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| CAS No.: | 11138-66-2 |
|---|---|
| Name: | Xanthan gum |
| Article Data: | 1 |
| Cas Database | |
| Molecular Structure: | |
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| Formula: | Unspecified |
| Molecular Weight: | N/A |
| Synonyms: | Flocon 1035;Keltrol T;Rhodopol 23;Kelzan S;Xanvis;Actigum CX 9;Biozan R;Keltrol TF 1000;Kelzan XC;Monategum GS;Ekogum ketorol;Kelzan XCD;Kelzan AR;Biopolymer 9702;Xanthan Gum(food grade);Xanthan gum NF, EP, JP;Xanthan;XANTHAM;Rhodopol R 23; xanthan gum;Xanthan gum food grade 80MESH;Xanthan gum pharmaceutical grade 80MESH;Xanthan gun;xanthan gum(food grade,oil drilling grade,etc);Xanthan Gum,11138-66-2;Capryl mono glyceride（CMG）;Xanthan Gum FCC4;Rhodopol R 23;San Ace;Echogum F;Echogum T;Rhodoflood XR 75;Keltrol RD;XC 85II-F4;Xanflood;Idvis;XB 23;Kelzan F;Kelzan MF;Kelzan M;Keltrol TF;Kelzan T;Shellflo XA;Flocon 4800;Satiaxane CX 90;Chemicogel;Kelzan;Rheoflow CD 4;Rheoflow CD 1;Kelzan D;Kelflo;Xanthomonas gum;Enorflo X;Rhodigel 23;Echogum;Shellflo XA 140;Bistop;Kelzan SS 4000;Rhodopol 23P;Neosoft XO;K 5C151;San Ace BS;B 1459;Rhodopol 50MD;Rhodopol XGD;WT 5100;Keltrol F;Flodrill S;Statoil XC 44F4;K 9C57;Keltrol; |
| EINECS: | 234-394-2 |
| Density: | N/A |
| Melting Point: | 64.43 °C |
| Boiling Point: | N/A |
| Flash Point: | N/A |
| Solubility: | N/A |
| Appearance: | N/A |
| Hazard Symbols: | N/A |
| Risk Codes: | N/A |
| Safety: | 24/25 |
| Transport Information: | N/A |
| PSA: | 0.00000 |
| LogP: | 0.00000 |
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Xanthan gum (CAS NO.11138-66-2) was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. And it was brought into commercial production by the Kelco Company under the trade name Kelzan in the early 1960s. In 1968,XANTHAN GUM was approved for use in foods after extensive animal testing for toxicity. It is accepted as a safe food additive in the USA, Canada and Europe, with E number E415.
Xanthan gum (CAS NO.11138-66-2) is a polysaccharide secreted by the bacterium Xanthomonas campestris used as a food additive and rheology modifier. It can produce a large increase in the viscosity of a liquid by adding a very small quantity(one percent) of gum In foods, it 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.
Preparation of Xanthan gum: The Xanthan gum is prepared by inoculating a sterile aqueous solution of carbohydrate(s), a source of nitrogen, dipotassium phosphate, and some trace elements. The medium is well-aerated and stirred, and the polymer is produced extracellularly into the medium. The final concentration of xanthan produced will vary greatly depending on the method of production, strain of bacteria, and random variation. After fermentation that can vary in time from one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol, and the precipitate is dried and milled to give a powder that is readily soluble in water or brine.
Uses of Xanthan gum: Xanthan gum is used to prepare water gels usually in conjunction with bentonite clays, and used in oil-in-water emulsions to help stabilise the oil droplets against coalescence. It is 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. It also helps thicken commercial egg substitutes made from egg whites to replace the fat and emulsifiers found in yolks. In cosmetics, xanthan gum is used to prepare water gels usually in conjunction with bentonite clays.
