Xanthan Gum

Also known as Xanthan, Corn sugar gum, Polysaccharide B-1459, E415

Xanthan Gum (CAS 11138-66-2) is a high-molecular-weight anionic polysaccharide produced by aerobic fermentation of a carbohydrate substrate with Xanthomonas campestris, composed of repeating pentasaccharide units of glucose, glucuronic acid, and mannose with acetyl and pyruvyl substituents. In cosmetic formulations it functions as a rheology modifier, thickener, viscosity-increasing agent, suspending agent, and emulsion stabilizer. The CIR Expert Panel assessed xanthan gum together with 33 other microbial polysaccharide gums and concluded they are 'safe in cosmetic formulations in the present practices of use and concentration' (Fiume, Heldreth, Bergfeld et al., Int J Toxicol 35(1 Suppl):5S-49S, 2016; PMID 27383198). The assessment noted that these very high molecular weight compounds do not significantly penetrate intact skin and have negligible topical bioavailability; coupled with a lack of systemic toxicity by other routes, topical application is not expected to produce systemic effects. Acute inhalation studies with xanthan gum powder produced no significant toxicity, and industrial exposure to xanthan gum dust caused no acute or chronic effects on pulmonary function. Xanthan gum is also GRAS for food use by the FDA and approved as food additive E415 in the EU.