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Xanthan Gum

Assay Item Standard Form Solid Color Off-white to pale yellow Boiling Point >250°C Melting Point 64.43 °C Merck 14,10057 Good viscosity increasing property and is quite stable in the range of - 4~80 ℃. Strong resistance to acid, alkali and biological enzyme degradation. Natural macromolecular compound.

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Content
CAS No. 11138-66-2 EC No. 234-394-2 MF No. (C35H49O29)n MW No. 241.11496 Multiple Names Corn Sugar Gum; Xanthan; Gum Xanthan; UNII-TTV12P4NEE; Xanthan-Gum.

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