| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | 11138-66-2 |
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Xanthan gum (transliterated as Sanxian gum), commonly known as corn candy gum, Han Sheng gum, goat gum, is a kind of sugar (glucose, sucrose, lactose), through the fermentation of Xanomonas wild rape complex polysaccharide body. In the United States, it is usually made from corn starch.
Xanthan gum is a kind of monopolysaccharide produced by the fermentation of Pseudxanthomonas. It is an acidic extracellular heteropolysaccharide composed of Xanthomonas brassica collaris black rotten with carbohydrates as the main raw material, through aerobic fermentation bioengineering technology, cutting off the 1, 6-glucoside bond, making the chain, and then pressing the 1, 4-bond to synthesize the straight chain. Xanthoxomonas brassica black rot was isolated from the Northern Research Institute of Pioriel, Illinois, United States Department of Agriculture in 1952 and was obtained by converting the extract of cabbage into water-soluble acidic extracellular heterosaccharides.
1.Food processing
It is used as thickening agent and emulsifying stabilizer in food processing.
2.Aquaculture
Binder used for feed.
3.Paint
Used for water soluble paint, latex paint, has good stability, easy to spray.
4.Drilling engineering
Suspension stabilizer.
| Product | Usage(%) | Effective |
| Frozen sweet food | 0.1-0.2 | combined with water, produce consistency and delicacy, prevent dehydration |
| Baked goods | 0.5-1.5 | fruit filling molding, suitable for a variety of fillings |
| Gelling body | 0.5-1.5 | sweet gel, seasoning, jelly forming |
| Soft drinks | 0.01-0.3 | suspension agent, foaming aid, no stratification, consistency |
| Salad dressing | 0.1-0.3 | helps to form and prevent water dissolving |
| Instant noodles | 0.2-0.3 | increase toughness, improve chewability, save fuel consumption, and retain water |
| Sausage | 0.2-0.3 | is good for shaping, improving enema, and maintaining moisture and oiliness |
| Canned meat | 0.1-0.2 | is convenient for seasoning and freezing soup |
| Cheese | 0.2-0.5 | accelerates coagulation and prevents dehydration and shrinkage |
| Cake | 0.1-0.3 | increase microporous, soft, prolong shelf life |
| Bread | 0.1-0.2 | Soft, suitable for brown bread with coarse fiber |
| Dehydrated food | 0.2-0.4 | speeds up recovery and keeps color and taste |
| Makeup | 0.2-1.0 | styling agent, suspension agent, moisturizing agent, with thickening, adhesion, lubrication |
| Toothpaste | 0.4-0.6 | is easy to form toothpaste paste, improve the performance of toothpaste brush, good dispersion, smooth taste |
| Pet canning | 0.1-0.3 | allows ground meat to set easily |
| Fish and shrimp feed | 0.5-2.0 | adhesive, used for fish and shrimp seedling feed |
| Oil industry | 0.2-0.4 | has good flow deformation, is a quality drilling mud stabilizer |
| Printing and dyeing | 0.5-1.5 | color carrier, adhesive, convenient for pigment dispersion, coloring and color enhancement |
| Ceramic | 0.3-1.0 | Suitable for making ceramic glaze suspension stabilizer |
| Water soluble paint | 0.2-0.3 | is suitable for water soluble paint and latex paint. It has good stability and is easy to spray |
| Other food industry | 1.0-2.0 | has good toughness and luster, no fracture, no peeling |
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