| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Xanthan Gum
Chemical Name: Xanthan gum
Alias: Xanthan
CAS: 11138-66-2
Chemical Formula: (C35H49O29)n
Appearance: Light yellow to white flowable powder
Specifications:
Application
1) Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder.
|
Item
|
Specification
|
|
Appearance
|
Off-white or yellowish powder
|
|
Particle size
|
99% through 80 mesh or 92% through 200 mesh
|
|
Viscosity
|
≥600
|
|
Shearing property
|
≥6.5
|
|
Moisture
|
≤15%
|
|
Ash
|
≤16
|
|
Total nitrogen
|
≤1.5%
|
|
Pyruvic acid
|
≥1.5%
|
|
Lead
|
≤2ppm
|
|
Total plate count
|
≤5000cfu/g
|
|
Yeast
|
≤500cfu/g
|
|
E.coli
|
≤30cfu/g
|
|
Salmonella
|
Negtive
|
){kind=link}