Supply Oil Drilling Industrial Grade Food Grade Xanthan Gum Powder

• CAS No.: 11138-66-2
• Formula: 241.11496
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: Xanthan Gum
• Shelf Life: 2 Years
• Application: Meat, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Name: Xanthan Gum
• Other Names: Xanthan Gum Powder
• Other Name: Xanthan Gum Cosmetic
• CAS: 11138-66-2
• Molecular Formula: C8h14cl2n2o2
• Molecular Weight: 241.11496
• Content: 98%
• Color: White
• Form: Powder
• Function: Health Care
• Grade: Medcine
• MOQ: 5g
• Storage: Cool Dry Place
• Transport Package: Foil Bag
• Specification: 98%
• Trademark: TGYBIO
• Origin: China
• HS Code: 000
• Production Capacity: 80000kg/Month

Product Description

Xanthan gum food grade 80mesh
Xanthan gum food grade 200mesh
Xanthan gum 80mesh E415
Xanthan gum 200mesh E415
Xanthan gum 80mesh E415 AMYLASE FREE
Xanthan gum 200mesh E415 AMYLASE FREE
Xanthan gum 80mesh FCC
Xanthan gum 200mesh FCC
Xanthan gum for Oil drilling 80mesh

1. The typical rheological properties increase with the shear rate, and the viscosity decreases and the glue liquid thins due to the destruction of the colloidal network. However, once the shear force disappears, the viscosity can be restored, so it has good pumping and processing performance. Xanthan gum is widely used in the beverage industry because it can be used to add xanthan gum to the liquid that needs to be thickened. It is not only easy for the liquid to flow in the transportation process, but also can restore the required viscosity after being stationary.

2. High viscosity liquid containing 2% ~ 3% xanthan gum at low concentration, with viscosity up to 3 ~ 7Pa·s. Its high viscosity makes it have a broad application prospect, but at the same time it brings trouble to the post-processing of production. Monovalent salts such as 0.1%NaCl and bivalent salts such as Ca and Mg can slightly reduce the viscosity of low-viscosity solutions with less than 0.3%, but increase the viscosity of high-concentration colloidal solutions.

3. Heat resistant xanthan gum has almost no change in viscosity over a wide temperature range (-98 ~ 90ºC). Even if the solution was kept at 130ºC for 30min after cooling, the viscosity of the solution did not change significantly. After repeated freeze-thaw cycles, the viscosity of the glue did not change. In the presence of salt, the solution has good thermal stability. At high temperature, if a small amount of electrolyte, such as 0.5%NaCl, is added, the viscosity of the adhesive solution can be stabilized.

4. The viscosity of acid-resistant and alkaline xanthine glue solution is almost independent of pH. This unique property is not available in other thickening agents such as carboxymethyl cellulose (CMC). If the concentration of inorganic acid in the glue solution is too high, the glue solution is unstable. At high temperature, acid hydrolyzes polysaccharide, and the viscosity of glue drops. The content of NaOH is more than 12%, which can make xanthan gum gelling or even precipitation, and the concentration of sodium carbonate is more than 5%, which can also cause gelling.

5. Anti-enzyme hydrolysis xanthan gum skeleton has the unique ability not to be hydrolyzed by enzymes due to the shielding effect of side chains.

6. Compatible xanthan gum can be mixed with most commonly used food thickener solutions, especially with alginate, starch, carrageenan, carrageenan gum, solution viscosity in the form of superposition increase. It shows good compatibility in aqueous solution with many kinds of salts. But high metal ions, high pH will make it unstable, adding complex agents can prevent the occurrence of incompatibilities.

7. Soluble xanthan gum is easily soluble in water, but insoluble in polar solvents such as alcohol and ketone. It dissolves easily in water over a wide range of temperature, pH, and salt concentrations. Its aqueous solution can be prepared at room temperature. Air mixing should be minimized during agitation. If the xanthan gum in advance with some dry substances such as salt, sugar, monosodium glutamate, and so on, and then wet with a small amount of water, finally add water and stir, so that the preparation of the glue better performance. It can be dissolved in many organic acid solutions and has stable properties.

