| Identification | |
| Name: | Xanthan gum |
| CAS: | 11138-66-2 |
| EINECS: | 234-394-2 |
| Molecular Formula: | C35H49O29 |
| Molecular Weight: | 0 |
| InChI: | InChI=1S/C13H10O/c1-3-7-12-10(5-1)9-11-6-2-4-8-13(11)14-12/h1-8H,9H2 |
| Molecular Structure: |  |
| Properties | |
| Density: | 1.5 g/cm3 (20 C) |
| Stability: | Stable. Combustible. Incompatible with strong oxidizing agents. |
| Appearance: | Light beige powder. |
| Specification: |
?Xanthan gum (CAS NO.11138-66-2) can produce a large increase in the viscosity of a liquid by adding a very small quantity(one percent) of gum In foods,?it is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. |
| Storage Temperature: | Keep tightly closed in a cool place in a tightly closed container. |
| Usage: | Food additive: binders/emulsion stabilizers/viscosity controlling agent. |
| Safety Data | |
 |
|
