Satiaxane™ Xanthan Gum

Overview

Satiaxane xanthan gum is produced by Cargill via fermentation of Xanthomonas campestris at dedicated plants in Baupte, France and Zibo, China. Cargill is a top-3 global xanthan gum producer. Xanthan gum is one of the most versatile hydrocolloids in food manufacturing — providing pseudoplastic (shear-thinning) viscosity, excellent suspension of particulates, and stability across wide pH and temperature ranges. Even at very low concentrations (0.1-0.5%), xanthan gum dramatically changes the rheological behavior of liquid food systems.

Technical specifications

• Production: bacterial fermentation (Xanthomonas campestris)
• Function: thickening, suspension, emulsion stabilization, pseudoplastic rheology
• Use levels: typically 0.1-0.5% in food applications
• Stability: stable across wide pH range (2-12), temperature range, and salt concentrations
• Applications: salad dressings, sauces, beverages, bakery (gluten-free), dairy, frozen foods
• Clean label: fermentation-derived, declared as 'xanthan gum'

Technology readiness level

TRL 9 — established hydrocolloid ingredient.