Xanthan Gum ->Gum Rosin

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Tianjin Jia Yi Xin Cheng Chem Co., Ltd

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Xanthan Gum

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Chemicals->chemical material->Gum Rosin

Product Specification

Model No:	JYXC-HYJ

Country	CN
Brand	JYXC
Minimum Order	1 FCL
Payment Term	TT, LC, DP, DA, WEST UNION

Product Detail

Product Description
Xanthan gum is a polysaccharide used as a food additive and rheology modifier. It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.

Product Feature
Synthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit. This links the synthesis of xanthan to the central carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane. Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.

Product Specification/Models

The polysaccharide is prepared by inoculating a sterile aqueous solution of carbohydrate(s), a source of nitrogen, dipotassium phosphate, and some trace elements. The medium is well-aerated and stirred, and the polymer is produced extracellularly into the medium. The final concentration of xanthan produced will vary greatly depending on the method of production, strain of bacteria, and random variation. After fermentation that can vary in time from one to four days, the polymer is precipitated from the medium by the addition of isopropyl alcohol and dried and milled to give a powder that is readily soluble in water or brine.

Application
One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up.

Other Information
NOTE: For more information, please contact me directly at ericzhang82 at hotmail dot com.

Payment
TT, LC, DP, DA, WEST UNION

Delivery
7-15 days

Origin
CHINA

Minimum Order
1 FCL

Inspection
For inquiry

Remarks
NOTE: For more information, please contact me directly at ericzhang82 at hotmail dot com.


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