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Xanthan gum CAS 11138-66-2

Xanthan gum CAS 11138-66-2

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Xanthan gum  CAS 11138-66-2

purpose
As an emulsifying stabilizer and thickener, it is stipulated in China that it can be used in noodles, cakes, biscuits, shortening, instant coffee, fish products, ice cream bars, popsicles, and ice cream, with a maximum usage of 10g/kg; in bread, jelly, dairy products, meat products, jam, and fancy sauces, the maximum usage is 2.0g/kg;
The maximum usage amount in beverages is 1.0g/kg. It serves as a stabilizer, thickener, emulsifier (for water-based foods such as dairy products and salads), suspending agent, and foam enhancer. When mixed with guar gum at a ratio of 2:1, a strong gel can be obtained. It is used to enhance and improve the stability, consistency, and density of condiments, sauces, canned puddings, and frozen foaming milk.
It is widely used in various industries such as food processing, oil drilling and extraction, pesticides, seeds, coating, feed, daily chemicals, textile printing and dyeing, paper making, tobacco, casting, fire protection, and also for oilfield drilling purposes

                

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Xanthan gum  CAS 11138-66-2

Milky white to light yellowish-brown powder. It dissolves in water to form a translucent viscous liquid at room temperature and is insoluble in organic solvents such as ethanol, isopropanol, and acetone. Xanthan gum aqueous solution has good viscosity-increasing properties and is quite stable within the temperature range of -4 to 80℃. When the concentration of ethanol, isopropanol, or acetone in water exceeds 50% to 60%, it will cause precipitation of xanthan gum. It has strong resistance to acid and alkali degradation and biological enzyme degradation. Within the pH range of 1.5 to 13, the viscosity of xanthan gum aqueous solution is not affected by pH. Xanthan gum is a natural polymer compound. The oral LD50 in rats is greater than 10g/kg, and the acceptable daily intake (ADI) does not require special regulations (FAO/WHO, 1994).

                
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