Xanthan Gum Supplier/Food Grade Xanthan Gum/Xanthan Gum Food Additive

Product name: Xanthan GumCAS No: 11138-66-2EINECS No.: 234-394-2Form: PowderMF: (C35H49O29)n Product Description    Xanthan Gum is the most superior biological glue in the worldwide with the performance of thickening, suspending, emulsifying, and stabilizing. Xanthan gu

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Product name: Xanthan Gum

CAS No: 11138-66-2

EINECS No.: 234-394-2

Form: Powder

MF: (C35H49O29)n

 

Product Description

    Xanthan Gum is the most superior biological glue in the worldwide with the performance of thickening, suspending, emulsifying, and stabilizing. Xanthan gum can be quickly dissolved in water and have a good effect on the insoluble solids and oil droplets' suspending. Xanthan gum has the characteristics of low concentration but high viscosity (1% aqueous solution viscosity of 100 times gelatin), is a highly efficient thickener.

Applications

    Used as a stabilizer thickening agents and processing booster for a variety of purposes in industry, Xanthan Gum can be used in including the production of canned and bottled foods, bakery food, dairy, frozen foods, salad dressings, beverages, brewing, candy, and so on. With it to produce food, it will help the food easily flow, easily pour, easily pipeline to reduce energy consumption.

Functions
1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.
2.In the meat products xanthan gum tenderizer play and enhance the role of water;
3.There is thickening in frozen food, the role of stable food structure;
4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;
5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;
6.The use of xanthan gum (used in combination with guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;
7.Xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.

ItemST-WX F80ST-WX F200
Viscosity( 1% solution in 1% KCL)1200 1600cps1200 1600cps
PH(1% solution)6.0 8.06.0 8.0
Moisturemax.13%max.13%
Ashmax.13%max.13%
Particle Size100%through 60mesh(250micron)min95% through 80 mesh(180micron)100%through 80mesh(180micron)min92% through 200 mesh(75micron)
V1/V21.02 1.451.02 1.45
Pyruvic Acidmin 1.5%min 1.5%
Heavy Metalmax. 20ppmmax. 20ppm
Leadmax. 5ppmmax. 5ppm
Arsenicmax. 3ppmmax. 3ppm
Microbiological  
Total Plate Countno more than 2000cfu/gno more than 2000cfu/g
Yeast/Mouldno more than 100cfu/gno more than 100cfu/g
E. coilabsent/25gabsent/25g
Salmonellaabsent/25gabsent/25g

Xanthan Gum Suppliers/Food Grade Xanthan Gum/Xanthan Gum Food Additive
Xanthan Gum Suppliers/Food Grade Xanthan Gum/Xanthan Gum Food Additive

 

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