China (Mainland)
11138-66-2 Xanthan gum Wholesaler CAS NO.11138-66-2
- FOB Price: USD: 1.80-2.00 /Metric Ton Get Latest Price
- Min.Order: 1 Metric Ton
- Payment Terms: L/C,D/A,D/P,T/T
- Available Specifications:
10(1-2)Metric Ton10(3-10)Metric Ton
- Product Details
Keywords
- 11138-66-2 Xanthan gum price
- 11138-66-2 Xanthan gum Wholesaler
- 11138-66-2 Xanthan gum Factory
Quick Details
- ProName: 11138-66-2 Xanthan gum Wholesaler
- CasNo: 11138-66-2
- Molecular Formula: C35H49O29
- Appearance: White powder
- Application: Fumaric Acid used as a seasoning， also...
- DeliveryTime: 7
- PackAge: 25KG/DRUM
- Port: Shenzhen/Guangzhou/Shanghai etc
- ProductionCapacity: 10 Metric Ton/Week
- Purity: 99.8%
- Storage: Dry and cool
- LimitNum: 1 Metric Ton
- use: food additive
- Shelf life: 2years
- Brand: arshine
Superiority
a useful anionic polysaccharide for forming stable chemical suspensions in chemical delivery systems. It mimics the texture of lipids and is often used as a control in experiments of signaling pathways. It is composed of a β-(1→4)-D-glucopyranose glucan backbone with side chains of (1→3)-α-D-mannopyranose-(2→1)-β-D-glucuronic acid-(4→1)-β-D-mannopyranose on alternating residues.
Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
Details
Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.
Xanthan gum is a polysaccharide produced by the Gram negative bacteria Xanthomonas campestris. It has unique rheological and gel forming properties and finds many applications particularly in the food and oil industries. Recently, it has been shown that ternary mixtures of konjac glucomannan, xanthan gum and sodium alginate can form a non-covalently linked complex which exhibits enhanced rheological properties of value in, for example, functional foods. The structure of xanthan is based on a cellulosic backbone of β-(1,4)-linked glucose units which have a trisaccharide side chain of mannose-glucuronic acid-mannose linked to every second glucose unit in the main chain. Some terminal mannose units are pyruvylated and some of the inner mannose units are acetylated.