| Bioactivity | Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries. |
| Name | Xanthan gum |
| CAS | 11138-66-2 |
| Formula | C47H78O29R4 |
| Molar Mass | 1107.11 |
| Transport | Room temperature in continental US; may vary elsewhere. |
| Storage | Please store the product under the recommended conditions in the Certificate of Analysis. |
Xanthan gum
CAS: 11138-66-2 F: C47H78O29R4 W: 1107.11
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a
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