Audited Supplier
TNN001
11138-66-2
C8h14cl2n2o2
234-394-2
BRC, ISO, FDA, HACCP, Kosher, Halal
Paper
Normal
>12 Months
Xanthan Gum
Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
40mesh, 80mesh, 200mesh
Available
Free
Cool Dry Place
TNN
25kg Bag
food grade and oil drilling grade
China
3913900000
Product Description
Food Grade Xanthan Gum 80Mesh and 200Mesh | |
Items | Standard |
(Food Grade 80Mesh) Through 200 mesh, % Through 80 mesh,% | ≥95.00 |
(Food Grade 200Mesh) Through 200 mesh, % Through 80 mesh,% | ≥98.00 |
Appearance | Cream White/Light Yellow Free Flowing Power |
Loss on Drying,% | ≤13.00 |
PH(1% XG solution) | 6.0-8.0 |
Ash ,% | ≤15.00 |
Shearing Ratio | ≥6.50 |
Viscosity(1% XG in 1% kcl solution, cps) | 1200-1700 |
Pyruvic Acid,% | ≥1.5 |
Total Nitrogen,% | ≤1.5 |
Total Heavy Metals(ppm) | ≤20 |
Pb(ppm) | ≤2 |
Total Plate Count (cfu/g) | ≤2000 |
Coliform (In 5g) | Negative |
Moulds/Yeasts(cfu/g) | ≤500 |
Salmonella(In 10g) | Negative |
Oil Drilling Grade Xanthan Gum | |
Items | Standard |
Appearance | Free Flowing Powder or Particles |
Through 40 mesh, % | ≥95.00 |
Through 200 mesh, % | ≤50.00 |
Loss On Drying, % | ≤13.00 |
PH (1% XG solution) | 6.0-8.0 |
Ash, % | ≤15.00 |
Shearing Ratio | ≥6.50 |
Starch Qualitative Determination | Absent |
Guar Qualitative Determination | Absent |
Rheology Test 0.285% XG in Sea Water Solution | |
600 rpm | ≥75 |
300 rpm | ≥55 |
200 rpm | ≥45 |
100 rpm | ≥35 |
6 rpm | ≥18 |
3 rpm | ≥16 |
Brookfield LV 1.5r/min (cps) | ≥1950 |
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 cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming and textile.
Function:
Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent invarious food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.
