Free Sample Yellow Food Thickening Food Ingredient Chemicals Product Microbial Polsaccharide CAS 11138-66-2 Xanthan Gum Powder

• CAS No.: 63-42-3
• Variety: Chemical
• Feature: Stocked, Eco-Friendly
• Usage: Inorganic Chemical Material
• Status: Powder
• Product Name: Xanthan Gum Powder
• Appearance: Light-Yellow Powder
• Shelf Life: 2 Years
• Delivery Time: 7- 10days
• Sample: Available
• Transport Package: 1kg/Foil Bag, 25kgs/Drum
• Specification: 99%
• Trademark: World Well-Being
• Origin: Hunan, China
• Production Capacity: 1000kgs/Month

Product Description

 

Product Description

 

Xanthan gum is an extracellular microbial polysaccharide produced by saccharide fermentation by Xanthomonas sp. Because of its special macromolecular structure and colloidal characteristics, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, membrane forming agent, etc., widely used in various fields of national economy.
 

Detailed Photos

 

 

Product Parameters

Xanthan gum is composed of D-glucose, D-mannose, D-glucuronic acid, acetyl group and pyruvate, with a relative molecular weight of 2×106~5×107. The primary structure of Xanthan gum is composed of β-(1→4) -linked glucose-based main chain and side chain of trisaccharide unit. The side bonds were alternately linked by D-mannose and D-glucuronic acid, with a molecular ratio of 2:1. The side chain of trisaccharide consists of D-mannose with acetyl group at C6, which is connected to the main chain by α - (1→3) chain, and the D-mannose residue at the end of the side chain contains pyruvate in the form of . Its advanced structure is that the side chain and the main chain are maintained by hydrogen bonds to form helices and multiple helices.

Item	Specification
Appearance	Off-white or yellowish powder
Particle size	99% through 80 mesh or 92% through 200 mesh
Viscosity	≥600
Shearing property	≥6.5
Moisture	≤15%
Ash	≤16
Total nitrogen	≤1.5%
Pyruvic acid	≥1.5%
Lead	≤2ppm
Total plate count	≤5000cfu/g
Yeast	≤500cfu/g
E.coli	≤30cfu/g
Salmonella	Negtive

 

Application

 

 

(1) Xanthan gum used in baked food (bread, cake, etc.) can improve the water retention and softness of baked food during baking and storage to improve the taste of baked food and extend the shelf life;

 

(2) xanthan gum plays the role of tenderizing and improving water holding capacity in meat products;

 

(3) It can thicken and stabilize the structure of frozen food;

 

(4) Adding xanthan gum to jam can improve the taste and water retention, and improve the quality of the product;