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Xanthan Gum
CAS No.: 11138-66-2 
Brand: MEIHUA 
Other Name: Cornsugargum; Xanthan; Gumxanthan 

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Supplier : Carbosynth China Ltd.
CAS No.: 11138-66-2
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Supplier : Changzhou Foreign Trade Corp
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Supplier : Shanghai Yolne Chemical Co., Ltd
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Supplier : Shreeji pharma international
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Supplier : Hangzhou J&H Chemical Co., Ltd.
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Supplier : Boc Sciences
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Basic Description: Xanthan gum

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2017-06-27 3444

What is Xanthan Gum As a high viscosity water-soluble polymer, xanthan gum is a multifunctional food additive with many excellent physicochemical properties. Xanthan gum used as a common food additive such as thickeners, suspension agent, emulsifier and stabilizer in food industry with E number E 415. Its rheological properties make the juice have good perfusion and give the beverage refreshing characteristic. E415 food additive can be completely dissolved under low pH value, and the low concentration solution can effectively keep the flavor, concentration, taste and organization of the suspended pulp products stability for a long time. Xanthan gum E415 can improve the taste of fruit and chocolate drinks. Low concentrations xanthan gum solution can play a stabilizing role in low pH value as well as can be compatible with a variety of other ingredients (including ethanol) in beverages. At the same time, its stable effect is better than other gums. It has strong thermal stability, therefore general high temperature sterilization has no effect on it. Also, this food additive can be used for a variety of cold drinks, juice drinks, pulp beverages, instant solid drinks, etc., the dosage is 0.1%~0.4%. However, is there any xanthan gum substitute? Guar Gum: a Replacement for Xanthan Gum Xanthan gum usually derived from a variety of sources such as corn, wheat, or soy. People with an allergy to one of the above, need to avoid foods with xanthan gum, or to ascertain the source. Guar gum can be used to substitute for gluten in baking to render the dough springy and light. Due to its ability to attract water and thicken and bind gluten-free ingredients. Guar gum is made from the ground endosperm of the guar bean. Once the seeds are dehusked and ground, they are sieved to obtain the guar gum, which is a whitish powder. Guar gum is also a hydrocolloid and is a polysaccharide composed of sugars called mannose and galactose. The food industry is the largest market for guar gum. In the U.S., differing percentages are set for its allowable concentration in various food applications. Guar gum has EU food additive code E412 in Europe. Guar gum has about eight times the thickening ability of cornstarch, so it can be used to alternative to flour to thicken sauces. This xanthan gum substitute has similar properties to xanthan gum, as it can also be used as an emulsifier to help oil and vinegar combine, and as a stabilizer to prevent particles from settling in a liquid. Besides food industry, guar gum also used in textile, paper, pharmaceutical and cosmetics industries. The substitute ingredients can be Agar Agar, Gelatin, etc. OKCHEM will introduce these substitutes later!   Related article: The top 10 Xanthan Gum world export countries in 2016

2017-07-25 3991

Gelatin is a type of protein derived from collagen obtained from various animal body parts. This translucent, colorless, brittle (when dry), flavorless food is commonly used as a gelling agent in food, pharmaceutical drugs, vitamin capsules, photography, and cosmetic manufacturing. It used as a thickener for fruit gelatines and puddings. The thickening, stabilizing and emulsifying agent xanthan gum added to foods such as ice cream, cream cheese, yogurt, or salad dressing acts as as a thickening, stabilizing and emulsifying agent. However, gum substitutes are generally gel-like in consistency and are much weaker in their structure. This lack of structure, produces baked goods that are denser because they aren't able to rise as well. Besides, people who have allergic to xanthan gum or dislike their texture in baked goods may choose substitutes.     Gelatin is a water-soluble glutinous protein obtained from animal tissues, mainly pig skin. The thick jelly-like mixture used in food preparation make it acts like a sticky adhesive.   Way to substitute Gelatin can be added directly to the dry powdered ingredients when in bread recipes. The amount of gelatin required in the recipe is twice as much as xanthan gum. For example, if your recipe calls for 1 tbsp of xanthan gum, add 2 tbsp of gelatin. It can be added directly to the dry ingredients in its powdered form - 1 tsp per 2 ½ cups of gluten-free flour in bread recipes.   Can Gelatin for Vegans? Gelatin is a protein obtained by from animal tissues may be forbidden by members of particular religious groups, also people who have may have dietary restrictions should not eat gelatin. Gelatin is not vegan. The corn-based product xanthan gum is gluten-free, vegans can choose the gluten-free xanthan gum as an replacement in the recipe.   Benefits of Gelatin Gelatin are commonly used to in the production of baked goods, such as breads and muffins. It gives extra protein and collagen and helps absorption of other minerals. In 2013, Health Canada approved a label for "hydrolyzed collagen" specifying that the label may say that it is useful to supplement dietary amino acid like glycine, it strengthen the gut lining and therefore lower inflammation. Doctors use glycine to help improve digestive, joint, cardiovascular, cognitive and skin health. What's more, adding gelatin to the diet to help alleviate food and other allergies.

