Audited Supplier
80mesh/200mesh
11138-66-2
(C35h49o29)N
234-394-2
BRC, ISO, FDA, HACCP, Kosher,Halal
Paper-PE Bag or Carton Packing
Normal
24months
Corn Starch
Meat, Drinks, Flour Products, Jelly/Ice Cream, Baked Goods, Oil Drilling
Yes
Powder
off-White or Light Yellow Free
for Food / Oil Drilling / Industrial Use
MEIHUA/FUFENG/DEOSEN
25kg Kraft Bags or Carton Packing
1x25kg
China
3913900000
Product Description
Xanthan gum is an extracellular acidic heteropolysaccharide produced by the fermentation of
xanthomonas campestris bacterium. Made from corn starch and other carbohydrates through the
processes of culturing, extracting, evaporating and grinding, it is widely used in industries such as food,
oil, mining, pharmacy and textile.
CAS No. 11138-66-2
Chemical Formula .C35H49O29
Package .25kg compounded Paper-PE bag or Carton packing
Storage .Store in a cool and dry
Shelf Life.24Months
Storage .Store in a cool and dry
Shelf Life.24Months
| Xanthan Gum for food grade 80mesh/200mesh |
Test Item | Food Grade | |
80Mesh | 200Mesh | |
Description | Off-white or Light Yellow Free Flowing Powder or granular | |
Particle Size, % | 80Mesh | 200Mesh |
Thru USS #80≥95 | Thru USS #200≥92 | |
| Viscosity (1% KCL, cps) | 1200-1800 | 1200-1700 |
Shearing Ratio | ≥6.5 | |
(1% XG solution) | 6.0-8.0 | |
Loss on Drying, % | ≤13.0 | |
Ashes, % | ≤13.0 | |
Pyruvic acid, % | ≥1.5 | |
Total Nitrogen, % | ≤1.5 | |
Pb, ppm | ≤2.0 | |
Total Plate Count, cfu/g | ≤5000 | |
Yeasts & Moulds Count, cfu/g | ≤500 | |
Coliforms, MPN/g | ≤3 | |
Salmonella | 0/25g | |
| Nutrient List(Per 100g) | ||
| Product Index | Unit | Content |
| Energy | Kcal | 25 |
| Protein | g | 7 |
| Carbohydrates | g | 73 |
| Fat | g | 0 |
| Of which saturated | g | 0 |
| Of which trans fat | g | 0 |
| Sodium | mg | 500 |
| Calcium | mg | 2800 |
| Iron | mg | 0 |
| Vitamin A | IU | 0 |
| Vitamin C | mg | 0 |
| Water | g | 9 |
| Ash | g | 11 |
| The production process and production line for Xanthan Gum |
| Packing ang Transportation |
| Thanks for your visit and welcome for your conslutation |
