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Xanthan Gum BP USP NF FCC Food Grade Manufacturers, SDS MSDS Sheet

Xanthan Gum : CAS Number: 11138-66-2, EINECS EC Number: 234-394-2, Molecular Formula: C35H49O29 (monomer), Molecular Weight: -, HS Code ---**

For MSDS Sheet Click
MSDS Sheet of Xanthan Gum Manufacturers

Xanthan Gum
BP USP FCC Food Grade
Xanthan Gum

Xanthan Gum BP Grade
Ph Eur
Action and use: Excipient.

DEFINITION
High-molecular-mass anionic polysaccharide produced by fermentation of carbohydrates with Xanthomonas campestris.
Xanthan gum has a relative molecular mass of approximately 1 × 106. It exists as the sodium, potassium or calcium salt.
Content: Minimum 1.5 per cent of pyruvoyl groups (C3H3O2; Mr 71.1) (dried substance).

CHARACTERS
Appearance: White or yellowish-white, free-flowing powder.
Solubility: Soluble in water giving a highly viscous solution, practically insoluble in organic solvents.
IDENTIFICATION
A. In a flask, suspend 1 g in 15 ml of 0.1 M hydrochloric acid . Close the flask with a fermentation bulb containing barium hydroxide solution and heat carefully for 5 min. The barium hydroxide solution shows a white turbidity.
B. To 300 ml of water, previously heated to 80 °C and stirred rapidly with a mechanical stirrer in a 400 ml beaker, add, at the point of maximum agitation, a dry blend of 1.5 g of carob bean gum and 1.5 g of the substance to be examined. Stir until the mixture forms a solution, and then continue stirring for 30 min or longer. Do not allow the water temperature to drop below 60 °C during stirring. Discontinue stirring and allow the mixture to stand for at least 2 h. A firm rubbery gel forms after the temperature drops below 40 °C but no such gel forms in a 1 per cent control solution of the sample prepared in the same manner but omitting the carob bean gum.

TESTS
pH: 6.0 to 8.0 for a 10.0 g/l solution.
Viscosity: Minimum 600 mPa·s.
2-Propanol: To pass Gas chromatography test. Limit 2-propanol: maximum 750 ppm.
Other polysaccharides: To pass Thin-layer chromatography test.
Loss on drying: Maximum 15.0 per cent, determined on 1.000 g by drying in an oven at 105 °C for 2.5 h.
Total ash: 6.5 per cent to 16.0 per cent.
Microbial contamination: Total viable aerobic count not more than 103 bacteria and 102 fungi per gram, determined by plate count. It complies with the test for Escherichia coli.

Xanthan Gum USP NF Grade
Xanthan Gum is a high molecular weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with Xanthomonas campestris, then purified by recovery with Isopropyl Alcohol, dried, and milled. It contains Dglucose and D-mannose as the dominant hexose units, along with D-glucuronic acid, and is prepared as the sodium, potassium, or calcium salt. It yields not less than 4.2 percent and not more than 5.0 percent of carbon dioxide, calculated on the dried basis, corresponding to not less than 91.0 percent and not more than 108.0 percent of Xanthan Gum.

