80 200 Mesh Industry Food Grade Oil Drilling Grade Xantham Gum

• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: TNN11
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: Paper Bag
• Specification: 25kg
• Origin: China
• HS Code: 39139000

Product Description

Items	Standard
(Food Grade 80Mesh) Through 200 mesh, % Through 80 mesh,%	≤57.00 ≥95.00
(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

Xanthan Gum Food Grade: Food Grade 80mesh Food Grade 200mesh

Xanthan Gum Pharmaceutical / Medicine Grade:
Pharmaceutical Grade 40 mesh
Pharmaceutical Grade 80 mesh
Pharmaceutical Grade 200 mesh

Available:
xanthan gum oil drilling grade
xanthan gum cosmetic grade,
fufeng xanthan gum
xanthan gum clear cosmetic grade

Functions and Applications
1) Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods.
2) Xanthan gum plays a role in tenderizing and improving water retention in meat products.
3) Thickening and stabilizing food structure in frozen foods.
4) Adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product.

5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product.
7) Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.