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Xanthan gum is an extracellular microbial polysaccharide produced by saccharide fermentation by Xanthomonas sp. Because of its special macromolecular structure and colloidal characteristics, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, membrane forming agent, etc., widely used in various fields of national economy.
Xanthan gum is composed of D-glucose, D-mannose, D-glucuronic acid, acetyl group and pyruvate, with a relative molecular weight of 2×106~5×107. The primary structure of Xanthan gum is composed of β-(1→4) -linked glucose-based main chain and side chain of trisaccharide unit. The side bonds were alternately linked by D-mannose and D-glucuronic acid, with a molecular ratio of 2:1. The side chain of trisaccharide consists of D-mannose with acetyl group at C6, which is connected to the main chain by α - (1→3) chain, and the D-mannose residue at the end of the side chain contains pyruvate in the form of acetal. Its advanced structure is that the side chain and the main chain are maintained by hydrogen bonds to form helices and multiple helices.
| Item | Specification |
| Appearance | Off-white or yellowish powder |
| Particle size | 99% through 80 mesh or 92% through 200 mesh |
| Viscosity | ≥600 |
| Shearing property | ≥6.5 |
| Moisture | ≤15% |
| Ash | ≤16 |
| Total nitrogen | ≤1.5% |
| Pyruvic acid | ≥1.5% |
| Lead | ≤2ppm |
| Total plate count | ≤5000cfu/g |
| Yeast | ≤500cfu/g |
| E.coli | ≤30cfu/g |
| Salmonella | Negtive |
