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polysaccharide thickener

" in MedChemExpress (MCE) Product Catalog:

By Targets:	Biochemical Assay Reagents (2)

Inhibitors & Agonists

Biochemical Assay Reagents

Cat. No.	Product Name	Target	Research Areas	Chemical Structure

HY-A0103

Xanthan gum	Biochemical Assay Reagents	Others
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

HY-159063

Soy Polysaccharides	Biochemical Assay Reagents	Others
Soy Polysaccharides are biochemical reagents that can be added to beverages, sauces, and dairy products as thickeners, emulsifiers, and dietary fiber ingredients. Soy Polysaccharides are non-toxic, hydrophilic, and biodegradable, allowing for widespread application in various food sectors. Additionally, Soy Polysaccharides serve as effective stabilizers in oil/water emulsions. Even under acidic conditions, Soy Polysaccharides can stabilize β-conglycinin-based emulsions to prevent flocculation .

Cat. No.	Product Name	Type

HY-A0103

Xanthan gum	Biochemical Assay Reagents
Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

Xanthan gum

Biochemical Assay Reagents

Xanthan gum is a microbial polysaccharide produced by Xanthomonas campestris. The structure of xanthan gum is based on a cellulose backbone of β-(1-4)-linked glucose units with a trisaccharide side of mannose-glucuronic acid-mannose attached to every other glucose unit in the backbone chain. Some terminal mannose units are pyruvated and some internal mannose units are acetylated. Due to its unique rheology and gelling properties, it is widely used as a food additive, thickener and stabilizer in the food and petroleum industries.

HY-W763706A

Tamarind Gum from Tamarind seed, 98% Tamarind seed polysaccharide, 98%	Carbohydrates
Tamarind Gum from Tamarind seed, 98% (Tamarind seed polysaccharide, 98%) can be obtained from Tamarindus Indica L. Tamarind Gum from Tamarind seed is a polysaccharide thickener .

HY-159063

Soy Polysaccharides	Carbohydrates
Soy Polysaccharides are biochemical reagents that can be added to beverages, sauces, and dairy products as thickeners, emulsifiers, and dietary fiber ingredients. Soy Polysaccharides are non-toxic, hydrophilic, and biodegradable, allowing for widespread application in various food sectors. Additionally, Soy Polysaccharides serve as effective stabilizers in oil/water emulsions. Even under acidic conditions, Soy Polysaccharides can stabilize β-conglycinin-based emulsions to prevent flocculation .

Soy Polysaccharides

Carbohydrates

Soy Polysaccharides are biochemical reagents that can be added to beverages, sauces, and dairy products as thickeners, emulsifiers, and dietary fiber ingredients. Soy Polysaccharides are non-toxic, hydrophilic, and biodegradable, allowing for widespread application in various food sectors. Additionally, Soy Polysaccharides serve as effective stabilizers in oil/water emulsions. Even under acidic conditions, Soy Polysaccharides can stabilize β-conglycinin-based emulsions to prevent flocculation .

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