Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, PH, O2-supply and temperature, the purified, dried and milled into white-like or light-yellow free-flowing powder.
PRICE OF PRODUCT
Price not indicated
TECHNICAL DETAILS
Advantages:
1. Outstanding viscosity-enhancing property and solubility in water.
2. Unique pseudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer.
3. Excellent stability to large range of temperature and PH change.
4. Stable compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickener.
5. Perfect synergistic action when compounding with guar gum, locust bean gum and other gums. Application: It can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filing agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of the products.
Specification:
Name: Xanthan Gum food grade
CAS No.11138-66-2
Specification: FCC IV
Packing: In 25kg cartons or fiber drums
Functional use: Thickener Items: Specifications
Appearance: white or cream-color and free-flowing powder
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD, spindle 3.60rpm, 25: 1200 - 1600 mpa.s
Assay(on dry basis): 91.0 - 108.0%
Loss on drying(105oC, 2hr): 6.0 - 12.0%
V1 : V2:1.02 - 1.45
Pyruvic Acid: 1.5% min
PH of 1% solution in water: 6.0 - 8.0
Heavy metals(as Pb): 20 mg/kg max
Lead(Pb): 5 mg/kg max
Arsenic(As): 2 mg/kg max
Nitrogen: 1.5% max
Ash: 13% max
Particle size: 80 mesh: 100% min, 200 mesh: 92% min
Total plate count: 2000/g max
Yeasts and moulds: 100/g max
Pathogens germs: absence
S. aureus: Negative
Pseudomonas aeruginosa: Negative
Salmonella sp.: Negative
C. perfringens: Negative
