FoodIngredient
 
Xanthan Gum
 
Description: Xanthan Gum is normal powder produced by fermentation of carbonhydrate with Xanthomonas campestris, suitable for use in food and food preparations as a stabilizer, thickener or emulsifier.

Common characters:

Molecular Formula: ---

Molecular Weight: ---

Quality Index

Items

Standard

Viscosity 1% solution in 1% KCL

1200-1600 cps(80mesh)

1400-1600 cps(200mesh)

PH 1% solution

6.0-8.0

Moisture

13% max

Ash

13% max

Particle size(80mesh)

100% through 60 mesh(250micron)

min 95% through 80mesh(180micron)

Particle size(200mesh)

100% through 80 mesh(180micron)

min 92% through 200mesh(75micron)

V1/V2

1.02-1.45

Pyruvic Acid

1.5% min

Heavy Metal

20ppm max

Lead

5ppm max

Arsenic

3ppm max

Total Plate Count

Not more than 2000 cfu/g

Yeast/Mould

Not more than 100 cfu/g

E.coli

Absent/25g

Salmonella

Absent/25g

 

XANTHAN GUM

Main Application:

Xanthan Gum has many special characteristics in application. It is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions. Its numerous areas of applications cover a broad spectrum and range from the food industry to oil drilling. It can be used in food products, cosmetics, pharmaceuticals, feed products and technical products.

Packing: 25kg cardboard drums, multiply paper bag or carton box

Reservation:

Keep sealed and stored in cool, dry conditions

Annual Capacity: more than 20000tons

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