Xanthan gum CAS#: 11138-66-2; ChemWhat Code: 1411537
Identification
| Product Name | Xanthan gum |
| IUPAC Name | 2-(2,4-diaminophenoxy)ethanol;dihydrochloride |
| Molecular Structure |  |
| CAS Registry Number | 11138-66-2 |
| EINECS Number | 234-394-2 |
| MDL Number | MFCD00131256 |
| Synonyms | 11138-66-2 2, 4-DIAMINOPHENOXYETHANOL 2HCL 2,4-diamino-phenoxy-ethanol Hydrochloride 2,4-Diaminophenoxyethanol 2HCl 2,4-Diaminophenoxyethanol dihydrochloride 2,4-Diaminophenoxyethanol HCl 2,4-DIAMINOPHENOXYETHANOL HCL [INCI] 2,4-DIAMINOPHENOXYETHANOL HYDROCHLORIDE 2- (2, 4- diaminophenoxy)ethanol dihydrochloride 2-(2,4-Diaminophenoxy)ethanol DiHCl 2-(2,4-DIAMINOPHENOXY)ETHANOL DIHYDROCHLORIDE 2-(2,4-DIAMINOPHENOXY)ETHANOL DIHYDROCHLORIDE [HSDB] 2-(2,4-Diaminophenoxy)ethanol hydrochloride 2-(2,4-diaminophenoxy)ethanol;dihydrochloride 2-(2,4-DIAMINOPHENOXY)ETHANOLDIHYDROCHLORIDE 4-(2-HYDROXYETHOXY)-1,3-PHENYLENEDIAMINE DIHYDROCHLORIDE 66422-95-5 70643-19-5 A835461 AC-8295 |
| Molecular Formula | C8H14Cl2N2O2 |
| Molecular Weight | 241.11 |
| InChI | 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 |
| InChI Key | VXYWXJXCQSDNHX-UHFFFAOYSA-N |
| Canonical SMILES | C1=CC(=C(C=C1N)N)OCCO.Cl.Cl |
Physical Data
| Appearance | Light Yellow Free Flowing Powder |
| Melting Point, °C | Solvent (Melting Point) |
| 64.43 |
| Description (Association (MCS)) | Solvent (Association (MCS)) | Temperature (Association (MCS)), °C |
| Association with compound | H2O | 17 |
| Exciplex formation | H2O | 17 |
| Viscosity | 25 |
Spectra
| Description (IR Spectroscopy) |
| Bands, Spectrum |
Route of Synthesis (ROS)
Route of Synthesis (ROS) of Xanthan gum CAS 11138-66-2
| Conditions | Yield |
| With sodium hydrogencarbonate In bulylene glycol; water for 1h |
Safety and Hazards
| Pictogram(s) |  |
| Signal | Warning |
| GHS Hazard Statements | H302: Harmful if swallowed [Warning Acute toxicity, oral] H317: May cause an allergic skin reaction [Warning Sensitization, Skin] H319: Causes serious eye irritation [Warning Serious eye damage/eye irritation] |
| Precautionary Statement Codes | P261, 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
| Transportation | Under room temperature away from light |
| Storage | Under the room temperature and away from light |
| Shelf Life | 2 years |
| Market Price |
| Quantitative Results | ||
| 1 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | FILM-SHAPED PREPARATIONS WITH IMPROVED CHEMICAL STABILITY CONTAINING ACTIVE SUBSTANCES AND METHOD FOR THE PRODUCTION THEREOF | |
| 2 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | Protective barriers for micronutrients, phytochemicals, and nutraceuticals | |
| 3 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | Rheological characterization of κ-carrageenan/galactomannan and xanthan/galactomannan gels: Comparison of galactomannans from non-traditional sources with conventional galactomannans | |
| 4 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate | |
| 5 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | The influence of xanthan on the crystallization of calcium carbonate | |
| 6 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | The effect of horizontal well orientation on secondary biopolymer flooding of Safaniya crude oil | |
| 7 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | A comparison between the performance of continuously stirred-tank bioreactors and a TORUS bioreactor with respect to highly viscous culture broths. | |
| Results | SI50 not calculated | |
| Measurement | SI50 | |
| 8 of 36 | Comment (Pharmacological Data) | Bioactivities present |
| Reference | Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design | |
| Reference | Xanthan stability in formate brines – Formulating non-damaging fluids for high temperature applications |
| Use Pattern |
| Xanthan 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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