XANTHAN GUM

Xanthan gum, is a microbial extracellular substance with a wide range of functions produced by fermentation engineering of Xanthomonas campestris with carbohydrates as the main raw material (such as corn starch).
Xanthan gum has unique rheology, good water solubility, stability to heat and acid and alkali, and good compatibility with various salts. 
Xanthan gum can be widely used as a thickener, suspending agent, emulsifier, and stabilizer. 

CAS Number: 11138-66-2
Molecular Formula: C8H14Cl2N2O2
Molecular Weight: 241.11496
EINECS Number: 234-394-2

Synonyms: Xanthan gum, 11138-66-2, TTV12P4NEE, 234-394-2, E-415, E-415-, E415, EINECS 234-394-2, GUM, XANTHAN, Gum xanthan, INS NO.415, INS-415, KELTROL, KELZAN, MONAD GUM DA, MONAT GUM DA, NoSno, POLYSACCHARIDE B 1459, POLYSACCHARIDE B-1459, RHODIGEL 23, RHODIGEL-23, RHODIGEL-23 (II), RHODOPOL 23, Rhodigel, UNII-TTV12P4NEE, Xanthan gum (EP MONOGRAPH), Xanthan gum (II), Xanthan gum (MART.), XANTHOMONAS CAMPESTRIS BACTERIAL COAT POLYSACCHARIDE, XANTHOMONAS GUM, XANTURAL

Xanthan Gum has become a vital ingredient in gluten free baking. 
Xanthan gum helps goods made from gluten-free flours like almond flour and buckwheat flour bind together and develops elasticity—a job commonly completed by gluten. 
For individuals with celiac disease or gluten sensitivity, this ingredient plays a vital role in recreating traditionally gluten-full treats sans gluten. 

Xanthan gum is more frequently used in baking applications, while 200 mesh is much finer and popular in liquid applications, such as sauces and salad dressing, due to its solubility. 
As a wholesale Xanthan gum supplier, we are fully certified and provide products in bulk while maintaining optimal quality. 
Xanthan Gum item is used by customers around the world, as it is an incredible natural thickener and is multipurpose, often being used as a stabilizer to stop different ingredients from separating.

Xanthan gum is used in more than 20 industries such as food, petroleum. 
Xanthan gum is the microbial polysaccharide with the largest production scale and extremely wide uses in the world.
In foods, Xanthan gum is most often found in salad dressings and sauces. 

Xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 
Xanthan gum also helps suspend solid particles, such as spices. 
Also used in frozen foods and beverages, Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.

Xanthan gum has a neutral flavor and better mouthfeel than other grades of grain. 
As it thickens products, Xanthan gum gives the texture most associated with either liquid or solid fat, so the result is a low-fat product the mouth falsely recognizes as “buttery”.
The polysaccharide is recovered from the medium by isopropanol precipitation in the presence of KCl.

Xanthan gum is a high-molecular-weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with the gram-negative bacteria Xanthomonas campestris. 
This natural polysaccharide is widely used in the food industry and to a lesser extent in the pharmaceutical industry. 

Xanthan gum is monographed in the USP28/NF and in the PhEur. 
Xanthan gum is soluble in hot and cold water, as well as being stable under acidic and alkaline conditions (pH 5–13).

The primary structure of Xanthan gum contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid. 
Xanthan gum is certified FCC IV and Kosher. 
Xanthan gum functions as a thickening agent and stabilizer and is often used in conjunction with guar, tara, and/or carob gums. 

Xanthan gum offers almost immediate results. 
Therefore, adding the ingredient slowly causes thickening upon contact. 
Sauces, purees, and soups need only a tiny amount of Xanthan gum to both thicken these products and keep them from separating over time.

Xanthan gum is a food additive that serves as a thickening and stabilizing agent. 
Xanthan gum is commonly used in gluten-free baking to provide structure and elasticity to dough, as well as in sauces, dressings, and soups to enhance their thickness and consistency. 
Xanthan gum is also found in various other products such as ice cream, and dairy alternatives.

