BASF
manufacturer
Ingredient reference
11138-66-2EC234-394-2
Natural polymer thickener and rheology modifier for viscosity building and suspension in aqueous formulations.
| INCI Name | Xanthan Gum |
|---|---|
| CAS Number | 11138-66-2 |
| EC Number | 234-394-2 |
| Ionic Type | Anionic polymer behavior in water |
Xanthan Gum is a natural polymer rheology modifier used for thickening, suspension, and viscosity stability in aqueous systems.
Xanthan Gum is a high-molecular-weight polysaccharide used as a rheology modifier in personal care, home care, food-related, and technical aqueous formulations. It provides viscosity, particle suspension, emulsion stabilization support, and tolerance to a range of electrolyte and pH conditions depending on grade and hydration process.
Hydration method, shear, addition order, particle size, microbial quality, and preservative system can strongly affect final viscosity and clarity.
| Property | Value | Unit | Source / Method |
|---|---|---|---|
| Appearance | Cream to off-white powder | N/A | Typical commercial form |
| Viscosity | High viscosity contribution at low dosage | N/A | Hydration and grade dependent |
| pH | 6 - 8 | N/A | Typical solution pH; supplier dependent |
| Solubility Water | Dispersible/hydratable in water | N/A | Requires proper wet-out and mixing |
| Moisture Content | Supplier dependent | N/A | Check CoA/TDS |
| Particle Size | Supplier dependent | N/A | Affects hydration and lumping risk |
status: compatible | Hydrates in water with proper dispersion
status: limited | Viscosity tolerance depends on grade and electrolyte level
status: limited | Check pH and hydrolysis stability for the selected system
manufacturer
manufacturer
Review and verify supplier SDS/TDS before handling, scale-up, or commercial use. Powder handling can generate nuisance dust; use dust controls and avoid inhalation.
Suitability depends on grade, microbial limits, purity, application, market, and regional requirements. Confirm with supplier SDS/TDS and grade documentation.