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Product | Description | |
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Aureobasidin A Quick inquiry Where to buy Suppliers range | Aureobasidin A is an orally available cyclic depsipeptide antibiotic produced by Aureobasidium pullulans that is a fungicide at low concentrations. Aureobasidin A inhibits inositol phosphorylceramide synthase, an enzyme that catalyzes a key step in fungal sphingolipid biosynthesis. This may inhibit fungal cell growth. Uses: Microbial Fermentation Products. CAS No. 127785-64-2. Product ID: MFP-034. | |
Cerulenin Quick inquiry Where to buy Suppliers range | Cerulenin is an epoxydodecadienamide isolated from several species, including Acremonium, Acrocylindrum and Helicoceras. It inhibits the biosynthesis of several lipids by interfering with enzyme function. It has a role as an antifungal agent, an antiinfective agent, an antilipemic drug, an antimetabolite, a fatty acid synthesis inhibitor and an antimicrobial agent. Uses: Microbial Fermentation Products. CAS No. 17397-89-6. Product ID: MFP-057. | |
L-Arabinose Quick inquiry Where to buy Suppliers range | L(+)-Arabinose is a pentose monosaccharide whose transcription is regulated by Ara-C proteins and is a substrate for L-arabinose dehydrogenase, galactose dehydrogenase. It is not fermented by yeast. Used as a one-way or reversible switch for protein expression. It is also used to make arabinosyl nucleosides. L-Arabinose is used as a substrate to identify, differentiate and characterize pentose sugar isomerase(s). L-Arabinose is used in the bioproduction of L-ribose. L-Arabinose is the naturally occurring isomer and is a constituent of plant polysaccharides. Most bacteria contain an inducible arabinose operon that codes for a series of enzymes and transporters that allows L-arabinose to be used as the sole carbon source in microbial culture. Group: Biochemicals. Alternative Names: Beta-L-Arabinopyranose; Beta-L-(+)-ARABINOSE; L-(+)-Arabinose; Pectinose; Arabitol, L-(-)-(RG); L-Arabinopyranose; (2R,3R,4S,5S)-oxane-2,3,4,5-tetrol. Grades: Reagent Grade. CAS No. 87-72-9. Pack Sizes: 100g, 500g, 1Kg, 2.5Kg. Molecular Formula:?C5H10O5 , Molecular Weight:?150.13. US Biological Life Sciences. | Worldwide |
L+Lactic Acid, Calcium Salt, Pentahydrate Quick inquiry Where to buy Suppliers range | Lactic acid (2-hydroxypropanoic acid), also known as milk acid, is a chemical compound that plays a role in several biochemical processes. It was first isolated in 1780 by a Swedish chemist, Carl Wilhelm Scheele, and is a carboxylic acid with a chemical formula of C3H6O3. It has a hydroxyl group adjacent to the carboxyl group, making it an alpha hydroxy acid (AHA). In solution, it can lose a proton from the acidic group, producing the lactate ion CH3CH(OH)COO?. It is miscible with water or ethanol, and is hygroscopic. Lactic acid is chiral and has two optical isomers. One is known as L-(+)-lactic acid or (S)-lactic acid and the other, its mirror image, is D-(-)-lactic acid or (R)-lactic acid. L-(+)-Lactic acid is the biologically important isomer.In animals, L-lactate is constantly produced from pyruvate via the enzyme lactate dehydrogenase (LDH) in a process of fermentation during normal metabolism and exercise. It does not increase in concentration until the rate of lactate production exceeds the rate of lactate removal which is governed by a number of factors including: monocarboxylate transporters, concentration and isoform of LDH and oxidative capacity of tissues. The concentration of blood lactate is usually 1-2 mmol/L at rest, but can rise to over 20 mmol/L during intense exertion. Industrially, lactic acid fermentation is performed by Lactobacillus bacteria, among others. These bacteria can operate in the mouth; the acid they produce is responsible for the tooth decay known as caries.In medicine, lactate is one of the main components of Ringer's lactate or lactated Ringer's solution (Compound Sodium Lactate or Hartmann's Solution in the UK). This intravenous fluid consists of sodium and potassium cations, with lactate and chloride anions, in solution with distilled water in concentration so as to be isotonic compared to human blood. It is most commonly used for fluid resuscitation after blood loss due to trauma, surgery, or a burn injury. Group: Biochemicals. Alternative Names: Lactic Acid Calcium Salt (2:1) Pentahydrate; Propanoic Acid 2-Hydroxycalcium Salt Pentahydrate; Calcium Lactate Pentahydrate; Puracal DC. Grades: USP. CAS No. 5743-47-5. Pack Sizes: 100g, 250g, 500g, 1Kg, 2.5Kg. Molecular Formula: C6H10O6 Ca 5H2O, Molecular Weight: 308.29. US Biological Life Sciences. | Worldwide |
