Xanthan Gum for Food and Beverage
Inquiry
| Post Date: | Jun 06,2016 |
| Expiry Date: | Jun 06,2017 |
| Detailed Description: |
Cas No. :11138-66-2
Quantity: 5Metric Tons Specs:80F/200F (US Standard FCC IV) Payment Method: 100% TT advanced Xanthan gum is used as a thickener in sauces, as an agent in ice cream that prevents ice crystals from forming, and as a fat substitute that adds the “mouth feel” of fat without the calories. It is used in canned pet food to add cling. One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, or even as low as 0.05%. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: The xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the colloidal oil and solid components against creaming. Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum 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. 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. |
| CAS Registry Number: | 11138-66-2 |
| Synonyms: | ;Corn sugar gum;Xanthan;Gum xanthan;UNII-TTV12P4NEE;Xanthan-Gum; |
| Molecular Formula: | (C35H49O29)n |
| Company: | Meihua Group [ China ] |
| Contact: | Dorothy,Lei |
| Tel: | 86-182-92181027 |
| Fax: | |
| Email: | dorothy.lei@meihuagrp.com |
-
Disclaimer statement:The information and data included above have been realized by the enterprises and compiled by the staff, and are subject to change without notice to you. The Chemnet makes no warranties or representations whatsoever regarding the facticity, accuracy and validity of such information and data. In order to ensure your interest, we suggest you chose the products posted by our gold suppliers or VIP members.
