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xanthan gum CAS 11138-66-2 corn sugar gum xanthan gum xanthan food additives;

xanthan gum CAS 11138-66-2 corn sugar gum xanthan gum xanthan food additives;

Country/Region china
Categories CAS 101-14-4
Update 2016-08-01 16:08:23
ICP License Issued by the Chinese Ministry
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You are hereHome>Products>Petroleum Drilling Additives>Xanthan Gum CAS 11138-66-2 Corn Sugar Gum Xanthan Gum Xanthan Food Additives;
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xanthan gum CAS 11138-66-2 corn sugar gum xanthan gum xanthan food additives;
Place of Origin:Zhejiang,China (Mainland)
CAS No.:11138-66-2
Viscosity 1% solution in 1%:≥1200cps

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Product Description

Payment & Shipping TermsSupply Capacity
Payment Term:L/C, WU, T/TProduction Capacity:3000 Ton/year
MOQ:1 TonPacking:According to the...
Means of Transport:Land, Ocean, AirDelivery Date:with in 7 days

Xanthan gum (CAS: 11138-66-2)




White to cream colored powder

Particle size

80 mesh

Viscosity 1% solution in 1%


KCl Shearing Ratio(mpas)


PH 1% solution


Moisture, %


Ash, %

16 max

Pyruvic Acid, %


Halotolerancy 3rpm




Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2.0:2.0:1.0. It is produced by the fermentation of glucose, sucrose, or lactose. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.

One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is calledshear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but, once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: The xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.

In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum andlocust bean gum. Toothpaste often contains xanthan gum, wherein it serves as a binder to keep the product uniform. Xanthan gum als

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