Xanthan, 100 g
CAS No. [11138-66-2]
EG-Nr. 234-394-2
CHF30.70/Pack Qty.
excl. VAT. | 100 g per Pack Qty.
Art. No. 3557.2
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| Order No. | Pack Qty. | Pack. | Price | Quantity | ||
|---|---|---|---|---|---|---|
| 3557.1 | 500 g | plastic | CHF93.10 |
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| 3557.2 | 100 g | plastic | CHF30.70 |
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General information
Carbohydrates or Saccharides make up 50 % of the dry biomass of the earth and are therefore the most frequent class of biomolecules. Besides at least two hydroxy groups, they also have an aldehyde or a ketone group and can be subdivided according to the number of monomeric components in mono-, di-, oligo and polysaccharides.
Whereas mono-, di- and oligosaccharides are soluble in water, taste sweet and are therefore called as sugar, polysaccharides are hardly, or not at all, soluble in water and have a neutral taste.
Carbohydrates, together with fats and proteins make up a large percentage of nutrition. In addition to their central role as an energy source, they are also an important structural component especially in plants (e.g. Cellulose). Ribose, a monosaccaride with five carbons (C5H10O5) is an essential element of coenzymes (such as ATP, FAD and NAD) and a structural component of RNA. Desoxyribose (a ribose derivative) is a structural component of DNA.
Oligo- and polysaccharides
Oligosaccharides consist of three to nine monosaccharide units.
Polysaccharides are macromolecular substances that consist of ≥10 monosaccharide units. A distinction is made between homoglycans, which are made up of only one type of monosaccharides (e.g. starch) and heteroglycans, which consist of at least two different monomeric components (e.g. xanthan).
Certificates of Analysis
Type analysis
| Appearance | cream-coloured, yellowish/white powder |
| Moisture | ≤15 % |
| pH value (1 % solution) | 6,0-8,0 |
| Viscosity (1 % KCl solution) | 1200-1800 mPas |
| Lead (Pb) | ≤0,0002 % |
| Particle size | ~ 80 mesh |