Xanthan Gum Food Grade

 

Description:

                    Xanthan Gum Food Grade
                    1.Appearance:White powder
                    2.Mesh size:80 or 200 mesh
                    3.Packing:25Kg/drum
                    4.Shelf life:2 years

Specification:

      Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.

 

ITEMS	STANDARD
Appearance	White powder
Viscosity	≥1200cps
Assay(on dry basis)	91.0 - 108.0%
Loss on drying(105o­C, 2hr)	6.0 - 12.0%
Pyruvic Acid	1.5% min
PH	6.0 - 8.0
Heavy metals(as Pb)	20 mg/kg max
Lead(Pb)	5 mg/kg max
Arsenic(As)	2 mg/kg max
Nitrogen	1.5% max
Ash	13% max
Particle size	80 mesh: 100% min, 200 mesh: 92% min
Total plate count	2000/g max
Yeasts and moulds	100/g max
Pathogens germs	absence
E.coli	Negative in 25g
Salmonella sp.	Negative in 25g

 

Application:

    In foods, xanthan gum is most often found in salad dressings and sauces.Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.

Dalian Honglu Chemical Co., Ltd.

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