2016-12-19 5546

By controlling the rheological behavior of xanthan gum, it significantly improve food texture, taste and appearance, increase their commercial value. Xanthan gum as an important stabilizer, suspending agent, emulsifier, thickener, binder and raw materials with high added value and high quality used in beverages, cakes, jellies, canned foods, seafood, meat processing and other fields. Xanthan gum used for baking roast food such as bread and cake can improve water retention and soft in baking roast and storage period, so that to improve taste and extended shelf period; It improves water holding capacity in meat products; it plays thickening and stable food structure role in frozen food; add this thickener to the jam can improve the texture, water retention and improve the quality of the product; when applied to beverage, it can thicken, suspension to make it has smooth texture and natural flavor; compound this additive with sophora bean gum and guar gum in ice cream and dairy products enables product stability; xanthan gum and carrageenan, Sophora bean gum and other compound is also used in jellies and candy processing. This food thickener is produced by wild microorganisms of the genus Xanthomonas bacteria fermentation, and makes the corn syrup and the other three sugar fermentation. Bacteria fed with corn syrup to form a sticky substance called xanthan gum. It can be as a substitute for those allergic to gluten used in processed foods. Xanthan gum in food thickening dairy products and salad. It is also used to keep ice cream mold and makes low-fat and fat-free dairy products becomes more energetic. Besides, this product is gluten flour substitute. Non-food uses of xanthan gum is often used for beauty products to maintain separation of emulsion products. Also xanthan gum promotes water absorption of the skin, thus it used for different moisturizers. Requires smooth emulsion of any product can use it. A common use for it is used as a thickening agent for water used for water as a lubricant for machinery and equipment. If you have interest in thickeners such as xanthan gum and other food additves, please follow OKCHEM linkedin Page to get more details, thanks!

2017-07-09 1209

Xanthan gum is a polysaccharide produced by the fermentation of Xanthomonas, derived from corn. Xanthan gum is excellent at thickening, suspending, emulsifying and stabilizing. The viscosity of xanthan gum is equivalent to 100 times of gelatin in 1% aqueous solutions. Accordingly, xanthan gum is used in food & beverages, oil & gas, cosmetics along with pharmaceuticals. Import & Exports Profile In 2016, the import of HS391390(xanthan gum) reached 200 million kilograms in 99 countries and regions; Japan, USA, Germany became the top 3 importers. In the same year, the export volume of HS391390(xanthan gum) reached 207.6 million kilograms in 71 countries and regions; China, USA, Italy were the top 3 exporters, counting for 81.4% of global total export. Xanthan Gum world export countries: Top 10 in 2016 HS: 391390-Natural polymers (for example, alginic acid) and modified natural polymers, not elsewhere specified or included, in primary forms. Source: UN Comtrade (2016) From the above figures, we can find that China is the top 1 export country of xanthan gum, taking 49.4% of global market. The following countries are USA with 24.9% and Italy with 7.1%. China and USA has been the top 1 and top 2 export countries since 2009. Xanthan gum’s use  Xanthan gum is used in food & beverages, oil & gas, cosmetics, pharmaceuticals and ect,. In food & beverage industry, xanthan gum plays an vital role as stabilizer, suspension, emulsifier, thickener. Xanthan gum does a great job at retaining moisture and prevents staling, and increasing  shelf life accordingly. The market size of xanthan Gum’s food & beverage application estimates an CAGR of 6% in 2016. In oil & gas industry, xanthan gum is used in water based drilling, completion and processing fluids. Xanthan gum has the ability to speed up drilling, prevent collapse of oil wells, protect oil and gas fields, prevent blowout, and substantially increase oil recovery. Oil & gas and food & beverages together accounts for over 70% of xanthan gum market.  Cosmetic and pharmaceuticals are the fast growing industries in xanthan gum market, especially in North America and Asia Pacific. Other reports: Global Potassium Sorbate market Import and Export Report Sucralose | Global Imp & Exp

