High Purity Xanthan Gum/Food Additive Thickener Xanthan Gum CAS 11138-66-2

• Customization: Available
• CAS No.: 11138-66-2
• Formula: (C35h49o29)N
• Model NO.: Xanthan Gum
• EINECS: 234-394-2
• Certification: ISO
• Packaging Material: Laminated Material
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: Light Yellow to White Flowable Powder
• Sample: Available
• Color: Little Yellow
• COA: Available
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: TZSW
• Origin: China
• Production Capacity: 500kgs/Month

Product Description

High Purity Xanthan Gum/Food Additive Thickener Xanthan Gum

Product Description

 

Product Name	Xanthan Gum
CAS No.	11138-66-2
EINECS No.	234-394-2
Appearance	Cream-white powder
Grade	Food Grade
MF	C35H49O29
Weight	25kg/bag
Shelf Life	2 years
Certification	HACCP,ISO,KOSHER,HALAL
Packing	20,000 kgs Qty in 20′ FCL

Xanthan gum, also known as xanthan and Hansen gum, is a monosporose produced by the fermentation of Pseudomonas. Xanthan xanthan is a kind of acid extracellular polysaccharide composed of straight chain by pressing 1,4-bond after the carbs are the main raw materials of Xanthomonas Brassica. Through aerobic fermentation bioengineering, the 1,6-glycoside bond is cut off, and the branched chain is opened. In 1952, the Xanthomonas of black rot of cabbage was isolated by the North Institute of peorre, Illinois, Department of agriculture of the United States. The extract of cabbage was converted into water-soluble acid extracellular heteropolysaccharide.

Xanthan Gums are produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.  

COA

 

Application	Usage(%)	Function
Liquid beverage	0.1~0.3	Thickening, suspension, improve sensory quality
solid beverage	0.1~0.3	Easy to shape and enhance taste
meat product	0.1~0.2	Tenderize, hold water and enhance stability
frozen food	0.1~0.2	Thickening, increasing delicacy, stable food structure
condiments	0.1~0.3	Emulsify, thicken and stabilize
Filling food	0.5~1.5	Easy to shape and enhance the taste
Flour product	0.03~0.08	Enhance toughness, water retention and extend shelf life

 

Application

 

(1) The application of xanthan gum in baked food (bread, cake, etc.) can improve the water retention and softness of baked food during baking and storage, improve the taste and prolong the shelf life of baked food;

(2) In meat products, xanthan gum can tenderize and improve water holding capacity;

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

(4) Adding xanthan gum to jam can improve taste and water holding capacity, and improve product quality;

(5) When used in beverage, it can thicken and suspend, make the taste smooth and natural;

(6) Xanthan gum (mixed with guar gum and sophora bean gum) was used in ice cream and dairy products to stabilize the products;

(7) Xanthan gum, carrageenan and sophora bean gum are also commonly used in jelly and candy processing.