Comparison with xanthan

Dextran is soluble in water, but water-insoluble dextrans also exist. Dextran dispersions have lower viscosity in comparison with xanthan dispersions, but are relatively resistant to hydrolysis. 

Morris, G. A., Li, R, Puaud, M., Liu, Z., Mitchell, J. R., Harding, S. E. Hydrodynamic characterization of the exopolysaccharide from the halophilic cyanobacterium Aphanothece halophytica GR02 a comparison with xanthan. Carbohydrate Polymers 2001, 44, 261-268. 

Most of the xanthan gum used in oil field applications is in the form of a fermentation broth containing 8% to 15% polymer. The viscosity is less dependent on the temperature in comparison with other polysaccharides. 

Huang, Y. and Sorbie, K.S. 1993. Scleroglucan Behavior in Flow Through Porous Media Comparison of Adsorption and In-Situ Rheology With Xanthan. Paper SPE 25173 presented at the SPE International Symposium on Pilfield Chemistry, New Prleans, 2-5 March. DPI 10.2118/25173-MS. 

Fig. 25. Comparison of the q0 data for aqueous xanthan presented in Fig. 19 with the viscosity...

Recently Sato et al. [144,145] have extended the viscosity equation, Eq. (74), to multicomponent solution containing stiff-chain polymer species with different lengths. They showed a favorable comparison of the extended theory with the viscosity data for the quasi-ternary xanthan solutions presented in Fig. 21. 

Schorsch, C., Gamier, C., and Doublier, J. L. 1997. Viscoelastic properties of xanthan/galactomannan mixtures comparison of guar gum with locust bean gum. Carbohydr. Polym. 34 165-175. 

Figure 7.8. Comparison of " C-labelled xanthan effluent profile with (a) Model 1 and (b) Model 2 frontal fits (Sorbie et al, 1987d).

Figure 7.17. Comparison of points on the xanthan viscous fingering tail with the theoretolly derived formula in Equation 7.42 definition of tail length, AL, shown inset (Sorbie et al, 1987d).

The effect of the WPI/xanthan or WPI/modified pectin (MP) (Garti and Wicker, 2005) ratio on stability of W/O/W multiple emulsions was examined (Tables 5.4 and 5.5) Addition of hydrocolloids caused significant improvement, mainly to the multiple emulsion droplet sizes. The droplets were smaller in comparison to droplets of multiple emulsions prepared solely with WPI. Multiple emulsion droplets stabilized with WPI and pectins are one-third the size... 

From preliminary work [150,161,162] on the competitive flocculation efficiency on latex particles it was concluded that guar (and also xanthan) gum adsorption is weak and increases with concentration without going through a maximum (minimum flocculation) in comparison to dextran, casein, or gum arabic, which adsorb very strongly and exhibit a clear maximum at low protein concentrations (Fig. 55). 

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