XANTHAN GUM 200 MESH

Xanthan Gum 200 Mesh is a natural gum used primarily as a food additive.Xanthan Gum 200 Mesh can increase the viscosity, or thickness, of a liquid by adding in small quantities.Xanthan Gum 200 Mesh is ideal for making things like sauces and salad dressings as it remains thick.Xanthan Gum 200 Mesh can also be used in toothpaste, ice cream, cosmetics, and to replace gluten.Xanthan Gum 200 Mesh is vegan, kosher, and gluten-free.Xanthan Gum 200 Mesh is a white-like to yellowish free flowing hydrocolloid powder obtained by the fermentation and purification of corn.Functioning as a guar gum replacement,Xanthan Gum 200 Mesh finds application in bakeries, beverages, confectioneries, dairy, meats, sauces, syrups, toppings and fillings.Xanthan Gum 200 Mesh is an important ingredient in gluten-free baking because Xanthan Gum 200 Mesh is used to give the dough or batter a stickiness that would otherwise be achieved with gluten.Xanthan Gum 200 Mesh acts as a stabiliser and is used in sauces and dressings.Xanthan Gum 200 Mesh prevents oil separation by stabilising the emulsion and suspends solid particles.Xanthan Gum 200 Mesh gives sauces a smooth texture and increases viscosity.Xanthan Gum 200 Mesh is an important ingredient for thickening beverages for patients with dysphagia.Xanthan Gum 200 Mesh increases the viscosity of foods for people with swallowing difficulties, giving a more stable viscosity than starch. It 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 is not affected by amylase.Xanthan Gum 200 Mesh is an important ingredient found in plant protein shakes. It is used as a thickener and stabiliser to help give a smoother mouthfeel.Xanthan Gum 200 Mesh can be widely used as salt/acid resistant thickener, high efficient suspension agent, and emulsifier, high viscosity filling agent in various food, beverage, feedstuff, and pet-food. It can not only enhance the performance of water-keeping and shape-keeping but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of the products.Xanthan Gum 200 Mesh belongs to bakery, confectionery, dairy, soups and seasonings, sauces and ketcup category.Xanthan Gum 200 Mesh As a food additive,Xanthan Gum 200 Mesh has been accepted by many countries. This kind of polysaccharide remarkably improves the texture, taste, appearance through controlling the rheology action of the product, improve Xanthan Gum 200 Mesh s commercial value; in beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value and quality. It can be concretely summarized into following aspects.The stabilization effect of Xanthan Gum 200 Mesh is obviously batter than other gum.Xanthan Gum 200 Mesh is with extremely strong heat stability so that ordinary high temperature sterilization has no effect to it. In the production process of various kinds of frozen foods, Xanthan Gum 200 Mesh it is with function for preventing water loss, delaying aging and prolonging quality guarantee period. As an emulsion stabilizer,Xanthan Gum 200 Mesh is applied in frozen foods. In ice cream, sorbet,Xanthan Gum 200 Mesh can adjust the viscosity of mixture and make its composition uniform and stable and its tissue soft and smooth. Since the relation between the viscosity of Xanthan Gum 200 Mesh and temperature has plasticity and shearing property, during the processing, Xanthan Gum 200 Mesh s viscosity is reduced and the resistance is decreased, so that it is in favor of processing; however, during the aging stage, viscosity is recovered so that it is beneficial to improving expansion rate.In flour product, Xanthan Gum 200 Mesh is a kind of additive worth being promoted.In the producing process of fine dried noodles, noodles and instant noodles, the added Xanthan Gum 200 Mesh can improve gluten power of dough; the dough sheet extruded is with toughness and is reduced broken rate after drying.Except for the applications above,Xanthan Gum 200 Mesh is also widely used in processing of meat food, fruit and vegetable fresh-keeping cans and other foods.Application of Xanthan Gum 200 Mesh in Petroleum Industry: A huge market for Xanthan Gum 200 Mesh is petroleum industry.In the performance of Viscosity, thickening, salt resistance and contamination resistance, Xanthan Gum 200 Mesh is far better than other polymer; especially in the well drilling of sea, beach, high halide layer and permafrost layer, xanthan gum has remarkable effect in sludge treatment, completion fluid, and tertiary oil recovery, and has significant function for accelerating drilling speed, preventing the well collapse, protecting oil and gas fields, preventing the blowout, enhancing oil recovery rate substantially, etc. As a kind of ideal additive, Xanthan Gum 200 Mesh has very favorable development prospect. People usually refer Xanthan Gum 200 Mesh to as "blood of drilling". Xanthan Gum 200 Mesh is one of its main components.Xanthan Gum 200 Mesh functions are adding viscosity and shearing force, improving the suspending power of drilling fluid which is essential in using functions of the drilling fluid.Since the Xanthan Gum 200 Mesh is with good