Xanthan gum refers to Xanthan gum powder that has been processed to have a specific particle size, where 80 mesh indicates the fineness of the powder. 
In this context, "80 mesh" means that the Xanthan gum powder has been ground so finely that it can pass through a sieve with 80 openings per inch.
The 80 mesh size ensures the powder is very fine, which can affect its solubility and dispersion properties in various applications.

Due to its fine particle size, Xanthan gum is often used in applications requiring smooth textures, such as in the food industry (e.g., salad dressings, sauces), cosmetics, and pharmaceuticals.
Xanthan gum is a polysaccharide used as a thickening, stabilizing, and emulsifying agent. 
The fine mesh allows for better integration and consistency in formulations.

Finer mesh Xanthan gum typically dissolves more easily and quickly in liquids, providing a smooth and consistent texture without clumping.
Xanthan gum is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. 

In manufacturing, Xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. 
Xanthan gum is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. 
Xanthan gum is used as a laxative.

Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
Xanthan gum, the extracellular polysaccharide from Xanthomonas campestris and some related microorganisms, is produced on a nutritive medium containing glucose, NH4Cl, a mixture of amino acids, and minerals. 

Xanthan gum was discovered by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, and brought into commercial production by CP Kelco under the trade name Kelzan in the early 1960s.
Xanthan gum was approved for use in foods in 1968 and is accepted as a safe food additive in the US, Canada, European countries, and many other countries, with E number E415, and CAS number 11138-66-2.
Xanthan gum derives its name from the species of bacteria used during the fermentation process, Xanthomonas campestris.

Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. 
Xanthan gum is an effective thickening agent and stabilizer that prevents ingredients from separating. 
Xanthan gum can be produced from simple sugars by fermentation and derives its name from the species of bacteria used, Xanthomonas campestris.

Xanthan gum is a widely used thickener in food to increase viscosity. 
Xanthan gum is also used as stabilizer or emulsifier. 
A high stability at higher pH levels and temperature makes it a much-used ingredient.

​Xanthan gum is a hydrocolloid and commonly used as a thickener, emulsifier and stabilizer in food and beverage applications.
These binding properties create goods with similar textures that hold together during the baking process. 
Many gluten free recipes don't bind well without Xanthan gum and result in baked goods that crumble. 

Xanthan gum recreates gluten's stickiness while ensuring that the recipe remains gluten free.
Xanthan gum is an extracellular acidic heteropolysaccharide produced by the fermentation of xanthomonas campestris bacterium. 
Made from corn starch and other carbohydrates through the processes of cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming and textile.

Xanthan gum is produced by the fermentation of glucose and sucrose and is a popular gluten free food additive made from fermentation of sugar that produces a broth or goo-like substance and is mostly used in powdered form after drying. 
Xanthan gum is an effective emulsifier, thickening agent and stabilizer.  
Xanthan gum is a white to cream colored, free flowing powder. 

Xanthan gum is commonly used in salad dressings, sauces, desserts, baked goods, and beverages.
Xanthan gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. 
The trisaccharide side chain consists of two D-mannose residues and one D-glucuronic acid residue occurring as mixed K+, Na+, and Ca++ salts. 

Through the association of xanthan molecules, it is thought that a quaternary structure arises through the charged trisaccharide side chains. 
Xanthan gum is a water-soluble polymer. 
Xanthan gums an HPLC method for determination of identity or purity.

Xanthan gum is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris. 
The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled.
Xanthan gum is a kind of hydrophilic biological polysaccharide, which is made from corn starch after the processes of fermentation with Xanthomonas Campestais, extraction, drying, and grinding. Benefiting from its superior thickening and stabilizing effect, shear resistance, and unique pseudo-plasticity rheological property, Xanthan gum is widely used in food, pharmaceuticals, fine chemicals, oil drilling, and other fields.

