Catalog Number
ACM11138662
Description
Xanthan gum is a complex carbohydrate, made from the fermentation of simple sugars by a bacterium called Xanthomonas campestris. Xanthan gum is a popular ingredient in gluten-free baking, providing the texture and consistency that is often lost without gluten. It is also used in personal care products like shampoo, toothpaste and cosmetics because of its ability to make the products thicker and more stable.
IUPAC Name
2-(2,4-diaminophenoxy)ethanol;dihydrochloride
Molecular Formula
C35H49O29
Canonical SMILES
C1=CC(=C(C=C1N)N)OCCO.Cl.Cl
InChI
VXYWXJXCQSDNHX-UHFFFAOYSA-N
InChI Key
InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H
Appearance
fine, white to cream-colored powder
Application
1. Thickening agent: Xanthan gum is commonly used as a food additive to thicken liquids and create a desired texture in products such as salad dressings, sauces, and dairy products.
2. Stabilizer: It also acts as a stabilizer in food products, helping to prevent separation of oil and water or other ingredients.
3. Gluten-free baking: As a gluten-free alternative for wheat flour, xanthan gum can be used to provide elasticity and texture in baked goods.
4. Industrial applications: Xanthan gum is also widely used in industrial applications, such as in the production of oil and gas, paper, and textiles.
5. Personal care products: It can be found in personal care products, such as toothpaste, as a thickening agent.
Covalently-Bonded Unit Count
3
EC Number
266-357-1;234-394-2
Exact Mass
240.043233g/mol
Features And Benefits
1. Provides stability to cosmetic formulations
2. Enhances product texture and viscosity
3. Emulsifies oil and water-based ingredients
4. Provides long-lasting hydration
5. Improves spreadability
6. Enhances skin feel
7. Does not leave a residue or greasy feeling on the skin
8. Increases product shelf-life
Monoisotopic Mass
240.043233g/mol