Xanthan Gum 80 Mesh is a white to cream colored, free flowing powder.
Xanthan Gum 80 Mesh is certified FCC IV and Kosher.
Xanthan Gum 80 Mesh functions as a thickening agent and stabilizer and is often used in conjunction with guar, tara, and/or carob gums.
CAS Number: 11138-66-2
Molecular Formula: C8H14Cl2N2O2
Molecular Weight: 241.11496
EINECS Number: 234-394-2
Synonyms: Xanthan Gum 80 Mesh, 11138-66-2, TTV12P4NEE, 234-394-2, E-415, E-415-, E415, EINECS 234-394-2, GUM, XANTHAN, Gum xanthan, INS NO.415, INS-415, KELTROL, KELZAN, MONAD GUM DA, MONAT GUM DA, NoSno, POLYSACCHARIDE B 1459, POLYSACCHARIDE B-1459, RHODIGEL 23, RHODIGEL-23, RHODIGEL-23 (II), RHODOPOL 23, Rhodigel, UNII-TTV12P4NEE, Xanthan Gum 80 Mesh (EP MONOGRAPH), Xanthan Gum 80 Mesh (II), Xanthan Gum 80 Mesh (MART.), XANTHOMONAS CAMPESTRIS BACTERIAL COAT POLYSACCHARIDE, XANTHOMONAS GUM, XANTURAL
Xanthan Gum 80 Mesh is commonly used in salad dressings, sauces, desserts, baked goods, and beverages.
Xanthan Gum 80 Mesh is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria.
Xanthan Gum 80 Mesh is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan Gum 80 Mesh is widely used as a food additive to control the rheological properties of a wide range of food products.
In manufacturing, Xanthan Gum 80 Mesh is used as a thickening and stabilizing agent in toothpastes and medicines.
Xanthan Gum 80 Mesh is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes.
Xanthan Gum 80 Mesh is used as a laxative.
Xanthan Gum 80 Mesh is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
Xanthan Gum 80 Mesh, the extracellular polysaccharide from Xanthomonas campestris and some related microorganisms, is produced on a nutritive medium containing glucose, NH4Cl, a mixture of amino acids, and minerals.
The polysaccharide is recovered from the medium by isopropanol precipitation in the presence of KCl.
Xanthan Gum 80 Mesh is a high-molecular-weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with the gram-negative bacteria Xanthomonas campestris.
This natural polysaccharide is widely used in the food industry and to a lesser extent in the pharmaceutical industry.
Xanthan Gum 80 Mesh is monographed in the USP28/NF and in the PhEur.
Xanthan Gum 80 Mesh is soluble in hot and cold water, as well as being stable under acidic and alkaline conditions (pH 5–13).
The primary structure of Xanthan Gum 80 Mesh contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid.
The trisaccharide side chain consists of two D-mannose residues and one D-glucuronic acid residue occurring as mixed K+, Na+, and Ca++ salts.
Through the association of xanthan molecules, it is thought that a quaternary structure arises through the charged trisaccharide side chains.
Xanthan Gum 80 Mesh is a water-soluble polymer.
Xanthan Gum 80 Meshs an HPLC method for determination of identity or purity.
Xanthan Gum 80 Mesh is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris.
The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled.
Xanthan Gum 80 Mesh is a kind of hydrophilic biological polysaccharide, which is made from corn starch after the processes of fermentation with Xanthomonas Campestais, extraction, drying, and grinding. Benefiting from its superior thickening and stabilizing effect, shear resistance, and unique pseudo-plasticity rheological property, Xanthan Gum 80 Mesh is widely used in food, pharmaceuticals, fine chemicals, oil drilling, and other fields.
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.
Xanthan Gum 80 Mesh is produced by fermentation from Xanthomonas campestris.
Xantham gum 80 mesh is produced by fermentation of Xanthomonas campestris bacterium.
Xanthan Gum 80 Mesh is a polysaccharide which is commonly used as a food additive.
Applications of use include as a thickening agent and as a stabiliser to prevent ingredients from separating, particularly oil separation.
Xanthan Gum 80 Mesh solutions have high viscosity.
The greater the amount of Xanthan Gum 80 Mesh added to a liquid, the thicker and stickier the liquid will become.
When shear stress is placed on the solution, from mixing or shaking, the mixture will thin.
