キサンタンガムCAS 11138-66-2

キサンタンガムCAS 11138-66-2

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Description of キサンタンガムCAS 11138-66-2

キサンタンガムCAS 11138-66-2 is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.

Application of キサンタンガムCAS 11138-66-2

In foods, キサンタンガムCAS 11138-66-2 is most often found in salad dressings and sauces. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.Xanthan gum is also used in gluten freebaking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten.

Specification Of キサンタンガムCAS 11138-66-2

Application of キサンタンガムCAS 11138-66-2

キサンタンガムは、食品、医薬品、ファインケミカル、農業、石油開発、開発など、20以上の産業分野で広く使用されています。