Description
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage.
By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance thickener, stabilizer, moisture retention, and suspension.Items | Standard |
Appearance | White-like or light-yellow powder |
Particle Size(mesh) | 100% through 60 mesh, not less than 95% through 80 mesh |
Viscosity (1% KCL, cps) | 1200-1700 |
Shear ratio | ≥6.5 |
V1/V2 | 1.02∼1.45 |
PH(1% solution) | 6.0∼8.0 |
Loss On Drying(%) | ≤15 |
Ashes(%) | ≤16 |
Pb(ppm) | ≤2 |
Total Nitrogen (%) | ≤1.5 |
Pyruvic Acid(%) | ≥1.5 |
Heavy Metals(Pb) | ≤10ppm |
Total Plate Count(cfu/g) | ≤2000 |
Salmonella | Absent |
Coliform (MPN/g) | ≤0.3 |
Yeast and Moulds(cfu/g) | ≤100 |
Conclusion | The goods conform to the standard of E415 |
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Xanthan gum is also used in gluten-free baking. t is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.
Complaint