Methoxatin disodium Quick inquiry Where to buy Suppliers range | The disodium salt form of Pyrroloquinoline quinone which is a cofactor related to the enzyme-catalyzed redox reactions glucose and methanol dehydrogenase. Nutritional supplement in health care products. Uses: Microbial Fermentation Products. CAS No. 122628-50-6. Product ID: MFP-011. | |
Pentostatin Quick inquiry Where to buy Suppliers range | Pentostatin is a purine analogue and antineoplastic agent used in the therapy of hairy cell leukemia and T cell lymphomas. Pentostatin is associated with a low rate of serum enzyme elevations during therapy and has been linked to rare instances of severe acute liver injury with jaundice. Uses: Microbial Fermentation Products. CAS No. 53910-25-1. Product ID: MFP-022. | |
Sodium Pyruvate (Pyruvic Acid Sodium Salt) Quick inquiry Where to buy Suppliers range | Intermediate in sugar metabolism and in enzymatic carbohydrate degradation (alcoholic fermentation) where it is converted to acetaldehyde and CO2 by carboxylase. In muscle, Pyruvic acid (derived from glycogen) is reduced to lactic acid during exertion, which is reoxidized and partially retransformed to glycogen during rest. The liver can convert Pyruvic acid to alanine by amination. A diagnostic agent for Parkinson disease. Used in culture broth and media as an energy source for propagating cells. Group: Biochemicals. Alternative Names: 2-Oxopropanoic Acid Sodium Salt; Sodium Pyruvate; Sodium α-Ketopropionate. Grades: Cell Culture Grade. CAS No. 113-24-6. Pack Sizes: 100g, 500g, 1Kg, 2.5Kg. Molecular Formula: C3H3O3Na, Molecular Weight: 110. US Biological Life Sciences. | Worldwide |
Theaflavin Quick inquiry Where to buy Suppliers range | Theaflavin is an antioxidant polyphenol which is formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (fermentation) of black?tea. It can inhibit HIV-1 replication with multiple mechanisms of action, and tumor necrosis factor-alpha mediated Interleukin-8 gene expression. It exhibits differential inhibitory effects on cancer cell lines and has the potential to be used individually for functional food applications and for therapy targeting specific cancer treatment. Nutritional supplement in health care products. Uses: Ingredient of health care products. Synonyms: 1,8-Bis(3-alpha,5,7-trihydroxy-2-alpha-chromanyl)-5h-benzocyclohepten-5-one; 5H-benzocyclohepten-5-one,1,8-bis(3-alpha,5,7-trihydroxy-2-alpha-chromanyl)-3; 6,8,9-trihydroxy-3,11-bis[(2S,3R)-3,5,7-trihydroxychroman-2-yl]bicyclo[5.4.0]undeca-1,3,6,8,10-pentaen-5-one; 3,4,5-Trihydroxy-1,8-bis[(2R,3R)-3,5,7-trihydroxy-2-chromanyl]-6-benzo[7]annulenone; 3,4,6-Trihydroxy-1,8-bis(3α,5,7-trihydroxy-2α-chromanyl)-5H-benzocyclohepten-5-one. Grades: >98%. CAS No. 4670-5-7. Molecular formula: C29H24O12. Mole weight: 564.499. | |
WS75624 A Quick inquiry Where to buy Suppliers range | WS75624 A is an endothelin converting enzyme (ECE) inhibitor isolated from the fermentation broth of Saccharothrix sp. No. 75624. It also showed other metalloprotease (collagenase and neutral endopeptidase) inhibitory activity with IC50 value of 1 mM/ml. Synonyms: WS-75624 A; WS 75624 A; WS-75624A. Molecular formula: C18H24N2O5S. Mole weight: 380.5. | |
WS75624 B Quick inquiry Where to buy Suppliers range | WS75624 B is an endothelin converting enzyme (ECE) inhibitor isolated from the fermentation broth of Saccharothrix sp. No. 75624. It also showed other metalloprotease (collagenase and neutral endopeptidase) inhibitory activity with IC50 value of 1 mM/ml. Synonyms: WS-75624 B; WS 75624 B; WS-75624B. Molecular formula: C18H24N2O5S. Mole weight: 380.5. | |
