43708

Xanthan from Xanthomonas campestris

• Sinonimo/i: Xanthan gum from Xanthomonas campestris, Gum xanthan
• Numero CAS: 11138-66-2
• Numero CE: 234-394-2
• Numero MDL: MFCD00131256
• Codice UNSPSC: 12352201
• NACRES: NA.25

Proprietà

• Origine biologica: Xanthomonas campestris
• Livello qualitativo: 100
• Forma fisica: powder
• Residuo alla calcinazione: ≤15%
• Perdita: ≤15% loss on drying
• Colore: white to beige
• Viscosità: 25-70 mPa.s, 1 % in H₂O(25 °C)
• Compatibilità: conforms to structure for IR spectroscopy
• Temperatura di conservazione: room temp
• InChI: 1S/C13H10O/c1-3-7-12-10(5-1)9-11-6-2-4-8-13(11)14-12/h1-8H,9H2; GJCOSYZMQJWQCA-UHFFFAOYSA-N

Descrizione

Applicazioni

Xanthan gum is an anionic polysaccharide composed of a β-(1→4)-D-glucopyranose glucan backbone with side chains of (1→3)-α-D-mannopyranose-(2→1)-β-D-glucuronic acid-(4→1)-β-D-mannopyranose on alternating residues. Approximately half of the terminal mannose residues are 4,6-pyruvated while most of the inner mannose residues are 6-acetylated. Its properties make it a useful matrix component for drug delivery systems. It forms stable drug suspensions in aqueous media and soft gels with locust bean gum or guar gum. Xanthan gum mimics the texture of lipids and is used as a control in experiments where signaling pathways initiated by consumption of lipid-containing reagents are investigated in mice.

Altre note

To gain a comprehensive understanding of our extensive range of Polysaccharides for your research, we encourage you to visit our Carbohydrates Category page.

Informazioni sulla sicurezza

• Codice della classe di stoccaggio: 11 - Combustible Solids
• Classe di pericolosità dell'acqua (WGK): WGK 1
• Punto d’infiammabilità (°F): Not applicable
• Punto d’infiammabilità (°C): Not applicable