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‌Xanthan Gum CAS#11138-66-2

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  • ‌Xanthan Gum CAS#11138-66-2
  • ‌Xanthan Gum CAS#11138-66-2
  • ‌Xanthan Gum CAS#11138-66-2
  • ‌Xanthan Gum CAS#11138-66-2
  • ‌Xanthan Gum CAS#11138-66-2

›

‌Xanthan Gum CAS#11138-66-2

‌Long-Chain Polysaccharide Structure‌：Enhances functionality as a versatile polymer.


Microbial Fermentation Origin‌：Produced naturally via bacterial fermentation of sugars.


Effective Thickening‌：Improves viscosity and texture in formulations.


Superior Stabilization‌：Maintains emulsion, foam, and suspension integrity.


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Product Description

Product Description of ‌‌Xanthan Gum CAS#11138-66-2

Xanthan Gum is a long-chain polysaccharide obtained by microbial fermentation of sugars such as glucose, mannose and glucuronic acid. It mainly serves as a thickener and stabilizer for emulsions, foams and suspensions.


Product Application of ‌‌Xanthan Gum CAS#11138-66-2

Xanthan gum is a versatile food additive that adjusts the rheological properties of various foods. It is also widely used in toothpaste and pharmaceutical products as a thickener and stabilizer. In medical applications, it helps lower blood sugar and total cholesterol for diabetic patients and acts as a mild laxative. It can also be used as a saliva substitute to relieve dry mouth discomfort, especially for patients with Sjögren’s syndrome.

Product Information

Parameters


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


Safety Information


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)


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