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• CAS: 11138-66-2 Xanthan gum

  Product Name: Xanthan gum
  

  Synonyms: GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF, USP

  CAS: 11138-66-2

  MF: C8H14Cl2N2O2

  MW: 241.11496

  EINECS: 234-394-2

  Product Categories: API;thickener;Food & Feed ADDITIVES;Food additives;Mud Drilling Chemicals;Oil drilling Chemicals

  
  

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Product Introduction:

Description 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).

Uses 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%.

Uses In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids.

Uses xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.

Chemical Properties Xanthan gum occurs as a cream- or white-colored, odorless, freeflowing, fine powder."