Product Details

Xanthan gum 80 mesh

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 can be used in pat food industry as stabilizer, thickener or emulsifier.

Types:

Xanthan Gum Pat Food Garde 80 mesh (PF80)

Xanthan Gum Pat Food Garde 200 mesh (PF200)

Xanthan Gum Pat Food Garde 40 mesh (PF40)

Xanthan Gum Pat Food Garde 80 mesh High Viscosity (PFHV)

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)	80/120
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
li	Negative

Xanthan Gum Application:

Xanthan Gum designed for toothpaste and oral care applications.

Xanthan Gum for Food-grade for animal feed applications.

Xanthan Gum brand for food and personal care applications.

Xanthan Gum for industrial and oilfield drilling applications.

Xanthan Gum specifically for pharmaceutical applications.

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 12 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