Food grade Xanthan Gum 80&200mesh
Description: Xanthan Gums are produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.
Xanthan gum product list:
- Xanthan Gum Food Grade
- >Xanthan Gum Food Grade 80mesh
- >Xanthan Gum Food Grade 200mesh
- Xanthan Gum Oil Drilling Grade
- >High temperature performance : 120 Celsius
- >High temperature performance : 130 Celsius
- Xanthan Gum Transparent(Clear) Grade
- >Xanthan Gum Transparent(Clear) Grade 80mesh
- >Xanthan Gum Transparent(Clear) Grade 200mesh
- Xanthan Gum Toothpaste Grade
- >Xanthan Gum Toothpaste Grade 80mesh
- Xanthan Gum Pharmaceutical / Medicine Grade
- >Xanthan Gum Pharmaceutical Grade 40 mesh
- >Xanthan Gum Pharmaceutical Grade 80 mesh
- >Xanthan Gum Pharmaceutical Grade 200 mesh
- Xanthan Gum Cosmetics Grade
- >Xanthan Gum Cosmetics Grade 40 mesh
- >Xanthan Gum Cosmetics Grade 60 mesh
- >Xanthan Gum Cosmetics Grade 80 mesh
- >Xanthan Gum Cosmetics Grade 200 mesh
- Xanthan Gum Pet Grade
- >Xanthan Gum Pet Grade 80 mesh
- >Xanthan Gum Pet Grade 200 mesh
- Xanthan Gum Industrial Grade
- >Xanthan Gum Industrial Grade 40mesh
- >Xanthan Gum Industrial Grade 60mesh
Xanthan Gum Specifications:
Specifications | 1 | 2 | 3 |
Appearance | White-like or light-yellow free flowing powder | ||
PH Value(1% Solution) | 6.0-8.0 | ||
Loss on Drying(%) | ≤13 | ||
Ashes(%) | ≤13 | ||
Total Nitrogen(%) | <1.5 | ||
Pyruvic Acid(%) | ≥1.5 | ||
Shearing Ratio | ≥6.5 | ||
Particle Size(Mesh) | 80/200 | ||
1% Solution Viscosity( cps ) | ≤1200 | 1200-1600 | ≥1600 |
Arsenic ( ppm ) | < 3 | < 3 | < 3 |
Lead( ppm ) | < 5 | < 5 | < 5 |
Heavy Metals( ppm ) | < 20 | < 20 | < 10 |
Total Plate Count ( cfu/g ) | < 2000 | < 2000 | < 2000 |
Moulds&Yests( cfu/g ) | Not Required | ≤100 | ≤100 |
Salmonella | Negative | ||
E.coli | Negative | ||
Xanthan Gum Application:
Applications | Proportioning (%) | Functionalities |
Fruit Juice Beverage | 0.2 -0.3 | Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
Dairy Drink | 0.01- 0.2 | Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
Canned Fruit | 0.2 - 0.3 | Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
Ice Cream | 0.1- 0.3 | Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
Jelly | 0.5 - 2.5 | Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly |
Gel Food | 0.5 - 1.5 | Thicker, Promote Gel Formation, Improve Thicker |
Soy Sauce & Oyster Sauce | 0.05 - 0.1 | Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
Salad Dressing | 0.1- 0.3 | Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
Frozen Food | 0.1 - 0.2 | Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
Sausage & Luncheon Meat | 0.2 - 0.3 | Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
Canned Meat | 0.1-0.2 | Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
Instant Food | 0.2- 0.3 | Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
Cheese | 0.2 -0.5 | Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
Bakery Products | 0.1-0.3 | Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life. |
Dehydrate Food | 0.2- 0.4 | Accelerate Recovery, Keep Flavor |
Pickled Food | 0.2 -0.3 | Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
Xanthan Gum Storage and caution:
1) Stored in the original drums or bags under the conditions of dry and
below 25°C
2) Shelf life of at least 24 months will be achieved
3) Keep closed and avoid long time connection with air after use
4) Better to be used out within two weeks if the inner package is opened
Xanthan Gum Packaging:
1kg/inner hot-sealed plastic bag
25kg/outer cardboard drum or multiply paper bag
