Xanthan Gum Clear Cosmetic Grade Xanthan Gum Powder CAS 111-38-66-2

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• Model NO.: TNN10
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Sample: Available
• Storage: Cool Dry Place
• Grade: Food and Industrial
• Time: >12months
• Transport Package: Paper Bag
• Specification: 25kg
• Origin: China
• HS Code: 39139000

Product Description

Product Description

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.