| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
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Food Grade Xanthan Gum 80Mesh and 200Mesh
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Items
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Standard
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(Food Grade 80Mesh) Through 200 mesh, % Through 80 mesh,% |
≥95.00 |
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(Food Grade 200Mesh) Through 200 mesh, % Through 80 mesh,% |
≥98.00 |
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Appearance
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Cream White/Light Yellow Free Flowing Power
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Loss on Drying,%
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≤13.00
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PH(1% XG solution)
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6.0-8.0
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Ash ,%
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≤15.00
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Shearing Ratio
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≥6.50
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Viscosity(1% XG in 1% kcl solution, cps)
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1200-1700
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Pyruvic Acid,%
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≥1.5
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Total Nitrogen,%
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≤1.5
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Total Heavy Metals(ppm)
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≤20
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Pb(ppm)
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≤2
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Total Plate Count (cfu/g)
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≤2000
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Coliform (In 5g)
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Negative
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Moulds/Yeasts(cfu/g)
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≤500
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Salmonella(In 10g)
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Negative
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Oil Drilling Grade Xanthan Gum
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Items
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Standard
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Appearance
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Free Flowing Powder or Particles
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Through 40 mesh, %
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≥95.00
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Through 200 mesh, %
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≤50.00
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Loss On Drying, %
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≤13.00
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PH (1% XG solution)
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6.0-8.0
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Ash, %
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≤15.00
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Shearing Ratio
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≥6.50
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Starch Qualitative Determination
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Absent
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Guar Qualitative Determination
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Absent
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Rheology Test 0.285% XG in Sea Water Solution
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600 rpm
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≥75
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300 rpm
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≥55
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200 rpm
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≥45
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100 rpm
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≥35
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6 rpm
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≥18
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3 rpm
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≥16
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Brookfield LV 1.5r/min (cps)
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≥1950
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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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