8. Xanthan gum solution with 1% dispersibility has a supporting force of 5N/m2, which is an excellent suspension agent and emulsifying stabilizer in food additives.

9. Water-retaining xanthan gum has good water-retaining and fresh-keeping effects on food.


Widely used in food processing, oil drilling and mining, pesticides, seeds, coating, feed, daily chemical, textile printing and dyeing, paper making, tobacco, casting, fire protection and many other industries.
 

1. The field of food

Xanthan gum can improve the texture, consistency, flavor, shelf life and appearance of many foods. It is often used in gluten-free cooking because it can provide the elasticity and bulkiness that gluten gives traditional baked goods.

 

2. The field of cosmetics

Xanthan gum is also found in many personal care and beauty products. It thickens these products but also runs out easily.

 

3. Industrial field Xanthan gum is used in many industrial products because it can withstand different temperatures and pH values, adhere to the surface and thicken the liquid, while maintaining good fluidity.
Specification of xanthan gum:

Oil grade xanthan gum

Item	Standard
Type	DE-VIS	DEO-VIS	DEO-VIS D	DE-PLUS	DE-PLUS D	DE-PRE	DE-PRE D
Appearance	Cream Colored Free Flowing Powder
Particle Size	40/80 Mesh
Loss On Drying	6-14%
Ph (1% Solution)	6~8
Ash	Less Than 13%
Rheological Properties (1 Ppb in Seawater. Measurments Taken Using Fan 35, 0.2 spring)
600 Rpm	70 min	75 min	75 min	80 min	80 min	85 min	85 min
300 Rpm	50 min	55 min	55 min	60 min	60 min	65 min	65 min
200 Rpm	40 min	45 min	45 min	50 min	50 min	55 min	55 min
100 Rpm	30 min	35 min	35 min	40 min	40 min	45 min	45 min
6 Rpm	15 min	18 min	18 min	20 min	20 min	22 min	22 min
3 Rpm	12.5 min	16 min	16 min	18 min	18 min	20 min	20 min

Food grade xanthan gum

Items	Standard
Type	DEF-G	DEF-01	DEF-02	DEF-03
Appearance	Cream-white
Particle Size (mesh)	80/200
Loss on Drying	≤13.00%
PH (1% KCL)	6.00-8.00
Viscosity (1% KCL, cps)	≥1200
Shearing Ratio	≥6.50
Ashes (%)	≤13.00
Pyruvic Acid (%)	≥1.5
V1:V2	1.02-1.45
Assay	91%-108%
Total Nitrogen	≤1.5%
Total Heavy Metals	≤10ppm
As	<3ppm
Pb	<2ppm
Total Plate Count	<5000cfu/g	<2000cfu/g	<1000cfu/g	<500cfu/g
Ethanol Residue	≥500ppm	≥500ppm	≥500ppm	≤500ppm
Moulds/Yeasts	≤100cfu/g
Salmonella	Negative
E.Coli	Negative

Cosmetics grade xanthan gum

Items	Standard
Appearance	Cream-white
Particle Size (mesh)	80/200
Loss on Drying	≤13.00%
PH (1% KCL)	6.00-8.00
Viscosity (1% KCL, cps)	≥1200
Shearing Ratio	≥6.50
Ashes (%)	≤13.00
Pyruvic Acid (%)	≥1.5
V1:V2	1.02-1.45
Assay	91%-108%
Total Nitrogen	≤1.5%
Total Heavy Metals	≤10ppm
As	<3ppm
Pb	<2ppm
Total Plate Count	<500cfu/g
Moulds/Yeasts	≤100cfu/g
Salmonella	Negative
E.Coli	Negative