Goma Xantana 200 Mesh

THE Goma Xantana 200 Mesh It is a polysaccharide produced naturally by biotechnological fermentation of bacteria. Xanthomonas campestrisIt acts as a thickener and stabilizer, helping to control the viscosity and rheological properties of different formulations.

It dissolves in hot or cold water, exhibits stability in acidic and alkaline solutions, and can act synergistically with other hydrocolloids, such as LBG and guar gum.

Benefits

• It helps control viscosity.
• It acts as a thickener.
• It acts as a stabilizer.
• It contributes to the stability of the formulations.
• It can act as a gelling agent.
• It helps in the even distribution of brine.
• It can be combined with other hydrocolloids.

Where to apply

Foods:

• Yogurts
• Soy juices
• Salad dressings
• Tomato sauces
• Ketchup
• Mustard
• Petit suisse
• Jams
• Canned goods
• Soups
• Meat products
• Ice creams
• Pasta
• Bread
• Spices

Cosmetics:

• Body creams
• Facial creams
• Hair conditioners
• Toothpastes

Agricultural formulations

Features

• Polysaccharide obtained by fermentation
• Particle size of 200 mesh
• Powder presentation
• Soluble in hot or cold water.
• Stable in acidic and alkaline solutions.
• High efficiency in rheological control.
• Synergistic interaction with LBG and guar gum

Technical information

• Identification: Xanthan gum — a fermentation polysaccharide Xanthomonas campestris
• INCI: Xanthan Gum
• CAS: 11138-66-2
• Particle size distribution: 200 mesh
• Physical form / appearance: Dust
• Solubility: Soluble in hot or cold water.
• Suggested use in cosmetics: 0.3% to 3%, varying according to the product.

Functions and applications

Main function: To act as a thickener and stabilizer, helping to control the viscosity and rheological properties of the formulations.

Functions in cosmetics: binder, emulsion stabilizer, viscosity controller and gelling agent.

Applications and sectors: Food, cosmetics, and agricultural formulations.

Benefits and distinguishing features: It exhibits high rheological efficiency, stability in acidic and alkaline solutions, and synergistic interaction with other hydrocolloids, such as LBG and guar gum.