Xanthan Gummi Chemische Eigenschaften,Einsatz,Produktion Methoden
Chemische Eigenschaften
Xanthan gum occurs as a cream- or white-colored, odorless, freeflowing,
fine powder.
Verwenden
xanthan gum (corn starch gum) serves as a texturizer, carrier agent, and gelling agent in cosmetic preparations. It also stabilizes and thickens formulations. This gum is produced through a fermentation of carbohydrate and Xanthomonas campestris.
Vorbereitung Methode
Xanthan gum is a polysaccharide produced by a pure-culture
aerobic fermentation of a carbohydrate with Xanthomonas
campestris. The polysaccharide is then purified by recovery with
propan-2-ol, dried, and milled.
Allgemeine Beschreibung
As xanthan is a polysaccharide used in many applications such as a food additive, enzyme substrate or rheology modifier, it is useful to have a xanthan standard with a clearly defined narrow molecular weight distribution. Xanthan is produced by fermentation from Xanthomonas campestris.
Sicherheitsprofil
When heated to
decomposition it emits acrid smoke and
irritating fumes.
Sicherheit(Safety)
Xanthan gum is widely used in oral and topical pharmaceutical
formulations, cosmetics, and food products, and is generally
regarded as nontoxic and nonirritant at the levels employed as a
pharmaceutical excipient.
The estimated acceptable daily intake for xanthan gum has been
set by the WHO at up to 10 mg/kg body-weight.
No eye or skin irritation has been observed in rabbits and no skin
allergy has been observed in guinea pigs following skin exposure.
No adverse effects were observed in long term feeding studies with
rats (up to 1000 mg/kg/day) and dogs (up to 1000 mg/kg/day). No
adverse effects were observed in a three-generation reproduction
study with rats (up to 500 mg/kg/day).
LD50 (dog, oral): >20 g/kg
LD50 (rat, oral): >45 g/kg
LD50 (mouse, oral): >1 g/kg
LD50 (mouse, IP): >50 mg/kg
LD50 (mouse, IV): 100–250 mg/kg
Lager
Xanthan gum is a stable material. Aqueous solutions are stable over
a wide pH range (pH 3–12), although they demonstrate maximum
stability at pH 4–10 and temperatures of 10–60°C. Xanthan gum
solutions of less than 1% w/v concentration may be adversely
affected by higher than ambient temperatures: for example,
viscosity is reduced. Xanthan gum provides the same thickening,
stabilizing, and suspending properties during long-term storage at
elevated temperatures as it does at ambient conditions. In addition,
it ensures excellent freeze–thaw stability. Solutions are also stable in
the presence of enzymes, salts, acids, and bases. Vanzan NF-ST is
especially designed for use in systems containing high salt
concentrations as it dissolves directly in salt solutions, and its viscosity is relatively unaffected by high salt levels as compared with
general purpose grades.
The bulk material should be stored in a well-closed container in a
cool, dry place.
Regulatory Status
GRAS listed. Accepted for use as a food additive in Europe.
Included in the FDA Inactive Ingredients Database (oral solutions,
suspensions, and tablets; rectal and topical preparations). Included
in nonparenteral medicines licensed in the UK. Included in the
Canadian List of Acceptable Non-medicinal Ingredients.
Xanthan Gummi Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
