Xanthan gum is a kind of wild yellow microbial bacterium grinding into powder. It is made of glucose, mannose and glucuronic acid three interconnected to form cellulose sugar chains. The consistency of xanthan gum with corn starch, but more stable. Because is made from the fermentation bacteria, is also known as a kind of natural food. Xanthan gum is often used in food and nonfood items.
The history of xanthan gum xanthan gum is found in the United States department of agriculture laboratory. In one test a variety of polymer of potential use in the project, it was found that this kind of material. For the first time in 1960, Kelco company produce business xanthan gum. In 1968, after the complete animal experiments, it has been approved for food use.
The xanthan gum in food xanthan gum has the effect of thickening dairy and salad, keep food appearance consistency and liquidity. It is also used to keep the ice cream, low-fat and fat-free dairy products become more full, in addition, the xanthan gum or gluten flour product replacement.
Xanthan gum non-food USES xanthan gum is frequently used in beauty products, to keep the emulsion product separation. Xanthan gum and promote skin suction effect, used for different moisturizing factor. Any products need to smooth lotion can use it. It is a common use as water thickening agent used for machinery and equipment need to use water as a lubricant. Although can be used as a substitute for the gluten allergies to processed foods, but xanthan gum itself can also cause allergic reactions in some people, diarrhea and migraine headache was the most common symptoms. In addition, because xanthan gum is fed with corn derivatives of bacteria, so people who are allergic to corn will produce adverse reaction to the substance.
Xanthan gum is one of the international territories thickening, suspension, emulsion, stability in at an organic whole. The most superior performance of xanthan gum. Xanthan molecular side chain end how many of the groups with pyruvic acid, has a great influence on its performance. Xanthan gum has long chain polymer of general performance, but its polymer contained more than normal functional groups, under certain conditions unique properties will be shown. Its conformation in aqueous solution is varied, not to the performance under the condition of different characteristics.
1. The suspended and emulsification
Xanthan gum of insoluble solids and oil droplets have good suspension effect. Xanthan gum sol molecule can form super combination of banded spiral copolymer, constitute a fragile similar plastic mesh structure, so that can support the shape of the solid particles, liquid droplets, and bubbles, showed a strong ability of emulsion stability and high suspended.
2. Good solubility in water
Xanthan gum can quickly dissolved in water, has a good solubility in water. Special also can dissolve in cold water, can save multifarious process, easy to use. But because it has extremely strong hydrophilic, if direct water to small and insufficient mixing, outer swell into micelles, can prevent moisture into the layer, thus influencing the full play of the role, so must pay attention to right use. Xanthan gum powder or powder materials, such as salt, sugar mix well after the slow to promote to join are mixing water feed, made from the solution.
3. The thickening property
Has the character of low concentration and high viscosity of xanthan gum solution (1% aqueous solution viscosity of gelatin 100 times), is a kind of highly effective thickener.
Xanthan glue solution in a static or high viscosity under low shear effect, under the effect of high shear performance of viscosity fell sharply, but the molecular structure remains the same. And when the shear force to eliminate, immediately restore the original viscosity. Shear force and the relationship between the viscosity is completely plastic. Xanthan gum pseudoplastic very prominent, the pseudoplastic of stable suspension and emulsion is very effective.
5. On the thermal stability
The viscosity of xanthan gum solution will not happen very big change along with the change of temperature, general of polysaccharide by heating the viscosity changes will happen, but the xanthan gum aqueous solution viscosity between 10-80 ℃ has changed little, even if the low concentration of aqueous solution in a wide temperature range still shows that the stability of the high viscosity. 1% xanthan gum solution (containing 1% potassium chloride) heat from 25 ℃ to 120 ℃. Its viscosity reducing only 3%.
6. The stability of acid and alkali
Xanthan gum solution is very stable to acid and alkali, in PH call its viscosity for between 5-10 is not affected, when PH is less than 4 and more than 11 viscosity changes slightly. Within the scope of the PH3-11, the ambassador and the minimum viscosity difference less than 10%. Xanthan gum is soluble in a variety of acid solution, such as the sulfuric acid, nitric acid of 5%, 5% and 5% 10% acetic acid, 10% hydrochloric acid and phosphoric acid, and the xanthan gum acid solution at room temperature is quite stable, for months a qualitative still won't change. Xanthan gum can also dissolve in sodium hydroxide solution, and with thickening properties. The formation of the solution is very stable at room temperature. Xanthan gum can be strong oxidant, such as perchloric acid, sulfuric acid degradation, along with the temperature increase, the degradation speed.
Carite Bentonite,Calcium Chloride,Calcium Bromide, Lignite, CMC, PAC, Pre-gel
Starch, Xanthan Gum,Polyacrylamide, Caustic Soda, Soda Ash, Zinc Carbonate, Sodium
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