
Xanthan gum is commonly used to support structure in gluten-free bakery systems. Any finished-product claim and allergen statement must be supported by the approved ingredient documentation and the manufacturer's cross-contact controls.
Can I request technical and label information?
Yes. Include the required package size, application, process, quantity and destination in your enquiry so the team can identify the relevant SKU and available documentation.
Regulatory and specification note: The FDA lists xanthan gum under 21 CFR 172.695 and identifies technical effects including stabilizer, thickener and texturizer. Review the FDA Substances Added to Food inventory and the FAO/WHO JECFA xanthan gum specification alongside the approved Nutrifena SKU specification before setting use levels, claims or purchasing requirements.
Request information
Contact us to discuss specifications, availability and suitability for your application.