Xanthan Gum#11138-66-2

· Effective thickening agent – Xanthan gum efficiently increases the viscosity of liquids and formulations.

· Stabilizes emulsions and suspensions – It helps maintain uniform mixtures, preventing separation of components.

· Versatile in various formulations – Suitable for use in emulsions, foams, and suspensions across different industries.

· Biologically derived – Produced through the fermentation of sugars with specific bacteria, making it a natural polysaccharide.

Contact Now E-Mail Telephone WhatsApp

Product Details

Xanthan Gum CAS#11138-66-2

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 as a thickening and stabilizing agent for emulsions, foams, and suspensions.

Xanthan Gum#11138-66-2

Product Usage

Xanthan gum is widely utilized as a food additive to regulate the rheological properties of various food products. In industrial applications, it serves as a thickening and stabilizing agent in toothpastes and pharmaceutical products. It is also used in medications aimed at lowering blood sugar and total cholesterol in individuals with diabetes, as well as functioning as a laxative. Additionally, xanthan gum can be used as a saliva substitute for people suffering from dry mouth, such as those with Sjogren's syndrome.

Specifications

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 additivies ;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)