However, once the shear stress has been removed, complete viscosity is recovered.
This is useful for products that are required to be poured from a container, such as dressing and sauces.
Xanthan Gum 80 Mesh does not change the colour or flavour of the products it’s used in (at typical usage levels of 0.5% or less), explaining why it is so widely used throughout the food and beverage industries.
Xanthan Gum 80 Mesh is 200 mesh compared to the standard 80 mesh, this means it is finer than standard Xanthan Gum 80 Mesh making it easier to disperse and dissolve.
Xanthan Gum 80 Mesh is a food additive and is commonly used as a thickener, stabiliser, emulsifier and foaming agent.
Xanthan Gum 80 Mesh is the most superior microbial fermentation gum in the world at present.
Xanthan Gum 80 Mesh combines thickeners, suspending agents, emulsifiers, stabilizers performance in one.
Xanthan Gum 80 Mesh is a high molecular weight polysaccharide which is produced by fermentation of Xanthomonas campestris.
The main functional property of Xanthan Gum 80 Mesh is the ability to control the rheology of water-based systems.
Xanthan Gum 80 Mesh solutions are highly pseudoplastic, their viscosity is reduced instantly when high shear rates are applied.
This property allows easy pumping and spraying.
In contrast a high viscosity at lower shear rates gives excellent ability to stabilise emulsions, suspensions and foams.
Xanthan Gum 80 Mesh is a widely used thickener in food to increase viscosity.
Xanthan Gum 80 Mesh is also used as stabilizer or emulsifier.
A high stability at higher pH levels and temperature makes it a much-used ingredient.
Xanthan Gum 80 Mesh is a hydrocolloid and commonly used as a thickener, emulsifier and stabilizer in food and beverage applications.
Xanthan Gum 80 Mesh is more frequently used in baking applications, while 200 mesh is much finer and popular in liquid applications, such as sauces and salad dressing, due to its solubility.
As a wholesale Xanthan Gum 80 Mesh supplier, we are fully certified and provide products in bulk while maintaining optimal quality.
This item is used by customers around the world, as it is an incredible natural thickener and is multipurpose, often being used as a stabilizer to stop different ingredients from separating.
Xanthan Gum 80 Mesh has become a vital ingredient in gluten free baking.
Xanthan Gum 80 Mesh helps goods made from gluten-free flours like almond flour and buckwheat flour bind together and develops elasticity—a job commonly completed by gluten.
For individuals with celiac disease or gluten sensitivity, this ingredient plays a vital role in recreating traditionally gluten-full treats sans gluten.
These binding properties create goods with similar textures that hold together during the baking process.
Many gluten free recipes don't bind well without Xanthan Gum 80 Mesh and result in baked goods that crumble.
Xanthan Gum 80 Mesh recreates gluten's stickiness while ensuring that the recipe remains gluten free.
Xanthan Gum 80 Mesh is an extracellular acidic heteropolysaccharide produced by the fermentation of xanthomonas campestris bacterium.
Made from corn starch and other carbohydrates through the processes of cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming and textile.
Xanthan Gum 80 Mesh, is a microbial extracellular substance with a wide range of functions produced by fermentation engineering of Xanthomonas campestris with carbohydrates as the main raw material (such as corn starch).
Xanthan Gum 80 Mesh has unique rheology, good water solubility, stability to heat and acid and alkali, and good compatibility with various salts.
Xanthan Gum 80 Mesh can be widely used as a thickener, suspending agent, emulsifier, and stabilizer.
Xanthan Gum 80 Mesh is used in more than 20 industries such as food, petroleum.
Xanthan Gum 80 Mesh is the microbial polysaccharide with the largest production scale and extremely wide uses in the world.
In foods, Xanthan Gum 80 Mesh is most often found in salad dressings and sauces.
Xanthan Gum 80 Mesh helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
Xanthan Gum 80 Mesh also helps suspend solid particles, such as spices.
Also used in frozen foods and beverages, Xanthan Gum 80 Mesh helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Xanthan Gum 80 Mesh has a neutral flavor and better mouthfeel than other grades of grain.
As it thickens products, Xanthan Gum 80 Mesh gives the texture most associated with either liquid or solid fat, so the result is a low-fat product the mouth falsely recognizes as “buttery”.
