Xanthan gum is an extracellular microbial polysaccharide produced by saccharide fermentation by Xanthomonas sp. Because of its special macromolecular structure and colloidal characteristics, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, membrane forming agent, etc., widely used in various fields of national economy.
Xanthan gum is a kind of extracellular microbial polysaccharide produced by fermentation of sugar by Xanthomonas. Because of its macromolecular special structure and colloidal properties, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, film forming agent, etc., widely used in various fields of national economy.
Food Grade Xanthan Gum 80Mesh and 200Mesh | |
Items | Standard |
(Food Grade 80Mesh) Through 200 mesh, % Through 80 mesh,% | ≥95.00 |
(Food Grade 200Mesh) Through 200 mesh, % Through 80 mesh,% | ≥98.00 |
Appearance | Cream White/Light Yellow Free Flowing Power |
Loss on Drying,% | ≤13.00 |
PH(1% XG solution) | 6.0-8.0 |
Ash ,% | ≤15.00 |
Shearing Ratio | ≥6.50 |
Viscosity(1% XG in 1% kcl solution, cps) | 1200-1700 |
Pyruvic Acid,% | ≥1.5 |
Total Nitrogen,% | ≤1.5 |
Total Heavy Metals(ppm) | ≤20 |
Pb(ppm) | ≤2 |
Total Plate Count (cfu/g) | ≤2000 |
Coliform (In 5g) | Negative |
Moulds/Yeasts(cfu/g) | ≤500 |
Salmonella(In 10g) | Negative |
(1) Xanthan gum
Usage amount (%) effect
Liquid drinks 0.1~0.3 thickening, suspension, improve sensory quality
Solid drinks 0.1~0.3 more easily formed, enhance the taste
Meat products 0.1~0.2 tender, water holding, enhance stability
Frozen food 0.1~0.2 thickening, increase the delicacy, stable food structure
Flavoring 0.1~0.3 emulsified, thickened, stable
Stuffing food 0.5~1.5 easy to shape, enhance the taste
Flour products 0.03~0.08 enhance toughness, water retention, prolong shelf life
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25kg/ carton or 25kg/bag, or per your requirement
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