Xanthan Gum Powder Oil Drilling Grade Thickener Food Industrial Grade Price 25kg Bag 80-200mesh for Cosmetics

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C35h49o29
• Model NO.: Xanthan gum
• EINECS: 234-394-2
• Certification: FDA
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: 2 Years
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: Light Yellow Powder
• QC: 100% Test
• Transport Package: Bag
• Specification: 25kg/ bag
• Trademark: Deosen
• Origin: China
• HS Code: 2918140000
• Production Capacity: 100000000

Product Description

Appearance	Light Yellow Powder
Grade	Food Grade. oil drilling grade Industrial Grade
Shelf Life	2 Years
2 Years	Powder Form
Storage	Cool
Usage	Food Supplement Health
Package	25kg/drum
QC	100% Test

 

Products Description

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.

Application
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.