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English
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| Quantity: | |
|---|---|
XJM
Xiaojinmi
256
99%
WHITE POWDER
/
no
99%
Kosher HALAL GMP ISO2000
80-200MESH
Polysaccharides
food grade
Solvent Extraction
2years
Aluminum foil bag or drum packing
yes
xi'an
10tons
1kg or as your requirement
Xanthan gum, also known as xanthan gum, xanthan gum, xanthan polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It has a variety of functions due to its special macromolecular structure and colloidal properties. , can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., and is widely used in various fields of the national economy. Xanthan gum, known as "industrial monosodium glutamate", is a microbial polysaccharide that is currently on the production scale and has a wide range of uses.
Xanthan gum is currently the international integration of thickening, suspending, emulsifying and stabilizing. The performance of the more biological glue. The number of pyruvic acid groups at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers, and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse and does not exhibit different properties under different conditions.
1. Suspension and emulsification: Xanthan gum has a good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-shaped helical copolymers, forming a fragile glue-like network structure, so they can support the morphology of solid particles, droplets and bubbles, showing strong emulsion stabilization and high suspension. ability.
2. Good water solubility: Xanthan gum can dissolve quickly in water and has good water solubility. In particular, it can be dissolved in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if the water is added directly and the stirring is insufficient, the outer layer will absorb water and swell into micelles, which will prevent water from entering the inner layer, thus affecting the performance of the function, so it must be used correctly. Xanthan gum dry powder or dry powder auxiliary materials such as salt and sugar are mixed well and then slowly added to the stirring water to make a solution for use.
3. Thickening: Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), which is an efficient thickening agent.
4. Pseudoplasticity: The aqueous solution of xanthan gum has high viscosity under static or low shear action, and under high shear action, the viscosity decreases sharply, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is restored immediately. The relationship between shear force and viscosity is completely plastic. The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.
5. Stability to heat: The viscosity of xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharide will change due to heating, but the aqueous solution of xanthan gum is between 10-80℃ There is little change in viscosity, and even low-concentration aqueous solutions show stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25 ℃ to 120 ℃. Its viscosity is reduced by only 3%.
6. Stability to acid and alkali: Xanthan gum solution is very stable to acid and alkali, and its viscosity is not affected when the pH is between 5 and 10. When the pH is less than 4 and greater than 11, the viscosity changes slightly. In the range of PH3-11, the difference between the viscosity and the minimum value is less than 10%. Xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature, The quality has not changed for months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is quite stable at room temperature. Xanthan gum can be degraded by strong oxidants, such as perchloric acid and persulfuric acid, and the degradation is accelerated with the increase of temperature.
7. Stability to salt: Xanthan gum solution is miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. At higher salt concentrations, its solubility is maintained without precipitation and flocculation even in saturated salt solutions, and its viscosity is hardly affected.
8. Stability to enzymatic hydrolysis: The stable double helix structure of xanthan gum makes it extremely resistant to oxidation and enzymatic hydrolysis. Many enzymes such as protease, amylase, cellulase and hemicellulase Other enzymes cannot degrade xanthan gum.
Xanthan gum has been accepted by many as a food additive. This polysaccharide can significantly improve the texture, taste and appearance quality of food by controlling the rheological behavior of the product, and improve its commercial value. Stabilizers, suspending agents, emulsifiers, thickeners, binders and high value-added processing aids, including the production of canned and bottled foods, bakery foods, dairy products, frozen foods, salad dressings, beverages , brewing, candy, pastry accessories, etc. When making food, it is easy to flow, easy to pour and pour, easy to pipe, and reduce energy consumption.
Xanthan gum is completely dissolved in most water-based systems, but because of its strong hydrophilicity, if it is directly added to water without sufficient stirring, the outer layer absorbs water and swells into micelles, thereby preventing water from entering the inside. Therefore, it is necessary to pay attention to correct use: take one part xanthan gum and mix it with ten parts or more of other dry raw materials, such as sugar, monosodium glutamate, salt, etc. in food production, and then slowly pour it into the stirring In the water, soak for about two hours, continue to stir until completely dissolved.