As xanthan is a polysaccharide used in many applications such as a food additive, enzyme substrate or rheology modifier, it is useful to have a xanthan standard with a clearly defined narrow molecular weight distribution. 
Xanthan gum is produced by fermentation from Xanthomonas campestris.
Xantham gum 80 mesh is produced by fermentation of Xanthomonas campestris bacterium.

Xanthan gum is a polysaccharide which is commonly used as a food additive. 
Applications of use include as a thickening agent and as a stabiliser to prevent ingredients from separating, particularly oil separation.
Xanthan gum solutions have high viscosity. 

The greater the amount of Xanthan gum added to a liquid, the thicker and stickier the liquid will become. 
When shear stress is placed on the solution, from mixing or shaking, the mixture will thin. 
However, once the shear stress has been removed, complete viscosity is recovered. 

This is useful for products that are required to be poured from a container, such as dressing and sauces. 
Xanthan gum does not change the colour or flavour of the products it’s used in (at typical usage levels of 0.5% or less), explaining why it is so widely used throughout the food and beverage industries.
Xanthan gum is 200 mesh compared to the standard 80 mesh, this means it is finer than standard Xanthan gum making it easier to disperse and dissolve. 

Xanthan gum is a food additive and is commonly used as a thickener, stabiliser, emulsifier and foaming agent.
Xanthan gum is the most superior microbial fermentation gum in the world at present. 
Xanthan gum combines thickeners, suspending agents, emulsifiers, stabilizers performance in one.

Xanthan gum is a high molecular weight polysaccharide which is produced by fermentation of Xanthomonas campestris.
The main functional property of Xanthan gum is the ability to control the rheology of water-based systems. 
Xanthan gum solutions are highly pseudoplastic, their viscosity is reduced instantly when high shear rates are applied. 

This property allows easy pumping and spraying. 
In contrast a high viscosity at lower shear rates gives excellent ability to stabilise emulsions, suspensions and foams.

Xanthan gum is a polysaccharide with many industrial uses, including as a common food additive. 
Xanthan gum is an effective thickening agent and stabilizer to prevent ingredients from separating. 
Xanthan gum can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.

Melting point: 64.43 °C
storage temp.: Hygroscopic, -20°C Freezer, Under inert atmosphere
solubility: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents.
form: Solid
color: Off-White to Pale Yellow
Odor: sl. organic odor, tasteless
Merck: 14,10057
Stability: Stable. Combustible. Incompatible with strong oxidizing agents.
InChI: InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H
InChIKey: VXYWXJXCQSDNHX-UHFFFAOYSA-N
SMILES: C(O)COC1=CC=C(N)C=C1N.[H]Cl.[H]Cl
LogP: 3.926 (est)

Xanthan gum is incompatible with oxidizing agents, some tablet film-coatings, carboxymethylcellulose sodium, dried aluminum hydroxide gel, and some active ingredients such as amitriptyline, tamoxifen, and verapamil.
Xanthan gum NF FCC 80 Mesh is a white to cream colored free flowing fine powder with a neutral smell and taste. 
Xanthan gum is soluble in hot or cold water and insoluble in alcohol. 

Xanthan gum can be applied as a stabilizer and thickener of aqueous systems as it delays or prevents crystallization. 
Xanthan gum is most commonly used for stabilization of oil in water emulsions for dressings and sauces.
The main functional property of Xanthan gum is the ability to control the rheology of water-based systems. 

Xanthan gum solutions are highly pseudoplastic, their viscosity is reduced instantly when high shear rates are applied. 
This property allows easy pumping and spraying. 
In contrast a high viscosity at lower shear rates gives excellent ability to stabilise emulsions, suspensions and foams.

Xanthan gum is a versatile plant-based thickening and stabilizing agent, and food additive.  
Xanthan gum works as an emulsifier, encouraging liquids that normally don't like one another to mix as well as a thickener, increasing the viscosity of liquids and semi solids. 
Xanthan gum is used in a variety of industries and applications from water treatment to food uses.

