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Xanthan Gum 200 Mesh is a finely milled grade of fermentation-derived xanthan gum, an anionic, high-molecular-weight polysaccharide supplied as a white to cream-colored powder.
Its principal applications include thickening, suspension stabilization, texture modification, and rheology control in appropriately specified food, personal care, pharmaceutical, and industrial formulations.
Its distinctive shear-thinning behavior combines substantial viscosity at low shear with easier flow during mixing, pumping, pouring, and spreading, while the 200 mesh designation describes powder fineness rather than a different chemical identity.
CAS Number: 11138-66-2
EC Number: 234-394-2
Molecular Formula: Variable; polysaccharide with variable chain length, substitution, and associated counterions
Molecular Weight: Variable; high-molecular-weight polymer with a distribution of chain lengths
Synonyms: Xanthan gum, Xanthan, Gum xanthan, Xanthomonas gum, Xanthomonas campestris gum, XG, E415, INS 415, Xanthan Gum 200 Mesh, Xanthan Gum, Xanthan, E415, INS 415, Xanthan Gum E415, Xanthan Gum INS 415, Xanthan Polysaccharide, Xanthan Biopolymer, Xanthan Hydrocolloid, Microbial Xanthan Gum, Fermentation Xanthan Gum, Fermentation Gum, Xanthomonas Gum, Xanthomonas campestris Gum, Xanthomonas Polysaccharide, Xanthomonas campestris Polysaccharide, Polysaccharide B-1459, Polysaccharide B1459, Corn Sugar Gum, Bacterial Polysaccharide Xanthan, Extracellular Xanthan Polysaccharide, Anionic Xanthan Polysaccharide, High Molecular Weight Xanthan Polysaccharide, Xanthan Gum Powder, Xanthan Powder, Fine Xanthan Gum Powder, 200 Mesh Xanthan Gum Powder, Xanthan Gum 200-Mesh Powder, Xanthan Gum Fine Powder, Food Grade Xanthan Gum, Food Grade Xanthan Gum 200 Mesh, Industrial Grade Xanthan Gum, Industrial Grade Xanthan Gum 200 Mesh, Pharmaceutical Grade Xanthan Gum, Cosmetic Grade Xanthan Gum, Personal Care Grade Xanthan Gum, Oilfield Grade Xanthan Gum, Drilling Grade Xanthan Gum, Oil Drilling Xanthan Gum, Petroleum Grade Xanthan Gum, Technical Grade Xanthan Gum, High Purity Xanthan Gum, Refined Xanthan Gum, Purified Xanthan Gum, Water-Soluble Xanthan Gum, Cold-Water-Soluble Xanthan Gum, Hydrocolloid Xanthan Gum, Thickening Grade Xanthan Gum, Food Thickener Xanthan Gum, Stabilizer Grade Xanthan Gum, Suspending Grade Xanthan Gum, Rheology Modifier Xanthan Gum, Viscosity Modifier Xanthan Gum, Viscosifier Xanthan Gum, Emulsion Stabilizing Xanthan Gum, Suspension Stabilizing Xanthan Gum, Texture Modifier Xanthan Gum, Gelling Aid Xanthan Gum, Water-Binding Xanthan Gum, Gluten-Free Baking Xanthan Gum, Bakery Grade Xanthan Gum, Beverage Grade Xanthan Gum, Sauce Grade Xanthan Gum, Dairy Grade Xanthan Gum, Pharma Excipient Xanthan Gum, Cosmetic Thickener Xanthan Gum, Oilfield Viscosifier Xanthan Gum, Drilling Fluid Xanthan Gum, 200 Mesh Xanthan
APPLICATIONS
Dry food mixes and powdered preparations
Xanthan Gum 200 Mesh is relevant to dry blends that require a finely divided hydrocolloid distributed throughout other powdered ingredients.
Its particle-size grade can facilitate incorporation into seasoning mixes, powdered sauces, and other preparations that develop viscosity after water addition.
Uniform dry distribution matters because localized concentrations of gum can produce uneven hydration and inconsistent texture.
Xanthan Gum 200 Mesh must become adequately dispersed before complete hydration develops the intended viscosity.
Blending it with suitable dry ingredients can separate gum particles before the mixture contacts water.
