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Xanthan Gum Food Grade Thickener 80 Mesh/200 Mesh Manufacturer Supply
| Price | $6000.00 |
|---|---|
| Min Order | 5 Tons |
| Availability | In Stock |
| Shipping From | Jiangsu, China |
| Popularity | 418 people viewed |
Model NO.:
Xanthan Gum
CAS No.:
11138-66-2
Formula:
C8h14cl2n2o2
EINECS:
234-394-2
Certification:
ISO, FDA, HACCP, Kosher/ Halal
Packaging Material:
Paper
Storage Method:
Normal
Shelf Life:
24 Months
Main Active Ingredient:
Xanthan Gum
Application:
Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
Appearance:
Yellowish Powder
Mesh Size:
40mesh, 80mesh, 200mesh
Grade:
Food Grade and Oil Drilling Grade
Test Method:
HPLC
Trademark:
Adicen
Transport Package:
25kg Kraft Bag
Specification:
80mesh/200mesh
Origin:
China
HS Code:
391390
Product Description
Product Name: Xanthan Gum
Xanthan gum is a popular food additive, usually added to food as a thickener or stabilizer. When the xanthan gum powder is added to the liquid, it will quickly disperse and form a viscous and stable solution.
1. The field of food
Xanthan gum can improve the texture, consistency, flavor, shelf life and appearance of many foods. It is often used in gluten-free cooking because it can provide the elasticity and bulkiness that gluten gives traditional baked goods.
2. The field of cosmetics
Xanthan gum is also found in many personal care and beauty products. It thickens these products but also runs out easily.
3. Industrial field
Xanthan gum is used in many industrial products because it can withstand different temperatures and pH values, adhere to the surface and thicken the liquid, while maintaining good fluidity.
Xanthan gum is used in many industrial products because it can withstand different temperatures and pH values, adhere to the surface and thicken the liquid, while maintaining good fluidity.
Item | Specification |
Appearance | Off-white or yellowish powder |
Particle size | 99% through 80 mesh or 92% through 200 mesh |
Viscosity | ≥600 |
Shearing property | ≥6.5 |
Moisture | ≤15% |
Ash | ≤16 |
Total nitrogen | ≤1.5% |
Pyruvic acid | ≥1.5% |
Lead | ≤2ppm |
Total plate count | ≤5000cfu/g |
Yeast | ≤500cfu/g |
E.coli | ≤30cfu/g |
Salmonella | Negtive |
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