Xan­than gum CAS 11138-66-2

• Iden­ti­fi­ca­tion
• Prop­er­ties
• Safe­ty Data
• Spec­i­fi­ca­tions & Oth­er Information
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Iden­ti­fi­ca­tion

CAS Number

11138-66-2

Name

Xan­than gum

Syn­onyms

2-(2,4-Diaminophenoxy)ethanol dihy­drochlo­ride [ACD/IUPAC Name]
2-(2,4-Diaminophénoxy)éthanol, dichlorhy­drate [French] [ACD/IUPAC Name]
2-(2,4-Diaminophenoxy)ethanoldihydrochlorid [Ger­man] [ACD/IUPAC Name]
2,4-DIAMINOPHE­NOXYETHANOL HYDROCHLO­RIDE
266-357-1 [EINECS]
66422-95-5 [RN]
Ethanol, 2-(2,4-diaminophenoxy)-, hydrochlo­ride (1:2) [ACD/​Index Name]
[11138-66-2] [RN]
[66422-95-5] [RN]
11138-66-2 [RN]
2-(2,4-Diamino)benzyloxyethanol dihy­drochlo­ride
2-(2,4-diaminophenoxy)ethan-1-ol, chlo­ride, chlo­ride
2-(2,4-diaminophenoxy)ethanol dih­cl
2-(2,4-diaminophenoxy)ethanoldihydrochloride
2, 4-diaminophe­noxyethanol 2hcl
2,4-Diamino Phe­noxyethanol 2HCl
2,4-Diamino Phe­noxyethanol Dihy­drochlo­ride
2,4-DIAMINOPHE­NOXY ETHANOL DIHY­DROCHLO­RIDE
2,4-Diaminophenoxyethanol 2HCl
2,4-DIAMINOPHE­NOXYETHANOL DIHY­DROCHLO­RIDE
2,4-Diaminophenoxyethanol HCl
2,4-二氨基苯氧基乙醇盐酸盐 [Chi­nese]
2-[(6,6-diamino-1-cyclohexa-2,4-dienyl)methoxy]ethanol dihy­drochlo­ride
4-(2-hydroxyethoxy)-1,3-phenylenediamine dihy­drochlo­ride
70643-19-5 [RN]
DIHY­DRO­GEN 2-(2,4-DIAMINOPHE­NOXY)ETHANOL DICHLO­RIDE
Ethanol, 2-(2,4-diaminophenoxy)-, dihy­drochlo­ride
MFCD00035494 [MDL num­ber]
MFCD00131256
OR-1486
Xan­than gum

SMILES

c1cc(c(cc1N)N)OCCO.Cl​.Cl

Std­InChI

InChI=1S/C8H12N2O2.2ClH/c9-6-1-2-8(7(10)5-6)12-4-3-11;;/h1-2,5,11H,3-4,9-10H2;2*1H

Std­InChIKey

VXY­WXJX­C­QS­DNHX-UHF­F­­FAOYSA-N

Mol­e­c­u­lar Formula

C₈H₁₄Cl₂N₂O₂

Mol­e­c­u­lar Weight

241.115

EINECS

234-394-2

MDL Number

MFCD00131256

Prop­er­ties

Appear­ance

Light Yel­low Free Flow­ing Powder

struc­ture

struc­ture of Xan­than gum CAS 11138-66-2

Safe­ty Data

Sig­nal Word

Warn­ing

WGK Germany

3

MSDS Download

Spec­i­fi­ca­tions and Oth­er Infor­ma­tion of Our 

Iden­ti­fi­ca­tion Methods

HNMR, HPLC

Viscosity(1% xg in 1% kcl solution)

1200-1600cps

Through 200(75µm) mesh

≥95%

Shear­ing ratio

≥ 6.5

Loss on drying

≤15%

Ash

≤16%

pb

≤2 ppm

pyru­vic acid

≥1.5%

Total nitro­gen

≤1.5%

Total plate count

≤2000 cfu/​g

Moulds/​yeasts

≤500 cfu/​g

Col­iform

≤3 mpn/​g

Salmonella(in 10g)

Neg­a­tive

Shelf Life

2 years

Stor­age

Under room tem­per­a­ture away from light

Known Appli­ca­tion

Xan­than gum is wide­ly used in the food indus­try to enhance the tex­ture and mouth­feel of prod­ucts, such as in the pro­duc­tion of jel­lies, sauces, condi­ments, and pas­tries. Due to its sur­fac­tant prop­er­ties, xan­than gum can form sta­ble emul­sions between water and oil phas­es, help­ing to blend and main­tain uni­form dis­per­sion between the two. This emul­si­fy­ing effect is com­mon­ly employed in food and cos­met­ic applications，such as in the pro­duc­tion of sal­ad dress­ings, creams, and lotions.

Gen­er­al View of Documents

Links

This prod­uct is devel­oped by our R&D com­pa­ny Cam­ing Phar­ma­ceu­ti­cal Lim­it­ed (http://​www​.cam​ing​.com/).

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