Xanthan Gum CAS 11138-66-2
Factory Supply Xanthan Gum CAS 11138-66-2 with Best Price
- Appearance: Yellow powder
- Assay: 99. 0%min
- Stock: In stock
- Sample: Available
- Zhishang Chemical: Xanthan Gum Suppiler&Manufacturer
Xanthan Gum: The Complete Guide
Xanthan Gum for Sale
Basic Info of Xanthan Gum
Gum Xanthan; Glucomannan mayo; Galactomannane; Xanthangum
Food additives; Feed additives; Pharmaceutical raw materials; Inorganic salts; Cosmetic raw materials; Organic intermediates
What is Xanthan Gum?
Xanthan gum is a sort of lengthy chain polysaccharide, which is made up of fermentation sugar (sugar, mannose, glucuronic acid) as well as some bacteria. It is generally made use of for thickening and also supporting emulsions, foams as well as suspensions.
Xanthan gum tissue is commonly used as a preservative to manage the rheological properties of numerous foods. In the production process, xanthan periodontal is used as a thickener and stabilizer in toothpastes and medications. It is made use of to make medicines to decrease blood sugar level and overall cholesterol in patients with diabetes. It is used as a cleansing. Xanthan gum tissue is sometimes made use of as a saliva alternative to people with completely dry mouth (Sjogren’s disorder).
Xanthan gum is a high molecular polysaccharide material, which is polymerized from the very same system with 5 particles of sugar as an unit. Each system is made up of 2 molecules of sugar, 2 particles of mannose and also 1 particle of glucuronic acid. Its primary chain is made up of β- Two particles of glucose attached by 1,4-glycosidic bond are the device of sugar, which has the very same framework as cellulose. Two particles of mannose and one particle of glucuronic acid are linked on C3 of glucose to create a side chain. There are pyruvic acid and also carboxylic acid side teams on the side chain. Due to the fact that its side chains consist of acidic groups, they are polyanions in liquid solution, forming the tertiary three-dimensional framework of xanthan gum: the side chains with anions wind the major chain to form a spiral framework, the molecules develop dual helix by hydrogen bond, and also the double helix structures form normal “very joint bow spiral polymer” by weak non covalent bond dimension. Its unique homes belong to the pyruvic acid had in it. Typically, the content of pyruvic acid in xanthan gum tissue can be made use of to measure its efficiency.
Xanthan Gum Uses
- Making use of xanthan gum tissue in baked products (bread, cakes, etc) can boost the water retention and also soft qualities of baked items during baking as well as storage space to enhance the taste of baked products as well as prolong life span.
- In meat products, xanthan periodontal can tenderize and improve water holding capacity.
- It has the function of enlarging and maintaining food structure in frozen food.
- Including xanthan periodontal to jam can improve the preference and water holding capacity and boost the high quality of the product.
- When made use of in beverages, it can enlarge and also suspend, to ensure that the taste is smooth and also the taste is natural.
- Using xanthan gum (compounded with guar periodontal as well as cicada bean gum tissue) in gelato and dairy products can stabilize the products.
- The substance of xanthan gum with carrageenan as well as cicada bean gum tissue is also typically utilized in jelly and also candy handling.
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Application of Xanthan Gum
Xanthan gum can reduce the incompatibility of oil phase and water phase by virtue of the thickening effect of water phase, and can emulsify oil in water, so it can be used as emulsifier and stabilizer in many foods and beverages. Xanthan gum solution has excellent suspension, pseudoplasticity, combined safety and good compatibility, plus its performance is basically stable under many harsh conditions (such as pH, temperature, salt), so it is used in food. It is more universal than gelatin and pectin. As shown in Figure 4, the high viscosity of xanthan gum under low shear makes it exhibit good suspension, adhesion and stability properties, and the viscosity decreases rapidly under medium and high shear, making it good for spraying, easy to absorb, and easy to swallow. .
In general, in the food industry, xanthan gum can be used as stabilizer, emulsifier, thickener, dispersant and quality improver. For example, the pulp can be suspended in beverages and maintain its good canning properties; in frozen food and ice cream, it can control ice crystals, resist melting, prolong shelf life, and improve expansion ratio; in meat products, it can increase water holding capacity and extend shelf life. In the cake, it can make the honeycomb tissue uniform, the body is soft and elastic, prolong the soft time, and have moisturizing properties; in dairy products, it can increase the viscosity, prevent the fat from floating, and improve the thermal stability; Packing vegetables can reduce dehydration, resist rancidity, and prolong storage period. In addition, similar to some other natural polysaccharides, xanthan gum is not digested in the human body, and has a low calorie, generally 0.6kcal/g, which is a good dietary fiber.
Features of Xanthan Gum
The excellent rheological properties of xanthan gum aqueous dispersions make it widely used in industry. Its rheological models under different concentrations and different deformation degrees have also been studied by many scholars. In general, xanthan gum can act as a thickening or stabilizing agent and, where appropriate, a gelling agent. Two of its important rheological properties are thixotropy and gelation.
Xanthan gum solution is a typical pseudoplastic fluid. Gradually increasing the shear rate can reduce the viscosity and cause the so-called shear thinning of the solution. At low shear rates, xanthan gum solutions have high viscosity. Gradually increasing the shear rate can gradually decrease the viscosity, that is, the pseudoplastic behavior of xanthan gum. The viscosity of xanthan gum recovers quickly after shearing is stopped. This property originates from the above-mentioned molecular structural characteristics of xanthan gum.
In solution, xanthan gum has a highly entangled network structure formed by intramolecular and intermolecular non-covalent bonds, as well as entanglement between molecular chains. It has high viscosity when sheared, which shows good suspension performance in practical applications; under shearing, these molecular entanglements are disentangled, and the disordered network structure is transformed into an ordered arrangement with the shearing direction. The molecular chain structure exhibits shear-thinning behavior. This thixotropy of xanthan gum is also enhanced by the addition of divalent, trivalent salts or boric acid. At sufficiently low shear rates and sufficiently high concentrations (>1%, w/w), the xanthan gum dispersions exhibited weak gel properties. This gel is formed by a weak network structure formed by non-covalent bond and molecular chain entanglement, which can be destroyed under a certain shear force. It should be pointed out that the pretreatment of xanthan gum such as isolation, drying and rehydration, these processes can greatly affect the rheological properties of xanthan gum.
Xanthan Gum Suppliers and Manufacturers
As a xanthan gum supplier and manufacturer with strict standard product quality system certificate, Zhishang Chemical has long been providing the best xanthan gum raw materials to customers all over the world.
Over the years, relying on professional team experience and customer-centric team concept to meet customer needs in a timely manner, our company enjoys a high reputation in the world. At present, our company has served more than 6,000 customers and has established long-term cooperative relations with customers from many countries.
If you have demand for xanthan gum and related products, please contact our service staff Zhishang Chemical – White directly, we will provide you with high-quality products at the best price.