Xanthan Gum CAS#11138-66-2
Effective Thickening Agent: Xanthan gum is a powerful natural thickener, ideal for enhancing the viscosity of liquids in various applications.
Stabilizing Emulsions and Foams: It helps stabilize emulsions, foams, and suspensions, ensuring product consistency and uniformity.
Versatile Application: Widely used in food, cosmetics, pharmaceuticals, and industrial processes due to its reliable performance and versatility.
Biodegradable and Safe: Derived from fermented sugars, it is an eco-friendly and safe ingredient for a variety of industries, particularly in food and skincare formulations.
Xanthan gum is a long-chain polysaccharide produced by fermenting sugars such as glucose, mannose, and glucuronic acid with specific bacteria. It is primarily used to thicken and stabilize emulsions, foams, and suspensions.
Product Name: | Xanthan gum |
Synonyms: | GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF, USP |
CAS: | 11138-66-2 |
MF: | C8H14Cl2N2O2 |
MW: | 241.11496 |
EINECS: | 234-394-2 |
Product Categories: | API;thickener;Oil drilling Chemicals;Food additives;Mud Drilling Chemicals;Food & Feed ADDITIVES;11138-66-2;REALET |
Mol File: | 11138-66-2.mol |
Xanthan gum Chemical Properties
Melting point | 64.43 °C |
storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere |
solubility | Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |
form | Solid |
color | Off-White to Pale Yellow |
Odor | sl. organic odor, tasteless |
biological source | Xanthomonas campestris |
Merck | 14,10057 |
Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
InChI | InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H |
InChIKey | VXYWXJXCQSDNHX-UHFFFAOYSA-N |
SMILES | C(O)COC1=CC=C(N)C=C1N.[H]Cl.[H]Cl |
LogP | 3.926 (est) |
CAS DataBase Reference | 11138-66-2(CAS DataBase Reference) |
EPA Substance Registry System | Xanthan gum (11138-66-2) |
Xanthan gum is commonly employed as a food additive to regulate the texture and flow properties of various food products. In the manufacturing sector, it serves as a thickening and stabilizing agent in products such as toothpaste and medicines. It is also utilized in the formulation of medications that help reduce blood sugar levels and total cholesterol in individuals with diabetes, and acts as a laxative. Additionally, xanthan gum is occasionally used as a saliva substitute for people with dry mouth conditions, such as Sjogren's syndrome.
