| Common Name | Xanthan Gum |
| CAS Number | 11138-66-2 |
| Molecular Weight | 241.115 |
| Density | N/A |
| Boiling Point | N/A |
| Molecular Formula | C8H14Cl2N2O2 |
| Melting Point | N/A |
| MSDS | USA |
| Flash Point | N/A |
| Molecular Formula | C8H14Cl2N2O2 |
| Molecular Weight | 241.115 |
| Exact Mass | 240.043228 |
| Stability | Stable. Combustible. Incompatible with strong oxidizing agents. |
N/A
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
| Hazard Codes | Xi |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 1 |
N/A
1.What is Xanthan Gum?
Xanthan gum is currently the international set of thickening, suspension, emulsification, stabilization in one of the most superior performance of the biological gum. Xanthan gum molecular side chain end contains pyruvate group how much, has a great impact on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers, which will show unique properties under specific conditions. Its conformation in aqueous solution is diverse, and it shows different properties under different conditions. 1、Suspension and emulsification Xanthan gum has good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form a super-binding band of helical copolymer, constituting a fragile gel-like mesh structure, so it can support the solid particles, droplets and bubbles in the form of a strong emulsification and stabilization role and high suspension capacity. 2、Good water solubility
2.How is Xanthan Gum produced?
1. Adjust the culture medium containing 1%~5% glucose and inorganic salt to pH 6.0~7.0, then add inoculum of Xanthomonas campestris, cultivate for 50~100h, and a high viscosity liquid of 4~12Pa-s can be obtained. Then aerate at 30℃, stir, ferment 48～60h, heat to 70～80℃ to inactivate the bacterial cells, then add dilute hydrochloric acid to adjust the pH value of 2, add isopropanol or ethanol to make it precipitate, and then dried and obtained. 2. It is a kind of natural plant gum extracted from the bark exudates of various shrubs of the genus Astragalus of the family Leguminosae. Mainly produced in South America and Iran, Greece, Syria and other countries and Central Asia. Xanthan gum in the international development of the earliest is the United States, France, Japan and the United Kingdom followed. At present, the world's food-grade xanthan gum about 20,000 tons, industrial use of 20,000 tons. Since the eighties, the demand for xanthan gum is increasing at a rate of 10% per year, and its wide range of applications and expensive price are incomparable to many other microbial polysaccharides.
3.How is Xanthan Gum stored and distributed?
Store under dry inert gas, keep container tightly closed, store in a cool, dry place Packed in galvanized iron drums. Store in a cool, ventilated place. The storage should be dedicated and not mixed with other items. Pay attention to fire prevention. Polymerization inhibitor should be added before storage and transportation. Before transportation, check whether the packing container is complete and sealed, and make sure the container is not leaking, collapsing, falling or damaged during transportation. Strictly prohibit mixing and transporting with oxidizing agents, acids, alkalis, edible chemicals and so on. The transport vehicle and ship must be thoroughly cleaned and sterilized, otherwise it is not allowed to ship other items. When transported by ship, the fitting position should be far away from bedrooms, kitchens, and isolated from the cabin, power supply, fire source and other parts. Road transportation should follow the prescribed route.
4.What is Xanthan Gum used for?
Food: Xanthan gum is added to many foods as a stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of the product form, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, confectionery, pastries, soups and canned foods. In recent years, people in more developed countries tend to worry that the calorific value of food is too high and makes them fat, xanthan gum because it can not be directly degraded by the body to dispel this concern. In addition, according to a 1985 Japanese report, xanthan gum was the most effective anti-cancer agent in a comparison test of eleven food additives.
