Project Description
Product Description
Xanthan gum is an extracellular acidic heteropolysaccharide produced by Xanthomonas fermented by Xanthomonas campestris with carbohydrates as the main raw material (such as corn starch). It is composed of D-glucose and D -A polysaccharide polymer compound composed of mannose and D-glucuronic acid at 2:2:1. Xanthan gum is a light yellow to white flowable powder with a slight smell. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. Xanthan gum is currently the world’s most superior bio-gum that integrates thickening, suspension, emulsification, and stability. It is currently the world’s largest-scale and extremely versatile microbial polysaccharide.
Benefits
- Suspension and emulsification: Xanthan gum has a good suspending effect on insoluble solids and oil droplets, showing strong emulsification stabilization and high suspending ability.
- Good water solubility: Xanthan gum can quickly dissolve in water and has good water solubility. Especially it can dissolve in cold water, which saves complicated processing and is convenient to use.
- Thickening effect: Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), and it is an efficient thickener.
- Pseudoplastic effect: The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective in stabilizing suspensions and emulsions.
- Stability to heat, acid-base, salt, and enzymatic hydrolysis reactions: The viscosity of the xanthan gum solution will not change greatly with the change of temperature; the xanthan gum solution is also very stable to acid and alkali, it is also soluble in sodium hydroxide solution, and has thickening properties. The resulting solution is very stable at room temperature; the xanthan gum solution can be miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. The stable double helix structure of xanthan gum has strong anti-oxidation and anti-enzymatic ability. Many enzymes such as protease, amylase, cellulase and hemicellulase cannot degrade xanthan gum.
Application
Due to its unique properties, xanthan gum has a wide range of applications in more than a dozen fields such as food, petroleum, medicine, and daily chemicals.
- Food: Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure a good taste. Therefore, it is widely used in salad dressings, bread, dairy products, frozen food, beverages, etc. Condiments, brews, sweets, cakes, soups and canned foods.
- Daily chemical industry: Xanthan gum molecule contains a large number of hydrophilic groups, which is a good surface active substance, and has the functions of anti-oxidation and prevention of skin aging. Therefore, almost all high-end cosmetics are Xanthan gum is used as its main functional component. In addition, xanthan gum can also be used as a component of toothpaste to substantially thicken and set the shape, reducing tooth surface wear.
Packing & Shipping
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