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Xanthan Gum Raw Materials Xanthan Gum powder
Product Overview:
Xanthan Gum is a macromolecular polysaccharide with 5 molecules of sugar as a unit and polymerised from the same units. Each unit consists of 2 molecules of glucose, 2 molecules of mannose and 1 molecule of glucuronic acid. Its main chain by β-glucose through 1Chemicalbook, 4-glycosidic bond connected to 2 molecules of glucose as a unit, its structure and the structure of cellulose is the same, between the glucose C3 connected to 2 molecules of mannose and 1 molecule of glucuronic acid constitutes the side chain. There are pyruvate and carboxylic acid side groups on the side chain.
Xanthan Gum Raw Materials Xanthan Gum powder Attributes
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: Raw Materials
Appearance:White
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Xanthan Gum Raw Materials Xanthan Gum powder Details
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 used instead of 3 to 5 parts of starch.
Meanwhile, xanthan gum is also widely used in confectionery, spices, frozen food and liquid food.
Uses of Xanthan Gum.
As emulsion stabiliser and thickener, it can be used in noodles, pastry, biscuits, shortening, instant coffee, fish products, ice-cream, popsicle, ice-cream, the maximum use of 10g/kg; in bread, jelly, dairy products, meat products, jams, fancy sauces, the maximum use of 2.0g/kg; the maximum use of 1.0g/kg in beverages.
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.
Synthesis method of Xanthan Gum.
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.
