Xanthan gum CAS 11138-66-2 is a high molecular polymer, which is composed of D-glucose, D-mannose, D-glucuronic acid, acetic acid and pyruvic acid. Its structure is shown in Figure 1. Xanthan gum is also known as raw Chinese gum and xanthomonas bacterial polysaccharide.
Xanthan gum CAS 11138-66-2 is a kind of biological fermentation chemicals developed in the United States in the 1960s. In 1979, a batch of xanthan gum strains were isolated from the Department of Biology of Nankai University for the first time, and then the research on the step by step fermentation was carried out. At present, xanthan gum has been industrialized in China, with a total production capacity of 2000t/a, and has been applied in fire drilling mud, food and other industries.
Properties of Xanthan Gum
1. Good solubility in hot or cold water
2. Good tackifying
3. Good thixotropy or pseudoplasticity
4. Soluble with high concentration salt, with good tolerance
5. Stable in acidic and alkaline solutions
6. High temperature resistance and biodegradation resistance
7. Good dispersion, emulsification stability and particle suspension
8. It has significant synergistic effect with sophora bean gum, guar bean gum and other vegetable gum molecules
9. Good safety
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