Manufacture Supply High Quality Xanthan Gum Purity 99% with CAS 11138-66-2¹

Product Description Product name: L-TheanineCAS No: 3081-61-6Product name: Xanthan gumCAS No: 11138-66-2Synonyms:GUM XANTHAN;GLUCOMANNAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan GummiProperties of xanthan gumTypical rheological propertiesUsing this property, adding xanthan gum into the liquid which needs to add thickener can not only flow easily in the process of transportation, but also recover to the required viscosity after static, so it is widely used in beverage industry.Low viscosity at high concentrationThe viscosity of the liquid containing 2% ~ 3% xanthan gum is as high as 3~ 7 PA · sHeat resistanceIn a wide temperature range (- 98 ~ 90 oC), the viscosity almost has no change.The viscosity of acid resistant and alkaline xanthan gum solution is almost independent of pH.Not hydrolyzed by enzymeCompatibilityXanthan gum can be mixed with most common food thickener solutionsSolubilitySoluble in water, insoluble in polar solvents such as alcohol and ketoneDispersionThe supporting capacity of 1% xanthan gum solution is 5N / m2, which is an excellent suspending agent and emulsion stabilizer in food additives.Water retaining xanthan gum has good water retention and preservation for foodXanthan gum Application:In the drilling of oil industry, 0.5% xanthan glue solution can keep the viscosity of water-based drilling fluid and control its rheological properties, so that the viscosity of high-speed rotating bit is very small, which greatly saves the power consumption, while in the relatively static drilling position, it keeps high viscosity, which can prevent the collapse of borehole wall and facilitate the removal of cutting debris from the well.In the food industry, it is better than gelatin, CMC, seaweed gum, pectin and other food additives, adding 0.2% ~ 1% in the juice to make the juice have good adhesiveness, good taste, and control the infiltration and flow; as an additive of bread, the chemical book can make the bread stable, smooth, save time and reduce cost; The application of 0.25% in bread filling, food filling and sugar coating can increase the taste and flavor of the products, smooth texture, prolong shelf life, and improve the stability of products to heating and freezing; In dairy products, the addition of 0.1% - 0.25% in ice cream can play an excellent stabilizing role; it can provide good viscosity control in canned food, which can replace part of starch, and one part of xanthan gum can replace 3-5 parts of starch. At the same time, xanthan gum has been widely used in candy, condiment, frozen food and liquid food.More details:Xanthan gum food grade 80mesh and 200meshXanthan gum for Oil drilling 80mesh and 200meshXanthan gum package:1kg/Aluminum foil bag, 25kg/drum or according requirements. Product,and clear&firm mark in every drum,including trademark,name,model, lot number,net weight,manufacturer ect...Xanthan gum storage:It should be placed indoor where is dry& well-ventilated, room temperature is 5-25oC, Stored in batches. do not near the power,prevent humid, avoid sun exposure.strictly prohibit storage with volatile chemicals to prevent adsorption modification.Xanthan gum shipping:When transport KP line products shuld use clear conveyance and avoidmoisture,rain,sun and carry gentlyto prevent smash package.

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