The mechanism behind Xanthan Gum is precise: Fermentation-derived polysaccharide; gives gel texture; stabilises emulsions; mild humectant. That specificity is what separates it from broader-category ingredients that work in less targeted ways.
The scientific name is Xanthan Gum. Fermentation-derived polysaccharide; gives gel texture; stabilises emulsions; mild humectant. This mechanism is consistent across properly formulated products, which means the real variable is concentration and delivery system.
Typical working concentration is 0.1–1%. Best suited to all skin types skin. Primary applications: texture, stability, mild hydration.
Works well with: Most ingredients.
Produced by Xanthomonas campestris fermentation; very well-tolerated; natural gelling agent.