viscosity, rheological property, water-solubility, and chemical stability and also with strong performance for mechanical degradation resistance, Xanthan Gum 200 Mesh can be used as displacing agent of oilfield exploitation. Many kinds of polymer can be used as mobility control agent in oil exploitation. Among these kinds of agent, Xanthan Gum 200 Mesh is identified as the agent with most utilization potentiality.Xanthan Gum 200 Mesh contains many essential conditions required for improving oil recovery rate.Xanthan Gum 200 Mesh is a polysaccharide derived from the fermentation of glucose or corn syrup and is used in a wide variety of cosmetics and personal care products most commonly as an emulsion stabiliser or thickener.Xanthan Gum 200 Mesh produces a large increase in the viscosity of a liquid with the addition of a very small amount of gum.Xanthan Gum 200 Mesh is an excellent natural thickener for lotions, creams, shower gels, body washes and shampoos.Xanthan Gum 200 Mesh is a polysaccharide with a wide variety of uses, including as a common food additive.Xanthan Gum 200 Mesh is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.Xanthan Gum 200 Mesh can be produced from a range of simple sugars using a fermentation process, and derives Xanthan Gum 200 Mesh's name from the strain of bacteria used in this: Xanthomonas campestris.Xanthan Gum Food Grade:Food Grade 80 mesh / Food Grade 200mesh.Xanthan Gum Pharmaceutical / Medicine Grade:Pharmaceutical Grade 40 mesh;Pharmaceutical Grade 80 mesh;Pharmaceutical Grade 200 mesh Xanthan Gum 200 Mesh Functions and Applications.Xanthan Gum 200 Mesh helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.Xanthan Gum 200 Mesh also helps suspend solid particles, such as spices.Xanthan Gum 200 Mesh helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.Xanthan Gum 200 Mesh 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.Xanthan Gum 200 Mesh won't change the color or flavor of foods and beverages. It is produced by fermentation of various vegetable products such as cabbage and chick peas / garbanzo beans.As a food additive,Xanthan Gum 200 Mesh has been accepted by many countries.This kind of polysaccharide remarkably improves the texture, taste, appearance through controlling the rheology action of the product, improve its commercial value; in beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value and quality.Xanthan Gum 200 Mesh can be concretely summarized into following aspects. Be applicable to various kinds of juice beverage, fruit juice concentrate, food with seasoning (such as soybean sauce, oyster sauce, salad sauce). The stabilization effect of Xanthan gum is obviously batter than other gum.Xanthan Gum 200 Mesh is with extremely strong heat stability so that ordinary high temperature sterilization has no effect to it. As an emulsifier, Xanthan Gum 200 Mesh is applied in various kinds of protein drink, milk beverage, etc to prevent oil-water stratification and improve protein stability, prevent protein sediment.Xanthan Gum 200 Mesh is also used as foaming agent and foam stabilizer based on its emulsifying capacity. As stable high viscosity filler,Xanthan Gum 200 Mesh can be applied in processing of various kinds of dessert, bread, biscuit, candy, etc. Under the condition that the traditional flavor of the food is not changed,Xanthan Gum 200 Mesh can make the food with more preferable shape preserving property, longer expiration period and batter taste.Xanthan Gum 200 Mesh is beneficial to the food diversification and industrialization scale production. In the production process of various kinds of frozen foods, Xanthan Gum 200 Mesh is with function for preventing water loss, delaying aging and prolonging quality guarantee period. As an emulsion stabilizer,Xanthan Gum 200 Mesh is applied in frozen foods. In ice cream, sorbet,Xanthan Gum 200 Mesh can adjust the viscosity of mixture and make Xanthan Gum 200 Mesh's composition uniform and stable and its tissue soft and smooth. Since the relation between the viscosity of Xanthan Gum 200 Mesh and temperature has plasticity and shearing property, during the processing,Xanthan Gum 200 Mesh viscosity is reduced and the resistance is decreased, so that Xanthan Gum 200 Mesh is in favor of processing; however, during the aging stage, viscosity is recovered so that Xanthan Gum 200 Mesh is beneficial to improving expansion rate, preventing the generation of large ice particles in ice cream tissue and making the taste of ice cream more fine and smooth. Meanwhile,Xanthan Gum 200 Mesh also improves the freeze-thaw stabilization of the product. In flour product, Xanthan Gum 200 Mesh is a kind of additive worth being promoted. In the producing process of fine dried noodles, noodles and instant noodles, the added Xanthan Gum 200 Mesh can improve gluten power of dough; the dough sheet extruded is with toughness and is reduced broken rate after drying, meanwhile it also improve taste and make it chewy, fresh and smooth; for frying cooking, Xanthan Gum 200 Mesh also can save oil and reduce cooking cost. Except for the applications