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The stability of xanthan gum
The stability of xanthan gum
1 on the thermal stability 
Xanthan gum solution viscosity changes with temperature will not change a lot, usually polysaccharide viscosity changes due to heating will occur, but the xanthan gum solution at 10-80 ℃ almost no change between the viscosity, Even low concentrations of aqueous solutions over a wide temperature range still showed high and stable viscosity. 1% xanthan gum solution (containing 1% potassium chloride) of 25 ℃ heated to 120 ℃. Its viscosity is only reduced by 3%.
2 the stability of acid-base
Xanthan gum solution on the pH is very stable in the PH of between 5-10 is called its viscosity is not affected, the PH is less than 4 and a viscosity slightly higher than 11 changes. In PH3-11 range, so that the viscosity maximum and minimum values ​​was less than 10%. Xanthan gum can be dissolved in a variety of acid solution, such as 5% sulfuric acid, nitric acid 5%, 5% acetic acid, hydrochloric acid 10% and 25% phosphoric acid, xanthan gum and the acid fairly stable at room temperature, several months parts quality still does not change. Xanthan gum is soluble in sodium hydroxide solution, and has thickening properties. The formation of very stable solution at room temperature. Xanthan gum can be strong oxidants such as perchloric acid, persulfate degradation with increasing temperature, the degradation speed.
3 the stability of the salt
Xanthan gum solution can, and many salt solution (potassium, sodium, calcium, magnesium, etc.) immiscibility, viscosity is not affected. At higher salt conditions, even in the saturated salt solution maintained its solubility without precipitation and flocculation, the viscosity is almost unaffected.
4 the stability of the enzyme reaction
Xanthan gum to stabilize the double helix has a strong antioxidant and anti-enzymatic ability, many of the enzymes such as protease, amylase, cellulase and hemicellulose enzymes enzymes can not degrade xanthan gum.Xanthan gum to stabilize the double helix has a strong antioxidant and anti-enzymatic ability.

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