| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | (C35h49o29)N |
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Introduction ( Xanthan Gum CAS:11138-66-2)
Xanthan gum is an extracellular acid heteropolysaccharide produced by fermentation of Bacillus xanthomonas.Xanthan gum is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular weight of more than 1 million.The secondary structure of xanthan gum is the reverse winding of the side chain around the main chain skeleton, which forms a rod-like double helix structure through hydrogen bond.
1.Chemical name: Xanthan gum
2.Alias: Xanthan
3.CAS:11138-66-2
4.Chemical formula: (C35H49O29)n
5. Appearance:Light yellow to white flowable powder.
| Common Name | Xanthan Gum | ||
| CAS Number | 11138-66-2 | Molecular Weight | 241.115 |
| Density | N/A | Boiling Point | N/A |
| Molecular Formula | C8H14Cl2N2O2 | Melting Point | N/A |
| Items | Standard |
| Appearance | Cream White/Light Yellow Free Flowing Power |
| Loss on Drying,% | ≤13.00 |
| PH(1% XG solution) | 6.0-8.0 |
| Ash ,% | ≤15.00 |
| Shearing Ratio | ≥6.50 |
| Viscosity(1% XG in 1% kcl solution, cps) | 1200-1700 |
| Pyruvic Acid,% | ≥1.5 |
| Total Nitrogen,% | ≤1.5 |
| Total Heavy Metals(ppm) | ≤20 |
| Pb(ppm) | ≤2 |
| Total Plate Count (cfu/g) | ≤2000 |
| Coliform (In 5g) | Negative |
| Moulds/Yeasts(cfu/g) | ≤500 |
| Salmonella(In 10g) | Negative |
(1) Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods;
(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;
(3) Thickening and stabilizing food structure in frozen foods;
(4) adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
(5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
(7) Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
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Mingray Technology Group Co., Ltd. is a chemical operating enterprise which authorized and approved by MOFCOM which was established in 2009. Our company own variety of export products which are widely used in chemical, pharmaceuticals, textile printing & dyeing, leather processing, fertilizer, water treatment, construction industry, food &feed additives and other areas.Sodium sulfide, sodium carbonate, oxalic acid, citric acid, PAC are partial strong products. For every years, we stick to business philosophy of" integrity, deligence, fighting, innovation ", and have winning customers praise with our superior quality, favorable price and excellent service.Our warehouse:Our exhibition:Our certificates:
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