KELTROL XANTHAN GUM

CAS Registry Number: 11138-66-2
E-Number: E415
EC Number: 234-394-2
MDL number: MFCD00131256
NACRES: NA.25

APPLICATIONS

KELTROL xanthan gum is a clarified 80-mesh food-grade xanthan gum suitable for use in food preparations where rapid hydration is required. 
Also, KELTROL xanthan gum provides clear solutions, imparts high solution viscosity at low gum concentrations, and has a pseudoplastic rheology profile. 
KELTROL xanthan gum is recommended for dressings, clear marinages, and beverages.

Nature-based KELTROL Xanthan Gum gets its name from the bacteria Xanthomonas campestris, which is commonly found on cabbage. 
Now produced by fermentation, KELTROL xanthan gum keeps foods and beverages from separating as it adds viscosity, mouthfeel, emulsion stability and texture.

KELTROL xanthan gum acts as a stabilizer and thickener. 
In addition, KELTROL xanthan gum is a high molecular weight polysaccharide produced by microbial fermentation. 
KELTROL xanthan gum possesses suspending properties and shows compatibility in the presence of anionic, amphoteric and non-ionic surfactants & high concentrations of salt. 

KELTROL xanthan gum offers stability over a wide range of pH & temperatures and resistance to enzymatic degradation. 
KELTROL xanthan gum finds application in formulating lotions, creams, face masks & packs, toothpaste, shampoo, make-up, mascara and eyeliner. 
Also, KELTROL xanthan gum is used in shower gel, body wash, shaving foams, suntan lotions, sunscreens and hair care products.

KELTROL xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
Furthermore, KELTROL xanthan gum also helps suspend solid particles, such as spices.    
KELTROL xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.    

KELTROL xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.
KELTROL xanthan gum is a product with smooth-flow rheology that gives transparent solutions. 
Compared to conventional xanthan, KELTROL xanthan gum makes for solutions with a smoother appearance, less stringiness and reduced tack on rub in. 
KELTROL xanthan gum has typical applications for shower gels, liquid soaps, sunscreens, lotions and creams, eye makeup and hair care products.  

The standard for thickening and stabilizing, KELTROL xanthan gum, due to its molecular structure, has excellent pH stability – down to pH 2.8.

KELTROL xanthan gum's pseudoplastic flow behavior provides high viscosities at low shear rates to improve suspension and emulsification, and low viscosities at high shear rates give good flow properties when poured. 
The slight increase in viscosity resulting from very low use levels imparts the sensation of enhanced body.

KELTROL xanthan gum’s high degree of pseudoplasticity means the beverage will have body, but not mask the flavor system, resulting in excellent flavor ‘pop’ as designed. 

KELTROL xanthan gum;
• Provides stability
• Improves or modifies textural qualities
• Enhances pouring characteristics and cling

KELTROL xanthan gum, 1%, can produce a significant increase in the viscosity of a liquid.

In foods, KELTROL xanthan gum is common in salad dressings and sauces. 
KELTROL xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 
KELTROL xanthan gum helps suspend solid particles, such as spices. 

KELTROL xanthan gum helps create the desired texture in many ice creams. 
Toothpaste often contains KELTROL xanthan gum as a binder to keep the product uniform. 
KELTROL xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. 
Also, KELTROL xanthan gum is a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. 

In gluten-free baking, KELTROL xanthan gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. 
In most foods KELTROL xanthan gum is used at concentrations of 0.5% or less. 
KELTROL xanthan gum is used in a wide range of food products, such as sauces, dressings, meat and poultry products, bakery products, confectionery products, beverages, dairy products, others.

In the oil industry, KELTROL xanthan gum is used in large quantities to thicken drilling mud.
These fluids carry the solids cut by the drilling bit to the surface. 
KELTROL xanthan gum provides great "low end" rheology. 

When circulation stops, the solids remain suspended in the drilling fluid. 
The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. 
KELTROL xanthan gum has been added to concrete poured underwater, to increase its viscosity and prevent washout.

