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Xanthan Gum

01.jpgXanthan gum is a plant-based thickening and stabilizing agent. Technically speaking, it is a polysaccharide made from corn starch and other carbohydrates through the processes of culturing, extracting, evaporating and grinding. Xanthan gum readily dissolves in hot or cold water to form highly viscous, colloidal solutions, suspensions or gels at low concentrations, is stable in acidic and alkaline solutions and has synergistic interactions with other hydrocolloids such as locust bean gum and guar gum. It is widely used in industries such as food, oil, mining, pharmacy and textile.


It is used as a stabilizer, emulsifier, thickener, suspending agent and bodying agent in food applications such as salad dressings, sauces, instant products, desserts, bakery dairy products, and fruit juices as well as in the formation of various low-calorie foods.


CAS No: [11138-66-2]        Chemical Formula:(C35H49O29)n          E-Number: E415


Characteristics

◇  High stabilizing properties

◇  High viscosity at low concentration

◇  Soluble in hot and cold water

◇  High pseudoplasticity (shear-thinning)

◇  Excellent freeze/thaw stability

◇  Resistance to pH variations

◇  Highly resistant to temperature variations

◇  Highly resistant to enzymatic degradation

◇  Very low caloric value

◇  Compatible with all commercial thickeners and stabilizers.


ITEMS

STANDARD

Appearance

White or creamy white free-flowing powder

Viscosity: 1% KCl

1200 - 1800 mpa.s

Particle Size

80/200 Mesh

Assay(on dry basis)

91.0 - 108.0%

Loss on drying(105°­C, 2hr)

6.0 - 12.0%

V1 : V2:

1.02 - 1.45 

Pyruvic Acid

1.5% min

PH of 1% solution in water

6.0 - 8.0

Heavy metals(as Pb)

20 mg/kg max

Lead(Pb)

5 mg/kg max

Arsenic(As)

2 mg/kg max

Nitrogen

1.5% max

Ash

13% max

Total plate count

2000/g max

Yeasts and moulds

100/g max

Salmonella

Negative

Coliform

Negative


PACKING: 25kg bags or cartons

STORAGE: in cool and dry condition with original packing or well-closed container