above,Xanthan Gum 200 Mesh is also widely used in processing of meat food, fruit and vegetable fresh-keeping cans and other foods.Xanthan Gum 200 Mesh is the most superior biological glue integrated with thickening, suspension, emulsification and stabilization. The quantity of pyroracemic acid group in side molecular chain end of Xanthan Gum 200 Mesh has effects for Xanthan Gum 200 Mesh performance.Xanthan Gum 200 Mesh has general performance of long-chain macromolecule, while it is with more functional groups than general macromolecule so that Xanthan Gum 200 Mesh will shows unique performance under specified conditions.Xanthan Gum 200 Mesh has multiple conformations in aqueous solution and shows different features in different conditions. Xanthan Gum 200 Mesh is with good suspension effect for insoluble solid and oil drop. Xanthan Gum 200 Mesh can be dissolve rapidly in water.Xanthan Gum 200 Mesh is with very good water solubility. It especially also can be dissolve in cold water, so that it can omits complicated processing procedures and makes the application convenient. Xanthan Gum 200 Mesh solution is with properties of low concentration and high viscosity (viscosity of its 1% aqueous solution is equal to 100 times of gelatin). Xanthan Gum 200 Mesh is a kind of efficient thickening agent. Xanthan Gum 200 Mesh aqueous solution is with high viscosity under static state or low shearing action; Xanthan Gum 200 Mesh viscosity will be sharp dropped under high shearing action while the molecular structure won't be changed. When the shearing action is eliminated, the original viscosity will be recovered immediately. The relationship between shearing action and viscosity are totally malleable. The pseudoplasticity of xanthan gum is very outstanding. This kind of pseudoplasticity is very effective for stabilizing suspension liquid and emulsion.The viscosity of Xanthan Gum 200 Mesh doesn't be changed with the temperature changes. General polysaccharide appears viscosity variation because of heating while the viscosity of Xanthan Gum 200 Mesh aqueous solution appears scarcely any changes in 10-80¡æ. Even though the low concentration aqueous solution is in wide temperature scope,Xanthan Gum 200 Mesh still shows stable high viscosity. Xanthan Gum 200 Mesh solution is very stable for acid-base. Its viscosity won't be affected in the PH scope 5-10; when the PH is less than 4 or more than 11, Xanthan Gum 200 Mesh viscosity has slight change. Xanthan Gum 200 Mesh solution can mix with many salt solutions (kali salt, sodium salt, calcium salt, magnesium salt and others) and Xanthan Gum 200 Mesh's viscosity won't be affected. Under the hyper-salt concentration,Xanthan Gum 200 Mesh still keeps its solubility and is free of precipitation and flocculation in saturated salt solutions, and Xanthan Gum 200 Mesh viscosity is hardly affected. The stable double helix structure of Xanthan Gum 200 Mesh is with extremely strong anti-oxidation and anti-oxidation performance. Many enzymes, such as protease, amylase, cellulose and hemicellulase, they can't degrade the xanthan gum. Xanthan Gum 200 Mesh should be stored under environment temperature, airtight, dry conditions.Xanthan Gum 200 Mesh, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation.Fufeng started to produce Xanthan Gum 200 Mesh from 2002,high efficient suspension agent and emulsifier, high viscosity filling agent in various food, beverage, feedstuff and pet-food.Xanthan Gum 200 Mesh can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile,Xanthan Gum 200 Mesh can extend the shelf life of your products.In foods,Xanthan Gum 200 Mesh is most often found in salad dressings and sauces.Xanthan Gum 200 Mesh helps to prevent oil separation by stabilising the emulsion, although it is not an emulsifier.Xanthan Gum 200 Mesh also helps suspend solid particles, such as spices. Also used in frozen foods and beverages,Xanthan Gum 200 Mesh helps create the pleasant texture in ice-cream. In gluten free baking Xanthan Gum 200 Mesh is used to give the dough or batter a stickiness.Xanthan Gum 200 Mesh is used in a wide variety of cosmetics and personal care products most commonly as an emulsion stabiliser or thickener.Xanthan Gum 200 Mesh increases the viscosity of a liquid with using only a very small amount. Xanthan Gum is an excellent natural thickener for lotions, creams, shower gels, body washes and shampoos.Xanthan Gum 200 Mesh 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.Xanthan Gum 200 Mesh forms stable drug suspensions in aqueous media and soft gels with locust bean gum or guar gum. 