xanthan gum

Xanthan gum, also known as yellow glue, glue Hon-sang, is a natural polysaccharide and the important biological polymer, from cabbage black rot Xanthomonas bacteria to carbohydrates as the main raw materials, by aerobic fermentation biology engineering technologies used to produce. The United States Department of Agriculture in 1952 from the northern part of Illinois Institute ofisolated cabbage black rot Xanthomonas, and cabbage into a water-soluble extract of the acidic extracellular heteropolysaccharide obtained [1] . Xanthan gum can be dissolved in cold water and hot water, with a high viscosity, high acid, alkali, salt properties, high heat stability, suspension, thixotropy, etc., often used as thickener, emulsifier, SC , stabilizer and has broad market prospects, are widely used in daily chemical, food, medicine, oil, textiles, ceramics, printing and dyeing and other fields.Properties: light yellow to light brown powder, slightly smelly. Soluble in cold, hot water, dark fluid neutral. Water dispersion, emulsified into stable viscous hydrophilic colloid. Low concentration solution viscosity is also high.Uses: stabilizer, thickener, emulsifier, suspending agent, foam enhancer. When guar gum can be prepared in accordance with 2:1 strong gel.Used to strengthen and improve the sauce, sauces, cloth canned, frozen milk, such as foam stability, concentration and density.