Store at ambient temperature, airtight and dry conditions.
Xanthan gum, also known as xanthan gum, xanthan gum, xanthan polysaccharide, is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It has a variety of functions due to its special macromolecular structure and colloidal properties. , can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent, etc., and is widely used in various fields of the national economy. Xanthan gum, known as "industrial monosodium glutamate", is a microbial polysaccharide that is currently on the production scale and has a wide range of uses.
Xanthan gum is currently the international integration of thickening, suspending, emulsifying and stabilizing. The performance of the more biological glue. The number of pyruvic acid groups at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers, and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse and does not exhibit different properties under different conditions.
1. Suspension and emulsification: Xanthan gum has a good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-shaped helical copolymers, forming a fragile glue-like network structure, so they can support the morphology of solid particles, droplets and bubbles, showing strong emulsion stabilization and high suspension. ability.
2. Good water solubility: Xanthan gum can dissolve quickly in water and has good water solubility. In particular, it can be dissolved in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if the water is added directly and the stirring is insufficient, the outer layer will absorb water and swell into micelles, which will prevent water from entering the inner layer, thus affecting the performance of the function, so it must be used correctly. Xanthan gum dry powder or dry powder auxiliary materials such as salt and sugar are mixed well and then slowly added to the stirring water to make a solution for use.
3. Thickening: Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is equivalent to 100 times that of gelatin), which is an efficient thickening agent.
4. Pseudoplasticity: The aqueous solution of xanthan gum has high viscosity under static or low shear action, and under high shear action, the viscosity decreases sharply, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is restored immediately. The relationship between shear force and viscosity is completely plastic. The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.
5. Stability to heat: The viscosity of xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharide will change due to heating, but the aqueous solution of xanthan gum is between 10-80℃ There is little change in viscosity, and even low-concentration aqueous solutions show stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25 ℃ to 120 ℃. Its viscosity is reduced by only 3%.
6. Stability to acid and alkali: Xanthan gum solution is very stable to acid and alkali, and its viscosity is not affected when the pH is between 5 and 10. When the pH is less than 4 and greater than 11, the viscosity changes slightly. In the range of PH3-11, the difference between the viscosity and the minimum value is less than 10%. Xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature, The quality has not changed for months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is quite stable at room temperature. Xanthan gum can be degraded by strong oxidants, such as perchloric acid and persulfuric acid, and the degradation is accelerated with the increase of temperature.
7. Stability to salt: Xanthan gum solution is miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. At higher salt concentrations, its solubility is maintained without precipitation and flocculation even in saturated salt solutions, and its viscosity is hardly affected.
8. Stability to enzymatic hydrolysis: The stable double helix structure of xanthan gum makes it extremely resistant to oxidation and enzymatic hydrolysis. Many enzymes such as protease, amylase, cellulase and hemicellulase Other enzymes cannot degrade xanthan gum.
Xanthan gum has been accepted by many as a food additive. This polysaccharide can significantly improve the texture, taste and appearance quality of food by controlling the rheological behavior of the product, and improve its commercial value. Stabilizers, suspending agents, emulsifiers, thickeners, binders and high value-added processing aids, including the production of canned and bottled foods, bakery foods, dairy products, frozen foods, salad dressings, beverages , brewing, candy, pastry accessories, etc. When making food, it is easy to flow, easy to pour and pour, easy to pipe, and reduce energy consumption.
Xanthan gum is completely dissolved in most water-based systems, but because of its strong hydrophilicity, if it is directly added to water without sufficient stirring, the outer layer absorbs water and swells into micelles, thereby preventing water from entering the inside. Therefore, it is necessary to pay attention to correct use: take one part xanthan gum and mix it with ten parts or more of other dry raw materials, such as sugar, monosodium glutamate, salt, etc. in food production, and then slowly pour it into the stirring In the water, soak for about two hours, continue to stir until completely dissolved.
Store at ambient temperature, airtight and dry conditions.
