Xanthan gum
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| Post Date: | Mar 04,2022 |
| Expiry Date: | Aug 31,2022 |
| Detailed Description: |
Cas No. :11138-66-2
Specs:Acidity Regulators/Stabilizers/Emulsifiers/Thicken 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. |
| CAS Registry Number: | 11138-66-2 |
| Synonyms: | ;Corn sugar gum;Xanthan;Gum xanthan;UNII-TTV12P4NEE;Xanthan-Gum; |
| Molecular Formula: | (C35H49O29)n |
| Company: | Snowhite Chemical Co., LTD. [ China ] |
| Contact: | Chen LI |
| Tel: | +86-13776524331; SKYPE ID : |
| Fax: | +86-25-56210909 |
| Email: | shirley@snowhitechem.com |
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