Complaint
Xanthan gum is a microbial exopolysaccharide with a wide range of functions produced by fermentation engineering of Xanthomonas campestris with carbohydrates as the main raw material (such as corn starch). It has unique rheology, good water solubility, stability to heat and acid and alkali, and good compatibility with various salts. As a thickener, suspending agent, emulsifier, and stabilizer, it can be widely used in more than 20 industries such as food and petroleum. It is the microbial polysaccharide with the largest production scale and extremely wide uses in the world.
1. Food: Xanthan gum is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure a good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, confectionery, pastries, soups and canned foods. 2. Daily industry: Xanthan gum contains a large number of hydrophilic groups, which is a good surface active substance, and has the functions of anti-oxidation.
| Appearance | Off-white or Light Yellow Free Flowing Powder |
| Thru 200 mesh, % | ≥95.0 |
| 1% XG in 1% KCL solution, mPa.s | 1200--1800 |
| Shearing Ratio | ≥ 6.5 |
| PH (1% XG solution) | 6.0-8.0 |
| Ash, % | ≤16 |
| Pyruvic Acid, % | ≥ 1.5 |
| Total Nitrogen, % | ≤ 1.5 |
| Loss on drying, % | ≤13 |
| Lead(Pb), ppm | ≤ 2 |
| Total Plate Count, cfu/g | ≤ 5000 |
| Yeasts & Moulds, cfu/g | ≤ 500 |
| Coliforms, MPN/100g | ≤ 30 |
| Salmonella | Negative |
