Oil Drilling Fluid Additive Xanthan Gum Suspending Agents Deflocculant Emulsifier

Basic Specification:

Xanthan gum is an extracellular microbial pool produced by the fermentation of sugars by Xanthomonas. Because of its macromolecular special structure and colloidal properties, it has many functions. It can be used as emulsifier, stabilizer, gel thickener, wetting agent, film forming agent and so on. It is widely used in various fields of national economy.

The product is dissolved in solvents of methanol, ethanol etc.

Basic Spec:

Features of Xanthan Gum

Stability to heat

The viscosity of the xanthan gum solution does not change greatly with the change of temperature. The viscosity of the general polysaccharide changes due to heating, but the viscosity of the aqueous solution of xanthan gum does not change between 10 and 80 ° C, even at low concentrations. The aqueous solution still exhibits a stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated to 120 ° C at 25 ° C. Its viscosity is only reduced by 3%.

Stability to acids and bases

The xanthan gum solution is very stable to acid and alkali. The viscosity is not affected between pH 5-10, and the viscosity is slightly changed when the pH is less than 4 and greater than 11. In the range of PH3-11, the maximum viscosity is less than 10%. Xanthan gum can be dissolved in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum solutions are quite stable at normal temperature. The quality of the parts will not change for several months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum can be degraded by strong oxidants such as perchloric acid and persulfuric acid, and the degradation accelerates with increasing temperature.

Stability to salt

The xanthan gum solution is miscible with many salt solutions (potassium, sodium, calcium, magnesium, etc.) and the viscosity is not affected. At higher salt concentrations, the solubility is maintained even in saturated salt solutions without precipitation and flocculation, and its viscosity is hardly affected.

Stability of enzymatic hydrolysis

The stable double helix structure of xanthan gum has strong anti-oxidation and anti-enzymatic ability, and many enzymes such as protease, amylase, cellulase and hemicellulase can not degrade xanthan gum.

Application and Instructions:

Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.

Stabilizers, thickeners and processing aids for a variety of purposes in the industry, including canned and bottled foods, bakery foods, dairy products, frozen foods, salad dressings, beverages, brews, confectionery, pastries Flower accessories, etc. When making food, it is easy to flow, easy to pour and pour, easy to pipe, and reduce energy consumption.

Instructions of use