Xanthan Gum
CAS No.: 11138-66-2
Formula: C35H49O29
EINECS: 234-394-2
Appearance: Light yellow to white flowable powder
Specifications:
Xanthan gum food grade 80mesh
Xanthan gum food grade 200mesh
Xanthan gum 80mesh E415
Xanthan gum 200mesh E415
Xanthan gum 80mesh E415 AMYLASE FREE
Xanthan gum 200mesh E415 AMYLASE FREE
Xanthan gum 80mesh FCC
Xanthan gum 200mesh FCC
Xanthan gum for Oil drilling 80mesh
Xanthan gum for Oil drilling 200mesh
Items | Standard |
Appearance | Off-white or Light Yellow Free Flowing Powder |
Assay, % | 91 - 108 |
Thru 200mesh, % | ≥92.0 |
Viscosity (1% KCL, cps) | ≥1200 |
Shearing Ratio | ≥6.5 |
PH(1% XG solution) | 6.0-8.0 |
Loss on Drying, % | ≤13 |
Ash, % | ≤13 |
Pyruvic Acid, % | ≥1.5 |
Total Nitrogen, % | ≤1.5 |
Ethanol, ppm | ≤750 |
Total Heavy Metals(as Pb), ppm | ≤20 |
Pb, ppm | ≤2 |
Product description:
Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.
Application:
1)Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder.
Packaging & Delivery
1. Paper Bag: 850*450*100(mm) and 25kg net;
2.Carton: 570*380*220(mm) and 25kgs net ;
3.Drum: 470*370(mm) and 25kgs net.
Special package can be provided as per customers' requirements.
