Food Additives CAS No. 11138-66-2 Xanthan Gum Guar Gum in Bulk

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• Model NO.: TNN10
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP, Kosher,Halal
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Mesh Size: 40mesh,80mesh,200mesh
• Amylase Free: Available
• Time: >12months
• Storage: Cool
• Transport Package: 25kg Bag
• Specification: food grade and oil drilling grade
• Trademark: TNN
• Origin: China
• HS Code: 3913900000
• Production Capacity: 1000000 Metric Tons Per Year

Product Description

Product Description

Product Parameters

Food Grade Xanthan Gum 80Mesh and 200Mesh
Items	Standard
(Food Grade 80Mesh) Through 200 mesh, % Through 80 mesh,%	≤57.00 ≥95.00
(Food Grade 200Mesh) Through 200 mesh, % Through 80 mesh,%	≥95.00 ≥98.00
Appearance	Cream White/Light Yellow Free Flowing Power
Loss on Drying,%	≤13.00
PH(1% XG solution)	6.0-8.0
Ash ,%	≤15.00
Shearing Ratio	≥6.50
Viscosity(1% XG in 1% kcl solution, cps)	1200-1700
Pyruvic Acid,%	≥1.5
Total Nitrogen,%	≤1.5
Total Heavy Metals(ppm)	≤20
Pb(ppm)	≤2
Total Plate Count (cfu/g)	≤2000
Coliform (In 5g)	Negative
Moulds/Yeasts(cfu/g)	≤500
Salmonella(In 10g)	Negative

Oil Drilling Grade Xanthan Gum
Items	Standard
Appearance	Free Flowing Powder or Particles
Through 40 mesh, %	≥95.00
Through 200 mesh, %	≤50.00
Loss On Drying, %	≤13.00
PH (1% XG solution)	6.0-8.0
Ash, %	≤15.00
Shearing Ratio	≥6.50
Starch Qualitative Determination	Absent
Guar Qualitative Determination	Absent
Rheology Test 0.285% XG in Sea Water Solution
600 rpm	≥75
300 rpm	≥55
200 rpm	≥45
100 rpm	≥35
6 rpm	≥18
3 rpm	≥16
Brookfield LV 1.5r/min (cps)	≥1950

Application
1) Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder. 

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