Xanthan Gum Food Grade
Full Name:
Xanthan Gum Food Grade
Properties:
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 culturing, extracting, evaporating and grinding.
Usage:
widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filing agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of the products.
Packaging:
25kg Kraft bag or 25kg carton
Technical Data Sheet:
|
Parameter |
Guarantee |
|
Appearance |
Cream White or Light Yellow powder |
|
Viscosity 1% solution (cps) ≥ |
1200 |
|
Loss on drying %≤ |
15 |
|
Ash %≤ |
16 |
|
Total Nitrogen %≤ |
1.5 |
|
PH value (1% solution) |
6-8 |
|
Assay |
91-108% |
|
V1:V2 |
1.02-1.45 |
|
Shearing Ratio ≥ |
6.5 |
|
Pyruvic acid %≥ |
1.5 |
|
Total plate count microorganism(cfu/g) ≤ |
5000 |
|
Yeasts & moulds count (cfu/g) ≤ |
500 |
|
Particle size |
80mesh/200mesh |
|
Heavy metal ppm≤ |
10 |
|
As ppm≤ |
3 |
|
Pb ppm≤ |
3 |
|
Ethanol ≤ |
750 |
|
Conliform |
Negative |
|
Salmonella |
Negative |
|
Staphylococcus |
Negative |
