Multiple Names
Corn Sugar Gum;
Xanthan;
Gum Xanthan;
UNII-TTV12P4NEE;
Xanthan-Gum.
CAS No. 11138-66-2
EC No. 234-394-2
MF No. (C35H49O29)n
MW No. 241.11496
Assay Item | Standard |
Form | Solid |
Color | Off-white to pale yellow |
Boiling Point | >250°C |
Melting Point | 64.43 °C |
Merck | 14,10057 |
Good viscosity increasing property and is quite stable in the range of - 4~80 ℃.
Strong resistance to acid, alkali and biological enzyme degradation.
Natural macromolecular compound.
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