Complaint
Xanthan gum, also known as yellow gum, Hanseong gum, xanthomonas polysaccharide, is a kind of monopolysaccharide produced by pseudxanthomonas SPP fermentation. Xanthomonas brassicola takes carbohydrates as the main raw materials, and through aerobic fermentation bioengineering technology, 1, 6-glucoside bond is cut off, spending chain is made, and straight chain is synthesized by 1, 4-bond. In 1952, Xanomonas brassica was isolated by the U.S. Department of Agriculture's Northern Research Institute in Pioriel, Illinois, and was obtained by converting cabbage extract into water-soluble acidic extracellular heterosaccharides.
Xanthan gum is an 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 thickener, infiltrating agent, film forming agent, etc., widely used in various fields of national economy.
Xanthan Gum 80 mesh | ||
Parameters | Specs | Results |
Appearance | Cream-Colored Powder | Conform |
Particle Size (mesh) | 40/80/200 | 80 |
Loss on Drying (%) | ≤15 | 11.4 |
PH (1% KCL) | 6.0-8.0 | 7.92 |
Viscosity (1% KCL, cps) | ≥1200 | 1460 |
Ashes (%) | ≤16 | Conform |
Pyruvic Acid (%) | ≥1.5 | Conform |
Total Nitrogen | ≤1.5% | Conform |
As | ≤3ppm | Conform |
Pb | ≤5ppm | Conform |
Total Plate Count | ≤2000cfu/g | Conform |
Moulds/Yeasts | ≤100cfu/g | 100 |
Salmonella | Absent | Conform |
Coliform (MPN/100g) | ≤30 | 20 |
Xanthan Gum 200 mesh | ||
Parameters | Specs | Results |
Appearance | White-Like or Light-Yellow Powder | Conform |
Particle Size (mesh) | 100%through 80 mesh,not less than 92% through 200 mesh | 200 |
Viscosity (1% KCL, cps) | 1200-1700 | 1495 |
Shear ratio | ≥6.5 | 8.2 |
V1/V2 | 1.02~1.45 | Conform |
PH (1% solution) | 6.0-8.0 | 7.32 |
Loss on Drying (%) | ≤15 | 9.62 |
Ashes (%) | ≤16 | 8.5 |
Pb (ppm) | ≤2 | Conform |
Total Nitrogen(%) | ≤1.5 | Conform |
Pyruvic Acid(%) | ≤1.5 | Conform |
Total Plate Count(CFU/g) | ≤2000 | 1800 |
Moulds/Yeasts(CFU/g) | ≤100 | <100 |
Coliform (MPN/g) | ≤0.3 | Conform |
Salmonella | Absent | Conform |
(1) Xanthan gum used in baked goods (bread, cake, etc.) can improve the water retention and fluffiness of baked goods during baking and storage to improve the taste of baked goods and extend the shelf life;
(2) In meat products, xanthine gum plays a role in tenderizing and improving water retention;
(3) It has the effect of thickening and stabilizing the food structure in frozen food;
(4) Adding xanthan gum to jam can improve the taste and water retention and improve the quality of the product;
(5) Used in beverages can play a thickening, suspension role, make the taste smooth, natural flavor;
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can make the product stable;
(7) The combination of xanthan gum with carrageenan and locust bean gum is also commonly used in jelly and candy processing.
1. Delivery time
a) For the stock items, we can arrange the shippment within 5~10 days after received your payment. For the customized items, we will indicate the delivery time in the quotation list.
2. MOQ&Shipping
a) Full containers by sea
b) Small quantity(25kg), by air or by LCL or by Express as your requirement
3. Payment term
a) Small quantity recommend West Union
b) Full containers recommend T/T or L/C
4. How is the charge for sample?
Free samples available, shipping cost to be borne by the buyer.
5. What's your package?
Basically our packing is 25 kg per bag.
6. Can you give warranty of your products?
Yes, we extend a 100% satifisfaction guarantee on all items. Please feel free to provide timely feedback if you're not satisfied with our Quality and Service. For the overseas orders, if there is a quality problem, please kindly to provide the picturers to show the problem by e-mail.
