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Xanthan gum
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| Post Date: | Nov 29,2016 |
| Expiry Date: | May 28,2017 |
| Detailed Description: |
Cas No. :11138-66-2
Xanthan gum, also known as yellow gum, xanthan gum, Xanthomonas polysaccharide, is a single spore polysaccharide from false Xanthomonas fermentation by cabbage black rot Xanthomonas campestris carbohydrates as the main raw material, after aerobic fermentation biotechnology, cutting 1,6 glycosidic bonds, open branches, in an acidic intracellular synthesis by 1,4-bond linear heteropolysaccharide consisting of outside. 1952 by the Ministry of Agriculture, Illinois, United States Institute of isolated northern Peoria Lille obtained cabbage black rot Xanthomonas, and cabbage extract into a water-soluble acidic extracellular heteropolysaccharide obtained.
Xanthan gum is a carbohydrate by Xanthomonas made drunk, produce more extracellular microbial pond. Due to its special structure of macromolecules and colloidal properties, and a variety of functions can be used as emulsifiers, stabilizers, thickeners gel, wetting agents, film forming agents, widely used in various fields of national economy.Xanthan gum is white or light yellow powder, with excellent thickening, suspension, emulsion and water soluble, and has good thermal, pH stability, it is widely used in various foods. Application: (1) xanthan gum used in baked goods (breads, cakes, etc.) to improve water retention in baked goods and baking bite and storage period to improve the taste of baked goods and extend shelf life; (2) xanthan gum in meat tender and play the role of improving water holding capacity; (3) there is a thickening in the frozen food, food stabilization structures; (4) xanthan gum in the jam, it can improve the taste and water holding capacity, improve product quality; (5) for a beverage can play a thickening, suspending effect, so that smooth texture, natural flavor; (6) the use of xanthan gum (guar gum, locust bean gum reuse Hotels) in ice cream and dairy products, can make the products stable; (7) xanthan gum and carrageenan, locust bean gum and the like compound also used in jellies and candy processing. |
| CAS Registry Number: | 11138-66-2 |
| Synonyms: | ;Corn sugar gum;Xanthan;Gum xanthan;UNII-TTV12P4NEE;Xanthan-Gum; |
| Molecular Formula: | (C35H49O29)n |
| Company: | Shijiazhuang Kunmai chemical technology co., LTD. [ China ] |
| Contact: | Winnie |
| Tel: | +86-0311-66686787 |
| Fax: | +86-311-66686787 |
| Email: | kunmaikeji@outlook.com |
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