(Format: 100 grs)
Chemical name: Polysaccharide (C35 H49 O29) n
Composition: 100% Xanthan Gum
Grade: Food and Pharmaceutical additive
Xanthan Gum is a natural polysaccharide of high molecular weight.
It is industrially produced by the fermentation of pure cultures of the microorganism Xantomonas campestris.
It is the sodium, calcium or potassium salt of a high molecular weight polysaccharide containing D-glucose, D-mannose, D-glucuronic acid and not less than 1.5% pyruvic acid.
Autoignition temperature:> 200ºC Color: white to cream powder
Density: 650-850 kg / m3
Flash point: NA
pH of the solution: 6 - 8 in 25% in water
Concentration of use:
The dose to form gels is 1 - 3%.
Incompatible with cationic surfactants and polymers, since they precipitate in solution. The anionic and amphoteric surfactants at concentrations higher than 15% cause the precipitation of xanthan gum in aqueous solution.
Under very alkaline conditions, metal ions such as calcium, cause precipitation of the gum.
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