Xanthan Gum

Modify Date: 2024-01-02 08:35:27

Xanthan Gum structure	Common Name	Xanthan Gum
	CAS Number	11138-66-2	Molecular Weight	241.115
	Density	N/A	Boiling Point	N/A
	Molecular Formula	C₈H₁₄Cl₂N₂O₂	Melting Point	N/A
	MSDS	USA	Flash Point	N/A

Use of Xanthan Gum

Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

Name	Xanthan gum
Synonym	More Synonyms

Description	Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.
Related Catalog	Research Areas >> Others

Description

Related Catalog

Research Areas >> Others

Molecular Formula	C₈H₁₄Cl₂N₂O₂
Molecular Weight	241.115
Exact Mass	240.043228
Stability	Stable. Combustible. Incompatible with strong oxidizing agents.

Personal Protective Equipment	Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter
Hazard Codes	Xi
RIDADR	NONH for all modes of transport
WGK Germany	1

Effects of bolus rheology on aspiration in patients with Dysphagia.

J. Acad. Nutr. Diet. 114(4) , 590-4, (2014)

Bolus manipulation is a primary treatment strategy in the management of oral-pharyngeal dysphagia. The use of thickening agents to alter bolus rheology is particularly commonplace; however, the precis...

Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents.

Int. J. Food Sci. Nutr. 64(6) , 744-8, (2013)

The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanopar...

Investigations into the tensile failure of doubly-convex cylindrical tablets under diametral loading using finite element methodology.

Int. J. Pharm. 454(1) , 412-24, (2013)

In the literature various solutions exist for the calculation of the diametral compression tensile strength of doubly-convex tablets and each approach is based on experimental data obtained from singl...

2-(2,4-Diaminophenoxy)ethanol dihydrochloride

MFCD00131256

Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2)

EINECS 234-394-2

guarantee xanthan gum