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The stable double helix structure of xanthan gum Chinese gives it strong anti-oxidation and resistance to enzymatic hydrolysis. Many enzymes such as protease, amylase, cellulase and hemicellulase cannot degrade xanthan gum Chinese.
Xanthan gum Chinese solution can be miscible with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and the viscosity is not affected. Under the condition of higher salt concentration, it maintains its solubility even in saturated salt solution without precipitation and flocculation, with its viscosity almost unaffected.
The xanthan gum Chinese solution is very stable to acid and alkali, and its viscosity is not affected between pH 5-10, and the viscosity changes slightly when the pH is less than 4 and greater than 11. In the range of PH3-11, the difference between the maximum and minimum viscosity is less than 10%.
Xanthan gum Chinese products are soluble in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature without changing for a few months.
Xanthan gum Chinese is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum Chinese can be degraded by strong oxidants (such as perchloric acid and persulfuric acid), and the degradation accelerates as the temperature rises.
The viscosity of xanthan gum Chinese solution will not change greatly with the change of temperature. The viscosity of general polysaccharides will change due to heating, but the viscosity of xanthan gum Chinese solution will hardly change between 10-80℃, even at low concentrations. The aqueous solution still shows a stable high viscosity in a wide temperature range. When 1% xanthan gum Chinese solution (containing 1% potassium chloride) is heated from 25°C to 120°C, its viscosity is only reduced by 3%.
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