Xanthan Gum

Xanthan Gum

Xanthan gum is a polysaccharide used as a food additive and rheology modifier , commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). 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.

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.
Xanthan gum known as the "industrial MSG", this kind of microbial polysaccharides has the world's largest production scale and extremely wide range use.
It was discovered by an extensive research effort by Allene Rosalind Jeanes and her research team at the United States Department of Agriculture, which involved the screening of a large number of biopolymers for their potential uses. It was brought into commercial production by the Kelco Company under the trade name Keltrol in the early 1960s. It was approved for use in foods after extensive animal testing for toxicity in 1968. It is accepted as a safe food additive in the USA, Canada, Europe, and many other countries, with E number E415.

 

Product Origin: China
Model Number:
HS NO: 3913900000
Brand Name: KDT
   
   

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