In cosmetics, KELTROL xanthan gum is used to prepare water gels.
KELTROL xanthan gum is also used in oil-in-water emulsions to enhance droplet coalescence.
KELTROL xanthan gum is under preliminary research for its potential uses in tissue engineering to construct hydrogels and scaffolds supporting three-dimensional tissue formation.

KELTROL xanthan gum is an anionic polysaccharide composed of a β-(1→4)-D-glucopyranose glucan backbone with side chains of (1→3)-α-D-mannopyranose-(2→1)-β-D-glucuronic acid-(4→1)-β-D-mannopyranose on alternating residues. 
Approximately half of the terminal mannose residues are 4,6-pyruvated while most of the inner mannose residues are 6-acetylated. 

Its properties make it a useful matrix component for drug delivery systems. 
KELTROL xanthan gum forms stable drug suspensions in aqueous media and soft gels with locust bean gum or guar gum. 
KELTROL xanthan gum mimics the texture of lipids and is used as a control in experiments where signaling pathways initiated by consumption of lipid-containing reagents are investigated in mice.

KELTROL xanthan gum is used as a thickener and gelling agent in foods. 
In addition, KELTROL xanthan gum increases the water holding capacity of foods. 
Also, KELTROL xanthan gum is widely used in the bakery and pastry industry. 
KELTROL xanthan gum is used in powder products, ketchup, mayonnaise and sauce type products, fruit mixes, and beverage products.

KELTROL xanthan gum is Used as a food thickening ingredient and a stabilizer, to prevent ingredients from separating.  
Also, KELTROL xanthan gum will prevent ice crystals from forming in homemade ice cream. 
KELTROL xanthan gum is a common ingredient in gluten-free baked goods (cake, pizza, ...).

KELTROL xanthan gum is Soluble in hot and cold water. 
Moreover, KELTROL xanthan gum is Highly resistant to temperature variations.
KELTROL xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. 

KELTROL xanthan gum is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.
Additionally, KELTROL xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. 
KELTROL xanthan gum is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.

KELTROL xanthan gum can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.
Furthermore, KELTROL xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
KELTROL xanthan gum also helps suspend solid particles, such as spices.    

KELTROL xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.    
Also, KELTROL xanthan gum is a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.

KELTROL xanthan gum is primarily used as a thickener to increase the viscosity of a liquid without changing other properties of food,  such as in fruit drinks, fruit juice concentrates, sauce, and salad dressing. 
KELTROL xanthan gum also acts as an emulsifier to help prevent oil and water separation, improve protein stability, prevent fat floating, and prevent protein precipitation by stabilizing the O/W emulsion due to its lipophilic and hydrophilic groups. 
Such applications are in protein and milk beverages.

KELTROL xanthan gum is not used as a gelling agent due to its weak gel strength or almost non-gel strength, but it can form a firm rubbery gel with locust bean gum, with a concentration of 0.5%, respectively.
With the properties of resistance to acid, alkali, salt, heat and enzymes; plus the multi-function of suspension, emulsification, stability, and thickening, KELTROL xanthan gum is the most used gum in the food market and also widely used to thicken drilling mud, textiles and cosmetics.

-Shear thinning

The viscosity of KELTROL xanthan gum solutions decreases with higher shear rates. 
This is called shear thinning or pseudoplasticity. 
This means that a product subjected to shear, whether from mixing, shaking or chewing will thin. 

When the shear forces are removed, the food will thicken again. 
In salad dressing, the addition of KELTROL xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. 
When KELTROL xanthan gum exits the bottle, the shear forces are removed and it thickens again, so it clings to the salad.

-Amounts used

The greater the ratio of KELTROL xanthan gum added to a liquid, the thicker the liquid will become. 
An emulsion can be formed with as little as 0.1% (by weight). 
Increasing the amount of KELTROL xanthan gum gives a thicker, more stable emulsion up to 1% E415. 
A teaspoon of KELTROL xanthan gum weighs about 2.5 grams and brings one cup (250 ml) of water to a 1% concentration. 

