Xanthan gum is a widely used microbial extracellular polysaccharide produced by Xanthomnas campestris through fermentation engineering using carbohydrates as the main raw material (such as corn starch). It has unique rheological properties, good water solubility, thermal and acid-base stability, and good compatibility with various salts. As a thickener, suspension agent, emulsifier, stabilizer, it can be widely used in more than 20 industries such as food, petroleum, and medicine. It is currently the largest and most widely used microbial polysaccharide in the world.
|
Parameters |
Specs |
Results |
|
Starch, guar, or their derivatives |
Absent |
Conform |
|
Screen analysis |
40mesh |
40 |
|
Screen analysis |
Through 425μm≥95% Through 75μm≤50% |
99.4 |
|
21.9 |
||
|
Viscosity(1% KCL, cps) |
1200-1700 |
1631 |
|
Moisture content |
≤13% |
10.9 |
|
Viscosity |
||
|
Rotational viscometer, 300 r/ min |
Minimum 11 cP ( minimum 55 dial reading) |
67.5 |
|
Rotational viscometer, 6 r/ min |
Minimum 180 cP (minimum18 dial reading) |
20 |
|
Rotational viscometer, 3 r/ min |
Minimum 320 cP (minimum16 dial reading) |
17 |
|
Brookfield LV, 1,5 r/ min |
Minimum 1950 cP |
2448 |
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