Xanthan gum
- Iupac Name：2-(2,4-diaminophenoxy)ethanol;dihydrochloride
- CAS No.: 11138-66-2
- Molecular Weight：182.2179
- Modify Date.: 2023-02-23 07:33
- Introduction: Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
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1. Names and Identifiers
- 1.1 Name
- Xanthan gum
- 1.2 Synonyms
(5Z)-3-(2-Aminoethyl)-5-[4-(dimethylamino)benzylidene]-1,3-thiazolidine-2,4-dione 2-(2,4-Diaminophenoxy)ethanol dihydrochloride 2,4-Thiazolidinedione, 3-(2-aminoethyl)-5-[[4-(dimethylamino)phenyl]methylene]-, (5Z)- EINECS 234-394-2 Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2) GALACTOMANNANE GLUCOMANNAN MAYO guarantee xanthan gum GUM XANTHAN L-136662 MFCD00131256 Xanthan Gummi XANTHAN NF, USP XANTHANGUM,FCC XANTHANGUM,NF XANTHATEGUM
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- 1.3 CAS No.
- 11138-66-2
- 1.4 CID
- 47932
- 1.5 EINECS(EC#)
- 234-394-2
- 1.6 Molecular Formula
- C8H14Cl2N2O2 (isomer)
- 1.7 Inchi
- 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
- 1.8 InChIkey
- VXYWXJXCQSDNHX-UHFFFAOYSA-N
- 1.9 Canonical Smiles
- C1=CC(=C(C=C1N)N)OCCO.Cl.Cl
- 1.10 Isomers Smiles
- C1=CC(=C(C=C1N)N)OCCO.Cl.Cl
2. Properties
- 2.1 Density
- 1.5 (20 C)
- 2.1 Melting point
- 64.43 °C
- 2.1 Boiling point
- 477.8±55.0 C at 760 mmHg (Predicted)
- 2.1 Refractive index
- 1.688 (Predicted)
- 2.1 Flash Point
- 242.8±31.5 C (Predicted)
- 2.1 Precise Quality
- 240.043228
- 2.1 PSA
- 81.5
- 2.1 logP
- 2.33 (Predicted)
- 2.1 Appearance
- Light beige powder.
- 2.2 Chemical Properties
- viscosity of 1% solution 1,200-1,600 mPas
- 2.3 Water Solubility
- Soluble in water giving a highly viscous solution, practically insoluble in organic solvents.
- 2.4 Stability
- Stable. Combustible. Incompatible with strong oxidizing agents.
- 2.5 StorageTemp
- Keep tightly closed in a cool place in a tightly closed container.
3. Use and Manufacturing
- 3.1 Produe Method
- Xanthan gum is a polysaccharide produced by a pure-cultureaerobic fermentation of a carbohydrate with Xanthomonascampestris. The polysaccharide is then purified by recovery withpropan-2-ol, dried, and milled.
- 3.2 Usage
-
Food additive: binders/emulsion stabilizers/viscosity controlling agent.
4. Safety and Handling
- 4.1 Safety Statements
- 24/25
- 4.1 Hazard Declaration
- H302
- 4.1 RIDADR
- NONH for all modes of transport
- 4.1 Safety Profile
- When heated todecomposition it emits acrid smoke andirritating fumes.
- 4.2 Caution Statement
- P261, P264, P270, P272, P280, P301+P312, P302+P352, P305+P351+P338, P321, P330, P333+P313, P337+P313, P363, P501
- 4.2 Incompatibilities
- Xanthan gum is an anionic material and is not usually compatiblewith cationic surfactants, polymers, or preservatives, as precipitationoccurs. Anionic and amphoteric surfactants at concentrationsabove 15% w/v cause precipitation of xanthan gum from asolution.Under highly alkaline conditions, polyvalent metal ions such ascalcium cause gelation or precipitation; this may be inhibited by theaddition of a glucoheptonate sequestrant. The presence of low levelsof borates (<300 ppm) can also cause gelation. This may be avoidedby increasing the boron ion concentration or by lowering the pH ofa formulation to less than pH 5. The addition of ethylene glycol,sorbitol, or mannitol may also prevent this gelation.Xanthan gum is compatible with most synthetic and naturalviscosity-increasing agents, many strong mineral acids, and up to30% inorganic salts. If it is to be combined with cellulosederivatives, then xanthan gum free of cellulase should be used toprevent depolymerization of the cellulose derivative. Xanthan gumsolutions are stable in the presence of up to 60% water-miscibleorganic solvents such as acetone, methanol, ethanol, or propan-2-ol. However, above this concentration precipitation or gelationoccurs.The viscosity of xanthan gum solutions is considerablyincreased, or gelation occurs, in the presence of some materialssuch as ceratonia, guar gum, and magnesium aluminum silicate.This effect is most pronounced in deionized water and is reduced bythe presence of salt. This interaction may be desirable in someinstances and can be exploited to reduce the amount of xanthangum used in a formulation.Xanthan gum is incompatible with oxidizing agents, some tabletfilm-coatings, carboxymethylcellulose sodium, dried aluminumhydroxide gel, and some active ingredients such asamitriptyline, tamoxifen, and verapamil.