To make a foam, 0.2–0.8% KELTROL xanthan gum is typically used. 
Larger amounts result in larger bubbles and denser foam. 
Egg white powder (0.2–2.0%) with 0.1–0.4% KELTROL xanthan gum yields bubbles similar to soap bubbles.

KELTROL xanthan gum is used in the production of:

-jams, marmalades, jellies
-cottage cheese desserts, milk drinks
-sweets, jelly, cake toppings
-mustard, mayonnaise, sauces
-gluten free food
-cereal
-feed
-cosmetics, cleaning products

•Baked food 
KELTROL xanthan gum can be used in bakery (e.g. bread, cookies, biscuits, muffins, cakes) mainly for the following purposes:

Add loaf volume 
Makes a higher crumb strength
Increases water retention
Impart a smooth taste and texture
And therefore it delays starch aging and extends the shelf life of baked goods and refrigerated dough. 

KELTROL xanthan gum can also be used as a substitute for eggs to reduce the usage of egg white but without affecting the soft taste and appearance. 
Adding KELTROL xanthan gum to the bread spread can prevent the spread of dehydration caused by the water absorption from bread. 

KELTROL xanthan gum can also be used in gluten free baking to replace the function of gluten to bind flour together which does good to people who have celiac disease. 

•Beverage
To improve the mouthfeel of the beverage, e.g. in fruit and chocolate beverages, the blend of KELTROL xanthan gum with carboxymethyl cellulose sodium (CMC) is commonly used.
To stabilize suspension for fruit pulp and other insoluble ingredients, e.g. in corn beverages used together with konjac gum.

•Salad dressings
During the heat-stable salad dressings production, KELTROL xanthan gum adds smooth and distributes other ingredients evenly to the salad. 

•Ice cream
Generally a stabilizer for ice cream and functions as follows:

Prevent water lose during freeze-thaw cycles
Improve water retention
Anti-melting
Increase expansion rate
Impart a smooth texture and creamy mouthfeel
Prevent the formation of ice crystals 

•Sauces
With excellent salt, acid and alkali resistance, and the ability to thicken both hot and cold sauces, KELTROL xanthan gum can be used as a thickener to replace starch and overcome the shortcomings of starch precipitation, make sauces fine and uniform, improve the coloring, and extend the shelf life.

•Meat
KELTROL xanthan gum can also be used as a water-binding agent and texture modifier in sausage and brine-injected ham to increase water holding capacity, impart a smooth and elastic tenderization.

•Other food uses
Soups & gravies: to thicken both cold or hot soups and gravies.
Pudding & yogurt: stabilize milk and provide a better mouthfeel.
Protein shake: thicken protein powder.
 

DESCRIPTION

KELTROL xanthan gum is a high, molecular weight polysaccharide common in food products with process controls and rigorous quality standards throughout production to guarantee consistent, reliable product performance.

KELTROL xanthan gum is a polysaccharide and is mainly used to thicken and stabilize emulsions, foams and suspensions. 
And KELTROL xanthan gum is produced by a fermentation process and is identical to the naturally occurring polysaccharide by xanthomonas campestris in composition and structure.

KELTROL xanthan gum is characterized by its pseudoplasticity. 
Also, KELTROL xanthan gum provides high viscosity at low shear and a good flow behavior under shear stress at the same time for example at pumping or pouring even at low concentrations.

In food applications KELTROL xanthan gum is known as E415.

Nature-based KELTROL xanthan gum gets its name from the bacteria Xanthomonas campestris, which is commonly found on cabbage. 
Now produced by fermentation, this effective thickening agent and stabilizer keeps foods and beverages from separating as KELTROL xanthan gum adds viscosity, mouthfeel, emulsion stability and texture.

KELTROL xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. 
KELTROL xanthan gum is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.

KELTROL xanthan gum can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.

KELTROL Xanthan Gum is a high molecular weight polysaccharide produced by fermentation of Xanthamonas campestris. 
KELTROL Xanthan gum functions as hydrophilic colloids to thicken and stabilize emulsions, foams and suspensions. 
In processed foods, KELTROL Xanthan Gum provides stability and improves or modifies textural qualities, pouring characteristics and cling.

