Name: Xanthan Gum
Molecular formula: (C35H49O29)n
Physical Property: Xanthan gum can be dissolved in cold water and
hot water, high viscosity characteristics.
Chemical properties: With strong antioxidant and anti-enzyme
effect. The existences of biological activity of enzymes under the
conditions still play a role, though in the sodium hypochlorite,
Specification: food grade (viscosity primary) 80mesh and 200mesh,
Appearance: White light and buff powder
Transport or Storage:
1) Compound with 25KG Kraft paper or fiber drum lined with
moisture-proof plastic bag.
Placed in a cool dry place with closed container. Shelf life is 36
months (the best use of 18 months).
Usage: it is widely used in food, oil, ceramics, textiles, printing
and dyeing, pharmaceutical, paper, paint, etc. on more than 20
industries have applied.
Production process: Xanthan gum is a natural polysaccharide and
important biological polymers, by the black rot in Brassica
campestris Xanthomonas to carbohydrates as the main raw material,
the aerobic fermentation biotechnology generated.
Features: H Alias yellow gum, derived plastic, industrial MSG, is
the world's most widely produced microbial polysaccharide, the main
raw material is corn starch, alcohol through fermentation.
Odorless, safe, have good stability. It can be used to produce
frozen products, barbecue food.