Xanthan Gum Raw Materials 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:White

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 is very small, greatly saving power consumption, while in the relatively static drilling parts but 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%, it can increase the Taste and flavor, 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 stabilizing effect; 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 candy, seasoning, frozen food and liquid food.

Uses and Function of Xanthan Gum.

As emulsifying stabilizer and thickener, it can be used in noodles, pastry, cookies, shortening, instant coffee, fish products, ice-cream, popsicles, ice cream, with a maximum use level of 10g/kg; in bread, jelly, dairy products, meat products, jams, fancy sauces, with a maximum use level of 2.0g/kg; and in beverages, with a maximum use level of 1.0g/kg.

Stabilizer; 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, canned puddings, frozen foamed milk, etc.

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

Caveat of Xanthan Gum.

1. When preparing xanthan gum solution, if it is not sufficiently dispersed, clots will appear. In addition to adequate mixing, it can be mixed with other raw materials in advance, and then added to the water while mixing. If it is still difficult to disperse, can be added with water miscible solvents, such as a small amount of ethanol and so on.

2. Xanthan gum is a kind of anionic polysaccharide, can be used with other anionic or non-ionic substances, but with cationic substances can not be paired.

Its solution has excellent compatibility and stability to most salts. Adding electrolytes such as sodium chloride and potassium chloride improves its viscosity and stability. Divalent salts, such as calcium and magnesium, show similar effects on its viscosity.

Salt concentration higher than 0.1%, up to the optimal viscosity, salt concentration is too high, does not improve the stability of xanthan gum solution, does not affect its rheology, only pH>10 (food products rarely occur), divalent metal salts show a tendency to form gels. High levels of monovalent metal salts can prevent gelation.3. Xanthan gum can be used with most commercial thickeners, such as cellulose derivatives, starch, pectin, dextrin, alginate, carrageenan, etc.High content of monovalent metal salts can prevent gelation.

3. Xanthan gum can be used with most commercial thickeners, such as cellulose derivatives, starch, pectin, dextrin, alginate, carrageenan and so on. Combined with galactomannan, to improve the viscosity of the synergistic effect.

Product Methods of  Bulk Xanthan Gum Powder.

The medium containing 1% to 5% glucose and inorganic salts was adjusted to pH 6.0-7.0, and the inoculum of Xanthomonascampestris wild oleander was added and cultured for 50-100h to obtain a high viscosity liquid of 4-12Pas. After sterilization, add isopropyl alcohol or ethanol to make it precipitate, and then isopropyl alcohol or ethanol refined and dried, crushed and obtained.