Xanthan gum

lProduct name:Xanthan gum

lSynonyms: Corn sugar gum; Xanthan; Gum xanthan; UNII-TTV12P4NEE

lCAS No.: 11138-66-2

lMolecular Formula:  （C35H49O29)n

lMolecular Weight: A molecular mass of approximately 1 ×106

lStructore:

lStandard:FCC,E415

lApplications:

1．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.

2．Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages,

3．xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Toothpaste often contains xanthan gum, wherein it serves as a binder to keep the product uniform.

4．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.

5．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.

6．In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud.

7．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.

lPackaging:25KG kraft bag,25kg carton

lStorage:Store in a cool, dry, ventilated environment.