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- 4.3 WGK Germany
- 1
- 4.3 Safety
-
When heated to decomposition it emits acrid smoke and irritating fumes.
- 4.4 Specification
-
?Xanthan gum (CAS NO.11138-66-2) can produce a large increase in the viscosity of a liquid by adding a very small quantity(one percent) of gum In foods,?it is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
- 4.5 Toxicity
- ADI does not make special provisions (FAO / WHO, 2001).
Can be safely used for food (FDA, § 172.695, 2000).
5. MSDS
2.Hazard identification
2.1 Classification of the substance or mixture
Not classified.
2.2 GHS label elements, including precautionary statements
| Pictogram(s) | No symbol. |
| Signal word | No signal word. |
| Hazard statement(s) | none |
| Precautionary statement(s) | |
| Prevention | none |
| Response | none |
| Storage | none |
| Disposal | none |
2.3 Other hazards which do not result in classification
none
6. Other Information
- 6.0 Special Reports
- EVIDENCE IS GIVEN SUPPORTING TESTING OF THE CLASS OF COMPOUNDS PHENYLENEDIAMINES FOR THEIR TOXIC EFFECTS ON HUMAN HEALTH AND THE ENVIRONMENT. THE RESULTS OF TOXICITY TESTING OF 22 COMPOUNDS ARE TABULATED AS ARE THE EFFECTS FOR WHICH TESTING IS BEING CONSIDERED FOR 13 COMPOUNDS, AND THE USES OR POTENTIAL USES OF 47 PHENYLENEDIAMINES.[UNITED STATES EPA; PHENYLENEDIAMINES; RESPONSE TO INTERAGENCY TESTING COMMITTEE; FED REGIST 47(5) 973 (1982)]
- 6.1 Mesh
- Substances used in the processing or storage of foods or animal feed including ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS; EXCIPIENTS and other similarly used substances. Many of the same substances are used as PHARMACEUTIC AIDS. (See all compounds classified as Food Additives.)
- 6.2 Absorption
- THE CUTANEOUS PENETRATION OF THE OXIDATION DYESTUFF 2,4-DIAMINOPHENOXYETHANOL EITHER ALONE OR WHEN FORMULATED WITH OTHER DYESTUFFS, & UNDER EXPERIMENTAL CONDITIONS, HAS BEEN EVALUATED IN THE HAIRLESS RAT USING (14)C-LABELED MOLECULES. NO FIXATION OF THE DYESTUFFS INVESTIGATED WHICH DO PASS THROUGH THE CUTANEOUS BARRIER IS FOUND IN EITHER LIVER OR THYROID OF THE EXPERIMENTAL ANIMALS, 4 DAYS AFTER THEIR TOPICAL APPLICATION.
- 6.3 Mesh Entry Terms
- Biozan R
- 6.4 Production
- 100,000 - 500,000 lb
- 6.5 Manufacturing Info
- Xanthan gum: ACTIVE|XU - indicates a substance exempt from reporting under the Chemical Data Reporting Rule, (40 CFR 711).|Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2): ACTIVE
- 6.6 Use Classification
- EPA Safer Chemical Functional Use Classes -> Processing Aids and Additives|Safer Chemical Classes -> Green circle - The chemical has been verified to be of low concern|Food Additives -> EMULSIFIER; FOAMING_AGENT; STABILIZER; THICKENER; -> JECFA Functional Classes|Cosmetics -> Binding; Emulsion stabilizing; Gel forming; Hair dyeing; Viscosity controlling
- 6.7 Merck
- 14,10057
- 6.8 Description
- Xanthan Gum is a long chain polysaccharide, which is made by mixing fermented sugars (glucose, mannose, and glucuronic acid) with a certain kind of bacteria. It is mainly used to thicken and stabilize emulsions, foams, and suspensions.
Xanthan gum is widely used as a food additive to control the rheological properties of a wide range of food products. In manufacturing, xanthan gum is used as a thickening and stabilizing agent in toothpastes and medicines. It is used to make medicine for lowering blood sugar and total cholesterol in people with diabetes. It is used as a laxative. Xanthan gum is sometimes used as a saliva substitute in people with dry mouth (Sjogren's syndrome).