2017-07-10 9482

Guar gum (E412), a natural galactose, has the largest molecular weight in natural water-soluble polymer, is extracted from guar beans. It’s the white to pale yellow free-pouring powder, dissolve in cold water or hot water, form gelatinoid when mixing with water. Guar gum is the natural thickener and thus generate extremely high viscosity.   Molecular Structure of Guar Gum(E412)   Sugars galactose and mannose compose guar gum, a polysaccharide. Beta 1-4 Glycosidic linkages couple the mannose units and the galactose side chains are linked through alpha 1-6, forming short side-branches.   Uses of Guar Gum in Food Industry   Frozen foods:  for ice-scream, paste, frozen cake, play roles in retaining moisture and stability Fast food: for instant noodles, keep noodles pliable and tough Baked food: for bread, pastries, and crust, used as dough enchancer to prolong shelf life Dairy product: for Yogurt, jelly and sauce, play roles in retaining the texture after sterilization Topping and sauce: for salad dressings, pickles, and gravy, used as emulsion stabilizer Beverage: for Coconut milk, beer, fructose and sugar-free drinks, used as sntiacid, thickener, foam stabilizer, suspension. Cheese production: increase condensation rate and tenderness   Properties of Guar Gum(E412)   Soluble in hot and cold water but insoluble in most organic solvents. Has the excellent properties of thickening, emulsion, stabilizing and film forming. Has the property of settling, play roles in filtering aid. Compatible with different kinds of inorganic and organic substances The viscosity of guar gum is influenced by temperature, ph and so on.   Potential side effects of Guar Gum(E412)   Guar gum expands quickly and very difficult to control once consumed and combined with liquid. High doses can cause pulmonary embolism , esophageal tear, small bowel obstruction and so on. Therefore, heavy use of guar gum is avoidable in any form of supplements, including diet pill.   Related Articles: E418: Gellan Gum Food Additive- OKCHEM Stabiliser E407 Carrageenan -OKCHEM

2017-06-18 7808

Konjac gum (E425), of which the main component is konjac glucomannan, is called KGM for short. Konjac gum(E425) is a kind of non-ionic water-soluble polysaccharide distracted from tuber of the amorphophallus konjac plant. Besides it has strong intersolubility, cooperativity and synergism with most cationic, anionic and non-ionic food gum.   As a natural and healthy food ingredient, it has been widely used in the manufacturing of jelly, soft sweets, cold drinks, dairy products, meat products, flour products and so on. With the increased demand in safety, natural and low fat food, konjac gum brings out the broad application space relying on its unique functional characteristics.   Functional Characteristics of KGM(E425) Konjac gum(E425) is non-ionic water-soluble polysaccharide, contains rich -OH. It possess the rheological character of non-newtonian fluids and expands about 80-100 times of its original weight after soaking in water.   KGM has been discovered so far possessing the highest viscosity in plant-based water-soluble food gum. This product is better at improving the physical properties of food, increasing the viscosity of food and has the ability to stable emulsion compares to xanthan and guar gums.   KGM has the functions of thickening, emulsifying, condensing and water-absorbing, which can prevent meat products’ performance of separating water. We can get konjac gum solution at PH 5-7 with property of pseudo-plastic fluid by heating and cooling KGM dispersion. Konjac gum solution can form thermostable elastic gel under alkaline conditions. Konjac gum and xanthan gum have the strong synergism; their mixtures can form thermal reversible gel in the neutral condition. The strength of the gel strengthened as the gelation time and concentration increased, but it weakened as metal ion concentration increased.   KGM has been founded so far one of the finest soluble dietary fiber. It possesses the physiological function of weight loss, defecation, hypolipidemic and antihypertensive effect. It plays an important effect of prevention and auxiliary therapy on obesity, bowel cancer, cardiovascular diseases, diabetes and so on.   Application in Meat Products Application in low-fat meat products Traditional meat are high in fat and cholesterol. With the improvement of people's living standard and the changing concept of diet, low-fat meat products are becoming popular. Adding moderate amount of konjac gum in meat products like sausage, ham, and fish ball can help to reduce fat. Therefore, konjac gum is one of the most often used additives in meat manufacturing.   Application in bionic meat products Konjac gum can be used of making the bionic food with high fat and cholesterol due to its expansibility, viscoelasticity, gelling function and water binding capacity. For instance, using KGM to make bionic meat products like bionic meat ball, bionic shrimp, etc., by machine makes people eat meats daringly.   Application in meat preservation Because of rich nutrient and water, meat products are so easily prone to go bad during processing, storage, transportation, distribution, retail. Therefore, meat preservation becomes one of the research hotpots. KGM becomes a new environment-friendly material due to its high viscosity, good stability, strong absorbability, good film forming property.   Related Articles Stabiliser E407 Carrageenan -OKCHEM What is E955 Sweetener

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