Xanthan Gum 11138-66-2
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| Post Date: | Apr 01,2013 |
| Expiry Date: | Apr 01,2014 |
| Detailed Description: |
Cas No. :11138-66-2
Quantity: 200Kilograms Specs:Enterprise Standard Payment Method: Western Union or T/T in advance Xanthan Gum 11138-66-2 CAS No.: 11138-66-2 Molecular formula: (C35H49O29)n Xanthan gum is a biological syntheic, was the class of white or light yellow powder, based on corn starch as the main raw material, by the the microorganism Xanthomonas spore bacillus fermentation under specific conditions, refined, drying, grinding and madepolysaccharide polymer polymer. Its molecular structure determines its special properties: thickening, suspension, salinity and temperature, acid and alkali resistance, shear, widely used in food, feed, medicine, toothpaste, pesticides, paint, oil drilling, date washing, textile printing and dyeing, tobacco, ceramic, ink, gel pens, viscose, mineral processing, paper making, fire and many other industries. Specifications: Characteristics Cream white Particle size 80mesh or 200mesh Loss on drying 13% max PH (1% KCL) 6.0-8.0 Viscosity (1% kCL) 1200 cps min. Shearing ratio 6.0 min. Ashes 13% max Pyruvic acid 1.5% min V1:V2 1.02-1.45 Assay 99% Total nitrogen 1.5% max Total heavy metals 10ppm max As 3ppm max Pb 5ppm max Total plate count 2000cfu/g max Moulds/Yeasts 100cfu/g max Properties: 1)to highlight the high viscosity and the water-soluble. 1% of xanthan gum in aqueous solution viscosity is equivalent to the same concentration of 100 times the viscosity of the gelatin solution, the thickening, the thickening effect was significantly. 2) the unique pseudoplastic rheological characteristics, in the case of constant temperature, the xanthan gum solution can be changed with the mechanical force sol and gel reversible change, and therefore is a highly effective emulsion stabilizers. 3) excellent temperature, pH value stability. The xanthan gum can be provided within a considerable temperature (-18-120 deg C) and pH range of (2-12), substantially maintain its original viscosity and performance, which has a thickening effect, and freeze-thaw stability. 4) desirable compatibility. In conjunction with acids, bases, salts, enzymes, surfactants, preservatives, oxidant, and other thickeners, such as chemical substances capable of forming a stable thickening system, and to maintain the original rheology. 5) in the right proportion, and locust bean gum, and other glue mixed with rheology. 6) security and environmental protection. 1983, the FAO and the World Health Organization (FAO / WHO) formally approved xanthan gum as a safe food additive and does not impose any restrictions on its added amount, at the same time, due to the xanthan gum is a natural biological synthetic rubber, and more environmentally friendly than other chemical synthetic rubber. Packing: 25kg/drum Storage: kept in a light-proof,well-colsed,dry and cool place. |
| CAS Registry Number: | 11138-66-2 |
| Synonyms: | ;Corn sugar gum;Xanthan;Gum xanthan;UNII-TTV12P4NEE;Xanthan-Gum; |
| Molecular Formula: | (C35H49O29)n |
| Company: | Shenzhen Shijingu Technology Co., Ltd [ China ] |
| Contact: | Lisa Li |
| Tel: | 0755-61930356 |
| Fax: | 0755-84556470 |
| Email: | ycgl03@yccreate.com |
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