Xanthan Gum 80 Mesh offers almost immediate results.
Therefore, adding the ingredient slowly causes thickening upon contact.
Sauces, purees, and soups need only a tiny amount of Xanthan Gum 80 Mesh to both thicken these products and keep them from separating over time.
Xanthan Gum 80 Mesh is a food additive that serves as a thickening and stabilizing agent.
Xanthan Gum 80 Mesh is commonly used in gluten-free baking to provide structure and elasticity to dough, as well as in sauces, dressings, and soups to enhance their thickness and consistency.
Xanthan Gum 80 Mesh is also found in various other products such as ice cream, and dairy alternatives.
Xanthan Gum 80 Mesh refers to Xanthan Gum 80 Mesh powder that has been processed to have a specific particle size, where 80 mesh indicates the fineness of the powder.
In this context, "80 mesh" means that the Xanthan Gum 80 Mesh powder has been ground so finely that it can pass through a sieve with 80 openings per inch.
The 80 mesh size ensures the powder is very fine, which can affect its solubility and dispersion properties in various applications.
Due to its fine particle size, Xanthan Gum 80 Mesh is often used in applications requiring smooth textures, such as in the food industry (e.g., salad dressings, sauces), cosmetics, and pharmaceuticals.
Xanthan Gum 80 Mesh is a polysaccharide used as a thickening, stabilizing, and emulsifying agent.
The fine mesh allows for better integration and consistency in formulations.
Finer mesh Xanthan Gum 80 Mesh typically dissolves more easily and quickly in liquids, providing a smooth and consistent texture without clumping.
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
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)
Xanthan Gum 80 Mesh is an important ingredient for thickening beverages for patients with dysphagia.
Xanthan Gum 80 Mesh increases the viscosity of foods for people with swallowing difficulties, giving a more stable viscosity than starch.
Xanthan Gum 80 Mesh is stable across a variety of conditions, including varying pH levels and temperatures, without significant changes to the viscosity as a result of heating, freezing and thawing.
Xanthan Gum 80 Mesh is not affected by amylase (the enzyme in saliva that breaks down carbohydrates).
Xanthan Gum 80 Mesh is an anionic material and is not usually compatible with cationic surfactants, polymers, or preservatives, as precipitation occurs.
Anionic and amphoteric surfactants at concentrations above 15% w/v cause precipitation of Xanthan Gum 80 Mesh from a solution.
Under highly alkaline conditions, polyvalent metal ions such as calcium cause gelation or precipitation; this may be inhibited by the addition of a glucoheptonate sequestrant.
The presence of low levels of borates (<300 ppm) can also cause gelation.
This may be avoided by increasing the boron ion concentration or by lowering the pH of a formulation to less than pH 5.
The addition of ethylene glycol, sorbitol, or mannitol may also prevent this gelation.
Xanthan Gum 80 Mesh is compatible with most synthetic and natural viscosity-increasing agents, many strong mineral acids, and up to 30% inorganic salts.
If Xanthan Gum 80 Mesh is to be combined with cellulose derivatives, then Xanthan Gum 80 Mesh free of cellulase should be used to prevent depolymerization of the cellulose derivative.
Xanthan Gum 80 Mesh solutions are stable in the presence of up to 60% water-miscible organic solvents such as acetone, methanol, ethanol, or propan-2- ol.
However, above this concentration precipitation or gelation occurs.
The viscosity of Xanthan Gum 80 Mesh solutions is considerably increased, or gelation occurs, in the presence of some materials such as ceratonia, guar gum, and magnesium aluminum silicate.
This effect is most pronounced in deionized water and is reduced by the presence of salt.
This interaction may be desirable in some instances and can be exploited to reduce the amount of Xanthan Gum 80 Mesh used in a formulation.
Xanthan Gum 80 Mesh is incompatible with oxidizing agents, some tablet film-coatings, carboxymethylcellulose sodium, dried aluminum hydroxide gel, and some active ingredients such as amitriptyline, tamoxifen, and verapamil.
Xanthan Gum 80 Mesh NF FCC 80 Mesh is a white to cream colored free flowing fine powder with a neutral smell and taste.
Xanthan Gum 80 Mesh is soluble in hot or cold water and insoluble in alcohol.