- 6.9 Occurrence, Isolation
- Xanthan gum, the extracellular polysaccharide from Xanthomonas campestris and some related microorganisms, is produced on a nutritive medium containing glucose, NH4Cl, a mixture of amino acids, and minerals. The polysaccharide is recovered from the medium by isopropanol precipitation in the presence of KCl.
- 6.10 analysis of bacterial polysaccharide
- Xanthan gum is a high-molecular-weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with the gram-negative bacteria Xanthomonas campestris. This natural polysaccharide is widely used in the food industry and to a lesser extent in the pharmaceutical industry. Xanthan gum is monographed in the USP28/NF and in the PhEur. It is soluble in hot and cold water, as well as being stable under acidic and alkaline conditions (pH 5–13).
The primary structure of xanthan gum contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid. The trisaccharide side chain consists of two D-mannose residues and one D-glucuronic acid residue occurring as mixed K+, Na+, and Ca++ salts. Through the association of xanthan molecules, it is thought that a quaternary structure arises through the charged trisaccharide side chains. Xanthan gum is a water-soluble polymer. Neither USP nor PhEur provides an HPLC method for determination of identity or purity. - View all
- 6.11 References
- [1] http://www.webmd.com
[2] https://en.wikipedia.org/wiki/Xanthan_gum
- 6.12 Chemical Properties
- viscosity of 1% solution 1,200-1,600 mPas
- 6.13 Chemical Properties
- Xanthan gum occurs as a cream- or white-colored, odorless, freeflowing, fine powder.
- 6.14 Uses
- Xanthan Gum is a gum obtained by microbial fermentation from the xanthomonas campestris organism. it is very stable to viscosity change over varying temperatures, ph, and salt concentrations. it is also very pseudoplastic which results in a decrease in viscosity with increasing shear. it reacts synergistically with guar gum and tara gum to provide an increase in viscosity and with carob gum to provide an increase in viscosity or gel formation. it is used in salad dressings, sauces, desserts, baked goods, and beverages at 0.05–0.50%.
- 6.15 Uses
- In foods, pharmaceuticals, and cosmetics as stabilizer and thickening agent. For rheology control in water-based systems. In oil and gas drilling and completion fluids.
- 6.16 Uses
- xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.
- 6.17 Production Methods
- Xanthan gum is a polysaccharide produced by a pure-culture aerobic fermentation of a carbohydrate with Xanthomonas campestris. The polysaccharide is then purified by recovery with propan-2-ol, dried, and milled.
- 6.18 Brand name
- Rhodigel (Vanderbilt).
- 6.19 General Description
-
As xanthan is a polysaccharide used in many applications such as a food additive, enzyme substrate or rheology modifier, it is useful to have a xanthan standard with a clearly defined narrow molecular weight distribution. Xanthan is produced by fermentation from Xanthomonas campestris.
7. Computational chemical data
- Molecular Weight: 182.2179g/mol
- Molecular Formula: C8H14Cl2N2O2
- Compound Is Canonicalized: True
- XLogP3-AA: null
- Exact Mass: 240.0432331
- Monoisotopic Mass: 240.0432331
- Complexity: 132
- Rotatable Bond Count: 3
- Hydrogen Bond Donor Count: 5
- Hydrogen Bond Acceptor Count: 4
- Topological Polar Surface Area: 81.5
- Heavy Atom Count: 14
- Defined Atom Stereocenter Count: 0
- Undefined Atom Stereocenter Count: 0
- Defined Bond Stereocenter Count: 0
- Undefined Bond Stereocenter Count: 0
- Isotope Atom Count: 0
- Covalently-Bonded Unit Count: 3
- CACTVS Substructure Key Fingerprint: AAADccBzMAAGAAAAAAAAAAAAAAAAAAAAAAAwAAAAAAAAAAABAAAAHgAQCAAACAyhkAIwxoBABgCAACRCQACCCAAgIgAIiAAHbIgPNiKE8duDOCDk0BEL6AewQAAAAEAAAAQAEAAAgAAACAAgAAAAAAAAAA==
8. Question & Answer
-
Xanthan gum is a food additive used as a stabilizer and thickening agent in foods. It provides flavorless thickening effects and enhances the mouthfeel experience of ice cream. By limiting water movem..
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If you don't follow a gluten-free diet, you might not be familiar with guar gum or xanthan gum. In this blog post, we'll explore the similarities and distinctions between these two gums. What is Guar ..
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Cosmetic grade xanthan gum is a type of food grade xanthan gum that is widely used in the cosmetic industry. It serves as a stabilizer, thickener, and texture enhancer without clogging pores or causin..
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Xanthan gum, an effective thickening agent, emulsifier, and stabilizer, prevents ingredients from separating. It is derived from a fermentation process using simple sugars and a species of bacteria ca..
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