- Product Details
- {{item.text}}
Quick Details
-
Shelf Life:
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24 months
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Manufacturer:
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DEOSEN
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Ingredients:
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thickener
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Content:
-
Xanthan Gum
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Address:
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China
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Instruction for use:
-
See instructions
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CAS No.:
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11138-66-2
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Other Names:
-
xanthan
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MF:
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C35H49O29
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EINECS No.:
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234-394-2
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FEMA No.:
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N/A
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Place of Origin:
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Shandong, China
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Brand Name:
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ZIO
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Model Number:
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99%
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Key word:
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xanthan gum price
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Feature:
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white to yellow powder
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Storage:
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in cool and dry place
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Application:
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in food manufacturing industry
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Advantage:
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low price, high quality
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Grade:
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food grade
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Usage:
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food thickener
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Purity:
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high
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Sample:
-
available
Quick Details
-
Type:
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THICKENERS
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Storage Type:
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dry ,dampproof,lucifugal
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Specification:
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25 kg/bag
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Shelf Life:
-
24 months
-
Manufacturer:
-
DEOSEN
-
Ingredients:
-
thickener
-
Content:
-
Xanthan Gum
-
Address:
-
China
-
Instruction for use:
-
See instructions
-
CAS No.:
-
11138-66-2
-
Other Names:
-
xanthan
-
MF:
-
C35H49O29
-
EINECS No.:
-
234-394-2
-
FEMA No.:
-
N/A
-
Place of Origin:
-
Shandong, China
-
Brand Name:
-
ZIO
-
Model Number:
-
99%
-
Key word:
-
xanthan gum price
-
Feature:
-
white to yellow powder
-
Storage:
-
in cool and dry place
-
Application:
-
in food manufacturing industry
-
Advantage:
-
low price, high quality
-
Grade:
-
food grade
-
Usage:
-
food thickener
-
Purity:
-
high
-
Sample:
-
available
Factory direct supply powder xanthan gum food grade price supplier
| Item | Standard |
| Appearance | light yellow powder |
| Viscosity(1%) | 1200-1600cps |
| PH value | 6.0-8.0 |
| Moisture | 13% max. |
| Ash | 13% max. |
| V1:V2 | 1.02-1.45 |
| Pyruvic acid | 1.50% max. |
| Lead | 2ppm max. |
| Arsenic | 3ppm max. |
| Heavy metals | 20ppm max. |
| Total plate count | 2000cfu/g max. |
| Moulds and yeasts | 100cfu/g max. |
| Salmonella | negative |
| E. coliform | negative |
| Ethanol | 500ppm |
| Nitrogen | 1.50% max. |
| Free Samples | |
| Good compatibility, Strong stability | |
| Top 10 Food Enterprises in China | |
Applications of xanthan gum:
(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.
