Xanthan gum stabilizer

Keltrol . [Kelco] Xanthan gum stabilizer for foods thickener and emulsion stabilizer for creams and lodons binder in toothpastes suspending agent. 

Sodium diisopropyl naphthalene sulfonate Sodium 2-ethylhexyl sulfate Sodium polyacrylate Xanthan gum stabilizer, paints/coatings Cl 3-15 pareth-20 Sodium octyl sulfate stabilizer, paints latex emulsion Ammonium zirconyl carbonate stabilizer, paper... 

Nonoxynol-20 Nonyl nonoxynol-150 Oleth-2 PEG-2 stearate PVM/MA copolymer stabilizer, paper coatings Nonoxynol-30 Nonoxynol-40 Nonoxynol-50 stabilizer, paper sizing Xanthan gum stabilizer, paraffin wax 2,2 -Methylenebis (6-t-butyl-4-methylphenol) stabilizer, particulate suspensions Acrylates/beheneth-25 methacrylate copolymer stabilizer, PBT... 

Oleth-10 PEG glyceryl laurate Xanthan gum stabilizer, pesticides... 

Sodium octyl sulfate Steareth-5 Steareth-15 Steareth-40 Sucrose laurate Xanthan gum stabilizer, thermosets Lithium 12-hydroxystearate stabilizer, tin-sulfur compounds Isooctyl thioglycolate stabilizer, tobacco... 

Xanthan Gum Stabilizer, suspending agent, viscosity enhancer often used for extended release products 5-15% 5.02-7.44... 

GRINDSTED Xanthan CLEAR SUPRA Stabilizer, emulsions bakery fillings InstaThick Xanthan Gum Stabilizer, emulsions bakery icing InstaThick Xanthan Gum Stabilizer, emulsions bakery prods. 

Crossential GMO Lanolin USP Cosmetic Grade Lanolin USP Extra Deodorized Lanolin USP Pharmaceutical Grade Stabilizer, emulsions toppings InstaThick Xanthan Gum Stabilizer, emulsions vinyl acetate polymerization... 

Microcrystalline ceUuloses ate marketed under the trade name Avicel. The physical characteristics of microcrystalline ceUuloses differ markedly from those of the original ceUulose. The ftee-flowiag powders have particle sizes as smaU as 0.2—10 p.m. Avicel ceUuloses coated with xanthan gum, guar gum, or carboxy-methylceUulose to modify and stabilize their properties are also available. The Avicel products are promoted for use ia low calorie whipped toppiags andiciags andia fat-reduced salad dressiags and frozen desserts (see Fat substitutes). 

Fluidized aqueous suspensions of 15% by weight or more of hydroxyethyl-cellulose, hydrophobically modified cellulose ether, hydrophobically modified hydroxyethylcellulose, methylcellulose, hydroxypropylmethylcellulose, and polyethylene oxide are prepared by adding the polymer to a concentrated sodium formate solution containing xanthan gum as a stabilizer [278]. The xanthan gum is dissolved in water before sodium formate is added. Then the polymer is added to the solution to form a fluid suspension of the polymers. The polymer suspension can serve as an aqueous concentrate for further use. 

For suspensions primarily stabilized by a polymeric material, it is important to carefully consider the optimal pH value of the product since certain polymer properties, especially the rheological behavior, can strongly depend on the pH of the system. For example, the viscosity of hydrophilic colloids, such as xanthan gums and colloidal microcrystalline cellulose, is known to be somewhat pH- dependent. Most disperse systems are stable over a pH range of 4-10 but may flocculate under extreme pH conditions. Therefore, each dispersion should be examined for pH stability over an adequate storage period. Any... 

Stabilizing agents are used to maintain drilling fluid rheological properties at highly elevated downhole temperatures. Chromium and chromium-free lignosulfonates, polyglycol ethers, sodium polystyrene sulfonate-co-maleic anhydride), and a melanin polymer have been used in this application. Additives such as sodium diethyldi-thiocarbamate have been used to stabilize aqueous polysaccharides such as xanthan gum (18). 

