Factory Direct Supply Xanthan Gum USP Food Thickener Xanthan Gum 80 Mesh 11138-66-2

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• Model NO.: xanthan gum
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 24 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Product Name: Xanthan Gum
• Appearance: Pale Yellow Powder
• Grade: Food Grade
• Sample: Available
• Storage: Dried and Cool Place
• MOQ: 25kg
• Mesh: 80-200 Mesh
• Transport Package: 25kg Bag 25kg/Drum
• Specification: 25kg/drum 25kg bag
• Trademark: ZIO
• Origin: China

Product Description

Products Description

Xanthan gum is a kind of polymer polysaccharide which is polymerized by 5 molecules of sugar as one unit. Each unit consists of 2 molecules of glucose, 2 molecules of mannose, and 1 molecule of glucuronic acid. The main chain is composed of 2 molecules of glucose, which is connected by 1, 4-glucoside bond with β-glucose, and its structure is the same as that of cellulose. Two molecules of mannose and one molecule of glucuronic acid are interspersed on C3 of glucose to form side chains. On the side chain we have pyruvates and carboxylic acid side groups. As its side chain contains acidic groups, Chemicalbook presents polyanions in aqueous solution, forming the tertiary three-dimensional structure of xanthan gum: the side chain with anions is wrapped around the main chain to form a helical structure, and the molecules are formed by hydrogen bonds to form double helices, and the double helices are maintained by weak non-covalent bonds, forming regular "super bonded ribbon helical polymers". Its unique properties are related to the pyruvate contained in Xanthan gum. Usually, the level of pyruvate content in Xanthan gum can be used to measure its performance.
 

Item	Item
Melting point	64.43°C
Storage conditions	Hygroscopic, - 20 ° C Freezer, Under inert atmosphere
Solubility	Solubility
Form	Form
Color	Off-white to pale yellow
Off-white to pale yellow	sl. organic odor, tasteless
Merck	14,10057
Stability	Stability

Application

In the food industry, it is better than gelatin, CMC, seaweed gum and pectin and other current food additives, adding 0.2% ~ 1% to juice, so that juice has good adhesion, good taste, control penetration and flow; As an additive to bread, it can make bread stable and smooth, save time and reduce cost. Use 0.25% in bread filling, food filling and icing, can increase taste and flavor,smooth product organization, prolong shelf life, improve the stability of heating and freezing products; In dairy products, ice cream added 0.1% ~ 0.25%, can play an excellent stabilizing effect; Provides good viscosity control in canned foods, can replace part of the starch, one part of Xanthan gum can replace 3 to 5 parts of starch. Xanthan gum is also widely used in sweets,condiments, frozen foods and liquid foods.

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