Description
A novel microbial polysaccharide produced by aerobic fermentation of Sphingomonas sanxanigenens. Combines the thickening properties of xanthan with stronger gel-forming capability and improved acid stability, supporting use in applications where xanthan or carrageenan-iota-high-purity" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">carrageenan alone cannot deliver.
Off-white to cream-colored free-flowing powder. Hydrates in cold water; forms transparent thermo-reversible gels in the presence of monovalent or divalent cations.
We supply food-grade Sanxan Gum from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.
Common market grades include Standard Sanxan Gum, High-Gel-Strength Variant for premium gel applications, and pre-blended Sanxan-with-other-hydrocolloid systems for engineered texture profiles.
Bulk and reduced-MOQ shipments. Batch-level COA covering viscosity, gel strength, particle size, heavy metals, and microbiology.
Introduction
Sanxan Gum is a relatively recent microbial polysaccharide developed by Chinese fermentation industry research institutes through the 2010s. The compound is produced by aerobic fermentation of Sphingomonas sanxanigenens, a related species to the Sphingomonas elodea that produces Gellan Gum.
Industrial production proceeds by submerged aerobic fermentation on glucose and yeast extract, followed by alcohol precipitation, drying, and milling to defined particle-size specifications.
Regulatory status varies by jurisdiction: approved as a food additive in China, with applications under review in other markets. Customers should verify regulatory status for the target finished-product market before formulation.
The molecule combines structural features of both xanthan and gellan, producing a hydrocolloid with thickening capacity comparable to xanthan, gel-forming capacity intermediate between xanthan and gellan, and acid stability superior to both.
Strategic positioning targets the Chinese domestic market and Asian export markets where regulatory approval is established. International expansion is gradual as additional regulatory submissions complete. The compound represents a category of newer microbial polysaccharides emerging from Chinese fermentation industry as alternatives to the established xanthan, gellan, and carrageenan portfolio.
Where it is used
- Acidic functional beverages requiring viscosity and stability across pH 3 to 8
- Premium plant-based beverages and clean-label alternatives to xanthan
- Specialty confectionery: clear gummies and premium fruit gels
- Dairy desserts and panna cotta-style applications
- Bakery applications: gluten-free baking systems and structural support
- Cosmetic gel matrices and clear skincare products
- Pharmaceutical oral suspensions and topical formulations
- Specialty Asian confectionery and dessert applications
Technical data
| Item | Specification |
|---|---|
| Appearance | Off-white to cream-colored free-flowing powder |
| Viscosity (1% solution) | 800 to 1500 cP |
| Gel strength (1% with calcium) | 200 to 600 g/cm² |
| Loss on drying | ≤ 13.0% |
| Ash | ≤ 13.0% |
| Heavy metals (as Pb) | ≤ 5 mg/kg |
| Arsenic | ≤ 3 mg/kg |
| Particle size | ≥ 95% through 80 mesh |
| Total plate count | ≤ 5000 cfu/g |
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