| CAS No.: | 11138-66-2 |
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| Formula: | (C35h49o29)N |
| EINECS: | 234-394-2 |
| Certification: | ISO, HACCP |
| Packaging Material: | Paper |
| Storage Method: | Normal |
| Samples: |
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| Customization: |
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Audited Supplier Xanthan gum is also called the cement, han raw rubber, the yellow cell polysaccharide, is a kind of the fake huang of fermentation to produce single spore bacterium polysaccharide, by black rot of wild rapeseed yellow kale to bacterium carbs as the main raw material, after aerobic fermentation biological engineering technology, cutting off 1, 6 - glycosidic bond, after spending chain, in the press 1, 4 - synthesis of linear manifolds of a kind of acidic extracellular sugar. Xanthomonas black rot of cabbage was isolated in 1952 by the United States Department of Agriculture, Peoril, Illinois, North Research Institute and produced by converting cabbage extracts into water-soluble acidic extracellular heterosaccharides.
Xanthan gum is an extracellular microbial polysaccharide produced by saccharide fermentation by Xanthomonas sp. Because of its special macromolecular structure and colloidal characteristics, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, membrane forming agent, etc., widely used in various fields of national economy.
Xanthan gum is composed of D-glucose, D-mannose, D-glucuronic acid, acetyl group and pyruvate, with a relative molecular weight of 2×106~5×107. The primary structure of Xanthan gum is composed of β-(1→4) -linked glucose-based main chain and side chain of trisaccharide unit. The side bonds were alternately linked by D-mannose and D-glucuronic acid, with a molecular ratio of 2:1. The side chain of trisaccharide consists of D-mannose with acetyl group at C6, which is connected to the main chain by α - (1→3) chain, and the D-mannose residue at the end of the side chain contains pyruvate in the form of acetal. Its advanced structure is that the side chain and the main chain are maintained by hydrogen bonds to form helices and multiple helices.
The secondary structure of xanthan gum is the reverse winding of the side chain around the backbone, which forms a rod-like double helix structure through hydrogen bonding. The tertiary structure of xanthan gum is a helical complex formed by weak non-covalent bonds between rod-like double helices.
| Item | Specification |
| Appearance | Off-white or yellowish powder |
| Particle size | 99% through 80 mesh or 92% through 200 mesh |
| Viscosity | ≥600 |
| Shearing property | ≥6.5 |
| Moisture | ≤15% |
| Ash | ≤16 |
| Total nitrogen | ≤1.5% |
| Pyruvic acid | ≥1.5% |
| Lead | ≤2ppm |
| Total plate count | ≤5000cfu/g |
| Yeast | ≤500cfu/g |
| E.coli | ≤30cfu/g |
| Salmonella | Negtive |
(1) Xanthan gum used in baked food (bread, cake, etc.) can improve the water retention and softness of baked food during baking and storage to improve the taste of baked food and extend the shelf life;
(2) xanthan gum plays the role of tenderizing and improving water holding capacity in meat products;
(3) It can thicken and stabilize the structure of frozen food;
(4) Adding xanthan gum to jam can improve the taste and water retention, and improve the quality of the product;
(5) Used in drinks can play a role of thickening, suspension, make the taste smooth, natural flavor;
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can make the product stable;
(7) Xanthan gum, carrageenan, locacia bean gum and other compounds are also commonly used in jelly and candy processing
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