CAS 11138-66-2|Xanthan Gum
Introduction：Basic information about CAS 11138-66-2|Xanthan Gum, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
| Common Name | Xanthan Gum | ||
|---|---|---|---|
| CAS Number | 11138-66-2 | Molecular Weight | 241.115 |
| Density | / | Boiling Point | / |
| Molecular Formula | C8H14Cl2N2O2 | Melting Point | / |
| MSDS | USA | Flash Point | / |
Names
| Name | Xanthan gum |
|---|---|
| Synonym | More Synonyms |
Xanthan Gum BiologicalActivity
| 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. |
|---|---|
| Related Catalog | Research Areas >>Others |
Chemical & Physical Properties
| Molecular Formula | C8H14Cl2N2O2 |
|---|---|
| Molecular Weight | 241.115 |
| Exact Mass | 240.043228 |
| Stability | Stable. Combustible. Incompatible with strong oxidizing agents. |
Safety Information
| Personal Protective Equipment | Eyeshields;Gloves;type N95 (US);type P1 (EN143) respirator filter |
|---|---|
| Hazard Codes | Xi |
| RIDADR | NONH for all modes of transport |
| WGK Germany | 1 |
Articles16
More Articles| Effects of bolus rheology on aspiration in patients with Dysphagia. J. Acad. Nutr. Diet. 114(4) , 590-4, (2014) Bolus manipulation is a primary treatment strategy in the management of oral-pharyngeal dysphagia. The use of thickening agents to alter bolus rheology is particularly commonplace; however, the precis... | |
| Physico-chemical stability of astaxanthin nanodispersions prepared with polysaccharides as stabilizing agents. Int. J. Food Sci. Nutr. 64(6) , 744-8, (2013) The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanopar... | |
| Investigations into the tensile failure of doubly-convex cylindrical tablets under diametral loading using finite element methodology. Int. J. Pharm. 454(1) , 412-24, (2013) In the literature various solutions exist for the calculation of the diametral compression tensile strength of doubly-convex tablets and each approach is based on experimental data obtained from singl... |
Synonyms
| 2-(2,4-Diaminophenoxy)ethanol dihydrochloride |
| MFCD00131256 |
| Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2) |
| EINECS 234-394-2 |
| guarantee xanthan gum |
