80 200 Mesh Cosmetic Industry Food Grade Oil Drilling Grade Xanthan Gum

Min.Order: 1
Product origin: Tianjin, China
Infringement complaint: complaintComplaint
US$ 4500 ~ 4900

Description
  • Xanthan Gum Food Grade
    •    >Xanthan Gum Food Grade 80mesh
    •    >Xanthan Gum Food Grade 200mesh
  • Xanthan Gum Oil Drilling Grade
    •    >High temperature performance : 120 Celsius;
    •    >High temperature performance : 130 Celsius
  • Xanthan Gum Transparent(Clear) Grade
    •    >Xanthan Gum Transparent(Clear) Grade 80mesh
    •    >Xanthan Gum Transparent(Clear) Grade 200mesh
  • Xanthan Gum Toothpaste Grade
    •    >Xanthan Gum Toothpaste Grade 80mesh
  • Xanthan Gum Ph-ar / Medicine Grade
    •    >Xanthan Gum Ph-ar- Grade 40 mesh
    •    >Xanthan Gum Ph-ar- Grade 80 mesh
    •    >Xanthan Gum Ph-ar- Grade 200 mesh;
  • Xanthan Gum Cosmetics Grade
    •    >Xanthan Gum Cosmetics Grade 40 mesh
    •    >Xanthan Gum Cosmetics Grade 60 mesh
    •    >Xanthan Gum Cosmetics Grade 80 mesh
    •    >Xanthan Gum Cosmetics Grade 200 mesh
  • Xanthan Gum Pet Grade
    •    >Xanthan Gum Pet Grade 80 mesh
    •    >Xanthan Gum Pet Grade 200 mesh
  • Xanthan Gum Industrial Grade
    •    >Xanthan Gum Industrial Grade 40mesh
    •    >Xanthan Gum Industrial Grade 60mesh
      Description
      Cream-color
      Purity,%
      ≥99
      Dry Loss,%
      ≤10
      PH in 1% KCL
      6-8
      Particle Size,mesh
      <80
      Viscosity,CPS
      1400-1800(1% in 1%KCL)
      Ashes,%
      ≤10
      Moulds(CFU/g)
      ≤100
      Shelf Life
      3 years
      Certifications
      ISO9001,ISO22000,ISO14001,BRC, GMA- SAFE,HACCP,Non-GMO,HALAL,Kosher

Application

Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris,
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). It is produced by the fermentation of glucose,
sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period,
the polysaccharide is precipitated from a growth medium with sopropyl alcohol,
dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
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