Xanthan Gum 80 Mesh can be applied as a stabilizer and thickener of aqueous systems as it delays or prevents crystallization.
Xanthan Gum 80 Mesh is most commonly used for stabilization of oil in water emulsions for dressings and sauces.
The main functional property of Xanthan Gum 80 Mesh is the ability to control the rheology of water-based systems.
Xanthan Gum 80 Mesh solutions are highly pseudoplastic, their viscosity is reduced instantly when high shear rates are applied.
This property allows easy pumping and spraying.
In contrast a high viscosity at lower shear rates gives excellent ability to stabilise emulsions, suspensions and foams.
Xanthan Gum 80 Mesh is a versatile plant-based thickening and stabilizing agent, and food additive.
Xanthan Gum 80 Mesh works as an emulsifier, encouraging liquids that normally don't like one another to mix as well as a thickener, increasing the viscosity of liquids and semi solids.
Xanthan Gum 80 Mesh is used in a variety of industries and applications from water treatment to food uses.
Xanthan Gum 80 Mesh is widely used as a rheology control agent (thickening) for aqueous systems.
Not only is it used to increase viscosity, it helps stabilize emulsions, and prevents the settling of solids.
Xanthan Gum 80 Mesh is a food additive that serves as a thickening and stabilizing agent.
Xanthan Gum 80 Mesh is commonly used in gluten-free baking to provide structure and elasticity to dough, as well as in sauces, dressings, and soups to enhance their thickness and consistency.
Xanthan Gum 80 Mesh is also found in various other products such as ice cream, and dairy alternatives.
Xanthan Gum 80 Mesh is an extracellular acidic heteropolysaccharide produced by the fermentation of xanthomonas campestris bacterium. Made from corn starch and other carbohydrates through the processes of cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming, pharmacy and textile.
In foods, Xanthan Gum 80 Mesh is most often found in salad dressings and sauces.
Xanthan Gum 80 Mesh helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
Xanthan Gum 80 Mesh also helps suspend solid particles, such as spices.
Also used in frozen foods and beverages, Xanthan Gum 80 Mesh helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Xanthan Gum 80 Mesh is the International Part thickening, suspension, emulsion, stable for at one. Performance of the most superior biological glue.
Xanthan Gum 80 Mesh in the industry for medical, cosmetics, toothpaste, shrimp feed, petroleum, tobacco, printing and dyeing, ceramics, pesticides, plastic explosives, water-soluble paint.
Xanthan Gum 80 Mesh is widely used in food, oil, ceramics, textiles, printing and dyeing, pharmaceutical, paper, paint and more than 20 industries.
Xanthan Gum 80 Mesh is produced through the fermentation of carbohydrates by the bacterium Xanthomonas campestris.
Common substrates include glucose, sucrose, or lactose.
After fermentation, the Xanthan Gum 80 Mesh is precipitated from the fermentation broth using isopropyl alcohol or another solvent.
The precipitated gum is then dried and milled to achieve the desired mesh size.
Xanthan Gum 80 Mesh, the product is ground to a fine powder that passes through an 80-mesh sieve.
The final product undergoes rigorous quality control to ensure consistency and purity.
Xanthan Gum 80 Mesh is highly effective even at low concentrations, providing significant thickening and stabilizing effects.
Xanthan Gum 80 Mesh exhibits pseudoplastic behavior, meaning it becomes less viscous under shear (such as stirring or pumping), which is beneficial for applications requiring easy pouring and spreading.
Xanthan Gum 80 Mesh remains stable and retains its functional properties over a broad range of temperatures and pH levels, making it suitable for diverse applications.
Xanthan Gum 80 Mesh can be used in combination with other thickeners and stabilizers (such as guar gum or carrageenan) to achieve specific textures and properties.
Xanthan Gum 80 Mesh Improves texture and stability in yogurt, ice cream, and cheese spreads.
Enhances the texture and moisture retention in gluten-free products.
Provides a smooth, creamy texture and prevents separation.
Stabilizes emulsions and suspensions in juices and flavored drinks.
Acts as a thickener and stabilizer in lotions, creams, and gels, ensuring a smooth, non-greasy feel.
Xanthan Gum 80 Mesh is used in shampoos and conditioners to enhance viscosity and improve product spreadability.
Provides consistent texture and stability, ensuring uniform distribution of active ingredients.