Xanthan gum is widely used as a rheology control agent (thickening) for aqueous systems. 
Not only is it used to increase viscosity, it helps stabilize emulsions, and prevents the settling of solids.
Xanthan gum is a food additive that serves as a thickening and stabilizing agent. 

Xanthan gum is commonly used in gluten-free baking to provide structure and elasticity to dough, as well as in sauces, dressings, and soups to enhance their thickness and consistency.
Xanthan gum is also found in various other products such as ice cream, and dairy alternatives. 
Xanthan gum is an extracellular acidic heteropolysaccharide produced by the fermentation of xanthomonas campestris bacterium. 

Made from corn starch and other carbohydrates through the processes of cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming, pharmacy and textile.
In foods, Xanthan gum is most often found in salad dressings and sauces. 
Xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 

Xanthan gum also helps suspend solid particles, such as spices. 
Also used in frozen foods and beverages, Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Xanthan gum is the International Part thickening, suspension, emulsion, stable for at one. Performance of the most superior biological glue. 

Xanthan gum in the industry for medical, cosmetics, toothpaste, shrimp feed, petroleum, tobacco, printing and dyeing, ceramics, pesticides, plastic explosives, water-soluble paint. 
Xanthan gum is widely used in food, oil, ceramics, textiles, printing and dyeing, pharmaceutical, paper, paint and more than 20 industries.
Xanthan gum is produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris.

Common substrates include glucose, sucrose, or lactose.
After fermentation, the Xanthan gum is precipitated from the fermentation broth using isopropyl alcohol or another solvent.
The precipitated gum is then dried and milled to achieve the desired mesh size.

Xanthan gum, the product is ground to a fine powder that passes through an 80-mesh sieve.
The final product undergoes rigorous quality control to ensure consistency and purity.
Xanthan gum is highly effective even at low concentrations, providing significant thickening and stabilizing effects.

Xanthan gum exhibits pseudoplastic behavior, meaning it becomes less viscous under shear (such as stirring or pumping), which is beneficial for applications requiring easy pouring and spreading.
Xanthan gum remains stable and retains its functional properties over a broad range of temperatures and pH levels, making it suitable for diverse applications.
Xanthan gum can be used in combination with other thickeners and stabilizers (such as guar gum or carrageenan) to achieve specific textures and properties.

Xanthan gum Improves texture and stability in yogurt, ice cream, and cheese spreads.
Enhances the texture and moisture retention in gluten-free products.
Provides a smooth, creamy texture and prevents separation.

Stabilizes emulsions and suspensions in juices and flavored drinks.
Acts as a thickener and stabilizer in lotions, creams, and gels, ensuring a smooth, non-greasy feel.
Xanthan gum is used in shampoos and conditioners to enhance viscosity and improve product spreadability.

Provides consistent texture and stability, ensuring uniform distribution of active ingredients.
Forms stable, non-irritating gels for medical and cosmetic applications.
Xanthan gum is used as a rheology modifier in drilling fluids, enhancing the carrying capacity of the fluid and improving borehole stability.

Xanthan gum is an anionic material and is not usually compatible with cationic surfactants, polymers, or preservatives, as precipitation occurs. 
Anionic and amphoteric surfactants at concentrations above 15% w/v cause precipitation of Xanthan gum from a solution.
Under highly alkaline conditions, polyvalent metal ions such as calcium cause gelation or precipitation; this may be inhibited by the addition of a glucoheptonate sequestrant.

The presence of low levels of borates (<300 ppm) can also cause gelation. 
This may be avoided by increasing the boron ion concentration or by lowering the pH of a formulation to less than pH 5. 
The addition of ethylene glycol, sorbitol, or mannitol may also prevent this gelation.

Xanthan gum is compatible with most synthetic and natural viscosity-increasing agents, many strong mineral acids, and up to 30% inorganic salts. 
If Xanthan gum is to be combined with cellulose derivatives, then Xanthan gum free of cellulase should be used to prevent depolymerization of the cellulose derivative. 
Xanthan gum solutions are stable in the presence of up to 60% water-miscible organic solvents such as acetone, methanol, ethanol, or propan-2- ol. 

