| Customization: | Available |
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| Storage Method: | Normal |
| Shelf Life: | >12 Months |
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Xanthan gum is a kind of natural macromolecular polysaccharide, produced by Xanthomonas campestris through fermentation process, the main raw material is corn starch and other carbohydrates. Its molecular structure is composed of monosaccharide units such as glucose, galactose and glucuronic acid, which has excellent water solubility, thickening and stability, and is widely used in food, cosmetics, pharmaceuticals, oil exploitation and other fields.
High efficiency thickening: Low concentration can significantly improve liquid viscosity, improve fluidity and mixing uniformity, suitable for food processing such as sauces and dairy products.
Excellent stability: stable in acidic, alkaline, high temperature and high salt environment, not easy to decompose, extend product shelf life 67.
Hydrogelling: It can absorb water to form gel, reduce water loss in the production process, and improve food taste and texture.
Emulsification synergistic effect: enhance the performance of emulsifier, stabilize the emulsion system, suitable for salad dressing, cosmetic cream, etc. 69.
Safe and reliable: JECFA standard certification (INS 415), ADI value "not qualified", in line with food and pharmaceutical grade safety requirements
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Items
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Standard
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Appearance
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White-like or light-yellow powder
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Particle Size(mesh)
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100% through 60 mesh, not less than 95% through 80 mesh
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Viscosity (1% KCL, cps)
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1200-1700
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Shear ratio
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≥6.5
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V1/V2
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1.02∼1.45
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PH(1% solution)
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6.0∼8.0
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Loss On Drying(%)
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≤15
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Ashes(%)
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≤16
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Pb(ppm)
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≤2
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Total Nitrogen (%)
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≤1.5
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Pyruvic Acid(%)
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≥1.5
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Heavy Metals(Pb)
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≤10ppm
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Total Plate Count(cfu/g)
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≤2000
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Salmonella
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Absent
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Coliform (MPN/g)
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≤0.3
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Yeast and Moulds(cfu/g)
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≤100
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Conclusion
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The goods conform to the standard of E415
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Strictly in accordance with FSSC22000, HACCP system requirements for operation management.
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