Forms stable, non-irritating gels for medical and cosmetic applications.
Xanthan Gum 80 Mesh is used as a rheology modifier in drilling fluids, enhancing the carrying capacity of the fluid and improving borehole stability.
Serves as a thickener for printing pastes, ensuring sharp, well-defined prints.
Enhances the viscosity and stability of various formulations.
Generally Recognized As Safe (GRAS) for use in foods.
Approved for use in food products within the European Union.
Widely approved for use in cosmetic and personal care products globally.
Xanthan Gum 80 Mesh is considered non-allergenic and safe for consumption by individuals with food allergies, including those allergic to gluten.
Xanthan Gum 80 Mesh is not digestible and is excreted unchanged, contributing to dietary fiber intake.
Storage Of Xanthan Gum 80 Mesh:
Xanthan Gum 80 Mesh is a stable material.
Aqueous solutions are stable over a wide pH range (pH 3–12), although they demonstrate maximum stability at pH 4–10 and temperatures of 10–60°C.
Xanthan Gum 80 Mesh solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced.
Xanthan Gum 80 Mesh provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions.
In addition, it ensures excellent freeze–thaw stability.
Solutions are also stable in the presence of enzymes, salts, acids, and bases.
Vanzan NF-ST is especially designed for use in systems containing high salt concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with general purpose grades.
The bulk material should be stored in a well-closed container in a cool, dry place.
Uses Of Xanthan Gum 80 Mesh:
Xanthan Gum 80 Mesh is a gum obtained by microbial fermentation from the xanthomonas campestris organism.
Xanthan Gum 80 Mesh is very stable to viscosity change over varying temperatures, ph, and salt concentrations.
Xanthan Gum 80 Mesh is also very pseudoplastic which results in a decrease in viscosity with increasing shear.
Xanthan Gum 80 Mesh reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation.
Xanthan Gum 80 Mesh is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.
Xanthan Gum 80 Mesh serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations.
Xanthan Gum 80 Mesh also stabilizes and thickens formulations.
This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.
In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent.
For rheology control in water-based systems.
Xanthan Gum 80 Mesh and gas drilling and completion fluids.
Xanthan Gum 80 Mesh is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent.
Xanthan Gum 80 Mesh is also used as a thickening and emulsifying agent.
Xanthan Gum 80 Mesh is nontoxic, compatible with most other pharmaceutical ingredients, and has good stability and viscosity properties over a wide pH and temperature range.
Xanthan Gum 80 Mesh gels show pseudoplastic behavior, the shear thinning being directly proportional to the shear rate.
The viscosity returns to normal immediately on release of shear stress.
Xanthan Gum 80 Mesh has been used as a suspending agent for conventional, dry and sustained-release suspensions.
When Xanthan Gum 80 Mesh is mixed with certain inorganic suspending agents, such as magnesium aluminum silicate, or organic gums, synergistic rheological effects occur.
In general, mixtures of Xanthan Gum 80 Mesh and magnesium aluminum silicate in ratios between 1 : 2 and 1 : 9 produce the optimum properties.
Similarly, optimum synergistic effects are obtained with Xanthan Gum 80 Mesh : guar gum ratios between 3 : 7 and 1 : 9.
Although primarily used as a suspending agent, Xanthan Gum 80 Mesh has also been used to prepare sustained-release matrix tablets.
Controlled-release tablets of diltiazem hydrochloride prepared using Xanthan Gum 80 Mesh have been reported to sustain the drug release in a predictable manner, and the drug release profiles of these tablets were not affected by pH and agitation rate.
Xanthan Gum 80 Mesh has also been used to produce directly compressed matrices that display a high degree of swelling due to water uptake, and a small amount of erosion due to polymer relaxation.
Xanthan Gum 80 Mesh has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets.
Xanthan Gum 80 Mesh has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery.
Xanthan Gum 80 Mesh with boswellia (3 : 1) and guar gum (10 : 20) have shown the best release profiles for the colon-specific compression coated systems of 5- fluorouracil for the treatment of colorectal cancer.
Xanthan Gum 80 Mesh has also been used with guar gum for the development of a floating drug delivery system.
Xanthan Gum 80 Mesh has also has derivatized to sodium carboxymethyl Xanthan Gum 80 Mesh and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery.