Fine powder should therefore be considered alongside the reconstitution method, since rapid surface hydration can also encourage lump formation.
Sauces, dressings, and pourable condiments
Xanthan Gum 200 Mesh increases the viscosity of the aqueous phase in sauces and dressings.
At low shear, that viscosity slows the movement of suspended herbs, spices, and other dispersed components.
During pouring or pumping, shear thinning makes the product flow more readily than its resting consistency might suggest.
Xanthan Gum 200 Mesh can contribute to the physical stability of oil-in-water dressings by modifying the continuous phase.
This function complements the ingredients responsible for forming and protecting the oil–water interface.
The gum concentration must suit the desired texture because excessive thickening can impair pourability and sensory quality.
Gluten-free bread and baked products
Xanthan Gum 200 Mesh contributes viscosity and cohesion to gluten-free doughs and batters.
These effects can influence handling, gas-cell retention, and the structure developed during proofing and baking.
The fine powder can be incorporated into the flour blend before water addition, allowing the hydrocolloid to become distributed with the other dry ingredients.
Xanthan Gum 200 Mesh functions within a system of starches, proteins, water, and other hydrocolloids.
Its effect on loaf structure and crumb texture therefore depends on the entire recipe rather than the gum concentration alone.
Research on xanthan-containing gluten-free bread demonstrates that interactions with other hydrocolloids can alter porosity, moisture retention, and gumminess.
Mixed hydrocolloid gels
Xanthan Gum 200 Mesh can participate in synergistic systems with locust bean gum.
Although the individual polymers may not form comparable gels independently, their mixtures can develop substantially different viscoelastic structures.
This interaction provides a route to designing textures that extend beyond the thickening behavior of xanthan alone.
Xanthan Gum 200 Mesh blends require appropriate hydration and thermal processing of both polymers.
The mixing ratio, polymer concentration, and heating and cooling history influence the resulting gel strength.
Published investigations show that the ratio producing the strongest interaction can differ between experimental systems, so no single blend ratio defines every application.
Face masks and cosmetic gels
Xanthan Gum 200 Mesh can build viscosity in the aqueous phase of cosmetic masks and gels when the grade meets the formulation’s quality requirements.
The hydrated polymer contributes resistance to flow at rest while allowing spreading under the shear generated during application.
This balance can reduce unwanted runoff without requiring the product to retain the same apparent viscosity during spreading.
Xanthan Gum 200 Mesh can also influence the liquid phase associated with sheet-mask formulations.
Its water-binding and rheological effects contribute to the consistency and retention of that phase within the mask system.
The final feel depends on concentration, electrolyte content, and polymer characteristics, and powder fineness alone does not establish a clear or non-tacky formulation.
Oral care and household formulations
Xanthan Gum 200 Mesh can act as a suspension and consistency modifier in toothpaste formulations.
Its contribution to low-shear viscosity assists the distribution of abrasive particles while shear thinning affects extrusion and spreading.
The finished paste also depends on the abrasive, humectant, surfactant, and other binder components.
Xanthan Gum 200 Mesh can contribute to liquid cleaners containing suspended particles or requiring increased surface cling.
Its role is physical rheology modification rather than detergency, disinfection, or preservation.
Compatibility must be established for the particular surfactants, electrolytes, and active ingredients present in the formulation.
Pharmaceutical oral suspensions
Xanthan Gum 200 Mesh can serve as a suspending excipient when the material meets the appropriate pharmaceutical requirements.
Its hydrated structure slows particle settling while permitting flow during dispensing.
The formulation must still demonstrate adequate redispersibility and dose uniformity because thickening alone does not establish either property.
Xanthan Gum 200 Mesh’s pharmaceutical functionality depends on molecular characteristics as well as concentration.
Research connects molecular-weight distribution and pyruvate content with performance in oral suspensions and matrix tablets.
Consequently, two powders carrying the same mesh designation can produce different functional results in the same dosage-form composition.
Hydrophilic pharmaceutical matrices
Xanthan Gum 200 Mesh has relevance to hydrophilic matrix systems investigated for modified drug release.
Water penetration hydrates the polymer, developing a viscous region through which dissolved drug must move.
The resulting release behavior depends on the drug, polymer content, matrix structure, and other formulation ingredients.
