Xanthan Gum Powder In Stock 11138-66-2

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Xanthan gum is a high-molecular polysaccharide substance that is polymerized with 5 molecular sugars as a unit and polymerized from the same unit. Each unit consists of 2 molecules of glucose, 2 molecules of mannose and 1 molecule of glucuronic acid. Its main chain is composed of 2 molecules of glucose connected by β-glucose through 1,4-glucosidic bonds as units. Its structure is the same as that of cellulose, and there are 2 molecules of mannose and 1 molecule of glucuronic acid connected to the C3 of glucose. form side chains. There are pyruvic acid and carboxylic acid side groups on the side chain. Because its side chain contains acid groups, it is polyanion in aqueous solution, which constitutes the tertiary three-dimensional structure of xanthan gum: the side chain with anion wraps around the main chain to form a helical structure, and the molecules form a double helix by hydrogen bonds, while The double-stranded helical structure is also maintained by weak non-covalent bonds, forming a regular "super junction ribbon-like helical polymer". Its unique performance is related to the pyruvic acid contained in it. Usually, the content of pyruvic acid in xanthan gum can be used to measure its performance.

1. In petroleum industry drilling, 0.5% xanthan gum aqueous solution can maintain the viscosity of water-based drilling fluid and control its rheological properties, so that the viscosity of the high-speed rotating drill bit is extremely small, which greatly saves power consumption. However, the drilling part maintains high viscosity, which prevents the well wall from collapsing and facilitates the removal of cutting gravel out of the well.
2. In the food industry, it is better than the current food additives such as gelatin, CMC, seaweed gum and pectin. Add 0.2% to 1% to the juice to make the juice have good adhesion, good taste, and control penetration and flow ;As a bread additive, it can make bread stable and smooth, save time and reduce costs; it can be used in bread filling, food sandwich filling and icing.

1. As an emulsification stabilizer and thickener, it can be used in noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream, popsicles, ice cream according to the regulations of our country, with a maximum usage of 10g/kg; in bread, jelly, dairy products , meat products, jams, fancy sauces, the maximum usage amount is 2.0g/kg; the maximum usage amount in beverages is 1.0g/kg.
2. Stabilizers; thickeners; emulsifiers (dairy products, salads and other water-based foods); suspending agents; foam enhancers. When formulated with guar gum at a ratio of 2:1, a strong gel can be obtained. Used to enhance and improve the stability, concentration and density of sauces, sauces, canned puddings, frozen foamed milk, etc.
3. Widely used in food processing, petroleum drilling, pesticides, seeds, coating, feed, daily chemical, textile printing and dyeing, papermaking, tobacco, foundry, fire protection and many other industries.
4. Used as a food additive, also used in oil field drilling.
5. Biochemical research. Stabilizer and emulsifier for food, non-food and cosmetic applications.