Factory price direct supply food grade powder 200 mesh cas 11138-66-2 Xanthan gum
Min.Order / FOB Price:Get Latest Price
| 1 Kilogram |
FOB Price:USD 30.0000 -50.0000 |
- Min.Order :1 Kilogram
- Purity: 99%
- Payment Terms : L/C,T/T,
Keywords
Xanthan gum powder 11138-66-2 Xanthan gum
Quick Details
- Appearance:white powder
- Application:11138-66-2
- PackAge:carton box
- ProductionCapacity:1000000|Kilogram|Month
- Storage:cool and dry
- Transportation:by air by sea or by express
Superiority:
Product quality:
Our company have high quality product , and also the product we have good manufacture .
First of all, this product is of fine quality. Every finish should be checked by quality inspection system.And every one should be also tried out for one month.Besides，this type has a good viscosity. the prouct can make Gel hand sanitizer thickener cosmetics industry.
We can ensure the product quality , If the product is not satisfactory, you can return it at any time.
Manufacturing technique
In the chemical industry, the process of producing a chemical product. Including raw material pretreatment, reactant chemical reaction and chemical product separation purification, final packaging sales.
Price
our product have resonable price and good service high quality and inexpensive, you deserve.every webiste we have the sales point, your purchase is convenient.
Service
Any time on line , from 0.00-24:00 . if you have any questions , pls contact with me ,As long as you have the need, we will serve you wholeheartedly
Details:
Product information
1)Product Name: Xanthan gum suppliers/food grade xanthan gum/xanthan gum food additive
2)Spec: Industrial-Grade,Food Grade,Medicine Grade
3)Appearance:White or light yellow powder
4)Introduction:
Xanthan gum commonly known as corn sugar gum, henan gum, is a sugar (glucose, sucrose, lactose) Xanthomonas Xanthomonas aeruginosa (Xanthomonascampestris) fermentation Complex polysaccharides.
Xanthan gum is usually produced by corn starch, cabbage black rot from Xanthomonas campestris to carbohydrates as the main raw material, aerobic fermentation of bio-engineering technology, cut off 1,6-glycosidic bonds, open the branch, An acidic extracellular heteropolysaccharide consisting of 1,4-linkages synthesized linearly. Obtained in 1952 from X. aeruginosa isolated from the U.S. Department of Agriculture's Northern Institute of Pioria, Illinois, and transformed into a water soluble acidic extracellular heteropolysaccharide.
Specification
1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.
2.In the meat products xanthan gum tenderizer play and enhance the role of water;
3.There is thickening in frozen food, the role of stable food structure;
4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;
5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;
6.The use of xanthan gum (used in combination with guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;
7.Xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.
1)Product Name: Xanthan gum suppliers/food grade xanthan gum/xanthan gum food additive
2)Spec: Industrial-Grade,Food Grade,Medicine Grade
3)Appearance:White or light yellow powder
4)Introduction:
Xanthan gum commonly known as corn sugar gum, henan gum, is a sugar (glucose, sucrose, lactose) Xanthomonas Xanthomonas aeruginosa (Xanthomonascampestris) fermentation Complex polysaccharides.
Xanthan gum is usually produced by corn starch, cabbage black rot from Xanthomonas campestris to carbohydrates as the main raw material, aerobic fermentation of bio-engineering technology, cut off 1,6-glycosidic bonds, open the branch, An acidic extracellular heteropolysaccharide consisting of 1,4-linkages synthesized linearly. Obtained in 1952 from X. aeruginosa isolated from the U.S. Department of Agriculture's Northern Institute of Pioria, Illinois, and transformed into a water soluble acidic extracellular heteropolysaccharide.
Specification
1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.
2.In the meat products xanthan gum tenderizer play and enhance the role of water;
3.There is thickening in frozen food, the role of stable food structure;
4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;
5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;
6.The use of xanthan gum (used in combination with guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;
7.Xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.
Company Information
Hebei Mojin Biotechnology Co., Ltd, Our company is a professional in lead acetate, diphenyl ethylamine and other chemical raw materials and chemical reagents research and development production enterprises. Our business covers more than 30 countries, most of the big customers come from Europe, America and other countries in the world, we can guarantee the quality and price. In recent decades, with the efforts of all employees, we have established many cooperative companies in shandong, henan, guangdong and other places. Our corporate purpose is based on the market, enhance the strength, take the road of scientific and environmental sustainable development, relying on the country. Technology r & d center, increase the investment in r & d, based on the domestic market, expand the international market, manufacturing quality products, sincere service to the society, into a modern, ecological, scientific and technological enterprise world.
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