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Xanthan Gum CAS# 11078 - 31 - 2

Xanthan gum CAS# 11078 - 31 - 2 Promotion Season Now in Store and Free Sample for Testing with Factory Price

Chemical Name：Xanthan gum

CAS No.:11078 - 31 - 2

Molecular Formula：(C35H49O29)n

Molecular weight:1000000

Sample: Available

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Product Details

Xanthan gum CAS# 11078 - 31 - 2

Xanthan gum, also known as yellow gum and Han Sheng gum, is a kind of extracellular acidic heteropolysaccharide produced by the fermentation of Xanomonas bacteria. It has many excellent characteristics and is widely used in food industry. The following are some of its characteristics and uses as a food additive:

Thickening: Xanthan gum can form a high-viscosity solution in water, which can make food have the right consistency and taste, and is often used in jam, jelly, ice cream, yogurt and other foods to increase the consistency and stability of the product.

Stability: It has good thermal stability, acid-base stability and salt stability, and can maintain its thickening and stability under different processing conditions. For example, during the high temperature sterilization of canned food, xanthan gum can maintain the texture and shape of the food.

Alpha-Arbutin CAS#84380-01-8

Product Name:	glucomannan
Synonyms:	RHODOPOL 23;GALACTOMANNANE;GLUCOMANNAN MAYO;GUM XANTHAN;XANTEMPO(TM);XANTHAN;D-Gluco-D-mannan;XANTHAN GUM FOOD GRADE
CAS:	11078-31-2
MF:	(C35H49O29)n
MW:	1000000
EINECS:	234-394-2
Product Categories:
Mol File:	Mol File

Chemical Properties	Raw glucomannan is a soluble, fermentable, and highly viscous dietary fiber from the elephant yam or konjac plant, native to Asia. Konjac glucomannan (KGM) is water soluble and a viscous dietary fiber due to its high water absorbing capacity. The chemical structure of glucomannan consists in an 8:5 mannose:glucose ratio, linked by b-glycosidic bonds, making raw glucomannan the highest molecular weight and viscosity of any other known dietary fibers.
Occurrence	Glucomannan is purifi ed from konjac fl our by chemical processing.
Uses	Glucomannan is useful as a bulk laxative.
Biological Functions	Weight Management:Glucomannan is a soluble fiber with a high molecular weight and viscosity compared to other fibers, providing enhanced support for weight management. Significant mean weight loss was observed in one 8-week double blind trial, an effect that may be due to the effect of konjac glucomannan on satiety. A later study demonstrated that addition of a resistance and endurance exercise training program to a glucomannan-rich diet provides enhanced support for healthy body composition, lipid metabolism and triglycerides. Cardiovascular Health: In several controlled trials, konjac glucomannan supported healthy lipid metabolism and triglyceride levels, possibly by promoting healthy bile acid secretion. Additionally, it supports healthy glucose utilization and vascular function to support overall cardiovascular health. GI Health: As a dietary fiber, konjac glucomannan supports GI regularity. Research indicates that it also promotes healthy microflora balance, enhancing the growth of lactobacillus and bifidobacteria for a healthy gastrointestinal tract.
Side effects	Gastric discomfort, loose stools, flatulence, and diarrhea are the most commonly reported side effects.
Mode of action	Glucomannan improved blood lipid levels by enhancing fecal excretion of neutral sterol; and bile acids bind biliary salts, taking the blood lipids with them. Lipid-lowering action may include an inhibition of cholesterol absorption in the jejunum (19) and bile acid absorption in the ileum (33) mediated by viscosity or less postprandial stimulation of 3-hydroxy3-methylglutaryl-CoA reductase. Raw glucomannan is thought to prolong gastric emptying time, which increases satiety, reduces body weight, decreases the ingestion of foods that increase cholesterol and glucose concentrations, reduces the postprandial rise in plasma glucose, suppresses hepatic cholesterol synthesis, and increases the fecal elimination of cholesterol-containing bile acids. There is no evidence that nonviscous versions more commonly marketed in the U.S. provide any health effects.

Product Usage

Xanthan gum as a good performance of food additives, a wide range of applications: juice, protein, sports drinks added it can prevent precipitation stratification, improve taste; Prevent whey precipitation in yogurt, control ice crystals in ice cream, enhance melt resistance; Bread and other baked goods can increase the volume and extend the shelf life after use; Ham and other meat products can be added to retain water, so that the taste is more tender; Ketchup and other sauces are added to maintain consistency and prevent delamination. Instant noodles can improve dough toughness, improve rehydration; In candies and other candies, it can control the texture and prevent deformation and adhesion.

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