Complaint
PRODUCT NAME: | XANTHAN GUM FOOD GRADE E415 | ||
SHELF LIFE: | 2 Years | ||
PACKING: | 25kgs/bag | ||
Appearance: | Off-white or Light Yellow Free Flowing Powder | ||
Pass through 80 mesh % | ≥95.0 | ||
Viscosity 1% XG in 1% | 1300-1700 | ||
Shear Ratio | ≥6.5 | ||
PH(1% XG solution) | 6.0-8.0 | ||
Loss on dying(%) | ≤13.0 | ||
Ash,% | ≤13.0 | ||
Pyruvic Acid,% | ≥1.5 | ||
Total Nitrogen,% | ≤1.5 | ||
Ethanol and propan-2- ol | ≤500 | ||
Total Heavy Metals(as Pb), ppm | ≤20 | ||
As | ≤2.0 | ||
Pb | ≤2.0 | ||
Hg, ppm | ≤1.0 | ||
Cd, ppm | ≤1.0 | ||
Total Plate Count,CFU/g | ≤5000 | ||
Moulds/Yeasts,CFU/g | ≤300 | ||
Coliforms(MPN/g) | ≤3 | ||
E.coli, in 5 g | Negative | ||
Salmonella in 10 g | Negative | ||
Xanthomonas campestris in 1g | Negative | ||
Xanthan gum (Xanthan gum) is a microbial extracellular polysaccharide with a wide range of functions, produced by Xanthomnas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. It can be used as a thickener, suspending agent, emulsifier, and stabilizer. Used in more than 20 industries such as food, microbial polysaccharide.
