- Product Details
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Quick Details
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Shelf Life:
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24 months
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Manufacturer:
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ZIO
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Ingredients:
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Xanthan gum
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Content:
-
/
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Address:
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Xanthan gum
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Instruction for use:
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/
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CAS No.:
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11138-66-2
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Other Names:
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Xanthan gum
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MF:
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(C35H49O29)n
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Place of Origin:
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China
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Appearance:
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White to light yellow
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Grade:
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Food grade
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Sample:
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Available
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Purity:
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99% min
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Solubility:
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Water soluble
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MOQ:
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25kg
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Usage:
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Thickener, stabilizer
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Application:
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Ice cream, oil drilling, and so on
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Packing:
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25 kg kraft paper bag
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Form:
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Powder
Quick Details
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Type:
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Stabilizers, THICKENERS
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Storage Type:
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Cool dry place, and sealed
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Specification:
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25kg/bag
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Shelf Life:
-
24 months
-
Manufacturer:
-
ZIO
-
Ingredients:
-
Xanthan gum
-
Content:
-
/
-
Address:
-
Xanthan gum
-
Instruction for use:
-
/
-
CAS No.:
-
11138-66-2
-
Other Names:
-
Xanthan gum
-
MF:
-
(C35H49O29)n
-
Place of Origin:
-
China
-
Appearance:
-
White to light yellow
-
Grade:
-
Food grade
-
Sample:
-
Available
-
Purity:
-
99% min
-
Solubility:
-
Water soluble
-
MOQ:
-
25kg
-
Usage:
-
Thickener, stabilizer
-
Application:
-
Ice cream, oil drilling, and so on
-
Packing:
-
25 kg kraft paper bag
-
Form:
-
Powder
Products Description
Xanthan gum is a microbial exopolysaccharide with a wide range of functions produced by fermentation engineering of Xanthomonas campestris with carbohydrates as the main raw material (such as corn starch). It has unique rheology, good water solubility, stability to heat and acid and alkali, and good compatibility with various salts. As a thickener, suspending agent, emulsifier, and stabilizer, it can be widely used in more than 20 industries such as food and petroleum. It is the microbial polysaccharide with the largest production scale and extremely wide uses in the world.
Xanthan gum is a light yellow to white flowable powder with a slight odor. Soluble in cold and hot water, neutral solution, resistant to freezing and thawing, insoluble in ethanol. Dispersed and emulsified in water to become a stable hydrophilic viscous colloid.
Application
1. Food: Xanthan gum is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing aid. 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 foods, beverages, condiments, brewing, confectionery, pastries, soups and canned foods.
2. Daily industry: Xanthan gum contains a large number of hydrophilic groups, which is a good surface active substance, and has the functions of anti-oxidation.
Product Specification
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Items
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Specifications
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Appearance
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White-Like or Light-Yellow Powder
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Particle Size (mesh)
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100%through 80 mesh ， not less than 92% through 200 mesh
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Viscosity (1% KCL, cps)
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1200--1700
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Shearing Ratio
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≥ 6.5
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V1/V2
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1.02～1.45
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PH (1% solution)
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6.0-8.0
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Loss on Drying (%)
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≤15
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Ashes (%)
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≤16
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Pb (ppm)
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≤ 2
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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 Plate Count (cfu/g)
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≤ 2000
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Yeasts & Moulds (cfu/g)
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≤ 100
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Coliforms (MPN/100g)
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≤ 0.3
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Salmonella
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Absent
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