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Xanthan Gum Food Grade
Identification:
Chemical Name: Xanthan Gum
Synonyms: Corn Sugar Gum
CAS No.: 11138-66-2
Molecular Formula: C35H49O29)n
E-Code: E415
Properties: Cream colored fine powder.
Xanthan Gum is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, PH, O2-supply and temperature, the purified, dried and milled into white-like or light-yellow free-flowing powder.
Specifications:
Items | Specifications | |
FX80 | FX200 | |
Particle Size | 100% through 60mesh(250micro) | 100% through 80mesh(180micro) |
95% Min. through 80mesh (180micro) | 92% Min. through 200mesh (75micro) | |
Viscosity(1% solution in1% KCL) | 1200-1600cps | |
PH(1% solution) | 6.0-8.0 | |
Moisture | 13% Max. | |
Ash | 13% Max. | |
Pyrucvic acid | 1.5% Min. | |
Heavy metal | 20ppm Max. | |
Lead | 2ppm Max. | |
Arsenic | 3ppm Max. | |
Microbiological | ||
Total plate count | Not more than 2000cfu/g | |
Yeast/mould | Not more than 100cfu/g | |
E. coli | Absent/25g | |
Salmonella | Absent/25g | |
Application:
Used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). Especially in food, beverage, cosmetics which require transparent performance.
Packing Storage:
N.W. 25kg/cardboard drum, multiply paper bag or carton box.
Sealed and stored in cool, dry conditions.