Xanthan Gum is used as a thickener and gellant. Xanthan will not emulsify ingredients - rather it will help to stabilise the formulation. So in an emulsion, a very small amount of Xanthan Gum helps to stabilise the emulsion and keep the individual ingredients from separating.
Xanthan Gum is a natural gum polysaccharide which is produced by fermentation of sugar by Xanthomonas campestris. Suitable for use in cosmetics as a thickener (rheology modifier) and gellant, it is also used in food preparations as a stabiliser, thickener or emulsifier.
Very little Xanthan Gum is required to produce a large increase in the viscosity (thickness) of a liquid. As little as 0.1% can be used, but mostly 1.0% will produced the desired thickness. Xanthan Gum is suitable for use in many naturally based products such as creams and lotions, liquid soaps, body wash, shower gels and shampoos. Always hydrate prior to adding to product.
For successful processing, we suggest that you add the Xanthan Gum to a vortex using a stick blender (High Shear Method Mixing) and warm the water to approx 40 ° C.
Typical Usage Rate: 0.1 - 2%
Solubility: Soluble in water, insoluble in oil
pH: 6.0 - 8.0
