CAS No.: 11138-66-2
EINECS No.: 234-394-2
Properties: White or Light Yellow powder, it is the most superior biological glue integrated with thickening, suspension, emulsification and stabilization. The quantity of pyroracemic acid group in side molecular chain end of xanthan gum has effects for its performance. Xanthan gum has general performance of long-chain macromolecule, while it is with more functional groups than general macromolecule so that it will shows unique performance under specified conditions. It has multiple conformations in aqueous solution and shows different features in different conditions.
Usage: As a stabilizer for emulsions and suspensions, and an emulsifier, Xanthan gum is used in food and beverage including salad dressings, tomato-based products, bakery fillings, chocolate sauces, desserts, mayonnaise, cake mixes, toppings, relish, egg white replacers, ice cream, sorbets, fruit juices, instant drinks, gluten-free bread, cheese, yogurt, margarine, fruit preparations. stabilizer, thickening agent, thickener, emulsifier xanthan gum, suspending agents, or xanthan gum binding agen.
In addition, Xanthan gum can also be used in cosmetics, pharmaceuticals, pet food additives, and other technical applications like an oil drilling field, agricultural, textile, paints, etc.
Packing: 25kg bag or as customer’s request