However, above this concentration precipitation or gelation occurs.
The viscosity of Xanthan gum solutions is considerably increased, or gelation occurs, in the presence of some materials such as ceratonia, guar gum, and magnesium aluminum silicate. 

This effect is most pronounced in deionized water and is reduced by the presence of salt. 
This interaction may be desirable in some instances and can be exploited to reduce the amount of Xanthan gum used in a formulation.

Uses Of Xanthan gum:
Xanthan gum is also used in oil-in-water emulsions to enhance droplet coalescence.
Xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.
Furthermore, thiolated Xanthan gum has shown potential for drug delivery, since by the covalent attachment of thiol groups to this polysaccharide high mucoadhesive and permeation enhancing properties can be introduced.

Xanthan gum is used as a thickening and stabilizing agent in foods, to create light foam and hence can be found in sauces, mayonnaise, dressings, coffee, poultry products, confectionery products and in baking is used as a way to achieve gluten-free baking as it provides it with stickiness that gluten wold otherwise provide. 
Additionally Xanthan gum can also be found in toothpastes, in cosmectics it is used to create water-gel based creams and lotions and industrial products like fungicides, herbicides and adhesives. 

Xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid.
In foods, Xanthan gum is common in salad dressings and sauces. 
Xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 

Xanthan gum also helps suspend solid particles, such as spices.
Xanthan gum helps create the desired texture in many ice creams. 
Toothpaste often contains xanthan gum as a binder to keep the product uniform. 

Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. 
Xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In gluten-free baking, Xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. 

In most foods, it is used at concentrations of 0.5% or less.
Xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, and others.
Xanthan gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. 

Xanthan gum has also has derivatized to sodium carboxymethyl Xanthan gum and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery. 
Xanthan gum has been incorporated in an ophthalmic liquid dosage form, which interacts with mucin, thereby helping in the prolonged retention of the dosage form in the precorneal area. 
When added to liquid ophthalmics, Xanthan gum delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations.

Xanthan gum can be used to increase the bioadhesive strength in vaginal formulations. 
Xanthan gum alone or with carbopol 974P has been used as a mucoadhesive controlled-release excipient for buccal drug delivery. 
Modified xanthan films have been used as a matrix system for transdermal delivery of atenolol. 

Xanthan gum has also been used as a gelling agent for topical formulations incorporating solid lipid nanoparticles of vitamin A or microemulsion of ibuprofen. 
A combined polymer system consisting of Xanthan gum, carboxy methylcellulose and a polyvinyl pyrolidone backboned polymer has been used for relieving the symptoms of xerostomia. 
Xanthan gum can also be used as an excipient for spray-drying and freeze-drying processes for better results. 

Xanthan gum has been successfully used alone or in combination with agar for microbial culture media.
Xanthan gum is also used as a hydrocolloid in the food industry, and in cosmetics it has been used as a thickening agent in shampoo.
Xanthan gum cannot only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.

In cosmetics, Xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. 
Xanthan gum is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. 
Xanthan gum has some skin hydrating properties. 

Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.
Keeps particulates (like pulp in fruit juices) suspended, preventing them from settling at the bottom.
Xanthan gum is used in drinks like smoothies and milkshakes to achieve a desirable thickness without altering flavor.

Enhances dough elasticity and gas retention in gluten-free baking, resulting in better volume and texture.
Retains moisture, which helps in prolonging the shelf life of baked goods.
Maintains the homogeneity of sauces, ketchup, and mayonnaise, preventing oil and water separation.

Provides creaminess and stability to non-dairy products like almond milk, soy milk, and dairy-free yogurts.
Provides a non-greasy, smooth texture that enhances the user experience.
Improves the consistency and application of peel-off and wash-off masks.

Improves viscosity, which helps in better application and distribution of the product.
Provides hold and texture without flaking.
Enhances the spreadability and longevity of makeup products.