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.Xanthan Gum 200 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 200 Mesh is mainly used to thicken and stabilize emulsions, foams, and suspensions.Xanthan Gum 200 Mesh is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, Xanthan Gum 200 Mesh is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes.Xanthan Gum 200 Mesh is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth.Xanthan Gum 200 Mesh occurs as a cream- or white-colored, odorless, freeflowing, fine powder.Xanthan Gum 200 Mesh is a gum obtained by microbial fermentation from the xanthomonas campestris organism.Xanthan Gum 200 Mesh is very stable to viscosity change over varying temperatures, ph, and salt concentrations. Xanthan Gum 200 Mesh is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it 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 200 Mesh is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05-0.50%.Xanthan Gum 200 Mesh In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids.Xanthan Gum 200 Mesh (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations.Xanthan Gum 200 Mesh also stabilizes and thickens formulations.Xanthan Gum 200 Mesh is produced through a fermentation of carbohydrate and Xanthomonas campestris.Xanthan Gum 200 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 200 Mesh is widely used in oral and topical pharmaceutical formulations, cosmetics, and foods as a suspending and stabilizing agent.Xanthan Gum 200 Mesh is also used as a thickening and emulsifying agent.Xanthan Gum 200 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 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 200 Mesh has been used as a suspending agent for conventional, dry and sustained-release suspensions. When Xanthan Gum 200 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 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 200 Mesh : guar gum ratios between 3 : 7 and 1 : 9.Although primarily used as a suspending agent,Xanthan Gum 200 Mesh has also been used to prepare sustained-release matrix tablets. Controlled-release tablets of diltiazem hydrochloride prepared using xanthan gum 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 200 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. It has also been used in combination with chitosan, guar gum, galactomannan, and sodium alginate to prepare sustained-release matrix tablets. Xanthan gum has been used as a binder, and in combination with Konjac glucomannan is used as an excipient for controlled colonic drug delivery. Xanthan gum 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 200 Mesh has also been used with guar gum for the development of a floating drug delivery system.Xanthan Gum 200 Mesh has also has derivatized to sodium carboxymethyl xanthan gum and crosslinked with aluminum ions to prepare microparticles, as a carrier for protein delivery.Xanthan Gum 200 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 200 Mesh delays the release of active substances, increasing the therapeutic activity of the pharmaceutical formulations.Xanthan Gum 200 Mesh can be used to increase the bioadhesive strength in vaginal formulations. Xanthan gum 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 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, carboxy methylcellulose and a polyvinyl pyrolidone backboned polymer has been used for relieving the symptoms of xerostomia.Xanthan Gum 200 Mesh can also be used as an excipient for spray-drying and freeze-drying processes for better results. It has been successfully used alone or in combination with agar for microbial culture media.Xanthan Gum 200 Mesh is also used as a hydrocolloid in the food industry, and in cosmetics Xanthan Gum 200 Mesh has been used as a thickening agent in shampoo. Polyphosphate with xanthum gum in soft drinks is suggested to be effective at reducing erosion of enamel.When heated to decomposition it emits acrid smoke and irritating fumes.Safety Xanthan Gum 200 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 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).Xanthan Gum 200 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 solutions of less than 1% w/v concentration may be adversely affected by higher than ambient temperatures: for example, viscosity is reduced.Xanthan Gum 200 Mesh provides the same thickening, stabilizing, and suspending properties during long-term storage at elevated temperatures as it does at ambient conditions. In addition,Xanthan Gum 200 Mesh 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 Xanthan Gum 200 Mesh 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.Xanthan Gum 200 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 200 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 is compatible with most synthetic and natural viscosity-increasing agents, many strong mineral acids, and up to 30% inorganic salts. If Xanthan Gum 200 Mesh is to be combined with cellulose derivatives, then Xanthan Gum 200 Mesh free of cellulase should be used to prevent depolymerization of the cellulose derivative.Xanthan Gum 200 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 200 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 200 Mesh used in a formulation.Xanthan Gum 200 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.Regulatory Status GRAS listed. Accepted for use as a food additive in Europe. Included in the FDA Inactive Ingredients Database (oral solutions, suspensions, and tablets; rectal and topical preparations).

KSANTAN SAKIZI 200 MESH - XANTHAN GUM 200 MESH