Product Details
Product Name: | Xanthan gum |
Synonyms: | GUM XANTHAN;GLUCOMANNAN MAYO;GALACTOMANNANE;XANTHANGUM,FCC;XANTHANGUM,NF;XANTHATEGUM;Xanthan Gummi;XANTHAN NF, USP |
CAS: | 11138-66-2 |
MF: | C8H14Cl2N2O2 |
MW: | 241.11496 |
EINECS: | 234-394-2 |
Product Categories: | API;thickener;Oil drilling Chemicals;Food additives;Mud Drilling Chemicals;Food & Feed ADDITIVES;11138-66-2;REALET |
Mol File: | 11138-66-2.mol |
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Xanthan gum Chemical Properties
Melting point | 64.43 °C |
storage temp. | Hygroscopic, -20°C Freezer, Under inert atmosphere |
solubility | Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |
form | Solid |
color | Off-White to Pale Yellow |
Odor | sl. organic odor, tasteless |
biological source | Xanthomonas campestris |
Merck | 14,10057 |
Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
InChI | InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H |
InChIKey | VXYWXJXCQSDNHX-UHFFFAOYSA-N |
SMILES | C(O)COC1=CC=C(N)C=C1N.[H]Cl.[H]Cl |
LogP | 3.926 (est) |
CAS DataBase Reference | 11138-66-2(CAS DataBase Reference) |
EPA Substance Registry System | Xanthan gum (11138-66-2) |
As a common food additive, xanthan gum modifies the texture and flow behavior of diverse food items. In manufacturing, it acts as a thickening and stabilizing agent for toothpaste and medicinal products.
It is added in certain formulations to assist diabetic users in reducing blood sugar and total cholesterol, and can serve as a laxative. Besides, it is occasionally applied as a saliva substitute to ease dry mouth symptoms associated with Sjögren’s syndrome.
