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Jianlong Biotechnology Co., Ltd

Manufacturer Profile

Jianlong Biotechnology Co., Ltd, which was found in April, 2007, is located in West District, Togtoh Power Industrial Park, Hohhot City, Inner Mongolia, China. On November 6, 2015, Jianlong formally entered in the National Equities Exchange and Quotations (NEEQ), and the grand bell ceremony is held on December 9. In 2016, the company entered the innovation layer of NEEQ. Jianlong is dedicated to manufacturing Xanthan Gum with high and consistent quality through research & development, production and sales. Jianlong’s Xanthan Gum products, widely used in food ingredients, oil drilling, medicine, fine chemicals and many other fields, are sold to more than 50 countries worldwide.
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Main Product

Xanthan Gum
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   Basic Information

Location: Inner Mongolia, China
Registered Date: 2017-11-29
Registered Capital: CNY 131600000.00
Certification:
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Product List

Product FOB Price Brand CAS No. Basic Description
Xanthan Gum Food Grade USD 2200/MT JIANLONG 11138-66-2

Xanthan gum is a kind of hydrophilic biological polysaccaride which is made from a range of simple sugars after processses of fermentation with xanthomonas campestais, extraction, drying and grinding. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family. In foods, xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. It also helps suspend solid particles, such as spices. In frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams.

Xanthan Gum Industrial Grade USD 2000/MT JIANLONG 11138-66-2

Xanthan gum is a kind of hydrophilic biological polysaccaride which is made from a range of simple sugars after processses of fermentation with xanthomonas campestais, extraction, drying and grinding. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family. In foods, xanthan gum helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. It also helps suspend solid particles, such as spices. In frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams.

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