Xanthan Gum

INCI: XANTHAN GUM
Type: Viscosity controlling, gel forming, emulsion stabilizing
Origin: A natural polysaccharide produced through the fermentation of plant sugars (typically corn, soy, or wheat) by the bacterium Xanthomonas campestris. It is then purified, dried, and milled into a fine powder.

What it does:

Xanthan Gum is a versatile, high-performance rheology modifier derived from renewable sources. Despite its gum designation, it is not sticky or tacky when properly formulated. Primary functions:

1. Viscosity builder: When dispersed in water, it swells and creates a three-dimensional network that thickens the formula, transforming thin liquids into stable, luxurious gels or creamy lotions.
2. Emulsion stabilising: Prevents oil and water phases from separating over time, ensuring product consistency and performance from first use to last.
3. Suspension agent: Helps keep insoluble particles (like certain active powders or pigments) evenly dispersed throughout the formula.
4. Texture enhancer: Imparts a characteristic “flow” or spreadability (in creams) that consumers associate with high-quality textures.

Why we use it:

We use Xanthan Gum to achieve the elegant, stable textures for our products. In our daily moisturiser, it provides the creamy yet lightweight consistency that glides smoothly across skin. In our oil-to-milk cleanser, it helps create the signature glossy gel texture that transforms upon contact with water.

Has exceptional efficiency at very small concentrations (less is more, yay!) to achieve significant viscosity increases. Maintains its thickening properties across a wide pH range (2-12) and temperature variations, ensuring long-term stability for our formulas.