Food Industrial Oil Petroleum Drilling Fluid Grade Xanthan Gum 80 200 Mesh

• CAS No.: 11138-66-2
• Formula: (C35h49o29)N
• EINECS: 234-394-2
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Xanthan Gum
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Baked Goods
• Viscosity,MPa.S: 1200-1600
• Sample: Avaliable
• Usage: Thickeners
• Form: Powder Form
• Mf: C8h14cl2n2o2
• Test Method: HPLC
• Shape: 8-60mesh Granule
• Package: 1kg/Bag 25kg/Drum
• Transport Package: 25kg/Bag
• Specification: 100g 25kg
• Trademark: boda
• Origin: China
• HS Code: 3913900000
• Production Capacity: 200tons/Year

Product Description

 

Product name	Xanthan Gum Powder
CAS No	11138-66-2
Specification	80-200mesh
Appearance	White to yellow powder
Production Method	Fermentation
Function	Thickener, suspending agent, emulsifier, and stabilizer

Xanthan gum is a microbial extracellular polysaccharide with a wide range of functions, produced by Xanthomnas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. It can be used as a thickener, suspending agent, emulsifier, and stabilizer. Used in more than 20 industries such as food, microbial polysaccharide.
 

Xanthan Gum Powder Applications

 

1. Food: Xanthan gum powder is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing aid. Therefore, it is widely used in salad dressing, bread, dairy products, frozen food, beverages, condiments, brewing, candy, cakes, soup and canned food. 2. Daily chemical industry: Xanthan gum contains a large number of hydrophilic groups, which is a good surfactant. Therefore, xanthan gum is regarded as the main functional component in most high-end cosmetics. 3. Health: Xanthan gum powder has many applications in specific health fields due to its strong hydrophilicity and water retention.