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| Customization: | Available |
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| CAS No.: | 11138-66-2 |
| Formula: | C35h49029 |
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Xanthan gum,commonly known as corn sugar gum hanssen gum, is a carbohydrate (glucose sucrose lactose) produced by the
fermentation of Xanthomonascampestris (en:Xanthomonascampestris) Xanthan gum is usually produced by maize starch. lt is a
Kind of acid extracellular heteropolysaccharide synthesized by xanthomonas brassica l. with carbohydrate as the main raw
material through aerobic fermentation bioengineering technology to cut the 1, 6-glycosidic bond, break the chaln, and then press
the 1, 4-bond to synthesize straight chain in 1952 by the institute of northern linols skin the lle to the United States department
of agriculture of cabbage were isolated from black rot of yellow, bacterium and make broccoli extract into water-soluble acid
manifolds of extracellular suaar and get the xanthan gum is white or lioht vellow powder, with excellent thickenino suspendec
emulsification and solubltly in water, and has good heat Acid and base stabilty, so it is widely used in all kinds of food.
Xanthan gum is a light yellow to white fowing powder with a slight odor, Soluble in cold and hot water, neutral solution, resistant
ing and thawing, insoluble in ethanol. Disperse in water and emulsify into a stable hydrophilic viscous coloid
| Product Name | 80 200 mesh cosmetic industry Food Grade oil drilling grade xanthan gum |
| Apparence | Light yellow powder |
| Viscosity (1% KCL, cps) | 600 min |
| Shearing Ratio | 6.5 min |
| Loss on Drying (%) | ≤15.0 |
| Ashes(%) | ≤16.0 |
| Particle Size (mesh) | 80/200 |
| Total nitrogen | 1.5 max |
(1) Xanthan gum can be used for baking food (bread cake, etc,) to improve the water retention and softness of
baking food during baking and storage period, so as to improve the taste of baking food and prolong the shelf life,
(2) In meat products, xanthan gum can tenderize and improve water holding capacity,
(3) it has the effect of thickening and stabilizing food structure in frozen food;
(4) Adding xanthan gum to jam can improve the taste and water retention, improve the quality of products
(5) Used for drinks can play a role in thickening suspension, make the taste smooth and natural flavor;
(6) the use of xanthan gum in ice cream and dainy products (combined with guar locust bean gum) can make the
product stable,
(7) The combination of xanthan gum and locust bean gum of carrageenan is also commonly used in jelly and
confectionery processing;
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