Xanthan Gum 80 Mesh has been incorporated in an ophthalmic liquid dosage form, which interacts with mucin, thereby helping in the prolonged retention of the dosage form in the precorneal area.
When added to liquid ophthalmics, Xanthan Gum 80 Mesh delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations.
Xanthan Gum 80 Mesh can be used to increase the bioadhesive strength in vaginal formulations.
Xanthan Gum 80 Mesh alone or with carbopol 974P has been used as a mucoadhesive controlled-release excipient for buccal drug delivery.
Modified xanthan films have been used as a matrix system for transdermal delivery of atenolol.
Xanthan Gum 80 Mesh has also been used as a gelling agent for topical formulations incorporating solid lipid nanoparticles of vitamin A or microemulsion of ibuprofen.
A combined polymer system consisting of Xanthan Gum 80 Mesh, carboxy methylcellulose and a polyvinyl pyrolidone backboned polymer has been used for relieving the symptoms of xerostomia.
Xanthan Gum 80 Mesh can also be used as an excipient for spray-drying and freeze-drying processes for better results.
Xanthan Gum 80 Mesh has been successfully used alone or in combination with agar for microbial culture media.
Xanthan Gum 80 Mesh is also used as a hydrocolloid in the food industry, and in cosmetics it has been used as a thickening agent in shampoo.
Xantham gum 80 mesh is vegan-suitable and can be used in a wide range of food applications, powder blends and liquid products.
Xanthan Gum 80 Mesh is a polysaccharide widely used for its unique ability to control the rheological properties of a wide range of food products.
Xanthan Gum 80 Mesh dissolves readily in hot or cold water, provides uniform brine distribution, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum.
Xanthan Gum 80 Mesh creates a pleasant texture in foods and beverages.
As an ingredient in beverages, Xanthan Gum 80 Mesh can produce an increase in the viscosity of a liquid.
In foods like dressings and sauces, Xanthan Gum 80 Mesh helps to prevent oil separation by stabilizing the emulsion.
Xanthan Gum 80 Mesh as an ingredient in ice cream and other frozen foods, produces desired texture.
Xanthan Gum 80 Mesh is widely used as a food additive to control the rheological properties of a wide range of food products.
In manufacturing, Xanthan Gum 80 Mesh is used as a thickening and stabilizing agent in toothpastes and medicines.
Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage.
Xanthan Gum 80 Mesh can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.
In cosmetics, Xanthan Gum 80 Mesh is used to prepare water gels, usually in conjunction with bentonite clays.
Xanthan Gum 80 Mesh is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence.
Xanthan Gum 80 Mesh has some skin hydrating properties.
Xanthan Gum 80 Mesh is a common ingredient in fake blood recipes, and in gunge/slime.
Keeps particulates (like pulp in fruit juices) suspended, preventing them from settling at the bottom.
Xanthan Gum 80 Mesh is used in drinks like smoothies and milkshakes to achieve a desirable thickness without altering flavor.
Enhances dough elasticity and gas retention in gluten-free baking, resulting in better volume and texture.
Retains moisture, which helps in prolonging the shelf life of baked goods.
Maintains the homogeneity of sauces, ketchup, and mayonnaise, preventing oil and water separation.
Provides creaminess and stability to non-dairy products like almond milk, soy milk, and dairy-free yogurts.
Provides a non-greasy, smooth texture that enhances the user experience.
Improves the consistency and application of peel-off and wash-off masks.
Improves viscosity, which helps in better application and distribution of the product.
Provides hold and texture without flaking.
Enhances the spreadability and longevity of makeup products.
Acts as a binder and stabilizer, maintaining a consistent texture and preventing ingredient separation.
Helps in suspending active ingredients uniformly.
Provides a stable gel base for topical medications, ensuring consistent application.
Xanthan Gum 80 Mesh is used in acne treatments and other skin therapies for its stability and non-irritating properties.
Xanthan Gum 80 Mesh is used in the formulation of sustained-release medications to control the release rate of active ingredients.
Enhances the viscosity of drilling muds, improving the transport of cuttings to the surface and stabilizing the borehole.
Xanthan Gum 80 Mesh is used in hydraulic fracturing to improve fluid performance.
Acts as a thickener for dye pastes, ensuring precise and sharp patterns on fabrics.
