Structure and Properties of Xanthan Gum

Ⅰ. The properties of xanthan gum jelly

Xanthan gum jelly is a white or light yellow free-flowing powder that can be dissolved in hot or cold water. Xanthan gum jelly is currently a biopolymer with superior performance in the world. Xanthan gum jelly has unique physical and chemical properties, including thickening, suspension and emulsification stabilization.

Xanthan gum jelly is widely used in food, petroleum, ceramics, textile medicine, papermaking, fire extinguishing, coatings, cosmetics and many other industries. It is known as "industrial monosodium glutamate".

Xanthan gum jelly was first fermented by the Northern Regional Research Institute of the United States Department of Agriculture in 1961. The Kelco company in the United States began production in March 1964. At that time, it was only used in the oil drilling industry to regulate mudflow. 

In the late 1970s and early 1980s, xanthan gum jelly began to receive widespread attention in the international arena. It has a wide range of uses in the food industry, pharmaceutical manufacturing, textile printing and dyeing, papermaking and other industries.

Ⅱ. The structure of xanthan gum jelly

Xanthan gum jelly is a water-soluble biopolymer with the main chain of 0-1,4 glucopyranose and sugar-containing branches, and its average molecular weight is between 2X106 and 5X107.

In the primary structure of the xanthan gum macromolecule, the main chain of P_D glucose is connected via 1,4-glycosidic bonds, and one of the two glucose residue rings is connected to a branch. The branch is composed of two mannoses and one trisaccharide group formed by alternately connecting glucuronic acid.

The trisaccharide branch is connected to the main chain by a-1,3 glycoside bonds; the C-6 position of the D-mannose, which is directly connected to the main chain, has an acetyl group, and the D- at the end of the branch The mannose residue has pyruvate in the form of acetal.

The high-level structure of xanthan gum products is that hydrogen bonds maintain the branched chain and the main chain to form helixes and multiple helices. The macromolecular branches contain more hydrogen bonds. The intermolecular forces are stronger and form a spatial network structure. In the aqueous solution, it presents a typical chrysanthemum-like aggregation state. This chrysanthemum-like structure is composed of many molecules more or less arranged in a radial curl around a centre, and it is ubiquitous.

Deosen Biochemical has become one of the largest xanthan gum jelly manufacturers in the world. On February 9, 2010, a second production plant was built in Dalat, Ordos City, Inner Mongolia, to expand production capacity to a higher level. Now it has become China's largest food additive xanthan gum emulsifier and thickener production base. And it has become a high-tech enterprise specializing in high-tech biological fermentation and mixed products-xanthan gum thickener, welan gum, DSTA gum and other products of various fields such as production, research and development, management and operation. It is committed to technological innovation and research in the area of aggregation. If necessary, please consult.