Identification: To 300 mL of water in a 400-mL beaker, previously heated to 80 and stirred rapidly by mechanical means, add, at the point of maximum agitation, a dry blend of 1.5 g of Xanthan Gum and 1.5 g of locust bean gum. Stir until the mixture dissolves, and then continue stirring for 30 minutes longer. Do not allow the temperature of the mixture to drop below 60 during the stirring. Discontinue stirring, and allow the mixture to cool at room temperature for not less than 2 hours: a firm, rubbery gel forms after the temperature drops below 40 , but no such gel forms in a control solution prepared in the same manner with 3.0 g of Xanthan Gum and without locust bean gum.
Viscosity: Place 250 mL of water in a 400-mL beaker, and add a dry blend of 3.0 g of Xanthan Gum and 3.0 g of potassium chloride slowly while stirring at 800 rpm, using a low-pitched propeller-type stirrer. Add an additional quantity of 44 mL of water, rinsing the walls of the beaker. Approximately 10 minutes after the addition of the dry blend of Xanthan Gum and the potassium chloride to the water, remove the beaker from the propeller-type stirrer, and vigorously stir the solution by hand to ensure that all the particles around the edge of the beaker are in solution. Return the beaker to the stirrer, and agitate at 800 rpm for a total mixing time of 2 hours. Then adjust the temperature to 24 ± 1 , and stir by hand in a vertical motion to eliminate any thixotropic effects or layering.
[NOTE—Each hand mixing should be not more than 15 to 30 seconds, and the last hand mixing should occur immediately prior to measuring the viscosity.] Equip a suitable rotational viscosimeter with a spindle having a cylinder 1.27 cm in diameter and 0.16 cm high attached to a shaft 0.32 cm in diameter, the distance from the top of the cylinder to the lower tip of the shaft being 2.54 cm, and the immersion depth being 5.00 cm (No. 3 spindle). With the spindle rotating at 60 rpm, immediately observe and record the scale reading. Convert the scale readings to centipoise by multiplying the readings by the constant for the viscosimeter spindle and speed employed. The viscosity at 24 is not less than 600 centipoise.
Microbial limits: It meets the requirements of the tests for Salmonella species and Escherichia coli.
Loss on drying: Dry it at 105 for 2.5 hours: it loses not more than 15.0% of its weight.
Ash: Accurately weigh about 3 g in a tared crucible, and incinerate at about 650 until free from carbon. Cool the crucible and its contents in a desiccator, and weigh: the weight of the ash is between 6.5% and 16.0%, calculated on the dried basis.
Arsenic: 3 ug per g.
Lead: the limit is 5 @g per g.
Heavy metals: The limit is 0.003%.
Limit of isopropyl alcohol: To pass the test, not more than 0.075% is found.
Pyruvic acid: To pass the test.

Xanthan Gum FCC Food Grade
INS: 415 CAS: [11138-66-2]

DESCRIPTION
Xanthan Gum occurs as a cream colored powder. It is a high-molecular-weight polysaccharide gum produced by a pureculture fermentation of a carbohydrate with Xanthomonas campestris, purified by recovery with isopropyl alcohol, dried, and milled. It contains D-glucose and D-mannose as the dominant
hexose units, along with D-glucuronic acid and pyruvic acid, and it is prepared as the sodium, potassium, or calcium salt. It is readily soluble in hot or cold water, but it is insoluble in alcohol. Its solutions are neutral.
Function: Stabilizer; thickener; emulsifier; suspending agent; bodying agent; foam enhancer.

REQUIREMENTS
Identification: Transfer 300 mL of water, previously heated to 80°, into a 400-mL beaker and stir rapidly with a mechanical stirrer. At the point of maximum agitation, add a dry blend of 1.5 g of sample and 1.5 g of locust bean gum. Stir until the mixture goes into solution, and then continue stirring for 30 min longer. Do not allow the water temperature to drop below 60°. Discontinue stirring, and allow the mixture to cool at room temperature for at least 2 h. A firm, rubbery gel forms after the temperature of the mixture drops below 40°. No such gel forms in a 1% control solution of sample prepared in the same manner but omitting the locust bean gum.
Assay: A sample yields, on the dried basis, not less than 4.2% and not more than 5.4% of carbon dioxide (CO2), corresponding to between 91.0% and 117.0% of Xanthan Gum.
Isopropyl Alcohol: Not more than 0.075%.
Lead: Not more than 2 mg/kg.
Loss on Drying: Not more than 15.0%.
Pyruvic Acid: Not less than 1.5%.
Viscosity: Passes test.

For Original Monographs of IP Indian Pharmacopoeia BP British Pharmacopoeia USP US Pharmacopoeia FCC Food Grade product, please check with the respective web-pages or books.

Manufacturers:

MUBY CHEMICALS
Ambernath Mumbai, Ankleshwar Gujarat, India
TEL: (OFFICE) 91-22-23770100, 23726950
Current Date Time in India GMT+5:30

e-mail: info@mubychem.com

USA & Canadian Customers may
e-mail: usa@mubychem.com
Call toll-free 1-844-682-9243 (1-844-MUBYCHEM)

Manufacturers india
Copyright and Usual Disclaimer is Applicable.
Last 18 May, 2017

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Xanthan Gum SDS GHS, MSDS Sheet, Material Safety Data Sheet

1. PRODUCT DESCRIPTION

Product Name: Xanthan Gum
Synonyms: Polysaccharide gum produced by the fermentation of carbohydrate with the bacterium Xanthomonas campestris.
CAS Number: 11138-66-2
EINECS EC Number: 234-394-2
Molecular Weight: -
Molecular Formula: (C35H49O29)n
Recommended usage: Industrial Manufacturing.
Suppliers: As per letterhead.

