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Xanthan gum CAS:11138-66-2 Product Introduction
Product name: Xanthan gum
Formula: C8H14Cl2N2O2
M.W: 241.11496
CAS#: 11138-66-2
Appearance: yellow powder
Characteristic:
Milky white to pale yellowish-brown powder. At room temperature dissolved in water into translucent viscous liquid, insoluble in ethanol, isopropyl alcohol and acetone and other organic solvents. Xanthan glue solution has good viscosity and is stable in the range of -4 ~ 80℃. When the concentration of ethanol, isopropyl alcohol or acetone in water exceeds 50% ~ 60%, it will cause the precipitation of xanthan Chemicalbook glue. Acid and alkali resistance and biological enzyme degradation ability is very strong, in the Ph value of 1.5 ~ 13 range, the viscosity of xanthan glue solution is not affected by Ph value. Xanthan gum is a natural polymer compound, and the oral LD50 of rats is more than 10g/kg. ADI does not need special provisions (FAO/WHO, 1994).
| Parameters | Specs | Methods |
| Appearance | White-like or light-yellow powder |
DFFXC001 |
| Particle Size (mesh) | 99% through 60 mesh Not less than 95% through |
DFFXC004 |
| 80 mesh The pass rate of 200 mesh is 35%-50% |
||
| Viscosity (cP,1% KCl) | 1200-1700 | DFFXC011 |
| Shear ratio | ≥6.5 | DFFXC016 |
| V1/V2 | 1.02～1.45 | DFFXC013 |
| pH (1% solution) | 6.0-8.0 | DFFXC006 |
| Loss on Drying (%) | ≤15 | DFFXC003 |
| Ashes (%) | ≤16 | DFFXC027 |
| Pb（ppm） | ≤2 | DFFXC029 |
| Total Nitrogen(%) | ≤1.5 | DFFXC009 |
| Pycivic Acid(%) | ≥1.5 | DFFXC008 |
| Total Plate Count(CFU/g) | ≤2000 | DFFXC031 |
| Moulds/Yeasts(CFU/g) | ≤100 | DFFXC032 |
| Coliform (MPN/g) | ≤3.0 | DFFXC033 |
| Salmonella | 0/25g | DFFXC034 |
Xanthan gum Application
1.Drilling in oil industry, 0.5% xanthan glue solution can keep the viscosity of water-based drilling fluid and ，control its rheological properties, make the tiny bit parts of the high speed rotating viscosity, greatly save the
power consumption, and in a relatively static drilling site remained high viscosity, prevent the collapse of borehole wall, easy to cutting debris discharge effect such as well.
2.In the food industry, it is better than gelatin, CMC, seaweed gum and pectin and other current food additives, adding 0.2% ~ 1% in juice, so that juice has good adhesion, good taste, control penetration and flow; As an additive for bread, it can make bread stable, smooth texture, save time and reduce cost. The use of 0.25% in bread filling, food filling and icing, can increase the taste and flavor, smooth product organization, prolong shelf life, improve the stability of heating and freezing products; In dairy products, 0.1% ~ 0.25% added to ice cream, can play a good stabilizing effect; Provides good viscosity control in canned foods, can replace some starch, one part of xanthan gum can replace 3 to 5 parts of starch. At the same time, xanthan gum has been widely used in sweets, flavorings, frozen food and liquid food.
3.Biochemical research. Stabilizers and emulsifiers for food, non-food and cosmetic purposes.
Packing: 25kg/bag
Storage: Store in a cool, dry and ventilated warehouse.
Related Products——food additives
| Product Name | CAS No. |
| D(+)-Glucose | 50-99-7 |
| D-Glucose monohydrate | 5996-10-1 |
| Sodium citrate | 68-04-2 |
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