Xanthan Gum-FCCIV (CAS 11138-66-2)
HS Code:39139000
1.Product Information
Name: Xanthan gum
Brand: QA
Series: Thickener &Emulsifier
Advertising slogan: The most superior performance of biological glue.
2, Quick Details
· Form: Powder
· CAS NO.:11138-66-2
· Einecs No.:234-394-2
· MF: C35H49O29
· Color: White to cream colour powder
· Certification: ISO9001:2008,KOSHER ,HALAL,FCC
· Place of Origin: Guangdong, China (Mainland)
· Mesh:200/80/40 mesh
· Weight (kg): 25kg
3, Packaging & Delivery
Packaging Detail: 25kgs pp bag
Delivery Detail: 10~15days after confirmed order
4, Our Advantages
(1) One step ahead in quality
Ø State of the art equipments
Ø Advanced Japanese process and quality control system
Ø Door to door delivery in 20 minutes
Ø Customized manufacturing offers great flexibility
(2) One step ahead in cost
Ø Self-equipped steamed power station right inside the plant
Ø State of the art equipment imported from USA
Ø Near Chinese corn bases to lower cost
(3) One step ahead in service
Ø Team of 20 years' international marketing experience
Ø World wide marketing network and sales channels
Ø Certified by SGS and E-service platform
(4) One step ahead in control
Ø Cargoes photo before and after loading
Ø Packing with pallet at service
Ø Best service after shipment with email
5, Storage
l Kept in a light-proof,well-colsed,dry and cool place.
6, High praise from customer
l I recommend it to all the bulk commodity customers, because of its lower price, high quality, quick shippment, and we all deserve it!!!!
l Lower price with higher quality, well-knit package, it's my permanent purchase agent.
l Exquisite packages, cause piles of cart*** are at the bottom of the goods, even after half month's shipping, they are all in good condition!!!!
l We are still fond of the systematic services in cooperating with QA Group.
l When my friends recommend QA Group to me, their perfect service from the offer to the receiving day really touches me!!!!!
7, Raw material in high quality
l Brown Mustard: Xanthomonas campestris or cabbage black rot Xanthomonas to carbohydrates.
l corn starch: Use the best quality corn starch.
8, Application
Use product usage (%) efficiency with
1,Commonly used in jellies and candy processing.
2,In ice cream and milk products.
3,Soy sauce, oyster sauce 0.05-0.1 salt tolerance, increased c***istency, suitable for making sauces
4,0.5-1.5 fruit filling baked goods forming, for a variety of fillings.
5,Sausage 0.2-0.3 conducive to forming, improving enema, maintain moisture and oiliness
9, Brand ensure
l Good credit
High quality chemical products in Qingdao plant make us uniquely global spe***t and distinguish us from other suppliers.
l Used widely
Applied in the highly developing industries include daily life, such as food, beverage, co***etics, nutrition and pharmaceutical, etc.
l Excellent quality
We h***e the most innovative infrastructure investment program to assure good cooperation.The creative service of Mr. Mix, which offers our customers great flexibility.
QA others
Groupon Competitive price Less time Quality security No groupon
Technology Art equipment imported from USA Advanced Japanese process and quality control system Technological backwardness High cost High price
Package PP/PE-craft complex bag Solid and reliable Ordinary bag Easy to spread out
Credit World wide marketing over 20 years Good relati***hips with international clients and banks Know little about the ins and outs.
Product Description
Xanthan gum is a polysaccharide used as a food additive and rheology modifier (D***idson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.
One of the most remarkable properties of xanthan gum is its capability of producing a large increase in the viscosity of a liquid by adding a very ***all quantity of gum, on the order of one percent. In most foods, it is used at 0.5% and can be used in lower concentrati***. The viscosity of xanthan gum soluti*** decreases with higher shear rates; This is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: The xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to stabilize the colloidal oil and solid components against creaming by acting as an emulsifier. Also used in frozen foods and beverages, xanthan gum creates the pleasant texture in many ice creams. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or fl***or of foods or beverages.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling fluids. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to the expanded use of xanthan gum. Xanthan gum has also been added to concrete poured underwater, in order to increase its viscosity and prevent washout.
In co***etics xanthan gum is used to prepare water gels usually in conjunction with bentonite clays. Is also used in oil-in-water emulsi*** to help stabilise the oil droplets against coalescence. It has some skin hydrating properties.