Xanthan gum

Xanthan Gum  18 RMB per kilogram   25 kg/bag  Content: 99%    CAS: 11138-66-2    

         Xanthan gum is widely used in industries such as food, juice, beverages, feed, cosmetics, ceramics, firefighting, and petroleum.

[Xanthan Gum Usage]

Xanthan Gum: Beverages 1.0; Dumpling wrappers 1.0; Bread, dairy products, meat products, jelly, jam 2.0; Noodles, shortening, instant curry, fish products, ice cream 10.0.

[Product Name] Xanthan Gum  [English Name] Xanthan Gum

[Product Characteristics]: Xanthan gum is a white to light yellow powder, easily soluble in cold and hot water, with a neutral solution. It disperses in water, emulsifies, and forms a stable hydrophilic viscous colloid. Xanthan gum exhibits high viscosity, high resistance to acid, alkali, and salt, high thermal stability, suspension properties, thixotropy, etc.

[Product Applications]

Xanthan gum stabilizer; thickener; emulsifier; suspending agent; foam enhancer. Xanthan gum is extensively used in industries such as food, juice, beverages, feed, cosmetics, ceramics, firefighting, and petroleum.

1. High viscosity: Compared to other polysaccharide solutions, even at low concentrations, it produces high viscosity. A 1% aqueous solution has a viscosity equivalent to 100 times that of gelatin, making it an excellent thickener and stabilizer.

2. Unique rheology: Under shear force, the solution's viscosity decreases rapidly, but once the shear force is removed, the viscosity immediately recovers. This property gives foods like ice cream, ham sausages, juice, plant protein beverages, and baked goods a pleasant texture. This characteristic also makes xanthan gum widely applicable in petroleum drilling and extraction.

3. Good thermal stability: It maintains its unique functionality over a wide temperature range (-18°C to 130°C), making it an excellent additive for frozen and baked foods.

4. Acid and alkali stability: Its viscosity is largely unaffected by acids and alkalis, maintaining its original properties within a pH range of 1–12, thus broadening its application scope.

5. Strong antioxidant and enzyme resistance: It remains effective even in the presence of sodium hypochlorite and bioactive enzymes.

6. Broad compatibility: When mixed with guar gum and locust bean gum, it produces beneficial synergistic effects. Under certain conditions, this structural gum can form gels.

7. Stable thickening system: It remains stable even when coexisting with high concentrations of salts and sugars.

8. Excellent suspension of insoluble solid particles and oil droplets.

9. Microwave stability: The formed stable system remains unaffected even after freezing and thawing in a microwave.

10. Xanthan gum is an anionic polymer and also finds applications in polymer graft copolymerization.

[Xanthan Gum Applications and Dosage]

Xanthan Gum 1. Juice beverages 0.1-0.3 Thickening and suspension, smooth taste, natural flavor

2. Ice cream 0.1-0.3 Multi-microporous, no ice crystals, shortens aging time, fine texture

3. Soy sauce, oyster sauce 0.05-0.1 Good salt resistance, increases viscosity, suitable for sauces, enhances wall adhesion and attachment

4. Frozen desserts 0.1-0.2 Binds water, produces viscosity and smoothness, prevents dehydration

5. Baked goods 0.5-1.5 Fruit filling formation, suitable for various fillings

6. Gels 0.5-1.5 Sweet gel, seasoning, jelly formation

7. Soft drinks 0.01-0.3 Suspending agent, foaming aid, no layering, increases viscosity

8. Salad dressing 0.1-0.3 Facilitates formation, prevents water separation

9. 0.2-0.3 Increases toughness, improves chewiness, saves oil consumption, retains moisture

10. Sausages 0.2-0.3 Facilitates formation, improves stuffing, retains moisture and oiliness

11. Canned meat 0.1-0.2 Facilitates seasoning, turns broth into jelly

12. Cheese 0.2-0.5 Accelerates pore formation, prevents syneresis

13. Cakes 0.1-0.3 Increases porosity, softness, extends shelf life

14. Bread 0.1-0.2 Softness, suitable for whole-grain bread with coarse fibers

15. Dehydrated foods 0.2-0.4 Speeds up rehydration, retains color and flavor

16. Cosmetics 0.2-1.0 Setting agent, suspending agent, moisturizer, thickens, adheres, lubricates

17. Toothpaste 0.4-0.6 Facilitates toothpaste formation, improves brush adhesion, good dispersion, smooth texture

18. Pet canned food 0.1-0.3 Helps minced meat coagulate and form

19. Fish and shrimp feed 0.5-2.0 Binder, suitable for juvenile fish and shrimp feed, fish medicine

20. Petroleum industry 0.2-0.4 Good rheology, excellent drilling mud stabilizer

21. Tobacco 0.1-0.3 Prevents tobacco breakage, emulsifies tobacco flavor, acts as moisturizing adhesive, suitable for tobacco sheets

22. Printing and dyeing 0.5-1.5 Carrier, adhesive, facilitates pigment dispersion, coloring, and color enhancement

23. Ceramics 0.3-1.0 Suitable as a suspension stabilizer for ceramic glazes

24. Pesticides 0.1-0.3 Suitable for pesticide suspensions and various aqueous agents, good stability

25. Water-based coatings 0.2-0.3 Suitable for water-soluble coatings, latex paint, good stability, easy to use

26. Other food industries 1.0-2.0 Good toughness and gloss, no breakage, no peeling.

Model: Food Grade   Packaging: 25 kg paper bag (with polyethylene liner)

[Product Storage] Store xanthan gum in a dry, clean, cool place. Shelf life: two years.