2. HAZARD IDENTIFICATION
GHS, Globally Harmonized System Classification in accordance with 29 CFR 1910

GHS Label Elements
None


Signal Words
: None

Hazards not otherwise classified (HNOC):
May causes mild skin irritation.
May causes eye irritation.
May be harmful if inhaled.
May cause respiratory irritation.

Precautionary statements:
P261: Avoid breathing dust/fume/gas/mist/vapors/spray.
P262: Do not get in eyes, on skin, or on clothing.
P281: Use personal protective equipment as required.
P302+P352 - IF ON SKIN: Wash with plenty of soap and water.
P303+P361+P353 - IF ON SKIN (or hair): Remove/Take off immediately all contaminated clothing. Rinse skin with water/shower.
P304 + P340 - IF INHALED: Remove victim to fresh air and keep at rest in a position comfortable for breathing.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P337+313: If eye irritation persists get medical advice/attention.
Not a hazardous substance or mixture according to Regulation (EC) No. 1272/2008.
This substance is not classified as dangerous according to Directive 67/548/EEC.
HMIS (Perceived): Health hazard: 0, Flammability:1, Physical hazards: 0
NFPA (Perceived): Health hazard: 0, Fire: 1, Reactivity Hazard: 0

3. COMPOSITION/INFORMATION ON INGREDIENTS

Principal Components: Xanthan Gum
CAS Number: 11138-66-2
EINECS EC Number: 234-394-2
Molecular Formula: (C35H49O29)n

4. FIRST AID MEASURES

Always get medical attention after the first aid is over.

Emergency and First Aid Procedures:
Eyes - Flush with water for at least 15 minutes, raising and lowering eyelids occasionally. Get medical attention if irritation persists.
Skin - Thoroughly wash exposed area for at least 15 minutes. Remove contaminated clothing. Launder contaminated clothing before reuse. Get medical attention if irritation persists.
Ingestion - If Xanthan Gum is swallowed, if conscious, give plenty of water. Immediately call a physician. Never give anything by mouth to an unconscious person.
Inhalation - Remove to fresh air. Give oxygen if breathing is difficult; give artificial respiration if breathing has stopped. Get medical attention.

5. FIREFIGHTING PROCEDURES

NFPA Perceived: Health: 0, Fire: 1, Reactivity: 0
Extinguisher Media: Use media suitable to extinguish surrounding fire. Use water spray, alcohol-resistant foam, dry chemical or carbon dioxide. Do not use a solid water stream as it may scatter and spread fire.
Auto-ignition Temperature: > 200 deg C (> 392.00 deg F)
Flammable Limits in Air % by Volume: N/A. This material in sufficient quantity and reduced particle size is capable of creating a dust explosion.
Special Fire fighting Procedures: Firefighters should wear full protective equipment and NIOSH approved self-contained breathing apparatus.

6. SPILL OR LEAK PROCEDURES

Steps to be taken in Case Xanthan Gum is Released or Spilled:
Ventilate area of leak or spill. Wear appropriate personal protective equipment. Avoid generating dusty conditions. Sweep up and containerize for reclamation or disposal. Vacuuming or wet sweeping may be used to avoid dust dispersal. Do not let product enter drains. Small amounts of residue may be flushed to sewer with plenty of water.

7. SPECIAL PRECAUTIONS

Do not ingest. Do not breathe dust. Wear suitable protective clothing. Wash hands thoroughly with soap and water after handling and before eating. Keep Xanthan Gum in a well closed container stored under cold to warm conditions, 2 to 40 C, (36 to 104F) in a ventilated area. Protect against physical damage. Containers of this material may be hazardous when empty since they retain product residues (dust, solids); observe all warnings and precautions listed for the product.

8. SPECIAL PROTECTION INFORMATION

Respiratory Protection (Specify Type): None needed under normal conditions of use with adequate ventilation. NIOSH approved equipment should be worn if PELs are exceeded.
This product is not known to contain any hazardous materials with occupational exposure limits established by the region specific regulatory bodies. As an airborne dust, exposure limits pertaining to "particulates not otherwise regulated" have been provided below.
ACGIH TLV: TWA: 10 mg/m3 inhalable particles, recommended; TWA: 3 mg/m3 respirable particles, recommended
OSHA PEL: TWA: 15 mg/m3 total dust; TWA: 5 mg/m3 respirable fraction
Ventilation Local Exhaust: Yes
Eye Protection: Splash proof chemical safety goggles should be worn at all times.
Other Protective Clothing or Equipment: Lab apron, eye wash, and safety shower.

