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Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced by fermetation with xanthomonas campestris under the conditions of special nutrient medium, PH, O2-supply and temperature, the purified, dried and miiled into white-like or light-yellow free-flowing powder.
Xanthan Gum can be widely used in more than twenty industrial fields, Such as food pharmaceutical, fine chemical, agriculture, oil drilling, and so on. Comparing with other kinds of gum, xanthan gum has many advantages.
1. Outstanding viscosity-enhancing property and solubility in water.
2. Unique pseudo-plasticity rheclogical property of xanthan gum makes it high-efficient emulsifier and stabilizer.
3. Excellent stability to large range of temperature and PH change.
4. Stable compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickener.
5. Perfect synergistic action when compouding with guar gum, locust bean and other gums.
Items | Specs |
Appearance | Cream-white powder |
Particle Size (mesh) | Client need |
Loss On Drying (%) | ≤15 |
Ashes (%) | ≤16 |
Viscosity (1% KCL, cps) | >1200 |
Shearing Ratio | ≥6.0 |
PH | 6.0-8.0 |
Rate | 600rpm | 300rpm | 200rpm | 100rpm | 6rpm | 3rpm |
standard | ≥75 | ≥55 | ≥45 | ≥35 | ≥15 | ≥12.5 |
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) 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 flavor of foods or beverages at typical use levels
In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. 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 its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
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