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| Product Name: |
Xanthan gum
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| Supply Ability: |
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| Related proudcts |
xanthan gum, |
| Specifications |
25Kg plastic bags. |
| Price Term: |
FOB |
| Port of loading: |
TIANJIN |
| Minimum Order |
10T |
| Unit Price: |
USD500 |
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Xanthan gum, also known as yellow gum, xanthan gum, Xanthomonas polysaccharide, is a single spore polysaccharide from false Xanthomonas fermentation by cabbage black rot Xanthomonas campestris carbohydrates as the main raw material, after aerobic fermentation biotechnology, cutting 1,6 glycosidic bonds, open branches, in an acidic intracellular synthesis by 1,4-bond linear heteropolysaccharide consisting of outside. 1952 by the Ministry of Agriculture, Illinois, United States Institute of isolated northern Peoria Lille obtained cabbage black rot Xanthomonas, and cabbage extract into a water-soluble acidic extracellular heteropolysaccharide obtained.
Xanthan gum is a carbohydrate by Xanthomonas made drunk, produce more extracellular microbial pond. Due to its special structure of macromolecules and colloidal properties, and a variety of functions can be used as emulsifiers, stabilizers, thickeners gel, wetting agents, film forming agents, widely used in various fields of national economy.Xanthan gum is white or light yellow powder, with excellent thickening, suspension, emulsion and water soluble, and has good thermal, pH stability, it is widely used in various foods.
Basic Information£º
Chinese name
Xanthan gum
English Name
Xanthan gum
Aliases
Xanthan gum; gum past purine; yellow plastic
Chemical formula
C35H49O29
CAS Number
11138-66-2
Application:
(1) xanthan gum used in baked goods (breads, cakes, etc.) to improve water retention in baked goods and baking bite and storage period to improve the taste of baked goods and extend shelf life;
(2) xanthan gum in meat tender and play the role of improving water holding capacity;
(3) there is a thickening in the frozen food, food stabilization structures;
(4) xanthan gum in the jam, it can improve the taste and water holding capacity, improve product quality;
(5) for a beverage can play a thickening, suspending effect, so that smooth texture, natural flavor;
(6) the use of xanthan gum (guar gum, locust bean gum reuse Hotels) i |
| Company: |
Shijiazhuang Kunmai chemical technology co., LTD.
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| Contact: |
Ms. juliet zhu |
| Address: |
Shijiazhuang high-tech zone Fangyi technology park building 5, room 502, room 106 |
| Postcode: |
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| Tel: |
86-311-66686787 |
| Fax: |
86-311-66686787 |
| E-mail: |
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