
- Identification
- Properties
- Safety Data
- Specifications & Other Information
- Links
- Quick Inquiry
Identification
CAS Number
11138-66-2
Name
Xanthan gum
Synonyms
2-(2,4-Diaminophenoxy)ethanol dihydrochloride 2-(2,4-Diaminophénoxy)éthanol, dichlorhydrate 2-(2,4-Diaminophenoxy)ethanoldihydrochlorid 2,4-DIAMINOPHENOXYETHANOL HYDROCHLORIDE266-357-1 66422-95-5 Ethanol, 2-(2,4-diaminophenoxy)-, hydrochloride (1:2) 11138-66-2 2-(2,4-Diamino)benzyloxyethanol dihydrochloride2-(2,4-diaminophenoxy)ethan-1-ol, chloride, chloride2-(2,4-diaminophenoxy)ethanol dihcl2-(2,4-diaminophenoxy)ethanoldihydrochloride2, 4-diaminophenoxyethanol 2hcl2,4-Diamino Phenoxyethanol 2HCl2,4-Diamino Phenoxyethanol Dihydrochloride2,4-DIAMINOPHENOXY ETHANOL DIHYDROCHLORIDE2,4-Diaminophenoxyethanol 2HCl2,4-DIAMINOPHENOXYETHANOL DIHYDROCHLORIDE2,4-Diaminophenoxyethanol HCl2,4-二氨基苯氧基乙醇盐酸盐 2-ethanol dihydrochloride4-(2-hydroxyethoxy)-1,3-phenylenediamine dihydrochloride70643-19-5 DIHYDROGEN 2-(2,4-DIAMINOPHENOXY)ETHANOL DICHLORIDEEthanol, 2-(2,4-diaminophenoxy)-, dihydrochlorideMFCD00035494 MFCD00131256OR-1486Xanthan gum
SMILES
c1cc(c(cc1N)N)OCCO.Cl.Cl
StdInChI
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
StdInChIKey
VXYWXJXCQSDNHX-UHFFFAOYSA-N
Molecular Formula
C8H14Cl2N2O2
Molecular Weight
241.115
EINECS
234-394-2
MDL Number
MFCD00131256
Properties
Appearance
Light Yellow Free Flowing Powder
structure
structure of Xanthan gum CAS 11138-66-2
Safety Data
Signal Word
Warning
WGK Germany
3
MSDS Download
Specifications and Other Information of Our
Identification Methods
HNMR, HPLC
Viscosity(1% xg in 1% kcl solution)
1200-1600cps
Through 200(75µm) mesh
≥95%
Shearing ratio
≥ 6.5
Loss on drying
≤15%
Ash
≤16%
pb
≤2 ppm
pyruvic acid
≥1.5%
Total nitrogen
≤1.5%
Total plate count
≤2000 cfu/g
Moulds/yeasts
≤500 cfu/g
Coliform
≤3 mpn/g
Salmonella(in 10g)
Negative
Shelf Life
2 years
Storage
Under room temperature away from light
Known Application
Xanthan gum is widely used in the food industry to enhance the texture and mouthfeel of products, such as in the production of jellies, sauces, condiments, and pastries. Due to its surfactant properties, xanthan gum can form stable emulsions between water and oil phases, helping to blend and maintain uniform dispersion between the two. This emulsifying effect is commonly employed in food and cosmetic applications,such as in the production of salad dressings, creams, and lotions.
General View of Documents
Links
This product is developed by our R&D company Warshel Chemical Ltd (https://www.warshel.com/).
Quick Inquiry
Fill out our inquiry form and one of our experts will be in touch with you shortly.
https://www.watson-int.com/xanthan-gum-cas-11138-66-2-2/
Comments
Post a Comment