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Xanthan Gum Powder Oil Drilling Grade Thickener Food Industrial Grade Price 25kg Bag 80-200mesh for Cosmetics
| Price | $13.80 |
|---|---|
| Min Order | 25 kg |
| Availability | In Stock |
| Shipping From | Guangdong, China |
| Popularity | 551 people viewed |
Model NO.:
Xanthan gum
CAS No.:
11138-66-2
Formula:
C35h49o29
EINECS:
234-394-2
Certification:
FDA
Packaging Material:
Paper
Storage Method:
Normal
Shelf Life:
2 Years
Main Active Ingredient:
Xanthan Gum
Application:
Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
Appearance:
Light Yellow Powder
QC:
100% Test
Trademark:
Deosen
Transport Package:
Bag
Specification:
25kg/ bag
Origin:
China
HS Code:
2918140000
Product Description
| Appearance | Light Yellow Powder |
| Grade | Food Grade. oil drilling grade Industrial Grade |
| Shelf Life | 2 Years |
| 2 Years | Powder Form |
| Storage | Cool |
| Usage | Food Supplement Health |
| Package | 25kg/drum |
| QC | 100% Test |
Products Description
Xanthan gum is an extracellular acid heteropolysaccharide produced by fermentation of Bacillus xanthomonas.Xanthan gum is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular weight of more than 1 million.The secondary structure of xanthan gum is the reverse winding of the side chain around the main chain skeleton, which forms a rod-like double helix structure through hydrogen bond.Application
1) Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods;
(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;
(3) Thickening and stabilizing food structure in frozen foods;
(4) adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
(5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
(7) Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
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