Chinese Factory Provide Top Quality Xanthan Gum

• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• EINECS: 234-394-2
• Type: Thickeners
• Nutritional Value: Nutritional
• Effect: Thickener
• Model NO.: Insen-Xanthan Gum
• Resource: Natural
• Other Names: Xanthan Gum
• Address: Hunan Province
• Form: Powder
• Instruction for Use: According to The Prescription
• Ingredients: /
• Mesh: 80-200mesh
• Grade: Food Grade. Cosmetic Grade.Industrial Grade
• Shelf Life: 2 Year, 2 Years
• Production Method: Fermentation
• Appearance: White to Yellow Powder
• Storage: Dry Place
• Product Name: Xanthan Gum
• Einecs No.: 234-394-2
• Mf: (C35h49o29)N
• Application: Emulsifier, Thickener,
• Transport Package: Xanthan Gum Package: 25 Kg / Fiberboard Drum or as
• Specification: Food Grade
• Trademark: Insen
• Origin: Hunan, China
• Production Capacity: 3000 Kilogram Per Month

Product Description

 Chinese Factory Provide Top Quality Xanthan Gum

 

 

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.

 

 

 

 

 

1.Suspension and emulsification:
Xanthan gum has a good suspension effect

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.

5. Stability to acid and alkali:
The xanthan gum solution is very stable to acid and alkali, and its viscosity is not affected when the pH is 5-10. When the pH is less than 4 and greater than 11, the viscosity changes slightly. In the range of PH3-11, the difference between the maximum and minimum viscosity is less than 10%. Xanthan gum is soluble in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid. It is quite stable at room temperature and will not change for several months. 

 

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.

 

 

 

 

 

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