Within this product line, KELTROL Xanthan Gum exceeds current industry expectations in three specific areas:

• Enhanced hydration rate
• Tremendous hydration tolerance and completeness
• Superior viscosity

Due to its new patent pending process and design, KELTROL Xanthan Gum provides the opportunity to reduce the overall xanthan gum use level and purchase quantities by up to 15%, depending upon the application and end use range.

KELTROL Xanthan Gum is a natural rheology modifier that outperforms current »green« alternatives used for creams, lotions and cosmetic products. 
KELTROL Xanthan Gum has a Renewable Carbon Index (RCI) of 100%.

KELTROL Xanthan Gum, E415 is a polysaccharide with many industrial uses, including as a common food additive. 
Also, KELTROL Xanthan Gum is an effective thickening agent, emulsifier and stabilizer which prevents ingredients from separating. 
KELTROL Xanthan Gum can be produced from simple sugars using a fermentation process, and derives its name from the species of bacteria used, Xanthomonas campestris.

As xanthan is a polysaccharide used in many applications such as a food additive, enzyme substrate or rheology modifier, it is useful to have a xanthan standard with a clearly defined narrow molecular weight distribution. 
KELTROL Xanthan Gum is produced by fermentation from Xanthomonas campestris.

KELTROL Xanthan Gum is a food additive coded with the code E415. 
KELTROL Xanthan Gum is known as the microbial gum. 
In addition, KELTROL Xanthan Gum is obtained by the bacterium Xanthomonas compestris. 
KELTROL Xanthan Gum is a natural polysaccharide and is well soluble in water.

KELTROL Xanthan Gum is a substance that is used in food to obtain a higher degree of viscosity. 
Also, KELTROL Xanthan Gum is sometimes referred to as 'slow-liquidity'.

KELTROL Xanthan Gum - E 415 is a white neutral powder made from starch and is used as a gelling and thickening agent to give sorbets the special creaminess. 
Moreover, KELTROL Xanthan Gum is temperature-resistant and a good emulsion and foam stabilizer. 
Suitable for emulsified sauces, dressings, bearnaise, ice cream, glazes, etc.

KELTROL Xanthan Gum – is a polysaccharide made of glucose, mannose as well as glucuronic acid as well as acetic and pyruvic acid. 
KELTROL Xanthan Gum is formed as a result of bacterial fermentation of carbohydrates. 
Also, KELTROL Xanthan Gum is a commonly used thickener in the food industry with the symbol E415. 

KELTROL Xanthan Gum is chemically and physically stable, therefore it is suitable for use in strongly alkaline and acid environments. 
Moreover, KELTROL Xanthan Gum is used in household chemistry products, cleaning products and cosmetics. 
Increases the viscosity of the mixture and creates a stable gel structure.

KELTROL Xanthan Gum is a safe thickener commonly used in the food industry as a food additive. 
KELTROL Xanthan Gum also has very good hygroscopic properties thanks to the check it absorbs moisture forming a gel structure. 
This increases the product’s viscosity. 

KELTROL Xanthan Gum dissolves very easily in cold and warm water, creating highly viscous solutions. 
The resulting gel structure is stable and resistant to physical and chemical changes. 
KELTROL Xanthan Gum is used in the production of fruit and vegetable preserves, jellies, desserts. 

KELTROL Xanthan Gum stabilizes the formulation by preventing delamination, lumping and changing consistency. 
Moreover, KELTROL Xanthan Gum is resistant to enzymes and high temperature. 
KELTROL Xanthan Gum is used as a thickener in the production of cosmetics, household chemistry products and food products.

KELTROL Xanthan Gum is a dietary fiber obtained by fermenting carbohydrates. 
The KELTROL Xanthan Gum powder is made up almost entirely of polysaccharides and is soluble in water with which it forms a very dense compound.
KELTROL Xanthan Gum is used in the culinary field as a thickener and stabilizer.

KELTROL Xanthan Gum, a high-molecular-weight extracellular polysaccharide widely used as a thickener, emulsifier and stabilizer in food with the European food additive number E415. 
KELTROL Xanthan Gum is different from other polysaccharide gums (same with gellan gum) as made from bacterial fermentation while others are extracted from or parts of a plant.

