Succinoglycan

Succinoglycan (CAS 73667-50-2) is a high-molecular-weight exopolysaccharide produced by bacterial fermentation, primarily from Agrobacterium tumefaciens. It functions as a rheology modifier and stabilizer, delivering viscosity control and gel-forming behavior in aqueous systems.

This versatile biopolymer is utilized across food, pharmaceutical, and biotechnology applications. In food formulations, it acts as a thickener and texture stabilizer in sauces, dressings, and dairy-based products where consistent viscosity is required.

It maintains performance under varying temperature and shear conditions, ensuring product stability. Pharmaceutical manufacturers use it as a matrix-forming agent in controlled-release tablet formulations and as a suspending agent in liquid dosage forms.

In biotechnology, it is applied as a functional biopolymer in microbial culture media and biofilm-related research. Its interaction with biological systems is commercially relevant for specialized laboratory and industrial processes.

The moisture-retention behavior of this material also supports use in topical formulation bases requiring sustained hydration performance. It is typically supplied as an off-white to cream-colored powder for easy integration into various manufacturing workflows.

The product is available in food-grade and research-grade specifications, with purity and molecular weight profiles varying by intended application. Quality control ensures the material meets necessary industrial requirements for consistency.

Packaging ranges from small quantities for laboratory and formulation development use to bulk quantities for industrial-scale production. This ensures flexibility for both research institutions and large-scale chemical manufacturers.