|Place of Origin:||CHINA|
|Model Number:||Oil Drilling Chemicals - 2|
|Minimum Order Quantity:||25KGS|
|Packaging Details:||Fiber can, kraft paper bag|
|Delivery Time:||Within 7 days|
|Payment Terms:||L/C, T/T|
|Supply Ability:||200-300 MTS/month|
|Molecular Weight:||241.11496||Merck:||14, 10057|
Xanthan gum CAS 11138-66-2 RHODOPOL 23 Oil Drilling Chemicals
Xanthan gum is similar to white or light yellow powder, soluble in water, insoluble in most organic solvents.Water solution is not sensitive to temperature, pH and electrolyte concentration, so it is very stable to cold, heat, oxidant, acid, alkali and various enzymes.High viscosity at low shear velocities even at low concentrations.For example, the viscosity of 1% xanthan glue solution is 100 times that of the same concentration of gelatin.The aqueous solution of this product has high pseudoplasticity, that is, it presents high viscosity when standing, and the viscosity decreases with the increase of shear rate;Shear stop immediately restore the original viscosity.
|Appearance||White to cream colored powder|
|Particle size||80 mesh|
|Viscosity 1% solution in 1%||≥1200cps|
|KCl Shearing Ratio(mpas)||≥6.5|
|PH 1% solution||6.0-8.0|
|Ash, %||16 max|
|Pyruvic Acid, %||≥1.5%|
1. Drilling in oil industry, 0.5% xanthan glue solution can keep the viscosity of water-based drilling fluid and control its rheological properties, make the tiny bit parts of the high speed rotating viscosity, greatly save the power consumption, and in a relatively static drilling site remained high viscosity, prevent the collapse of borehole wall, easy to cutting debris discharge effect such as well.
2. In the food industry, it is better than gelatin, CMC, seaweed gum and pectin and other existing food additives. 0.2% ~ 1% is added to the fruit juice to make the fruit juice have good adhesion, good taste and control the penetration and flow;As a bread additive, it can make bread stable, smooth, save time and reduce cost.0.25% is used in bread filling, food filling and sugar coating, which can increase the taste and flavor, smooth structure of the product, prolong the shelf life, and improve the stability of the product to heating and freezing.In dairy products, ice cream added 0.1% ~ 0.25%, can play an excellent stabilizing role;Provides good viscosity control in canned food, can replace some starch, one xanthan gum can replace 3-5 starch.Xanthan gum is also widely used in confectionery, condiment, frozen food and liquid food.
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