XANTHAN GUM | CAS No. 11078-31-2

XANTHAN GUM

Basic Information

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CAS Number

11078-31-2

Molecular Formula

C24H42O21

Molecular Weight

666.58 g/mol

Chemical Classification

Basic Chemical Raw Materials Organic Chemicals Ethers

Basic Chemical Raw Materials Organic Chemicals Heterocyclic Compounds

Pharmaceutical Chemicals Pharmaceutical Intermediates Heterocyclic Intermediates

Polymers and Plastics Thermoplastics Polyolefins

Laboratory Chemicals Research Chemicals Biochemical Reagents

Basic Physical Properties

SMILES

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O(C1C(C(C(C(CO)O1)OC1C(C(C(C(CO)O1)O)O)O)O)O)C1C(CO)OC(C(C1O)O)OC1C(CO)OC(C(C1O)O)O

InChI

1S/C24H42O21/c25-1-5-9(29)10(30)15(35)22(40-5)44-19-7(3-27)42-24(17(37)12(19)32)45-20-8(4-28)41-23(16(36)13(20)33)43-18-6(2-26)39-21(38)14(34)11(18)31/h5-38H,1-4H2

InChIKey

LUEWUZLMQUOBSB-UHFFFAOYSA-N

LogP

-9.748800000000012

Topological Polar Surface Area

347.83000000000004 Å²

Hydrogen Bond Donor/Acceptor

14 / 21

Complexity

918

Synonyms & References

English

Glucomannan
GALACTOMANNANE
GLUCOMANNAN MAYO
RHODOPOL 23
Mannoglucan
XANTHAN
XANTHAN GUM
GUM XANTHAN
XANTEMPO(TM)
D-Gluco-D-mannan
XANTHAN GUM FOOD GRADE
maltotetraose
Cellotetraose
(2R,3R,4S,5S,6R)-2-[(2R,3S,4R,5R,6R)-6-[(2R,3S,4R,5R,6R)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2R,3S,4R,5R,6S)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
2-[6-[4,5-Dihydroxy-2-(hydroxymethyl)-6-[4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]ox
GLUCOMANNAN

FAQ

What are the physical and chemical properties of Xanthan Gum (CAS: 11078-31-2)?

Xanthan Gum (CAS: 11078-31-2) is a polysaccharide with a high molecular weight, typically around 100-150 kDa. It forms a crystalline structure and is highly soluble in cold water, forming a thick, transparent gel. Chemically, it is moderately reactive, forming stable gels that provide excellent viscosity and shear-thinning properties. It is resistant to heat and enzymatic degradation, making it stable in a wide range of pH conditions and temperatures.

How is Xanthan Gum (CAS: 11078-31-2) typically synthesized?

Xanthan Gum (CAS: 11078-31-2) is produced through a fermentation process using the bacterium Xanthomonas campestris. The fermentation is typically carried out in a bioreactor with glucose as the main substrate. The process involves controlled conditions to optimize yield and selectivity. Commonly, no specific catalyst is required, and the product is isolated and purified through centrifugation and filtration.

What industries use Xanthan Gum (CAS: 11078-31-2)?

Xanthan Gum (CAS: 11078-31-2) is widely used in the food industry as a thickener, stabilizer, and emulsifier. It is also utilized in the pharmaceutical industry for its gelling and thickening properties in formulations. Additionally, it is employed in the paper and textile industries for sizing and coating, and in the cosmetics sector for its moisturizing and emulsifying effects.

What precautions should be taken when handling Xanthan Gum (CAS: 11078-31-2)?

When handling Xanthan Gum (CAS: 11078-31-2), it is important to wear appropriate personal protective equipment (PPE), including gloves and safety goggles. Handle in a well-ventilated area or a fume hood to avoid inhalation. Store in a cool, dry place away from direct sunlight and heat sources. In case of a spill, ensure proper containment and clean up using appropriate hygiene measures. Refer to the Safety Data Sheet (SDS) for detailed information and emergency procedures.