Is Xanthan Gum natural?

Dominant feedstock is corn-derived glucose or sucrose fermented by Xanthomonas campestris bacteria, then recovered by alcohol precipitation (processing aid, not counted). No petrochemical alternative route exists.

Xanthan gum is a high molecular weight polysaccharide produced by the bacterium *Xanthomonas campestris*. The industrial production process begins with the fermentation of a suitable carbohydrate source, such as glucose or sucrose, in a sterile liquid medium. This medium also contains a nitrogen source (e.g., yeast extract, peptone) and essential minerals.

The fermentation is carried out under aerobic conditions, typically at temperatures between 25-30°C, and requires careful control of pH, dissolved oxygen, and nutrient levels to optimize bacterial growth and xanthan gum production. The *Xanthomonas campestris* bacteria secrete the xanthan gum extracellularly into the fermentation broth.

Following fermentation, the xanthan gum is recovered from the broth. This usually involves precipitation using a water-miscible organic solvent, such as isopropanol. The precipitated xanthan gum is then separated, washed to remove residual impurities and solvent, and dried. Finally, it is milled to the desired particle size for use in cosmetic formulations.

Xanthan gum is a common ingredient found in many cosmetic products, acting as a natural thickener and stabilizer. It's made by a special type of bacteria, *Xanthomonas campestris*, which are grown in a controlled environment. These bacteria feed on simple sugars derived from plants, like corn or wheat.

During their growth, the bacteria produce xanthan gum as an exopolysaccharide. After the fermentation process is complete, the xanthan gum is carefully extracted and purified. This process ensures that the final ingredient is safe and effective for use in skincare and makeup, providing a smooth texture and preventing ingredients from separating.

CosIng definition: Xanthan gum