Xanthan gum is a thickener that can be used in almost any environment. Made from 100% natural by fermentation of sucrose or Glucose type with bacteria type. Xanthomonas campestris
Transparent gel type / no stretch texture
| Related Product Name | Description |
|---|---|
| Xanthan Gum (Extra Clear, Non-Sticky Texture) | Clear, Smooth texture gel, Suitable for gel thickening |
| Xanthan Gum (Clear, Standard Texture) | Clear, Standard gum texture. Suitable for emulsion stabilization |
| Xanthan Gum (Clear, Standard Texture, Easy Disperse) | Clear, Standard gum texture. easy to disperse in water directly (less clumping) |
Xanthan Gum Xanthan Gum (Extra Clear Gel / Non-Sticky) is an anionic thickener that can be used in almost any environment. Made from 100% natural by fermentation of sucrose or Glucose type with bacteria type. Xanthomonas campestris When mixed into the gel Will make a clear gel texture And viscosity that can be added as desired (By increasing or decreasing the ratio of Xanthan Gum usage)
Transparent gel type, smooth texture, not stretchy, different from the normal Xanthan Gum type, the clear gel type gives a clear, translucent, non-opaque and smooth texture.
The sample of the gel obtained (right picture) will not have the same stretch texture as the normal Xanthan Gum (left picture).
To use it just to add stability to the recipe. Please select the plain type. Which will be cheaper
Usage: For adding viscosity (thickener) to gels, serums, creams or lotions.
Mixing method: Mix in water (water-phase) by stirring or blending at high speed. Until it becomes a complete gel texture If the formula contains oil Or glycerin Mix it in oil (oil-phase) or glycerin before it will make it easier to dissolve. Because it will spread better (But not dissolved in oil) and then mixed with water to dissolve and create a gel texture.
Rate of use: 0.1-2% (according to the desired viscosity, recommended 1%)
Product characteristics: White-light yellow powder
Solubility: Can dissolve in water Please see the mixing method above.
Storage: Can be stored at room temperature But close the bottle tightly And completely covered from sunlight or heat. Never expose to moisture. (Please store in the packaged with a damp proof bag) The product is at least 3 years old * in case of exposure to moisture. The substance will coagulate. Which can still be used But it will waste time spinning or stirring for much longer *
INCI Name : A. Xanthan Gum
* The substance has no preservatives. In cosmetic formulations, preservatives are required to control pathogens. Due to the nature of the powdered substance Germs can grow easily *
Appearance:
Storage: 15-30C, Hygroscopic! Avoid moisture.
Shelf Life: 36Months from manufacturing or testing date (Current Lot will expire: 06/2025)
Dosage (Range): 0.1% - 2%
Recommended Dosage: 1%
Research & Development: USA
Mix Method: Add into water phase. Heat tolerant.
Heat Resistance: Avoid heat above 80C
Stable in pH range: 3 - 9
Solubility: Dispersible in water
Product Types: Cream , Lotion , Clear Gel , Mask , Scrub , Liquid Soap , Shampoo , Conditioner , Cleanser , Hair Styling , Deodorant
INCI: Xanthan Gum
Product Specification:
| Test | Specification |
|---|---|
| Particle size, % thru 80 mesh (180 Micron) | Not less than 95 |
| Loss on Drying, % | Not more than 15.0 |
| Appearence | Pass |
| Hydration Rate, min | For Information Only |
| Viscosity (1% KCl Solution)cP | 800 - 1300 |
| Low Shear Viscosity (0.3% in KCI), cP | 250 - 600 |
| pH (1% Solution) | 6.0 - 8.00 |
| pH (0.3% KCl Solution) | For Information Only |
| Transmittance, % | Not less than 85 |
| Isopropyl Alcohol, ppm | Not more than 500 |
| Bacteria (Viable Mesophilic), cfu/g | Not more than 1000 |
| Bacteria (Viable Mesophilic-5 day), cfu/g | Not more than 2000 |
| Fungal (Yeast&Mold) Count, cfu/g | Not more than 100 |
| Coliform | Negative by MPN |
| E.coli | Absent in 25g |
| Samonella spp. | Absent in 25g |
| Total Aerobic Plate Count, cfu/g | Not more than 1000 |
| Total Yeast and Molds, cfu/g | Not more than 100 |
| Escherichia coli | Absent in 1.0g |
| Salmonella spp. | Absent in 10g |
| Candida albicans | Absent in 1.0g |
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