Xanthan Gum 200 Mesh-based matrices can respond to processing changes that influence hydration and internal porosity.
Laboratory and pilot-scale research has examined how manufacturing variables affect these characteristics and the subsequent release profile.
The polymer is therefore an excipient contributing to dosage-form design, rather than a finished controlled-release treatment by itself.
Agricultural suspension concentrates
Xanthan Gum 200 Mesh can modify the rheology of aqueous agricultural formulations containing dispersed insoluble particles.
A suitably structured continuous phase slows settling during storage while remaining workable during mixing and transfer.
Its contribution is formulation stabilization rather than the biological activity of the agricultural active ingredient.
Xanthan Gum 200 Mesh can operate alongside other structuring agents in suspension concentrates.
Published formulation research describes improved anti-settling behavior from combinations of xanthan gum and magnesium aluminium silicate.
Such combinations require optimization because suspension stability, viscosity, and practical handling must be balanced within the complete formulation.
Water-based drilling fluids
Xanthan Gum 200 Mesh belongs to a polymer family with established applications as viscosifiers in water-based drilling fluids.
High apparent viscosity at low shear contributes to cuttings transport and suspension in regions experiencing relatively slow fluid movement.
At higher shear rates, reduced apparent viscosity facilitates circulation through the drillstring and bit.
Xanthan Gum 200 Mesh does not automatically possess the clarification, filtration, or hydration characteristics of a dedicated drilling-fluid grade.
Oilfield formulations may require specifically qualified polymer characteristics in addition to particle-size control.
The mesh designation should therefore be distinguished from the performance requirements of the intended fluid system.
Polymer flooding research
Xanthan Gum 200 Mesh can provide the starting polymer for aqueous solutions investigated in enhanced oil recovery.
Increasing the viscosity of the injected water phase changes the mobility relationship between that phase and the oil.
This application concerns flow through porous media rather than the cuttings-suspension function of drilling fluids.
Xanthan Gum 200 Mesh-based polymer flooding requires consideration of the reservoir and the composition of the injected solution.
Laboratory research has examined xanthan solutions in relation to sand production in poorly consolidated porous media.
The findings illustrate why increased fluid viscosity must be assessed alongside formation behavior rather than presented as a universal recovery benefit.
DESCRIPTION
Chemical identity and production
Xanthan Gum 200 Mesh is a particle-size grade of xanthan gum rather than a distinct polysaccharide.
The polymer is produced through fermentation of a carbohydrate substrate by suitable strains of Xanthomonas campestris.
Recovery, purification, drying, and milling convert the fermentation-derived material into the commercial powder.
Xanthan Gum 200 Mesh can contain sodium, potassium, or calcium counterions associated with its acidic groups.
Its composition also reflects variation in polymer chain length and substituent content.
A fixed molecular formula or single molecular weight would therefore misrepresent the commercial polymer.
Backbone and side-chain structure
Xanthan Gum 200 Mesh has a cellulose-like backbone of β-(1→4)-linked glucose units.
Trisaccharide side chains containing mannose and glucuronic acid occur on alternating backbone glucose residues.
Acetyl and pyruvate substitution contribute additional structural variation within the polymer.
Xanthan Gum 200 Mesh’s acidic side-chain groups give the hydrated material an anionic character.
The branched structure and distribution of these groups influence interactions with water, ions, and other formulation components.
Its behavior therefore depends on more than the overall carbohydrate content.
Meaning of the mesh designation
Xanthan Gum 200 Mesh describes a fine powder characterized through sieve-based particle-size specifications.
The designation does not mean that every particle has an identical diameter or that every commercial grade specifies complete passage through the sieve.
A documented example requires at least 92 percent passage through 200 mesh, illustrating that the permitted particle-size distribution forms part of the individual specification.
Xanthan Gum 200 Mesh has the same underlying polymer identity as coarser xanthan grades.
Milling changes the physical size of the dry particles rather than introducing a new functional group.
It consequently affects powder incorporation and hydration behavior without independently defining the final solution viscosity.
Dispersion and hydration
Xanthan Gum 200 Mesh hydrates in water to form a viscous aqueous system.
Dispersion and hydration are distinct stages because the powder must first become distributed before its polymer chains can interact uniformly with the liquid.
