Molecular formula: C35H49O29
Physical Properties: white or light beige powder, tasteless, odorless, non-toxic, food safe, soluble in water, more polyanionic in aqueous solution.
Chemical properties: a high stability, acid, high salt environment, high temperature, freezing, anti-biodegradable, strong anti-pollution; available with a variety of substances (acids, bases, salts, surfactants, other water-soluble colloid, etc.) with each other. With a satisfactory compatibility; xanthan gum is a high molecular weight starch from Xanthomonas Campestris generated by the fermentation of anionic polysaccharide polymer, its unique molecular structure is widely used in food, oil lubrication , daily chemicals, pharmaceuticals, building materials and other industries, its main function is thickening, suspension, emulsification (to improve the taste), and to create stability.
Xanthan’s main uses are as follows:
Thickening - thickening products and increase the sense of good thixotropy;
Suspension - preventing precipitation, liquid whole body evenly;
Emulsification – providing good lipophilic qualities;
Stabilizer - stablizing structure, extending product shelf life;
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