Xanthan gum

Product details

MF: C8H14Cl2N2O2
MW: 241.11496
CAS: 11138-66-2

1.Xanthan gum is a high molecular weight polysaccharide material which is polymerized from the same unit with 5 Molecular sugars as a unit. Each unit is composed of 2 molecules of glucose, 2 molecules of mannose and 1 molecule of glucuronic acid. Its main chain is composed of β- Glucose is connected by 1,4-glycosidic bond. The structure of 2 molecules of glucose is the same as that of cellulose. There are 2 molecules of mannose and 1 molecule of glucuronic acid on the C3 of glucose to form a side chain. There are pyruvic acid and carboxylic acid side groups on the side chain. Because its side chain contains acidic groups, it presents polyanions in aqueous solution, forming a three-level three-dimensional structure of xanthan gum: the side chain with anions winds the main chain to form a helical structure, and the molecules form a double stranded helix by hydrogen bonds, while the double stranded helical structure is maintained by weak non covalent bonds, forming a regular “super bonded ribbon helical polymer”. Its unique performance is related to the pyruvic acid it contains. Generally, the pyruvic acid content in xanthan gum can be used to measure its performance.

2.Typical rheological properties, high viscosity at low concentration, heat resistance, acid resistance, alkali resistance, enzymatic hydrolysis resistance, compatibility, solubility, dispersion, water retention.

3.Solubility soluble in water, insoluble in ethanol (ot-42). Take 300ml of water for the gel formation test, place it in a 400ml beaker, preheat it to 80 ℃, and add 1.5g of sample and 1.5g of powdered carrageenan under intense mechanical stirring. Stir until the solution is formed, and then continue to stir for 3chemicalbook0min. During mixing, the water temperature shall not be lower than 60 ℃, stop mixing, and cool at room temperature for more than 2H. When the temperature is lower than 40 ℃, a hard rubber like gel should be formed, but such a gel will not be formed if only the sample is used instead of the 1% control solution prepared by the same method with carrageenan.

Application

1. In the drilling of oil industry, 0.5% xanthan glue solution can maintain the viscosity of water-based drilling fluid and control its rheological properties, so that the viscosity of the high-speed rotating bit is very small, which greatly saves power consumption. However, it maintains high viscosity in the relatively static drilling part, which plays a role in preventing the collapse of the well wall and facilitating the cutting of gravel out of the well.

2. In the food industry, it is better than the existing food additives such as gelatin, CMC, seaweed gum and pectin. Adding 0.2% – 1% to the fruit juice makes the fruit juice have good adhesion, good taste, and control the penetration and flow; As an additive of bread, chemicalbook can make bread stable, smooth, save time and reduce cost; Using 0.25% in bread stuffing, food filling and icing can increase the taste and flavor, smooth the organization of the products, extend the shelf life, and improve the stability of the products to heating and freezing; In dairy products, adding 0.1% – 0.25% to ice cream can play an excellent stabilizing role; It can provide good viscosity control in canned food, and can replace part of starch. One part of xanthan gum can replace 3 ~ 5 parts of starch. At the same time, xanthan gum has also been widely used in candy, condiments, frozen food and liquid food.