Xanthan is a natural gum produced by the fermentation of sugar with friendly microbes and is widely used in the food industry. The microbe used is Xanthomonas campestris, hence the name xanthan gum.
The sugar most commonly used for the fermentation process is corn syrup which is mixed with the microbial starter and treated with nitrogen and trace elements and allowed to ferment. When fermentation is complete, the syrupy broth is pasteurised to kill the microbes. After filtering and washing the resulting solids are dried and ground to produce the gum.
We use Xanthan gum as a rheology modifier, so our products spread easily on the skin due to it’s unique pseudoplasticity properties.