Essential details
Quantity(pieces):25
MOQ:1000kgs
G.W:25 kg
N.W:24.8 kg
Shipping:Express Delivery, Ocean freight
Package Description:25kg compounded Paper-PE bag
Product Introduction
Xanthan gum, also known as yellow gum, xanthan gum, and xanthan polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudoxanthomonas. Due to its special macromolecular structure and colloidal properties, it has multiple functions and can be used as an emulsifier, stabilizer, gel thickener, wetting agent, film-forming agent, etc., and is widely used in various fields of the national economy. Xanthan gum is known as the "industrial MSG" and is currently the world's largest microbial polysaccharide with a wide range of uses.
1.Basic information.
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Chinese name: Xanthan gum Foreign name: Xanthan gum Alias: Xanthan gum; Xanthan gum; Yellow gum.
Chemical formula: C35H49O29, CAS number: 11138-66-2, EINECS number: 234-394-2.
Appearance: White or light yellow powder.
2.Structure.
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Xanthan gum, also known as yellow gum and xanthan gum, is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas. It is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular mass of more than 1 million. The secondary structure of xanthan gum is that the side chain is reversely wound around the main chain skeleton, and the rod-shaped double helix structure is maintained by hydrogen bonds.
3.Properties.
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Xanthan gum is a light yellow to white flowable powder with a slight odor. It is easily soluble in cold and hot water, the solution is neutral, resistant to freezing and thawing, and insoluble in ethanol. It disperses and emulsifies in water to become a stable hydrophilic viscous colloid.
4.Features and performance.
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Xanthan gum is currently the most superior biological gum in the world in terms of thickening, suspension, emulsification and stabilization. The number of pyruvic acid groups at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse, and it exhibits different characteristics under different conditions.
4.1. Suspension and emulsification: Xanthan gum has a good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-shaped spiral copolymers, forming a fragile glue-like network structure, so it can support the morphology of solid particles, droplets and bubbles, showing strong emulsification stabilization and high suspension ability.
4.2. Good water solubility: Xanthan gum can dissolve quickly in water and has good water solubility. It can also dissolve in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if a small amount of water is added directly and the stirring is insufficient, the outer layer absorbs water and swells into a floc, which will prevent water from entering the inner layer, thus affecting the effect. Therefore, it must be used correctly. Xanthan gum dry powder or dry powder auxiliary materials such as salt and sugar are mixed well and then slowly added to the stirring water to make a solution for use.
4.3. Thickening: Xanthan gum solution has the characteristics of high viscosity at low concentration (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), and is an efficient thickener.
4.4. Pseudoplasticity: Xanthan gum aqueous solution has high viscosity under static or low shear, and shows a sharp drop in viscosity under high shear, but the molecular structure remains unchanged. When the shear force is eliminated, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely plastic. Xanthan gum has a very prominent pseudoplasticity, which is very effective in stabilizing suspensions and emulsions.
4.5. Thermal stability: The viscosity of xanthan gum solution does not change much with temperature. The viscosity of general polysaccharides changes due to heating, but the viscosity of xanthan gum aqueous solution hardly changes between 10-80°C. Even low-concentration aqueous solutions still show stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25°C to 120°C. Its viscosity only decreases by 3%.
4.6. Acid and alkali stability: Xanthan gum solution is very stable to acid and alkali. Its viscosity is not affected between pH 5-10, and its viscosity changes slightly when the pH is less than 4 and greater than 11. In the pH range of 3-11, the difference between the larger and smaller values of viscosity is less than 10%. Xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature, and the quality will not change for several months. Xanthan gum can also be dissolved in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum can be degraded by strong oxidants such as perchloric acid and persulfate, and the degradation accelerates with increasing temperature.
4.7. Stability to salt: Xanthan gum solution can be miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. Under high salt concentration conditions, it still maintains its solubility without precipitation and flocculation even in saturated salt solution, and its viscosity is almost unaffected.
4.8. Stability to enzymatic reactions: The stable double helix structure of xanthan gum makes it extremely antioxidant and anti-enzymatic. Many enzymes such as protease, amylase, cellulase and hemicellulase cannot degrade xanthan gum.
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