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Xanthan gum CAS#: 11138-66-2
IdentificationPhysical DataSpectraRoute of Synthesis (ROS)Safety and HazardsOther Data

Identification

Product NameXanthan gumIUPAC Name 2-(2,4-diaminophenoxy)ethanol;dihydrochloride  Molecular StructureCAS Registry Number 11138-66-2EINECS Number234-394-2MDL NumberMFCD00131256Synonyms11138-66-22, 4-DIAMINOPHENOXYETHANOL 2HCL2,4-diamino-phenoxy-ethanol Hydrochloride2,4-Diaminophenoxyethanol 2HCl2,4-Diaminophenoxyethanol dihydrochloride2,4-Diaminophenoxyethanol HCl2,4-DIAMINOPHENOXYETHANOL HCL 2,4-DIAMINOPHENOXYETHANOL HYDROCHLORIDE2- (2, 4- diaminophenoxy)ethanol dihydrochloride2-(2,4-Diaminophenoxy)ethanol DiHCl2-(2,4-DIAMINOPHENOXY)ETHANOL DIHYDROCHLORIDE2-(2,4-DIAMINOPHENOXY)ETHANOL DIHYDROCHLORIDE 2-(2,4-Diaminophenoxy)ethanol hydrochloride2-(2,4-diaminophenoxy)ethanol;dihydrochloride2-(2,4-DIAMINOPHENOXY)ETHANOLDIHYDROCHLORIDE4-(2-HYDROXYETHOXY)-1,3-PHENYLENEDIAMINE DIHYDROCHLORIDE66422-95-570643-19-5A835461AC-8295Molecular FormulaC8H14Cl2N2O2Molecular Weight241.11InChIInChI=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  InChI KeyVXYWXJXCQSDNHX-UHFFFAOYSA-N  Canonical SMILESC1=CC(=C(C=C1N)N)OCCO.Cl.Cl  

Physical Data

AppearanceLight Yellow Free Flowing Powder

Melting Point, °C Solvent (Melting Point) 64.43

Description (Association (MCS))Solvent (Association (MCS))Temperature (Association (MCS)), °CAssociation with compoundH2O17Exciplex formationH2O17Viscosity25

Spectra

Description (IR Spectroscopy)Bands, Spectrum

Route of Synthesis (ROS)

Route of Synthesis (ROS) of Xanthan gum CAS 11138-66-2

ConditionsYieldWith sodium hydrogencarbonate In bulylene glycol; water for 1h

Safety and Hazards

Pictogram(s)SignalWarningGHS Hazard StatementsH302: Harmful if swallowed H317: May cause an allergic skin reaction H319: Causes serious eye irritation Precautionary Statement CodesP261, P264, P264+P265, P270, P272, P280, P301+P317, P302+P352, P305+P351+P338, P321, P330, P333+P313, P337+P317, P362+P364, and P501(The corresponding statement to each P-code can be found at the GHS Classification page.)

Other Data

TransportationUnder room temperature away from lightStorageUnder the room temperature and away from lightShelf Life2 yearsMarket Price

Quantitative Results1 of 36Comment (Pharmacological Data)Bioactivities presentReferenceFILM-SHAPED PREPARATIONS WITH IMPROVED CHEMICAL STABILITY CONTAINING ACTIVE SUBSTANCES AND METHOD FOR THE PRODUCTION THEREOF2 of 36Comment (Pharmacological Data)Bioactivities presentReferenceProtective barriers for micronutrients, phytochemicals, and nutraceuticals 3 of 36Comment (Pharmacological Data)Bioactivities presentReferenceRheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans4 of 36Comment (Pharmacological Data)Bioactivities presentReferenceEffects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate5 of 36 Comment (Pharmacological Data)Bioactivities presentReferenceThe influence of xanthan on the crystallization of calcium carbonate6 of 36Comment (Pharmacological Data)Bioactivities presentReferenceThe effect of horizontal well orientation on secondary biopolymer flooding of Safaniya crude oil7 of 36Comment (Pharmacological Data)Bioactivities presentReferenceA comparison between the performance of continuously stirred-tank bioreactors and a TORUS bioreactor with respect to highly viscous culture broths.ResultsSI50 not calculatedMeasurementSI508 of 36Comment (Pharmacological Data)Bioactivities presentReferenceInfluence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite DesignReferenceXanthan stability in formate brines - Formulating non-damaging fluids for high temperature applications

Use PatternXanthan gum CAS#: 11138-66-2 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.
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