| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
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| Product name | Xanthan gum |
| CAS No | 11138-66-2 |
| Specification | 80-200mesh |
| Appearance | White to yellow powder |
| Production Method | Fermentation |
| Function | Thickener, suspending agent, emulsifier, and stabilizer |
Xanthan gum (Xanthan gum) is a microbial extracellular polysaccharide with a wide range of functions, produced by Xanthomnas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. It can be used as a thickener, suspending agent, emulsifier, and stabilizer. Used in more than 20 industries such as food, it is currently the world's largest production and extremely versatile microbial polysaccharide.
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1.Suspension and emulsification: on insoluble solids and oil droplets |
| 2. Good water solubility: Xanthan gum can quickly dissolve in water and has good water solubility. Especially it can dissolve in cold water, which saves complicated processing and is convenient to use. |
| 3. Thickening: Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), and it is an efficient thickener. |
| 4. Stability to heat: The viscosity of the xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharides will change due to heating, but the viscosity of the xanthan gum solution will hardly change between 10-80, even at low concentrations. The aqueous solution still shows a stable high viscosity in a wide temperature range. |
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5. Stability to acid and alkali:
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| 6. Stability to salt: Xanthan gum solution can be miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. Under the condition of higher salt concentration, it maintains its solubility even in saturated salt solution without precipitation and flocculation, and its viscosity is almost unaffected. |
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Applications |
Proportioning (%) |
Functionalities |
|
Fruit Juice Beverage |
0.2 -0.3 |
Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
|
Dairy Drink |
0.01- 0.2 |
Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
|
Canned Fruit |
0.2 - 0.3 |
Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
|
Ice Cream |
0.1- 0.3 |
Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
|
Jelly |
0.5 - 2.5 |
Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly |
|
Gel Food |
0.5 - 1.5 |
Thicker, Promote Gel Formation, Improve Thicker |
|
Soy Sauce & Oyster Sauce |
0.05 - 0.1 |
Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
|
Salad Dressing |
0.1- 0.3 |
Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
|
Frozen Food |
0.1 - 0.2 |
Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
|
Sausage & Luncheon Meat |
0.2 - 0.3 |
Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
|
Canned Meat |
0.1-0.2 |
Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
|
Instant Food |
0.2- 0.3 |
Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
|
Cheese |
0.2 -0.5 |
Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
|
Bakery Products |
0.1-0.3 |
Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life. |
|
Dehydrate Food |
0.2- 0.4 |
Accelerate Recovery, Keep Flavor |
|
Pickled Food |
0.2 -0.3 |
Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
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