CAS 11138-66-2 Xanthan Gum Drilling Fluid Xcd Polymer

• 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
• Color: Light Yellowish
• Other Names: Xc
• MOQ: 1ton
• Content: Xanthan Gum
• Description: off-White or Light Yellow Free Flowing Powder
• Transport Package: 25kg/Bag
• Specification: 100g 25kg
• Trademark: boda
• Origin: China
• HS Code: 3913900000
• Production Capacity: 200tons/Year

Product Description

PACKING:		25kgs/bag
STANDARD		E415
ITEM		STANDARD
Appearance		Off-white or Light Yellow Free Flowing Powder
pass through 80 mesh %		≥95.0
Viscosity 1% XG in 1%		1300-1700
Shear Ratio		≥6.5
PH(1% XG solution)		6.0-8.0
Loss on dying(%)		≤13.0
Ash,%		≤13.0
Pyruvic Acid,%		≥1.5

Xanthan Gum is the most superior biological glue in the worldwide with the performance of thickening, suspending, emulsifying, and stabilizing. Xanthan gum can be quickly dissolved in water and have a good effect on the insoluble solids and oil droplets'suspending. Xanthan gum has the characteristics of low concentration but high viscosity (1% aqueous solution viscosity of 100 times gelatin), is a highly efficient thickener.
 

Function & Application

1. Xanthan gum is used in baked goods (bread, cakes, etc.).To improve the water retention and softness of baked goods during
baking and storage to improve the mouthfeel and extend shelf life of baked goods; 2. Xanthan gum plays a role in tenderizing and
improving water retention in meat products;
3. Thickening and stabilizing food structure in frozen foods;
4.adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product; 5. It can
be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural. 6. The use of xanthan gum in
ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
7.Compounds such as xanthan gum, carrageenan and
locust bean gum are also commonly used in jelly and candy processing.
 

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Why Us?

1 We are direct manufacturer.

2 Advanced technology and facilities, good quality control, different grades for different applicaiton fields.

3 OEM service to lots of big international companies.

4 More than 20 years experiecne in different industries.

5 More than 10 engineers for product research and after-sale service.

6 More than 5000 tons production per one year.