Hebei Mojin Biotechnology Co.,Ltd
Diamond Supplier Enterprise Certification
- Diamond
Supplier - 6th
years
Diamond Supplier Enterprise Certification
Product Certification&
Enterprise Certification
Country: 
China (Mainland)
Business Type:Trading Company
Tel: 13231137666
Tel: 15028179902
Tel: 13383610321
Tel: +86 13288715578
Tel: 13288715308
Tel: +86 15028179772
Tel: +86 13315458396
Tel: 15103291926
Tel: 13315457394
Mobile: 13231137666
Tel: 13231137666
Fax:
Province/state: Hebei
City: shijiazhuang
Street: room 1401,A building,Enjoy city,shijiazhuang city,hebei province,China
MaxCard:
Ms.betty Ms.mayCAS NO.9004-62-0
medical (1-25)Metric Tonmedical (25-1000)Metric Tonpharmaceutical(1-25)Metric Ton
Our company have high quality product , and also the product we have good manufacture .
First of all, this product is of fine quality. Every finish should be checked by quality inspection system.And every one should be also tried out for one month.Besides，this type has a good viscosity. the prouct can make Gel hand sanitizer thickener cosmetics industry.
We can ensure the product quality , If the product is not satisfactory, you can return it at any time.
In the chemical industry, the process of producing a chemical product. Including raw material pretreatment, reactant chemical reaction and chemical product separation purification, final packaging sales.
our product have resonable price and good service high quality and inexpensive, you deserve.every webiste we have the sales point, your purchase is convenient.
Any time on line , from 0.00-24:00 . if you have any questions , pls contact with me ,As long as you have the need, we will serve you wholeheartedly
1)Product Name: Xanthan gum suppliers/food grade xanthan gum/xanthan gum food additive
2)Spec: Industrial-Grade,Food Grade,Medicine Grade
3)Appearance:White or light yellow powder
4)Introduction:
Xanthan gum commonly known as corn sugar gum, henan gum, is a sugar (glucose, sucrose, lactose) Xanthomonas Xanthomonas aeruginosa (Xanthomonascampestris) fermentation Complex polysaccharides.
Xanthan gum is usually produced by corn starch, cabbage black rot from Xanthomonas campestris to carbohydrates as the main raw material, aerobic fermentation of bio-engineering technology, cut off 1,6-glycosidic bonds, open the branch, An acidic extracellular heteropolysaccharide consisting of 1,4-linkages synthesized linearly. Obtained in 1952 from X. aeruginosa isolated from the U.S. Department of Agriculture's Northern Institute of Pioria, Illinois, and transformed into a water soluble acidic extracellular heteropolysaccharide.
Specification
1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.
2.In the meat products xanthan gum tenderizer play and enhance the role of water;
3.There is thickening in frozen food, the role of stable food structure;
4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;
5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;
6.The use of xanthan gum (used in combination with guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;
7.Xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.
1)Product Name: Xanthan gum suppliers/food grade xanthan gum/xanthan gum food additive
2)Spec: Industrial-Grade,Food Grade,Medicine Grade
3)Appearance:White or light yellow powder
4)Introduction:
Xanthan gum commonly known as corn sugar gum, henan gum, is a sugar (glucose, sucrose, lactose) Xanthomonas Xanthomonas aeruginosa (Xanthomonascampestris) fermentation Complex polysaccharides.
Xanthan gum is usually produced by corn starch, cabbage black rot from Xanthomonas campestris to carbohydrates as the main raw material, aerobic fermentation of bio-engineering technology, cut off 1,6-glycosidic bonds, open the branch, An acidic extracellular heteropolysaccharide consisting of 1,4-linkages synthesized linearly. Obtained in 1952 from X. aeruginosa isolated from the U.S. Department of Agriculture's Northern Institute of Pioria, Illinois, and transformed into a water soluble acidic extracellular heteropolysaccharide.
Specification
1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.
2.In the meat products xanthan gum tenderizer play and enhance the role of water;
3.There is thickening in frozen food, the role of stable food structure;
4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;
5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;
6.The use of xanthan gum (used in combination with guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;
7.Xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.
Company Information