The coal-water mixture fed to the boilers has to be formulated to a certain specification. This is done with the proper inclusion of additives to facilitate combustion. The recommended additives include a petroleum-based surfactant (polysulfones or polycar-boxylates), a stabilizing (e.g. xanthan gum), a biocide and an anti-foaming agent (such as a silicone base). 

Table 7.1 shows that rather similar results were also found by Makri et al. (2005) for samples of coarse emulsions containing thermodynamically incompatible mixtures of legume seed protein + xanthan gum. The protein surface load was found to be enhanced in the presence of xanthan gum, especially at elevated ionic strengths. That is, there was observed to be an increase in the adsorption of legume seed proteins at the surface of the emulsion droplets which could be attributed to an increase in the thermodynamic activity of the proteins in the system in the presence of the incompatible polysaccharide (see Table 7.1). Associated with the greater extent of protein adsorption, the authors reported an enhancement in the emulsion stability.

In a recent study by Sun et al. (2007) of 20 vol% oil-in-water emulsions stabilized by 2 wt% whey protein isolate (WPI), the influence of addition of incompatible xanthan gum (XG) was investigated at different concentrations. It was demonstrated that polysaccharide addition had no significant effect on the average droplet size (d32). But emulsion microstructure and creaming behaviour indicated that the degree of flocculation was a sensitive function of XG concentration with no XG present, there was no flocculation, for 0.02-0.15 wt% XG, there was a limited... 

There seems to be a sort of analogy here with the arrested phase separation of a protein-stabilized depletion-flocculated emulsion containing a thermodynamically incompatible hydrocolloid like xanthan gum (Moschakis et al., 2005 Dickinson, 2006b). 

Moschakis, T., Murray, B.S., Dickinson, E. (2005). Microstructural evolution of viscoelastic emulsions stabilized by sodium caseinate and xanthan gum. Journal of Colloid and Interface Science, 284, 714-728. 

Sun, C., Gunasekaran, S., Richards, M.P. (2007). Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21, 555-564. 

Properties. Xanthan gum is a cream-colored powder that dissolves in either hot or cold water to produce solutions with high viscosity at low concentration. These solutions exhibit pseudoplasticity, ie, the viscosity decreases as the shear rate increases. This decrease is instantaneous and reversible. Solutions, particularly in the presence of small amounts of electrolyte, have excellent thermal stability, and their viscosity is essentially constant over the range 0 to 80°C. They are not affected by changes in pH ranging from 2 to 10. 

Xanthan gum dissolves in acids and bases, and under certain conditions, the viscosity remains stable for several months. Xanthan gum has excellent stability and compatibility with high concentrations of many salts, eg, 15% solutions of sodium chloride and 25% solutions of calcium chloride (79). 

Welan has similar properties to xanthan gum except that it has increased viscosity at low shear rates and improved thermal stability and compatibility with calcium at alkaline pH (90). The increased thermal stability has led to its use as a drilling mud viscosifier especially for high temperature wells. The excellent compatibility with calcium at high pH has resulted in its use in a variety of specialized cement and concrete applications. 

Stabilizers and Thickeners. Many food products receive their textural properties from a group of compounds known as hydrocolloids. Hydrocolloids fall into Iwo classes polysaccharides and proteins. They include loeust bean gum. guar gum, gum arabic. carrageenan, xanthan gum. cellulose. agar, starch, pectin, alginates, and gelatin. See also Stablizer. 

Xanthan gum was shown to be stiffer than CMC and alginate all three are ionic polysaccharides, with CMC having slightly more flexibility than alginate under identical conditions (R. C. Clark, 1992). The invariant nature of xanthan dispersion properties is attributed to the stability of the tertiary structure. The indifference of this gum to salt is explained by its already rigid conformation (Morris, 1976). 

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