9. PHYSICAL DATA

Molecular Weight: -
Molecular Formula: (C35H49O29)n
Appearance and Odor: Cream to Light yellow Solid material with Characteristic odor
pH: Neutral
Flash Point: NA
Auto ignition Temperature: >200C
Melting Point: NA.
Boiling Point: Decomposes
Density: 0,7 to 0,8 g/cm3
Solubility in Water: Soluble.

10. REACTIVITY DATA

Stability: Xanthan Gum is stable
Conditions to Avoid: Heat, humidity, Dust generation.
Incompatibility (Materials to Avoid): Strong oxidizing and reducing agents, Strong acids and bases.
Hazardous Decomposition Products: Carbon monoxide, carbon dioxide
Hazardous Polymerization: Will not occur

11. TOXICITY DATA

Xanthan Gum is a widely used thickener and stabilizer for food and industrial use.
Toxicity Data:
LC50 Inhalation Dusts and mists Rat 21 mg/l 1 hours
LD50 Oral Mouse 20000 mg/kg -
LD50 Oral Rat 45000 mg/kg -
Carcinogenicity: This product present at levels greater than or equal to 0.1% is identified as probable, possible or confirmed human carcinogen by IARC, NTP, ACGIH & OSHA.
Mutagenicity:No known significant effects or critical hazards.
Teratogenicity: No known significant effects or critical hazards.
Developmental effects: No known significant effects or critical hazards.
Fertility effects: No known significant effects or critical hazards.

12. ECOLOGICAL DATA

Toxicity to fish:
LC50 - Oncorhynchus mykiss (rainbow trout) - 320 - 560 mg/l - 96 h
Toxicity: Avoid release into the environment. Runoff from fire control or dilution water may cause pollution.
Bioaccumulative potential: Does not bioaccumulate.
EPA Waste Numbers: None

13. DISPOSAL INFORMATION

Waste Disposal Methods: Dispose Xanthan Gum in accordance with all applicable Federal, State and Local regulations.

14. TRANSPORT INFORMATION
DOT
Not regulated.
IMDG
Not regulated.
IATA
Not regulated.

15. REGULATORY INFORMATION

USA Federal Regulations:
TSCA: CAS# 11138-66-2 is listed on the TSCA inventory.
Health & Safety Reporting List: None of the chemicals are on the Health & Safety Reporting List.
Chemical Test Rules: None of the chemicals in this product are under a Chemical Test Rule.
Section 12b: None of the chemicals are listed under TSCA Section 12b.
TSCA Significant New Use Rule:
None of the chemicals in this material have a SNUR under TSCA.
None of the chemicals in this product are listed as Priority Pollutants under the CWA.
None of the chemicals in this product are listed as Toxic Pollutants under the CWA.
OSHA: None of the chemicals in this product are considered highly hazardous by OSHA.
CERCLA Hazardous Substances and corresponding RQs: None of the chemicals in this material have an RQ.
SARA Section 302 Extremely Hazardous Substances: None of the chemicals in this product have a TPQ.
Section 313: No chemicals are reportable under Section 313.
Clean Air Act:
This material does not contain any hazardous air pollutants.
This material does not contain any Class 1 Ozone depletors.
This material does not contain any Class 2 Ozone depletors.
Clean Water Act: None of the chemicals in this product are listed as Hazardous Substances under the CWA.

STATE: CAS# 11138-66-2 is not present on state lists from CA, PA, MN, MA, FL, or NJ.
California Proposition 65: This product is not known to contain chemicals listed under Proposition 65.

Canada:
WHMIS Product Classification: Not a WHMIS controlled product.
CAS# 11138-66-2 is listed on Canada's DSL List.

16. ADDITIONAL INFORMATION

Disclaimer:
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Our company provides this MSDS sheet in good faith but makes no representation as to its comprehensiveness or accuracy. This SDS sheet is intended only as a guide to the appropriate precautionary handling of the material by a properly trained person using this product. The above information has been compiled from various sources and has the possibility of discrepancy and being out-dated information. Individuals receiving the information must exercise their independent judgment and do further search in determining its appropriateness for a particular purpose. In no case shall our company be liable to loss or damages by the product user.
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