Glucomannan Mayo raw Powder CAS 11138-66-2 Xanthan gum

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Glucomannan Mayo 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 of Glucomannan Mayo.

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.

Preparation of Glucomannan Mayo.

Product Method of Glucomannan Mayo.

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.

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