Improves the texture and quality of finished textiles.
Improves the viscosity and application properties of adhesives and sealants used in construction and manufacturing.
Keeps active ingredients suspended in liquid formulations, ensuring even distribution during application.
Xanthan Gum 80 Mesh is used in products designed to improve soil structure and water retention.
Enhances the texture and stability of canned and packaged pet foods.
Improves the consistency and shelf life of pet treats.
Xanthan Gum 80 Mesh is used in liquid and semi-solid dietary supplements to improve texture and stability.
Xanthan Gum 80 Mesh hydrates quickly and completely in both hot and cold water, making it easy to incorporate into various formulations.
To avoid clumping, it should be dispersed into the liquid phase with adequate agitation.
Typical usage levels range from 0.05% to 0.5%, depending on the desired viscosity and application.
Often used in combination with other gums (like guar gum) to enhance functionality and create specific textures.
Should be stored in a cool, dry place to maintain its quality and effectiveness.
Exposure to moisture can cause clumping and reduce its efficacy.
Typically has a long shelf life if stored properly, often up to two years.
Recognized as safe for use in food products by the FDA and other regulatory bodies.
Suitable for people with allergies, including gluten intolerance, as it is derived from a bacterial source rather than animal or plant sources.
Provides a consistent, smooth texture and prevents separation.
Enhances viscosity and mouthfeel.
Stabilizes products like yogurt, ice cream, and cheese spreads, preventing separation and improving texture.
Keeps ingredients suspended, ensuring uniformity in juices, flavored drinks, and alcoholic beverages.
Helps maintain a stable emulsion, preventing oil and water from separating.
Ensures a consistent mix of ingredients, enhancing texture and flavor delivery.
Improves dough elasticity and texture in gluten-free products, making them more similar to their gluten-containing counterparts.
Acts as a fat replacer to provide a creamy texture without adding calories.
Enhances the viscosity, providing a rich, luxurious feel.
Creates a smooth, non-greasy texture in products like hair gels and skincare gels.
Stabilizes emulsions in products like creams and lotions, ensuring a consistent texture and preventing separation.
Improves the film-forming properties of hair sprays and mousses, enhancing hold and texture.
Keeps active ingredients evenly dispersed in liquid medications, ensuring consistent dosing.
Provides a stable gel base for topical medications.
Xanthan Gum 80 Mesh is used in controlled-release formulations to regulate the release rate of active ingredients.
Acts as a viscosity modifier in drilling fluids, improving the carrying capacity and stability of the fluid.
Xanthan Gum 80 Mesh is used as a thickener to ensure sharp, well-defined prints on fabrics.
Enhances the viscosity and stability of adhesive and sealant formulations.
Improves the texture and stability of wet pet foods and treats.
Stabilizes emulsions in pesticide formulations, ensuring even application.
Xanthan Gum 80 Mesh is used in various coating and finishing processes to modify the properties of the final product.
Efficient thickening and stabilizing properties, reducing the amount needed in formulations.
Remains stable over a wide range of temperatures and pH levels, making it versatile for various applications.
Becomes less viscous under shear, making it easy to pump and pour, yet provides good thickness at rest.
Can be used in combination with other hydrocolloids to achieve desired textures and functionalities.
Approved for use in food products by the FDA (GRAS status), EFSA, and other regulatory bodies.
Approved for use in cosmetics and personal care products.
Generally considered safe and non-allergenic, suitable for consumption by people with food allergies, including those with gluten intolerance.
Safety Profile Of Xanthan Gum 80 Mesh:
When heated to decomposition it emits acrid smoke and irritating fumes.
Xanthan Gum 80 Mesh is widely used in oral and topical pharmaceutical formulations, cosmetics, and food products, and is generally regarded as nontoxic and nonirritant at the levels employed as a pharmaceutical excipient.
The estimated acceptable daily intake for Xanthan Gum 80 Mesh has been set by the WHO at up to 10 mg/kg body-weight.
No eye or skin irritation has been observed in rabbits and no skin allergy has been observed in guinea pigs following skin exposure.
No adverse effects were observed in long term feeding studies with rats (up to 1000 mg/kg/day) and dogs (up to 1000 mg/kg/day).
No adverse effects were observed in a three-generation reproduction study with rats (up to 500 mg/kg/day).