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Xanthan Gum
Xanthan gum is an extracellular acidic heteropolysaccharide produced by fermentation of Xanthomonas.
EEC NO. E415
CAS No. 11138-66-2
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Content
Xanthan gum is normal powder xanthan gum produced by fermentation of corn starch and beans protein with Xanthomonas campestris, its solutions are neutral, suitable for use in food and food preparations as stabilizer, thickener or emulsifier.
TECHNICAL INDEX:
APPLICATIONS:
1. Food: Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure a good taste, so it is widely used in salad dressings, bread, dairy products, frozen food, beverages, Condiments, brewing, candy, cakes, soups and canned foods. Xanthan gum is one of the most effective anticancer agents.
2. Daily chemicals: Xanthan gum is used as the main functional ingredient in most high-end cosmetics. In addition, xanthan gum can also be used as a component of toothpaste to substantially thicken and set the shape, reducing tooth surface wear.
| ITEMS | SPECIFICATION |
| Appearance | white to cream colored powder |
| Partical size(mesh) | 80/200 |
| Isopyopol alcohol | 750ppm max. |
| V1/V2 | 1.02-1.45 |
| Assay | 91%-108% |
| PH(1% solution) | 6.0-8.0 |
| Moisture (%) | 13 max. |
| Pyruvic acid(%) | 1.5 min |
| Viscosity(1% solution in 1% KCL) | 1200-1600cps |
| Shearing ratio | 6.0 min. |
| Ash(%) | 13 max. |
| Total nitrogen | 1.5 max. |
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