Food Grade 200 Mesh Xanthan Gum with Best Factory price!
Food Grade 200 Mesh Xanthan Gum
Product Description
Xanthangum, commonly known as corn sugar gum hanssen gum, is a carbohydrate (glucose sucrose lactose) produced by the fermentation of Xanthomonascampestris (en:Xanthomonascampestris) Xanthan gum is usually produced by maize starch. It is a kind of acid extracellular heteropolysaccharide synthesized by xanthomonas brassica l. with carbohydrate as the main raw material through aerobic fermentation bioengineering technology to cut the 1, 6-glycosidic bond, break the chain, and then press the 1, 4-bond to synthesize straight chain In 1952 by the institute of northern Illinois skin the lille to the United States department of agriculture of cabbage were isolated from black rot of yellow, bacterium and make broccoli extract into water-soluble acid manifolds of extracellular sugar and get the xanthan gum is white or light yellow powder, with excellent thickening suspended emulsification and solubility in water, and has good heat Acid and base stability, so it is widely used in all kinds of food.
Xanthan gum is a light yellow to white flowing powder with a slight odor. Soluble in cold and hot water, neutral solution, resistant to freezing and thawing, insoluble in ethanol. Disperse in water and emulsify into a stable hydrophilic viscous colloid.
Product Description
Xanthangum, commonly known as corn sugar gum hanssen gum, is a carbohydrate (glucose sucrose lactose) produced by the fermentation of Xanthomonascampestris (en:Xanthomonascampestris) Xanthan gum is usually produced by maize starch. It is a kind of acid extracellular heteropolysaccharide synthesized by xanthomonas brassica l. with carbohydrate as the main raw material through aerobic fermentation bioengineering technology to cut the 1, 6-glycosidic bond, break the chain, and then press the 1, 4-bond to synthesize straight chain In 1952 by the institute of northern Illinois skin the lille to the United States department of agriculture of cabbage were isolated from black rot of yellow, bacterium and make broccoli extract into water-soluble acid manifolds of extracellular sugar and get the xanthan gum is white or light yellow powder, with excellent thickening suspended emulsification and solubility in water, and has good heat Acid and base stability, so it is widely used in all kinds of food.
Xanthan gum is a light yellow to white flowing powder with a slight odor. Soluble in cold and hot water, neutral solution, resistant to freezing and thawing, insoluble in ethanol. Disperse in water and emulsify into a stable hydrophilic viscous colloid.
