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CAS NO.11138-66-2
food grade(1-2)Metric Tonfood grade(2-3)Metric Tonindustry grade(1-2)Metric Ton
High quality xanthan gum for hot sale/cas 11138-66-2
1.Basic information:
XANTHAN GUM
CAS No: 11138-66-2
EINECS: 234-394-2
Synonyms:Corn Sugar Gum
Molecular Formula: (C35H49O29)n
2.Specification:
|
ITEM |
STANDARD |
RESULT |
|
Starch,guar,or their derivatives |
absent |
conform |
|
Shearing Ratio |
≥6.5 |
7.2 |
|
Moisture Content, % max |
13max |
8.4 |
|
Rheology at 25℃,on a 0.2 spring Fann 35 rheometer,API 13A test Method |
||
|
600rpm reading |
75min |
120 |
|
300rpm reading |
55min |
80 |
|
6rpm reading |
18min |
21 |
|
3rpm reading |
16min |
18 |
|
Brookfield LV,1.5r/min |
1950min |
2340 |
3.Application:
Xanthan Gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various foodand beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products. Meanwhile, Xanthan Gum can extend the shelf life of products, simplifying the filling and sterilization during the course of production and save lots of production cost and increase the profit rate.
4.Picture:
High quality xanthan gum for hot sale/cas 11138-66-2
1.Basic information:
XANTHAN GUM
CAS No: 11138-66-2
EINECS: 234-394-2
Synonyms:Corn Sugar Gum
Molecular Formula: (C35H49O29)n
2.Specification:
|
ITEM |
STANDARD |
RESULT |
|
Starch,guar,or their derivatives |
absent |
conform |
|
Shearing Ratio |
≥6.5 |
7.2 |
|
Moisture Content, % max |
13max |
8.4 |
|
Rheology at 25℃,on a 0.2 spring Fann 35 rheometer,API 13A test Method |
||
|
600rpm reading |
75min |
120 |
|
300rpm reading |
55min |
80 |
|
6rpm reading |
18min |
21 |
|
3rpm reading |
16min |
18 |
|
Brookfield LV,1.5r/min |
1950min |
2340 |
3.Application:
Xanthan Gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various foodand beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products. Meanwhile, Xanthan Gum can extend the shelf life of products, simplifying the filling and sterilization during the course of production and save lots of production cost and increase the profit rate.
4.Picture:
