Keywords
- Low-Viscosity Xanthan Gum (11138-66-2)
- Low-Viscosity Xanthomonas Gum
- Sauce Stabilizer
Quick Details
- ProName: Low-Viscosity Xanthan Gum
- CasNo: 11138-66-2
- Molecular Formula: (C??H??O??)? (low MW)
- Appearance: White powder
- Application: Used in tomato sauce/salad dressing to...
- DeliveryTime: in 1 week
- PackAge: 25kg/Paper Drum, 1kg/Aluminum Foil Bag
- Port: Qingdao/Shanghai/Tianjin
- Purity: ≥98.0%
- Storage: Sealed, cool/dry, ≤30℃
- Transportation: As per customer request
- LimitNum: 0
Superiority
Good fluidity, improves spreadability, salt/acid resistant
Details
Xanthomonas campestris fermentation + viscosity adjustment
China (Mainland)