Xanthan gum is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava, with appearance of white or light yellow powder. Since its special macromolecule construction and colloidal properties, it can be used as emulsifier, stabilizer, gel thickener, impregnating compound, membrane shaping agent and others. It is the microbial polysaccharide with largest production scale and extremely wide application.
| English Name | Xanthan gum |
| Chemical Name | 1',6'–Dichloro-1', 6'–dideoxy–β–D-fructofuranosyl–4–chloro–4–deoxy–α–D–galactopyranoside |
| Other Name | Yellow adhesive, xanthan gum, xanthomonas polysaccharide |
| CAS No. | 11138-66-2 |
| EINECS No. | 234-394-2 |
| Molecular Formula | (C35H49O29)n |
Good suspension effect for insoluble solid and oil drop
Good water solubility
Efficient thickening agent with properties of low concentration and high viscosity
Stability for temperature, acid-base and salt
Stability for enzymatic hydrolysis
FOOD APPLICATION
Xanthan gum improves the texture, taste, appearance through controlling the rheology action of the product, it can improve its commercial value. In beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value and quality.
| Applied product | Dosage(%) | Effect |
|---|---|---|
| Fruit drink | 0.1-0.3 | Thickening and suspending function, achieving smooth and fresh taste, natural flavor |
| Ice cream | 0.1-0.3 | Microporous, free of ice, shorten ageing time and make product tissue finer and smoother |
| Soy sauce, oyster sauce | 0.05-0.1 | Good salt tolerance, adding consistence, be appropriate for making sauce, enhance wall hanging and adhesiveness |
| Frozen desserts | 0.1-0.2 | Bound water, generate consistence and tendemess, prevent dehydration |
| Baked food | 0.5-1.5 | Fruit filling forming, be appropriate for various kinds of filling |
| Gel | 0.5-1.5 | Sweet food gel, seasoning, jelly forming |
| Soft drinks | 0.01-0.3 | Suspending agent, foaming aids, no delaminating, increasing consistence |
| Salad dressings | 0.1-0.3 | Be beneficial to forming and preventing bleeding water |
| Instant noodles | 0.2-0.3 | Increase toughness, improve chew feeling, save fuel consumption and maintain moisture |
| Sausage | 0.2-0.3 | Be beneficial to forming, sausage, maintain moisture and oiliness |
| Canned meat | 0.1-0.2 | Be convenient for adjusting flavor and jellying soup |
| Cheese | 0.2-0.5 | Accelerate curding, prevent syneresis |
| Cake | 0.1-0.3 | Increase micropores, make cake fluffy, lengthen the shelf life |
| Bread | 0.1-0.2 | Fluffy, favorite for black bread containing coarse-fiber |
| Dehydrated food | 0.2-0.4 | Accelerate recovery speed, keep color and flavor |
INDUSTRIAL APPLICATION
Xanthan gum has excellent performance in the well drilling of sea, beach, high halide layer and permafrost layer, it has remarkable effect in sludge treatment, completion fluid, and tertiary oilrecovery, and has significant function for accelerating drilling speed, preventing the well collapse, protecting oil and gas fields, preventing the blowout, enhancing oil recovery rate substantially, etc.
| Applied product | Dosage(%) | Effect |
|---|---|---|
| Petroleum industry | 0.2-0.4 | Be with good rheological behavior, it is the top-quality stabilizer for drilling fluid |
| Cut tobacco | 0.1-0.3 | Prevent tobacco smash, be used as tobacco spice emulsifier, humectants and adhesive, be suitable for tobacco sheet |
| Printing and dyeing | 0.5-1.5 | Color carrier, adhesive; be convenient for pigment dispersing, coloring and color increasing |
| Porcelain | 0.3-1.0 | Be appropriate for suspension stabilizer of ceramic glaze |
| Pesticide | 0.1-0.3 | Be appropriate for pesticide colloidal suspension agent; be with good stability |
| Colloid explosive | 0.5-2.0 | Pulpiness, colloid, waterproof explosive |
| Water-soluble paint | 0.2-0.3 | Be appropriate for water-soluble paint, emulsion paint; it is with good stability and is liable to spraying |
| Pharmaceuticals, cosmetic | 0.2-1.0 | Setting agent, suspending agent, humectants; with function of thickening, sticking, lubrication action |
| Toothpaste | 0.4-0.6 | Be liable to pasty fluid molding of toothpaste, improve the attaching and brushing performance, make it with good dispersivity and smooth and fresh taste |
| Canned pet food | 0.1-0.3 | Make the meat liable to solidification and forming |
| Fish&Shrimp feed | 0.5-2.0 | Adhesive, be applied in feed for fish and shrimp seed, fish medicine |