|Cas No:||11138-66-2||Ec No:||234-394-2|
|Name:||Xanthan Gum||Synonyms:||GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF|
|Molecular Formula:||C8H14Cl2N2O2||Molecular Weight:||241.11496|
|Melting Point:||64.43 °C||Solubility:||Soluble In Water Giving A Highly Viscous Solution, Practically Insoluble In Organic Solvents.|
xanthan gum cas no,
api xanthan gum,
cas number xanthan gum
Xanthan Gum；CAS 11138-66-2；API; Food additives
|Synonyms||GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;|
|CAS Registry Number||11138-66-2|
|Melting point||64.43.0 °C|
Soluble in water giving a highly viscous solution,
practically insoluble in organic solvents.
Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids..
Xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris
|1||62-46-4||Alpha Lipoic Acid|
|12||128-13-2||Ursodeoxycholic Acid/ UDCA|