| Powder: | Yes |
|---|---|
| Customized: | Customized |
| Certification: | GMP, HSE, ISO 9001, USP, BP |
| Suitable for: | Elderly, Children, Adult |
| State: | Powder |
| Purity: | >99% |
| Samples: |
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| Customization: |
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Xanthan gum is a macromolecular polysaccharide substance formed by the polymerization of 5 molecules of sugar as a unit and the same units. Each unit consists of 2 molecules of glucose, 2 molecules of mannose and 1 molecule of glucuronic acid. The main chain consists of 2 molecules of glucose linked by 1,4-glycosidic bonds, and the structure is the same as that of cellulose, with 2 molecules of mannose and 1 molecule of glucuronide attached to C3 of glucose. There are pyruvate and carboxylic acid side groups on the side chain. Because the side chain contains acidic groups, it is polymorphic anion in aqueous solution, which constitutes the three-stage structure of xanthan gum: the side chain with anion wraps around the main chain to form a helical structure, and the double-stranded helix is formed by hydrogen bonding between molecules, and the double-stranded helix structure is maintained by weak non-covalent bonds, forming a regular "super-joint ribbon-like helical polymer". The unique properties of the double-stranded helix are related to the presence of hydrogen bonds. The unique properties it has are related to the pyruvic acid it contains, and usually the level of pyruvic acid content in xanthan gum can be used to measure its performance.
Milky white to light yellowish brown powder. At room temperature, dissolved in water into a translucent viscous liquid, insoluble in ethanol, isopro panol and ace tone and other organic solvents. Xanthan gum aqueous solution has good viscosity and is quite stable in the range of -4 ~ 80 ºC, when the concentration of ethanol, isopro panol or ace tone in water exceeds 50% ~ 60%, it will cause the precipitation of xanthan gum. Acid and alkali resistance and resistance to biological enzyme degradation is very strong, in the Ph value of 1.5 ~ 13 range, the viscosity of xanthan gum aqueous solution is also not affected by the Ph value. Xanthan gum is a natural polymer compound, oral LD50 > 10g/kg in rats, ADI does not require special provisions (FAO/WHO, 1994).
| Product Name: | Xanthan gum | Assay: | 99% |
| Standard | Enterprise standard | Appearance: | Off-White to Pale Yellow Powder |
| CAS NO | 11138-66-2 | EINECS | 234-394-2 |
| Molecular weight | 241.11496 | Molecular formula | C8H14Cl2N2O2 |
| Minimum order quantity | 500g | Packing: | 1kg/aluminum foil bag; 25kg/drum |
| High-purity xanthan gum food grade 80 mesh 200 mesh | |
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Items
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Standard
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Appearance
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Off-White to Pale Yellow powder
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Particle Size(mesh)
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100% through 60 mesh, not less than 95% through 80 mesh
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Viscosity (1% KCL, cps)
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1200-1700
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Shear ratio
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≥6.5
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V1/V2
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1.02∼1.45
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PH(1% solution)
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6.0∼8.0
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Loss On Drying(%)
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≤15
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Ashes(%)
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≤16
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Pb(ppm)
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≤2
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Total Nitrogen (%)
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≤1.5
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Pyruvic Acid(%)
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≥1.5
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Heavy Metals(Pb)
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≤10ppm
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Total Plate Count(cfu/g)
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≤2000
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Salmonella
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Absent
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Coliform (MPN/g)
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≤0.3
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Yeast and Moulds(cfu/g)
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≤100
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Conclusion
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The goods conform to the standard of E415
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Function:
1. In oil industry drilling, 0.5% aqueous solution of xanthan gum can maintain the viscosity of water-based drilling fluid and control its rheological properties, so that the high-speed rotation of the bit part viscosity is very small, greatly saving power consumption, while in the relatively stationary drilling parts but maintain high viscosity, to prevent the collapse of the well wall, to facilitate the cutting debris out of the well and other functions.
2. In the food industry, it is better than the current food additives such as gelatin, CMC, algae gum and pectin, etc. Adding 0.2% to 1% in fruit juice makes the juice have good adhesion, good taste and control the penetration and flow; as an additive for bread, it can make the bread stable, smooth texture, save time and reduce cost; using 0.25% in bread filling, food sandwich filling and sugar coating can increase Taste and flavor, smooth product organization, extend the shelf life, improve the stability of products to heating and freezing; in dairy products, ice cream added 0.1% to 0.25%, can play an excellent stabilizing effect; in canned food to provide good viscosity control, can replace part of the starch, a xanthan gum can replace 3 to 5 parts of starch. Meanwhile, xanthan gum is also widely used in confectionery, spices, frozen food and liquid food.
As a professional health product supplier, we can customize Xanthan gum powder with different packing, Xanthan gum capusel with different bottles according to your formula and requests.
| Goods weight |
Packing |
Shipping method |
Lead-time |
| 1-50kg |
Below 5kg Use Foil bag;5-25kg use two layer PP bag,then into master carton or cardboard drum |
International express |
1~3 days after your payment |
| 100-200kg |
25kg/drum,use two layer PP bag,then into cardboard drum |
Air shipping Sea Shipping |
3~5 days after your payment |
| Over 500kg |
25kg/drum,use two layer PP bag,then into cardboard drum |
Sea shipping |
5~10 days after your payment |
Q1: Can I get some free sample?
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