Acts as a binder and stabilizer, maintaining a consistent texture and preventing ingredient separation.
Helps in suspending active ingredients uniformly.
Provides a stable gel base for topical medications, ensuring consistent application.

Xanthan gum is used in acne treatments and other skin therapies for its stability and non-irritating properties.
Xanthan gum is used in the formulation of sustained-release medications to control the release rate of active ingredients.
Xantham gum 80 mesh is vegan-suitable and can be used in a wide range of food applications, powder blends and liquid products.

Xanthan gum is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products. 
Xanthan gum dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.
Xanthan gum creates a pleasant texture in foods and beverages. 

Xanthan gum is very stable to viscosity change over varying temperatures, ph, and salt concentrations. 
Xanthan gum is also very pseudoplastic which results in a decrease in viscosity with increasing shear. 
Xanthan gum reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. 

Xanthan gum is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.
Xanthan gum serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. 
Xanthan gum also stabilizes and thickens formulations. 

This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.
In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. 
For rheology control in water-based systems. 

Xanthan gum and gas drilling and completion fluids.
Xanthan gum is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent. 
Xanthan gum is also used as a thickening and emulsifying agent. 

Xanthan gum is nontoxic, compatible with most other pharmaceutical ingredients, and has good stability and viscosity properties over a wide pH and temperature range.
Xanthan gum gels show pseudoplastic behavior, the shear thinning being directly proportional to the shear rate. 
The viscosity returns to normal immediately on release of shear stress.

Xanthan gum has been used as a suspending agent for conventional, dry and sustained-release suspensions. 
When Xanthan gum is mixed with certain inorganic suspending agents, such as magnesium aluminum silicate, or organic gums, synergistic rheological effects occur. 
In general, mixtures of Xanthan gum and magnesium aluminum silicate in ratios between 1 : 2 and 1 : 9 produce the optimum properties. 

Similarly, optimum synergistic effects are obtained with Xanthan gum : guar gum ratios between 3 : 7 and 1 : 9.
Although primarily used as a suspending agent, Xanthan gum has also been used to prepare sustained-release matrix tablets. 
Controlled-release tablets of diltiazem hydrochloride prepared using Xanthan gum have been reported to sustain the drug release in a predictable manner, and the drug release profiles of these tablets were not affected by pH and agitation rate. 

Xanthan gum has also been used to produce directly compressed matrices that display a high degree of swelling due to water uptake, and a small amount of erosion due to polymer
relaxation. 
Xanthan gum has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets. 
Xanthan gum has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery. 

Xanthan gum with boswellia (3 : 1) and guar gum (10 : 20) have shown the best release profiles for the colon-specific compression coated systems of 5- fluorouracil for the treatment of colorectal cancer. 
Xanthan gum has also been used with guar gum for the development of a floating drug delivery system.
In the oil industry, xanthan gum is used in large quantities to thicken drilling mud.

These fluids carry the solids cut by the drilling bit to the surface. 
Xanthan gum provides improved "low end" rheology. 
When circulation stops, the solids remain suspended in the drilling fluid. 

The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. 
Xanthan gum has been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, Xanthan gum is used to prepare water gels.

Safety Profile Of Xanthan gum:
No eye or skin irritation has been observed in rabbits and no skin allergy has been observed in guinea pigs following skin exposure. 
No adverse effects were observed in long term feeding studies with rats (up to 1000 mg/kg/day) and dogs (up to 1000 mg/kg/day). 
No adverse effects were observed in a three-generation reproduction study with rats (up to 500 mg/kg/day).

When heated to decomposition it emits acrid smoke and irritating fumes.
Xanthan gum is widely used in oral and topical pharmaceutical formulations, cosmetics, and food products, and is generally regarded as nontoxic and nonirritant at the levels employed as a pharmaceutical excipient.
The estimated acceptable daily intake for Xanthan gum has been set by the WHO at up to 10 mg/kg body-weight.