Description:
Xanthan gum is a monospore polysaccharide produced by Pseudoxanthomonas fermentation. Because of its special macromolecular structure and colloidal properties, it has many functions, and can be used as an emulsifier, stabilizer, gel thickener, sizing agent, film forming agent, etc., and is widely used in food, petroleum, medicine and other fields.
Characteristics and performance
1. Suspension and emulsification properties;
2. Good water solubility;
3. Thickening properties;
4. Pseudoplasticity;
5. Stability to heat;
6. Stability to acidity and alkalinity;
7. Stability of salt;
8. Stability of enzymatic hydrolysis reaction
Application：
Xanthan gum is used as a stabilizer, thickener, and processing aid for various purposes in industry, including in the production of canned and bottled food, bakery food, dairy products, frozen food, salad seasonings, beverages, brewing, candy, pastry decors, etc. When making food, it is easy to flow, pour out and in, pipeline, and reduce energy consumption.
Specification:
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For Food Grade Xanthan Gum
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Parameters
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Specs
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Methods
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Appearance
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Cream-white
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CONFORM
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Particle Size (mesh)
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80mesh
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99.9% through 60 mesh 98% pass 80mesh
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Viscosity (cp,1% KCL,)
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≥1200
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1480
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Shear ratio
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≥6.5
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8.2
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PH (1% solution)
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6.0-8.0
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6.7
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Loss on Drying (%)
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≤13
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8.3
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Ashes (%)
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≤13
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8.9
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Pb（ ppm）
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≤2
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0.069
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Total Nitrogen(%)
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≤1.5
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0.4
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Pycivic Acid(%)
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≥1.5
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>1.5
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Total Plate Count(CFU/g)
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≤2000
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1600
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Moulds/Yeasts(CFU/g )
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≤100
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<100
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Salmonella
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Absent
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Absent
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AS
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≤2ppm
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Conform
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Total heavt metals
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≤10ppm
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Conform
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E. coli
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Absent
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Conform
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