Xanthan Gum
CAS 11138-66-2 · (C35H49O29)n · HS 3913.90
Xanthan gum (CAS 11138-66-2) is an anionic extracellular polysaccharide produced by fermenting carbohydrates with Xanthomonas campestris. It delivers very high low-shear viscosity, pronounced shear-thinning behaviour and excellent salt, acid and temperature tolerance, which is why it is the standard rheology modifier in salad dressings, sauces, bakery fillings, gluten-free systems and personal-care formulations. In oilfield and industrial applications it is used as a viscosifier for drilling and completion fluids. Buyers compare viscosity in 1% KCl, mesh size, loss on drying and whether food grade (E415) or industrial grade is required.
Escenarios de aplicación
- Salad dressings and sauces
- Gluten-free bakery systems
- Oilfield drilling fluid viscosifier
- Personal care and toothpaste rheology
- Pharmaceutical suspending agent
- Pet food and aquafeed binder
Especificaciones típicas
| CAS Number | 11138-66-2 |
|---|---|
| Molecular Formula | (C35H49O29)n |
| Grade | Food (E415) / Industrial / Oilfield |
| Viscosity (1% KCl) | ≥ 1200 cP |
| Mesh Size | 80 / 200 mesh |
| HS Code | 3913.90 |
Fuentes técnicas de referencia
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Proveedores de Xanthan Gum
1 qualifiedLianyungang, Jiangsu, China · Est. 2007
Confianza de los datos 92% · Online verified · Verified
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