Localized wetting can produce hydrated outer layers around agglomerates and delay access to the dry material inside.
Xanthan Gum 200 Mesh should therefore be incorporated through a process that separates particles effectively.
Suitable dry preblending or controlled addition under agitation can improve distribution before viscosity develops.
The required mixing method depends on equipment, concentration, and the other ingredients present.
Shear and concentration effects
Xanthan Gum 200 Mesh develops shear-thinning behavior after hydration.
Increasing polymer concentration can increase low-shear viscosity and change the extent of shear thinning.
These effects explain why viscosity measured under one set of conditions does not fully describe pouring, pumping, or dispensing behavior.
Xanthan Gum 200 Mesh can also influence extensional flow, including stretching and filament formation during dispensing.
Research demonstrates that polymer concentration changes this response and that sodium chloride can alter both shear and extensional rheology.
A formulation’s flow character therefore requires consideration of its ionic environment as well as gum dosage.
Interactions with other hydrocolloids
Xanthan Gum 200 Mesh can develop structures with other polymers that differ from those produced by either component separately.
Locust bean gum mixtures provide an established example of synergistic association.
The resulting network depends on the molecular characteristics of the participating gums and the conditions under which they hydrate and interact.
Xanthan Gum 200 Mesh’s substitution pattern can influence this mixed-polymer behavior.
Research examining acetyl, pyruvate, and glucuronic acid content connects molecular structure with the stability and rheology of xanthan–locust bean gum systems.
These findings reinforce the distinction between powder fineness and the molecular features responsible for functionality.
Physical grade and application suitability
Xanthan Gum 200 Mesh may be supplied to different application specifications despite sharing one chemical name.
Food, pharmaceutical, personal care, and industrial requirements can differ in purity, microbiological quality, and functional characterization.
The particle-size designation alone establishes none of these application qualifications.
PROPERTIES
Chemical nature: Fermentation-derived, high-molecular-weight polysaccharide
Physical form: Finely milled powder
Appearance: White, cream-colored, or yellowish-white
CAS number: 11138-66-2
EC number: 234-394-2
Molecular formula: Variable
Molecular weight: Variable; distribution of polymer chain lengths
Ionic character: Anionic
Principal sugar components: Glucose, mannose, and glucuronic acid
Characteristic substituents: Acetyl and pyruvate groups
Particle-size designation: 200 mesh; sieve-passage requirement depends on the grade
Water behavior: Hydrates to form viscous aqueous systems
Organic-solvent behavior: Practically insoluble in many organic solvents
Rheological behavior: Shear thinning; concentration and formulation dependent
Solution viscosity: Requires specified concentration, temperature, medium, and measurement conditions
Solution pH: Depends on the grade and preparation conditions
Mixed-polymer behavior: Can form synergistic structures with locust bean gum
Melting behavior: No characteristic sharp melting point appropriate to a discrete molecular substance
Bulk density: Grade and packing dependent
Shelf life: Grade and packaging dependent; no universal value assigned
FIRST AID
Inhalation:
Move to fresh air.
Seek medical attention for persistent coughing or breathing difficulty.
Skin contact:
Wash with soap and water.
Obtain medical advice if irritation persists.
Eye contact:
Rinse with water for at least 15 minutes.
Remove contact lenses if easily possible.
Seek medical attention if discomfort continues.
Ingestion:
Rinse the mouth and do not induce vomiting.
Seek medical advice after substantial accidental ingestion or persistent symptoms.
Give nothing by mouth to an unconscious person.
Note to physicians:
Treat symptomatically and provide supportive care.
HANDLING AND STORAGE
Handling:
Minimize dust generation.
Wear eye protection and suitable gloves during powder transfer.
Ventilation:
Provide local extraction at dusty operations.
Select dust collection equipment appropriate for combustible organic powders.
Storage:
Keep packaging closed in a dry area, protected from moisture and strong heat.
Separate from strong oxidizing materials.
Spill and leak procedures:
Collect with a vacuum suitable for combustible dust.
Avoid compressed-air cleaning and prevent discharge into drains.
Wet gum creates slippery surfaces.
Handling precautions:
Control ignition sources and static discharge.
Prevent dust accumulation and use suitable particulate respiratory protection when ventilation is insufficient.
Dispose of collected material through the appropriate waste system.
