Qingdao Port Export Xanthan Gum, Fast Delivery, Low Price CAS11138-66-2

• CAS No.: 11138-66-2
• Formula: C35h49o
• EINECS: 234-394-2
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: C35H49O
• Shelf Life: 6 Months-12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Jelly/Ice Cream, Baked Goods
• Appearance: Yellow Powder
• Extent of Reaction: Stable
• Period of Validity: 2024.8.15
• Hazard Characterization: Harmless
• Transport Package: 25kg/Bag
• Specification: 25kg/bag
• Trademark: Harbor Trade Chemical
• Origin: China
• Production Capacity: 50000ton/Year

Product Description

The amount of xanthan gum used in different foods:

Purpose	Dosage(%)	Effect
Liquid beverage	0.1-0.3	Thickening, suspension, enhanced sensory quality
Solid drink	0.1-0.3	Easier to form and enhance the taste
Meat product	0.1-0.2	Tenderize, hold water and enhance stability
Frozen foods	0.1-0.2	Thickens, increases fineness and stabilizes food structure
Condiments	0.1-0.3	Emulsification, thickening, stability
Trap food	0.5-1.5	Easy to form, enhance the taste
Flour product	0.03-0.08	Enhance toughness, water retention, extend shelf life

Xanthan gum is usually made from corn starch and is bioengineered by aerobic fermentation using carbohydrates as the main raw material of Xanthomonas collaris. In 1952, Xanomonas black rot of cabbage was isolated by the U.S. Department of Agriculture's Northern Research Institute in Pioriel, Illinois, and the cabbage extract was converted into water-soluble acidic extracellular heteropolyaccharides.
Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid-base stability, so it is widely used in various foods.