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Synonyms: E 415
Xanthan gum (/ˈzænθən/) is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a ster (in cosmetic products, for example, to prevent ingredients from separating).
G 1551 (OTTO) Gum xanthan Cas 11138-66-2 - used in oil-in-water emulsions to enhance droplet coalescence.
WGK Germany 1
Certificate Of Analysis
(For eg. B 1615-0108)
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Bovine serum albumin, heat shock fraction, protease free, fatty acid free, essentially globulin free, pH 7, ≥98%
31543-75-6
2,4-Dibromotoluene, 98%
111-30-8
Glutaraldehyde, 2%, solution
1239-45-8
Ethidium bromide, solution ~1% in water
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