Mainly composed of a repeat pentasaccharide unit consisting of D-glucose, D-glucuronic acid, D-mannose, pyruvic acid and acetic acid. 
The latter three substances exist in the form of 4,6-pyruvylated mannose and 6-acetyl mannose.
The ratio of three monosaccharides, glucose: mannose: glucuronic acid is 2:2:1. 
The substitution degree of pyruvic acid and acetic acid depends on the media culture compositions and fermentation conditions.

FUNCTIONS:

•Binder / Stabilizer - KELTROL Xanthan Gum Retains the physical characteristics of food/cosmetics and ensure the mixture remains in an even state.
•Bulking Agent - Non-nutritious or inactive substances added to increase stability of the mixture.
•Emulsifier - KELTROL Xanthan Gum Allows water and oils to remain mixed together to form an emulsion.
•Fragrance / Fragrance Component - KELTROL Xanthan Gum Provides or enhances a particular smell or odor.
•Gelling Agent / Thickener - KELTROL Xanthan Gum Increases the viscosity by thickening the liquid to give it more texture
•Suspending Agent - KELTROL Xanthan Gum Promotes particle suspension or dispersion while reducing sedimentation

KELTROL Xanthan Gum is a natural carbohydrate produced by fermenting glucose with the appropriate micro organisms (Xanthomonas campestris). 
KELTROL Xanthan Gum is gluten-free but can be used as a substitute for gluten (the protein which gives wheat flour its structure).
In foods, KELTROL Xanthan Gum (E number 415) is common in salad dressings and sauces. 

KELTROL Xanthan Gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. 
Also, KELTROL Xanthan Gum  helps suspend solid particles, such as spices. 
KELTROL Xanthan Gum helps create the desired texture in many ice creams. 

Toothpaste often contains KELTROL Xanthan Gum as a binder to keep the product uniform. 
KELTROL Xanthan Gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. 
KELTROL Xanthan Gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels. 

In gluten-free baking KELTROL Xanthan Gum is used to give the dough or batter the stickiness that would otherwise be achieved with gluten. 
In most foods, KELTROL Xanthan Gum is used at concentrations of 0.5% or less.
In cosmetics, KELTROL Xanthan Gum is used to prepare water gels, usually in conjunction with bentonite clays. 
KELTROL Xanthan Gum is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. 

KELTROL Xanthan Gum has some skin hydrating properties. 
Also, KELTROL Xanthan Gum is a common ingredient in fake blood recipes, and in gunge/slime. 

SYNONYMS

Gum xanthan
Xanthan gum from Xanthomonas campestris
Xanthan gum
Corn sugar gum
Gum xanthan
Xanthan
9H-xanthene
Aluminium sulphate
xanthan gam
66422-95-5
2-(2,4-DIAMINOPHENOXY)ETHANOL DIHYDROCHLORIDE
XANTHAN GUM
11138-66-2
2,4-Diaminophenoxyethanol HCl
2-(2,4-diaminophenoxy)ethanol;dihydrochloride
2-(2,4-Diaminophenoxy)ethanol DiHCl
Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2)
Z5Y843J6KQ
2,4-Diaminophenoxyethanol 2HCl
C8H14Cl2N2O2
4-(2-HYDROXYETHOXY)-1,3-PHENYLENEDIAMINE DIHYDROCHLORIDE
HSDB 6259
EINECS 266-357-1
70643-19-5
EC 266-357-1
SCHEMBL1453993
DTXSID3070462
s449
ACT07292
MFCD00035494
AKOS015889674
AC-8295
CS-W012797
MB00378
MCULE-3337716434
YX29708
2, 4-DIAMINOPHENOXYETHANOL 2HCL
2,4-diamino-phenoxy-ethanol Hydrochloride
AS-12701
FT-0602826
FT-0626844
422D955
A835461
2-(2,4-DIAMINOPHENOXY)ETHANOLDIHYDROCHLORIDE
W-104750
Q27295039