Xanthan gum is a high-molecular polysaccharide substance composed of a unit of 5 molecules of sugar, which is formed by polymerizing the same units. Each unit consists of 2 molecules of glucose, 2 molecules of mannose, and 1 molecule of glucuronic acid. The main chain is formed by 2 molecules of glucose connected by 1,4-glycosidic bonds through β-glucose. Its structure is the same as that of cellulose, with 2 molecules of mannose and 1 molecule of glucuronic acid attached alternately to the C3 of glucose, forming side chains. There are pyruvic acid and carboxylic acid side groups on the side chains. Chemicalbook, due to the presence of acidic groups in the side chains, exhibits a poly-anionic state in aqueous solution, forming the tertiary three-dimensional structure of xanthan gum: the side chains with negative ions wrap around the main chain to form a helical structure, and the molecules are linked by hydrogen bonds to form a double helix, while the double helix structure is maintained by weak non-covalent bonds, forming a regular "super-junctioned spiral polymer body". Its unique properties are related to the presence of pyruvic acid, and usually the content of pyruvic acid in xanthan gum can be used to measure the performance quality.

 Package:25kg/bag

Application

In the petroleum industry drilling, a 0.5% solution of xanthan gum can maintain the viscosity of the water-based drilling fluid and control its rheological properties, making the part of the drill bit rotating at high speed have extremely low viscosity, significantly saving power consumption. While in the relatively stationary drilling area, it maintains a high viscosity, playing a role in preventing well wall collapse, facilitating the discharge of crushed stones outside the well, etc. 2. In the food industry, it is superior to gelatin, CMC, alginate, and pectin, which are current food additives. When added to fruit juice at 0.2% to 1%, it gives the juice good adhesiveness, good taste, and control of osmosis and flow; as an additive for bread, Chemicalbook can make the bread stable, smooth in texture, save time, and reduce costs; in bread fillings, food sandwich fillings, and sugar coatings, using 0.25% can increase the taste and flavor, the product structure is smooth, extends the shelf life, and improves the stability of the product to heating and freezing; in dairy products, adding 0.1% to 0.25% to ice cream can play an excellent stabilizing effect; in canned food, it provides good viscosity control, can replace part of starch, one xanthan gum can replace 3 to 5 parts of starch. At the same time, it has also been widely used in candies, seasonings, frozen foods, and liquid foods.