Xanthan Gum CAS 11138-66-2
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Category：Food Additives Own Brand：MT /MOQ:100KG /From China/ B2B only.
Introduction
Xanthan gum is a kind of hydrophilic biological polysaccharide, produced by the fermentation of xanthomonas campestris bacterium. Benefited by its superior thickening andstabilizing effect, shear resistance and unique pseudo-plasticity rheological property, xanthan gum is widely used in food, pharmaceutical, oil drilling and other fields. Our company has long-term partnerships with Fufeng, Deosen and Meihua, reliable quality and stable supply can be guaranteed.
Basic Information
| Attribute | Details |
|---|---|
| Name | Xanthan Gum |
| CAS Number | 11138-66-2 |
| Formula | (C35H49O29)n |
| Appearance | Off-white to light beige powder |
| Source | Produced by fermentation of the bacterium Xanthomonas campestris |
Properties and Characteristics
| Attribute | Details |
|---|---|
| Solubility | Soluble in cold and hot water, forming a viscous solution |
| Viscosity | High viscosity, even at low concentrations |
| Stability | Stable over a wide range of pH values and temperatures |
| Pseudoplasticity | Shear-thinning property, reducing viscosity under shear stress |
| Syneresis | Low syneresis, maintaining gel structure over time |
Applications
| Attribute | Details |
|---|---|
| Food Industry | Used as a thickener, stabilizer, and emulsifier in various food products |
| Pharmaceuticals | As a suspending and stabilizing agent in suspensions and emulsions |
| Oil and Gas | Used in drilling muds for well bore stability and fluid loss control |
| Cosmetics | As a stabilizer and emulsifier in personal care products |
| Agriculture | As a soil conditioner to improve water retention and nutrient availability |
Disclaimer: The above content is for reference and communication only among industry insiders, and does not guarantee its accuracy or completeness. According to relevant laws and regulations and the regulations of this website, units or individuals who purchase related items should obtain valid qualifications and qualification conditions.
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