Xanthan gum, xanthan gum

Bang Industrial Co., Ltd. Shanghai Qi quality suppliers, xanthan gum manufacturers call, xanthan gum CAS number, the viscosity of xanthan gum, xanthan gum Shanghai thorn latest offer, the price effect of xanthan gum, xanthan gum, yellow Distributed in the amount of gum, xanthan gum, the latest offer, xanthan gum, quality improvers, thickeners, stabilizers, suspending agents, all kinds of food additives, the preferred xanthan gum English: Xanthan Gum. CAS: 11138-66-2. Properties: white to pale yellow powder, slightly smelly, soluble in cold water, the solution was neutral, water dispersion, emulsification into a stable viscous hydrophilic colloid. Xanthan gum has a high viscosity, high acid, alkali, salt properties, high thermal stability, suspension, thixotropy. Uses: stabilizer; a thickener; emulsifier; suspending agents; foam enhancers. So far, xanthan gum is considered to be the most superior performance of international biological glue, it is widely used in food, juice, beverage, feed, cosmetics, pharmaceuticals, ceramics, fire-fighting, oil and other industries, its market growth potential over all hydrophilic gel. Xanthan gum is known as the "industrial MSG" is the largest and extremely versatile in the world's current production of microbial polysaccharides. 1, xanthan gum tasteless, odorless, suitable for strong security. The US Food and Drug Administration approval in 1969 for use in food xanthan gum, in 1983 FAO approved xanthan gum as a food additive used within the world, and not to limit the amount thereof added. Of Technical Supervision in 1992 issued a food additive approved xanthan gum national standards, to August 1, 1993 came into effect. 2, high viscosity: Compared with other polysaccharide solution, even at low concentrations also have high viscosity, a viscosity of 1% aqueous solution of gelatin is equivalent to 100 times, which can serve as a good thickening and stabilizing agents. 3, the unique rheology, under shear viscosity of the solution decreased rapidly, once the shearing lift, viscosity of the solution will be resumed immediately, this feature gives foods such as ice cream, ham, juice and vegetable protein drinks , baked goods with good taste. This feature also makes xanthan gum has been widely used in oil drilling and mining. 4, good thermal stability over a wide temperature range (-18-130 ℃) to maintain unique features, the production of frozen food and bakery good accessories. 5, pH stability, its viscosity substantially unaffected by pH effects, PH value in the range of 1 to 12 to maintain the original features, making it a broad range of applications. 6, with a strong antioxidant and anti-enzymatic effect, even in sodium hypochlorite, hydrogen peroxide, under the conditions present in the biological activity of the enzyme can still play a role. 7, with a wide range of compatibility. And guar gum, locust bean gum mixture can have a beneficial synergy. Such structural adhesive under certain conditions, to produce a gel effect. 8, with high concentrations of salts, sugars when coexistence remains stable thickening system. 9, of the insoluble solid particles and droplets 10 having good suspension, microwave stability. Stabilizing system has been formed, even if a freeze thawed in a microwave oven will not affect its performance. 11, xanthan gum is an anionic polymer, the polymer graft copolymer also has a certain application. Limit: 1.0 drinks; dumpling skin class 1.0; bread, dairy products, meat, jelly, jam-like 2.0; pasta, shortening, speed capacity curry, fish products, ice cream category 10.0. Xanthan gum application and the amount of juice drinks 0.1-0.3 suspension thickening effect, smooth texture, natural flavor ice cream 0.1-0.3 microporous, no ice, shorten the aging time, the product organization delicate soy sauce, oyster sauce 0.05-0.1 salt good, increase consistency, suitable for making sauces, enhanced wall adhesion properties and frozen desserts 0.1-0.2 combine water to produce consistency and sophistication, prevent dehydration bakery 0.5-1.5 fruit filling molding for a variety of fillings Gel gel 0.5-1.5 dessert, flavored soft drinks 0.01-0.3 jelly forming suspensions, co-foaming agents, non-hierarchical, thickening of salad dressings in favor of forming 0.1-0.3, 0.2-0.3 noodles prevent analysis of water increased toughness, improved chew, save fuel, maintain water 0.2-0.3 conducive to forming sausage, sausage improve, maintain water and oil, canned meat sauce 0.1-0.2 easy to make soup frozen accelerate coagulation of cheese 0.2-0.5 aperture, anti-syneresis cake 0.1 0.3 increase porous, soft, extend shelf life 0.1-0.2 soft bread, black bread, dehydrated food is ideal for crude fiber-containing 0.2-0.4 accelerate the speed of recovery, keep the color taste medicine, cosmetics 0.2-1.0 styling agents, suspending agents, moisturizing agents, thickening, adhesion, lubrication Ease toothpaste toothpaste 0.4-0.6 molding paste, toothpaste attached brush to improve performance, good dispersion, smooth taste of canned pet 0.1-0.3 make easy meat of fish and shrimp feed 0.5-2.0 solidified molding adhesives, for use in fish feed seedlings, 0.2-0.4 Yuyao oil industry has a good flow deformation is the highest quality drilling mud stabilizer to prevent tobacco tobacco 0.1-0.3 broken off, and moisturizing emulsion adhesive tobacco flavor, suitable for printing 0.5-1.5 tobacco sheet containing reagent, adhesive, easy to pigment dispersion, coloring and enriched ceramic 0.3-1.0 suitable for making ceramic glaze suspension stabilizers pesticide 0.1-0.3 colloidal suspension agents suitable for each pesticide kind of liquid, water-soluble paint has good stability 0.2-0.3 applies to water-soluble paint, latex paint, with good stability, ease of spraying 1.0-2.0 other food industry has good toughness and luster, not broken, can not afford leather . Usage: xanthan gum in the water as the most complete dissolution of the group-phase system, but since it has a highly hydrophilic, while if added directly to the water with stirring is insufficient, the outer layer of water-swelling into micelles, thereby preventing water parts into the inner layer, and then play the role of influence, we must pay attention to the proper use: Take a xanthan gum with ten or more other dry materials, such as food production sugar, monosodium glutamate, salt and other things and mix thoroughly, then slowly poured into a stirred solution of the water, soak for about two hours, stirring was continued until completely dissolved.