Xanthan gum a natural high molecular carbohydrate is a widely applied microbiological exocellular acid heteropolysaccharides produced by Xanthomonas with high viscosity, unique rheological property -pseudoplastic property and high thermal stability. Its viscosity cannot be changed when it is be heated and cooled overtimes in a certain temperature. It can be soluble with most of salts and has acid, alkali and salt tolerant property. It can also be mixed with most of natural and compound thickeners to increase the viscosity. Xanthan gum has manifold applied as thickening agent in food, cosmetic, oil recovery and fire extinguishing.
The technology was awarded a dozen of prizes of which The National Third Prize in 1988, The Important Progress Prize in 1991 and shandong Scientific Tech Progress Prize in 2002.
The strain, production, procedure, engineering, design, products inspection and training can all be supplied, the technologies belong to the knowledge property claim are as follows:
A. The strain which can produce food grade and industrial grade products; special culture medium; fermentation technology; fermentor and stirrer suitable for high viscosity material.
B. Post extract technology with energy saving, machinized, less investment and low cost.
C. The final equipment and technology for producing powder, sand and ball products.
D. A set of improved xanthan gum technology ( including instant, transparent, thermo-resistant xanthan gum extract technology.)
The equipment invest of 25-30 million yuan for 1000 ton/ year and income is 30-40 million yuan / year.