11138-66-2 Xanthan Gum C8H14Cl2N2O2

11138-66-2 Xanthan Gum C8H14Cl2N2O2

Xanthan gum has excellent thickening, suspending, emulsifying and water solubility, as well as good thermal, acid and alkali stability, so it is widely used in various foods.
Products Specifications

 

Item Specification
CAS No. 11138-66-2
Appearance(Visual Inspection) White to light yellow powder
Molecular Formula C8H14Cl2N2O2
Molecular Weight 182.22
Purity  99%
Products Application

 

(1) Xanthan gum is used in baked foods (bread, cakes, etc.) to improve the water retention and softness of baked foods during baking and storage, thereby improving the taste of baked foods and extending the shelf life;
(2) Xanthan gum plays a role in tenderizing and improving water holding capacity in meat products;
(3) It has the function of thickening and stabilizing the food structure in frozen foods;
(4) Adding xanthan gum to jam can improve the taste and water retention, and improve the quality of the product;
(5) When used in beverages, it can thicken and suspend, making the taste smooth and the flavor natural;
(6) The use of xanthan gum (combined with guar gum and locust bean gum) in ice cream and dairy products can make the products stable;
(7) Xanthan gum, carrageenan, locust bean gum, etc. are also commonly used in jelly and candy processing.
(8) Xanthan gum can be used in bread, ice cream, dairy products, meat products, jams, jelly, and beverages.

 

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FAQ

 

1. What types of food additives do you produce?

Our product range includes a variety of food additives such as preservatives, sweeteners, colorants, thickeners, and more, designed to enhance the taste, appearance, and shelf life of food products.

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