Xanthan Gum Gellan Gum compound is a dry-blended or co-processed combination of two microbial polysaccharides: xanthan gum (from Xanthomonas campestris) and gellan gum (from Sphingomonas elodea). Xanthan gum contributes high low-shear viscosity and pseudoplastic flow behavior, while gellan gum (typically low-acyl form) provides weak gel structure and excellent suspension properties. Together they create a fluid gel system — a pourable matrix with yield stress sufficient to suspend particulates indefinitely.
The typical blend ratio ranges from 70:30 to 90:10 (xanthan:gellan) depending on the target application. Both components are individually approved food additives (E415 and E418), and the blend can be declared by listing both gums on the ingredient label. This compound is particularly effective in beverages with suspended particles, pourable dressings, and sauces requiring long-term stability.