The Structure of Xanthan Gum

 The Structure of Xanthan Gum   Molecular Formula: (C35H49O29)n CAS Number: 11138-66-2 Xanthan gum was discovered in the 1950s at the NRRL Northern Regional Research Laboratories of United States Department of Agriculture. It is a kind of neutral water-soluble polysaccharide secreted from the Xanthomonas campestris. The molecules of xanthan gum consist of D-glucose, D-mannose, D-glucuronic […] read more

On December 12th, 2012, posted in: Products and Techniques, xanthan gum by Tags:

Explanation about Toxicity of Xanthan Gum

Explanation about Toxicity of Xanthan Gum   For the first time, the US proceeded tests of xanthan gum for toxicity and safety. In 1969, FDA (Food and Drug Administration) of the United States approved xanthan gum as a  food additives and in 1994 listed it as GRAS. GRAS, Generally Recognized as Safe, means that there […] read more

On December 11th, 2012, posted in: Products and Techniques, xanthan gum by Tags:

Xanthan gum used in food

Xanthan gum used in food Xanthan gum is used as thickeners, suspending agents, emulsifiers and stabilizers in the food industry. Xanthan gum has reliable performance under some severe regulations (such as pH value from 3 to 9, temperature between 80 to 130℃), so compared to gelatin, CMC, sodium alginate and pectin, the performance of xanthan […] read more

On December 10th, 2012, posted in: Products and Techniques, xanthan gum by Tags:

xanthan gum oil drilling mud additives

As a high-efficient, high-quality, environmentally friendly oil drilling mud additives, Xanthan gum is wide used. To temperature (≥ 94 ℃), acids, bases and salts, it has a very strong toleration. It can significantly improve the penetration rate of the mud and the ability of the suspended solids to reduce the pressure loss in the drilling […] read more

On December 7th, 2012, posted in: Products and Techniques, xanthan gum by Tags:

what is xanthan gum

what is xanthan gum ?  Xanthan gum powder, mainly made from carbohydrate, is a kind of extracellular polysaccharide produced by the aerobic fermentation of microorganism from Xanthomonas campestris. Its aqueous solution has unique rheological behavior, so-called “shear thinning”. As the shear rate increases, apparent viscosity of the liquored sharply decreases. Otherwise, as the shear rate […] read more

On December 3rd, 2012, posted in: Products and Techniques, xanthan gum by Tags:

xanthan gum food grade

xanthan gum food grade There are two specifications with 80 mesh and 200 mesh of the xanthan gum food grade, the indicators for both of the two are the same but difference in mesh number. Xanthan gum food grade is widely used as salt tolerance agent, acid-resisting thickener, efficient suspended emulsifier and high viscosity filler in […] read more

On November 30th, 2012, posted in: Products and Techniques, xanthan gum by Tags:

xanthan gum production

Xanthan gum is anionic polysaccharide polymer with high molecular weight generated by starch after fermentation of Xanthomonas Campestris. It is a white powder, with soluble in cold water and hot water, while insoluble in common organic solvents. For the unique molecular structure, xanthan gum plays a significant role in the food, personal care products and […] read more

On November 29th, 2012, posted in: Products and Techniques, xanthan gum by Tags: