| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
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XANTHAN GUM FOOD GRADE
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
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ood Grade Xanthan Gum 80Mesh and 200Mesh
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Items
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Standard
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(Food Grade 80Mesh) Through 200 mesh, % Through 80 mesh,% |
≥95.00 |
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(Food Grade 200Mesh) Through 200 mesh, % Through 80 mesh,% |
≥98.00 |
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Appearance
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Cream White/Light Yellow Free Flowing Power
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Loss on Drying,%
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≤13.00
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PH(1% XG solution)
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6.0-8.0
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Ash ,%
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≤15.00
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Shearing Ratio
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≥6.50
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Viscosity(1% XG in 1% kcl solution, cps)
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1200-1700
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Pyruvic Acid,%
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≥1.5
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Total Nitrogen,%
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≤1.5
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Total Heavy Metals(ppm)
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≤20
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Pb(ppm)
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≤2
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Total Plate Count (cfu/g)
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≤2000
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Coliform (In 5g)
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Negative
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Moulds/Yeasts(cfu/g)
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≤500
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Salmonella(In 10g)
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Negative
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Oil Drilling Grade Xanthan Gum
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Items
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Standard
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Appearance
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Free Flowing Powder or Particles
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Through 40 mesh, %
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≥95.00
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Through 200 mesh, %
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≤50.00
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Loss On Drying, %
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≤13.00
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PH (1% XG solution)
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6.0-8.0
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Ash, %
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≤15.00
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Shearing Ratio
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≥6.50
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Starch Qualitative Determination
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Absent
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Guar Qualitative Determination
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Absent
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Rheology Test 0.285% XG in Sea Water Solution
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600 rpm
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≥75
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300 rpm
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≥55
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200 rpm
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≥45
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100 rpm
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≥35
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6 rpm
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≥18
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3 rpm
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≥16
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Brookfield LV 1.5r/min (cps)
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≥1950
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