WS79089 A Quick inquiry Where to buy Suppliers range | WS79089 A is an endothelin converting enzyme (ECE) inhibitor isolated from the fermentation broth of Saccharothrix sp. No. 79089. Synonyms: WS-79089 A; WS 79089 A; WS-79089A. CAS No. 157110-23-1. Molecular formula: C27H20O9. Mole weight: 488.4. | |
WS79089 B Quick inquiry Where to buy Suppliers range | WS79089 B is an endothelin converting enzyme (ECE) inhibitor isolated from the fermentation broth of Saccharothrix sp. No. 79089. The activity of B is more potent than that of A and C. Synonyms: WS-79089 B; WS 79089 B; WS-79089B. CAS No. 157110-24-2. Molecular formula: C27H22O10. Mole weight: 506.5. | |
WS79089 C Quick inquiry Where to buy Suppliers range | WS79089 C is an endothelin converting enzyme (ECE) inhibitor isolated from the fermentation broth of Saccharothrix sp. No. 79089. Synonyms: WS-79089 C; WS 79089 C; WS-79089C. CAS No. 157110-25-3. Molecular formula: C29H22O10. Mole weight: 530.5. | |
Xanthan from Xanthomonas campestris Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. IUPAC Name: 2-(2, 4-diaminophenoxy)ethanol; dihydrochloride. Molecular Weight: 241.11 g/mol. Molecular Formula: C8H14Cl2N2O2. SMILES: C1=CC(=C(C=C1N)N)OCCO.Cl.Cl. InChI: VXYWXJXCQSDNHX-UHFFFAOYSA-N. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan from Xanthomonas campestris, viscosity : 25-70 mPa.s Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, 80 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, 85% Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Flash Point: 85 %. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, 98% Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Flash Point: 98 %. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Bioreagent Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade, 200 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade, Viscosity : 25-70 mPa.s, 1 % in H2O(25 °C), 200 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Food grade, Viscosity : 25-70 mPa.s, 1 % in H2O(25 °C), 80 mesh Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan gum from Xanthomonas campestris Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. IUPAC Name: 2-(2, 4-diaminophenoxy)ethanol; dihydrochloride. Molecular Weight: 241.11 g/mol. Molecular Formula: C8H14Cl2N2O2. SMILES: C1=CC(=C(C=C1N)N)OCCO.Cl.Cl. InChI: VXYWXJXCQSDNHX-UHFFFAOYSA-N. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Petroleum grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, Pharmaceutical grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. | |
Xanthan Gum, USP grade Quick inquiry Where to buy Suppliers range | Xanthan gum is a monospore polysaccharide produced by the fermentation of Pseudomonas sp. It is made of carbohydrates as the main raw material from the cabbage black rot Xanthomonas spp. through aerobic fermentation bioengineering technology to cut 1,6 - Glycosidic bond, after opening the branched chain, an acidic extracellular polysaccharide composed of straight chains is synthesized by 1,4-bond. The structure and conformation of xanthan gum determine the functional properties of its solution: the complex aggregated structure and intermolecular forces of xanthan gum determine that its solution has high viscosity at low shear and low concentration, and is more viscous than other polysaccharide solutions. High modulus, as well as pseudoplastic behavior; Xanthan gum has hydrogen bonds, anions, and side chains entangled in the rigid and straight molecular chains of the molecular chain to protect the main chain, so that the solution has good heat and salt resistance. It also has good stability to acid-base and enzymatic hydrolysis. Due to its excellent physical and chemical properties, including high viscosity, thixotropy, and stability of dispersions, xanthan gum has been widely used in the food industry, oil extraction, coatings, and many other fields. Uses: ·Useful matrix components for drug delivery systems: functional components in microencapsulated drug capsules ·Used as food additives such as emulsion stabilizers and thickeners ·For drilling in the oil industry. Group: Microbial Hydrocolloids. CAS No. 11138-66-2. Molecular Weight: 241.11 g/mol. Boiling Point: 64.43 °C. Density: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents. |