XANTHAN GUM

Item No.: 00100
Xanthan gum, also known as Hansheng gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris with carbohydrate as the main raw material (such as corn starch) through fermentation engineering.
  • TYPE:
    THICKENERS
  • CAS:
    11138-66-2
  • EINECS:
    234-394-2
  • HS CODE:
    32139000
Description Specification Applications
Description
PRODUCTS INFORMATION
Xanthan gum, also known as Hansheng gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris with carbohydrate as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat and acid-base, and good compatibility with a variety of salts. As a thickener, suspending agent, emulsifier and stabilizer, it can be widely used in more than 20 industries such as food, petroleum and medicine.
BASIC INFORMATION AND CHEMICAL PROPERTIES
Form Cream or white colored, odorless, freeflowing, fine powder
MF C8H14Cl2N2O2
MW 241.11496
Melting point 64.43 °C
Solubility  Soluble in water giving a highly viscous solution, practically insoluble in organic solvents
   
Specification
ITEMS STANDARD
Appearance white or cream-color and free-flowing powder
Viscosity 1200 - 1600 mpa.s[ 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25]
Assay(on dry basis) 91.0 - 108.0%
Loss on drying(105o­C, 2hr) 6.0 - 12.0%
V1 : V2: 1.02 - 1.45 
Pyruvic Acid 1.5%
PH of 1% solution in water 6.0 - 8.0
Heavy metals(as Pb) 20 mg/kg
Lead(Pb) 5 mg/kg
Arsenic(As) 2 mg/kg
Nitrogen 1.5%
Ash 13%
Particle size 80 mesh: 100% min, 200 mesh: 92% min
Total plate count 2000/g
Yeasts and moulds 100/g
Pathogens germs absence
S. aureus Negative
Pseudomonas aeruginosa Negative
Salmonella sp. Negative
C. perfringens Negative
Applications

Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.
In cosmetic preparations: Xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with Guar Gum and locust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.

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