Food Additive Grade Emulsifying Thickener CAS 11138-66-2 Xanthan Gum Powder

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• Model NO.: XG
• EINECS: 234-394-2
• Certification: Coa, MSDS
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: 2 Years
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: 1kg/Bag, 25kg/Drum
• Specification: 99%
• Trademark: Greenway
• Origin: Jiangsu, China
• HS Code: 2942000000
• Production Capacity: 500 Kilograms/Month

Product Description

Food Additive Grade Emulsifying Thickener CAS 11138-66-2 Xanthan Gum Powder

Product Description of Food Additive Grade Emulsifying Thickener CAS 11138-66-2 Xanthan Gum Powder

{Product Name}:	Xanthan Gum
{Other Name}:	N/A
{Test Method.}:	HPLC
{Appearence.}:	White Powder
{Specification}:	99%
{MOQ}:	1kg

Xanthan gum is extracted from botanical sources such as plants or algae, Cargill hydrocolloids enhance texture and viscosity across a full menu of applications and categories. These hard-working ingredients also offer dependable performance across a full range of processing conditions. This Carrageenan product is ideal for neutral pH appliations. It's functional benefits include maintaing particle suspension,stabilizing emulsions, preventing syneresis, creating rich, sponable texture in reduced-fat applications, and melting quickly to create creamy mouthfeel.

Function of Food Additive Grade Emulsifying Thickener CAS 11138-66-2 Xanthan Gum Powder

Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.

Application of Food Additive Grade Emulsifying Thickener CAS 11138-66-2 Xanthan Gum Powder
1) Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder.

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