Xanthan Gum

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, hydrogen peroxide.
Specification:   food grade (viscosity primary) 80mesh and 200mesh, industry grade.
Appearance:   White light and buff powder
Detail

Picture:    Xanthan gum is a kind of biomacromolecule and is widely used in more than thirty industries.

 

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.