Xanthan gum
SEED Xanthan Product Details
Xanthan gum, also known as xanthan or xanthan gum (Han gum), is an extracellular acidic heteropolysaccharide produced by the fermentation of Xanthomonas campestris. It is a polysaccharide macromolecule composed of D-glucose, D-mannose, and D-glucuronic acid in a 2:2:1 ratio, with a relative molecular mass exceeding 1 million.
- Chemical Name: Xanthan gum
- CAS Number: 11138-66-2
- Appearance: White powder
- Viscosity (1% XC in 1% KCl): 600-1200cps
- Ph(1% solution): 6.0-8.0
- Loss on Drying: ≤10%
- Ash: ≤5%
- Total Nitrogen: ≤0.5
- Pyruvic Acid: ≥1.5
- Lead: ≤2ppm
SEED Xanthan Product Parameters
Viscosity (1% XC in 1% KCl): 600-1200cps
Particle Size: 100% passes through 80 mesh (180 μm) / ≥92% passes through 200 mesh (75 μm)
Total Plate Count (TPC): ≤5000cfu/g
Molds & Yeasts: ≤200cfu/g
Total Coliforms: Absent in 25 g
Salmonella: Absent in 25 g
Other:
Storage Conditions: Store in a cool, dry, and well-ventilated place away from moisture and direct sunlight. Shelf life: 24 months.
Packaging: 25kg net multi-wall paper bags with PE liner.
Quality Standards: Complies with FCC, USP, and E415 (food grade) specifications.
Recommended Models:
SD9260, SD9270, SD9280, SD9000
SEED Xanthan Product Advantages
Exceptional Thickening
Provides high viscosity even at very low concentrations, making it highly cost-effective for food formulations.
MCC Synergy
When combined with SEED MCC, it forms a three-dimensional network that prevents particle settling, improves emulsion stability, and mimics the mouthfeel of fats in low-calorie foods.
High Stability
Maintains its performance and viscosity across extreme pH ranges (acidic to alkaline) and withstands enzymatic degradation and temperature fluctuations.
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SEED Xanthan Frequently Asked Questions
What is the structure of xanthan gum?
The secondary structure of xanthan gum consists of side chains winding around the main chain backbone in a reverse manner, forming a rod-like double helix structure maintained by hydrogen bonds. Xanthan gum appears as a free-flowing powder ranging from light yellow to white, with a slight odor. It is easily soluble in both cold and hot water, forming a neutral solution. It is freeze-thaw stable and insoluble in ethanol. Upon contact with water, it disperses and emulsifies to form a stable, hydrophilic, viscous colloid.
Why does xanthan gum have such excellent properties?
Xanthan gum is currently considered the superior bio-gum internationally, integrating thickening, suspending, emulsifying, and stabilizing properties in one. The number of pyruvate groups at the terminal end of the molecular side chains has a significant impact on its performance. While xanthan gum possesses the general properties of long-chain macromolecules, it contains more functional groups than typical macromolecules, exhibiting unique characteristics under specific conditions. Its conformation in aqueous solution is diverse, displaying different properties under varying conditions.
Why is Xanthan Gum often used together with MCC?
When Xanthan Gum and Microcrystalline Cellulose (MCC) are combined, they exhibit a strong synergistic effect. MCC provides a physical structure and acts as a bulking agent, while Xanthan Gum binds the water and coats the MCC particles. This combination creates a highly stable, gel-like network that prevents the separation of ingredients, suspends insoluble particles (like fruit pulp or cocoa), and provides a creamy, fat-like texture in dairy and vegan products.
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