Manufacturer Supply Food Grade Xanthan Gum price CAS 11138-66-2
Introduction
| Product Name | Xanthan Gum |
| CAS No. | 11138-66-2 |
| EINECS No. | 234-394-2 |
| Appearance | Cream-white powder |
| Grade | Food Grade |
| MF | C35H49O29 |
| Weight | 25kg/bag |
| Shelf Life | 2 years |
| Certification | HACCP,ISO,KOSHER,HALAL |
| Packing | 20,000 kgs |
Function
Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.
| Items | Standard | Results |
| Appearance | Off-white or Light Yellow Free Flowing Powder | Conform |
| Assay, % | 91 - 108 | Conform |
| Thru 200mesh, % | ≥92.0 | 93.6 |
| Viscosity (1% KCL, cps) | ≥1200 | 1460 |
| Shearing Ratio | ≥6.5 | 7.6 |
| PH(1% XG solution) | 6.0-8.0 | 7.2 |
| Loss on Drying, % | ≤13 | 8.4 |
| Ash, % | ≤13 | <13 |
| Pyruvic Acid, % | ≥1.5 | >1.5 |
| Total Nitrogen, % | ≤1.5 | <1.5 |
| Ethanol, ppm | ≤750 | 538.3 |
| Total Heavy Metals(as Pb), ppm | ≤20 | <20 |
| Pb, ppm | ≤2 | <2 |
| As, ppm | ≤2 | <2 |
| Hg, ppm | ≤1 | <1 |
| Cd, ppm | ≤1 | <1 |
| V1/V2 | 1.02 - 1.45 | Conform |
| Total Plate Count(CFU/g) | ≤2000 | 1200 |
| Yeasts & Moulds, CFU/g | ≤100 | <100 |
| Coliforms, MPN/g | ≤3 | <3 |
| E.coli, in 5 g | Negative | Negative |
| Staphylococcus Aureus | Negative | Negative |
| Conclusion | Conform to the standard of FCC | |
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.
