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Xanthan gum

Details for Xanthan gum

Xanthan gum


Food and Feed additives

 Xanthan gum
CAS NO: 11138-61-2
EC NO: 234-394-2
Molecular Formula: (C35H49O29)n
Molecular Weight:
Specification: Acidity Regulators/Stabilizers/Emulsifiers/Thickeners
Packing: 25kg/bag
Product description:
Xanthan Gum: CAS NO:11138-61-2 Molecular Formula: (C35H49O29)n Molecular Weight:(2~15)×106 Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Uses: Food Additive/Acidity Regulators/Stabilizers/Emulsifiers/Thickeners
Synonyms: Corn sugar gum;Xanthan;Gum xanthan;UNII-TTV12P4NEE;Xanthan-Gum;
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