| CAS No.: | 11138-66-2 |
|---|---|
| Formula: | C8h14cl2n2o2 |
| EINECS: | 241.11496 |
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Main Active Ingredient: | Xanthan Gum |
| Samples: |
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| Customization: |
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2. High viscosity at low concentration
3. Heat resistance
Xanthan gum has almost no change in viscosity over a wide temperature range (-98 ~ 90ºC). The viscosity of the solution did not change significantly even if it was kept at 130ºC for 30min and cooled
4. Acid and alkaline resistance
The viscosity of xanthan glue solution is almost independent of pH.
5. Resistance to enzymatic hydrolysis
Xanthan gum skeleton has a unique ability to resist enzymatic hydrolysis due to the shielding effect of the side chain.
6. Compatibility
Xanthan gum can be miscible with most of the commonly used food thickening agent solutions, especially with alginate, starch, carrageenan, carrageenan after miscible, the viscosity of the solution increases in the form of superposition.
7. Solubility
xanthan gum is easily soluble in water, insoluble in alcohol, ketone and other polar solvents.
8. Dispersion
The bearing capacity of 1% xanthan gum solution is 5N/m2, which is an excellent suspension agent and emulsifying stabilizer in food additives.
9. Water retention
Xanthan gum has good water retention and fresh-keeping effect on food.
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