Nutritional fortifier Xanthan Gum Powder

CAS:11138-66-2

MF:C8H14Cl2N2O2

MW: 241.11496

EINECS:234-394-2

Specification​: 99% min Xanthan Gum Powder

Sample:Xanthan Gum Powder

Packaging:1kg/bag, 25kg/drum

Brand: Henrikang

Appearance:Pale Yellow Powder

Storage: Cool Dry Place

Shelf Life: 2 Years

Test Method: HPLC

Xanthan Gum Powder Usage and Synthesis.

1. In the oil industry drilling, 0.5% xanthan gum aqueous solution can maintain the viscosity of water-based drilling fluid and control its rheological properties, so that the viscosity of the high-speed rotation of the drill bit part of the very small, greatly saving the power consumption, while in the relatively static parts of the drilling hole but to maintain a high viscosity, play a role in preventing the well wall from collapsing, to facilitate the discharge of cutting debris out of the well and so on.

2. In the food industry, it is better than gelatin, CMC, alginate gum and pectin and other current food additives, add 0.2% to 1% in fruit juice, so that the juice has good adhesion, good taste, control of infiltration and flow; as an additive to the bread, it can make the bread stability, smooth texture, save time, reduce costs; in the bread stuffing, food sandwich stuffing and icing in the use of 0.25%, can increase the Taste and flavour, smooth product organization, extend shelf life, improve product stability to heating and freezing; in dairy products, ice cream, add 0.1% to 0.25%, can play an excellent stabilising role; in canned food to provide good viscosity control, can replace part of the starch, a xanthan gum can be replaced by 3 to 5 parts of starch.

Meanwhile, xanthan gum is also widely used in confectionery, spices, frozen food and liquid food.

Uses and functions of Xanthan Gum.

As emulsifying stabiliser and thickener, it can be used in noodles, pastry, biscuits, shortening, instant coffee, fish products, ice-cream, popsicle, ice-cream, the maximum use amount is 10g/kg; the maximum use amount in bread, jelly, dairy products, meat products, jams, fancy sauces is 2.0g/kg; in beverages, the maximum use amount is 1.0g/kg.

Stabiliser; Thickener; Emulsifier (dairy products, salads and other water-based foods); Suspending agent; Foam enhancer. When prepared with guar gum at 2:1 can obtain very strong gel.

Used to enhance and improve the stability, consistency and density of sauces, sauces, pudding cans, frozen foamed milk, etc.

Widely used in food processing, oil drilling, pesticides, seeds, coating, feed, daily chemicals, textile printing and dyeing, paper, tobacco, foundry, fire and many other industries.

Used as food additives, also used in oilfield drilling.

Store Up of Xanthan Gum.

Xanthan gum can be widely used in more than 20 industries, such as petroleum extraction, chemical industry, food, medicine, agriculture, dyestuffs, ceramics, paper, textile, cosmetics, construction and explosives manufacturing in about 100 kinds of products.

In order to facilitate preservation and transport, it is generally made into dry products.

It is dried with different treatments: vacuum drying, drum drying, spray drying, fluidised bed drying and airflow drying. As it is a heat-sensitive substance, it cannot withstand prolonged high-temperature treatment, so the use of spray drying will make it less soluble.

Drum drying although the thermal efficiency is higher, but the mechanical structure is more complex, for large-scale industrial production is still difficult to achieve.

Fluidised bed drying with inert ball, because of both enhanced heat and mass transfer and grinding and crushing functions, the material retention time is also shorter, so suitable for heat-sensitive viscous materials such as xanthan gum drying!

Product Method of Bulk Xanthan Gum Powder.

It is made from fermentation medium containing sugars (such as glucose, sucrose, starch, hydrolysed starch, etc.), in the presence of suitable nitrogen source, dipotassium hydrogen phosphate and appropriate amount of trace elements, by the action of Xanthomonas campestris strains of wild oleaginous plants, fermentation, and then after post-extraction, drying, crushing and other processes.

The medium containing 1%~5% glucose and inorganic salt was adjusted to pH 6.0~7.0, and the inoculum of Xanthomonas campestris was added and cultured for 50~100h to obtain a high viscosity liquid of 4~12 Pa?s. The inoculum was then sterilised with isopropyl alcohol.

After sterilisation, add isopropyl alcohol or ethanol to make it precipitate, and then dry and crush it after refining with isopropyl alcohol or ethanol.