Xanthan Gum CAS#11078-31-2

Xanthan gum, also referred to as yellow gum or Han Sheng gum, is an extracellular acidic heteropolysaccharide produced through the fermentation of Xanthomonas bacteria. It possesses numerous excellent properties and is widely applied in the food industry.

Thickening: Xanthan gum forms a highly viscous solution when dissolved in water, giving foods the desired texture and mouthfeel. It is commonly used in products such as jams, jellies, ice cream, and yogurt to enhance their consistency and stability.

Stability: It exhibits strong thermal, pH, and salt stability, allowing it to maintain its thickening effect and structural stability under various processing conditions. For instance, during high-temperature sterilization of canned foods, xanthan gum helps preserve the food’s texture and shape.

Chemical Properties
Raw glucomannan is a soluble, fermentable, and highly viscous dietary fiber derived from the elephant yam (konjac) plant native to Asia. Konjac glucomannan (KGM) dissolves in water and forms a thick, viscous solution due to its strong water-absorbing capacity. Its chemical structure features a mannose-to-glucose ratio of 8:5, connected by β-glycosidic bonds, giving raw glucomannan the highest molecular weight and viscosity among known dietary fibers.

Biological Functions
Weight Management: Glucomannan is a soluble fiber with exceptionally high molecular weight and viscosity, offering strong support for weight control. In an 8-week double-blind study, participants experienced significant average weight loss, likely attributable to glucomannan’s ability to promote satiety. Another study showed that combining a glucomannan-rich diet with resistance and endurance training further improved body composition, lipid metabolism, and triglyceride levels.

Cardiovascular Health: Multiple controlled studies show that konjac glucomannan helps maintain healthy lipid metabolism and triglyceride levels, possibly by encouraging healthy bile acid secretion. It also supports normal glucose utilization and vascular function, contributing to overall cardiovascular wellness.

GI Health: As a dietary fiber, konjac glucomannan promotes gastrointestinal regularity. Research suggests it also helps maintain a balanced gut microbiota by encouraging the growth of beneficial bacteria such as lactobacillus and bifidobacteria.

Mode of Action
Glucomannan improves blood lipid profiles by increasing fecal excretion of neutral sterols and binding bile acids, which helps eliminate cholesterol through the digestive tract. Its lipid-lowering effects may also involve reduced cholesterol absorption in the jejunum and lower bile acid absorption in the ileum, influenced by its viscosity, as well as decreased stimulation of HMG-CoA reductase after meals.

Raw glucomannan is also believed to slow gastric emptying, leading to increased satiety, reduced body weight, lower intake of cholesterol- and glucose-raising foods, smaller postprandial glucose spikes, decreased liver cholesterol synthesis, and greater fecal removal of cholesterol-containing bile acids. In contrast, nonviscous forms commonly marketed in the U.S. have not shown evidence of providing these health benefits.

Product Usage

Xanthan gum, as a high-performance food additive, is widely used across various food categories. In beverages such as juices, protein drinks, and sports drinks, it helps prevent sedimentation and layering while improving mouthfeel. In yogurt, it prevents whey separation, and in ice cream, it controls ice crystal formation and enhances melt resistance. When added to bread and other baked goods, it increases volume and helps extend shelf life. In ham and other meat products, xanthan gum improves water retention, resulting in a more tender texture. For ketchup and other sauces, it maintains uniform consistency and prevents separation. In instant noodles, it enhances dough elasticity and improves rehydration. In candy products, it helps control texture and prevents deformation and sticking.