| CAS No.: | 11138-66-2 |
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| Formula: | (C35h49o29)N |
| EINECS: | 234-394-2 |
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items
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characteristics
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rheology properties
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1ppb in seawater, Fann 35 Rheometer, 0.2 Spring
600 rpm ≥ 75
300 rpm ≥ 55
200 rpm ≥ 45
100 rpm ≥ 35
6 rpm ≥ 15
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pH
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5 to 8.5 measured in a 1% aqueous solution
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appearance
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cream to tan colored powder
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loss on drying
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not more than 15%
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ash
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≤16%
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dispersion test
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pass
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test methods
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available upon request
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Comparing with other kinds of gum, xanthan gum has many advantages.
1. Outstanding viscosity-enhancing property and solubility in water.
2. Unique pseudo-plasticity rheological property of xanthan gum makes it high
efficient emulsifier and stabilizer.
3. Excellent stability to large range of temperature and PH change.
4. Stable compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickener.
5. Perfect synergistic action when compounding with guar gum, locust bean gum and other gums.
Xanthan gum food grade can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filing agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of the products.
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