2. Xanthan gum

Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

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Xanthan gum Chemical Structure

Xanthan gum Chemical Structure

CAS No. : 11138-66-2

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Xanthan gum Related Antibodies

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Description

Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

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Appearance

Solid

Color

White to off-white

SMILES

CC([R6])([R4])C(O)=O.OC[C@@H]1[C@@H](COC)[C@H](O)[C@@H](O)[C@H](OOC[C@@H]2[C@@H](CO)O[C@@H](CC)[C@H](O)[C@@H]2COC[C@H]3[C@H](COC[C@@H]4[C@H](O)[C@@H](O)[C@@H](COC[C@@H]5[C@H](O)[C@@H](O)[C@@H](O[R])C(CO[R])O5)C(C(O)=O)O4)[C@@H](O)[C@H](O)[C@@H](COC(C)=O)O3)C1.[n]
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Room temperature in continental US; may vary elsewhere.
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Powder -20°C 3 years
4°C 2 years
In solvent -80°C 6 months
-20°C 1 month
Solvent & Solubility
In Vitro: 

H2O : 2.5 mg/mL (Need ultrasonic)

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Keywords:

Xanthan gum11138-66-2Inhibitorinhibitorinhibit

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