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/ |
Salmonella | Absent/ |
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:
Reservation:
Keep sealed and stored in cool, dry conditions
Annual Capacity: more than 20000tons
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