HA10002 Xanthan Gum Powder CAS No. 11138-66-2

Xanthan Gum Powder CAS No. 11138-66-2 Description

Xanthan gum is a high-molecular-weight polysaccharide produced by bacterial fermentation. Its powder form exhibits pseudoplastic behaviour, enabling significant thickening effects at low concentrations. The material offers reliable viscosity modification and stabilisation in food formulations. Its structured hydrocolloid network provides effective texture enhancement and helps maintain emulsion stability under various processing conditions, making it a critical component in modern food additive applications.

Xanthan Gum Powder CAS No. 11138-66-2 Applications

Food Processing
- Used as a thickening agent in sauces to achieve uniform texture by leveraging its high viscosity at low concentration.
- Applied as a stabiliser in dressings to prevent phase separation by utilising its emulsifying properties.

Beverage Formulation
- Serves as an emulsifier in fruit beverages to attain consistent dispersion by employing its hydrocolloid structure.

Xanthan Gum Powder CAS No. 11138-66-2 Packing

The powder is packaged in moisture-resistant laminated pouches housed within sturdy corrugated boxes to protect against humidity and contamination. Storage in a cool, dry environment is recommended to prevent degradation. The packaging design minimises air exposure and allows for customisation regarding pouch size, labelling, and batch identification to meet specific customer requirements.

Frequently Asked Questions

Q1: How does the fermentation process impact the consistency of this xanthan gum powder?
A1: Controlled fermentation yields a consistent molecular structure, which ensures uniform rheological properties across batches. Batch-to-batch reviews through viscosity and chromatographic analyses further support its performance reliability.

Q2: What quality control measures are implemented during production?
A2: The production process incorporates in-process monitoring using chromatography and viscosity measurements. These assessments detect potential deviations early, ensuring the product meets predefined performance criteria.

Q3: What are the optimal storage conditions for this powder?
A3: The product should be stored in a cool, dry environment, avoiding high humidity and temperature fluctuations. Sealed and moisture-resistant packaging further helps maintain its chemical integrity over time.

Additional Information

Xanthan gum is derived from the fermentation of sugars by specific bacteria, making it an essential hydrocolloid in food science. Its structure contributes to its unique flow properties, which are critical in developing textures and stability in a variety of food products. Understanding the relationship between molecular structure and viscosity behaviour is key in tailoring formulations for specific food processing needs.

The study of microbial polysaccharides is advancing, with ongoing research focusing on optimising fermentation conditions to enhance performance consistency. This area bridges biochemical processes and material science, contributing to improved application outcomes in both industrial and consumer food products.