PRODUCT INTRODUCTION
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.
PRODUCTSPECIFICATIONS
| Items | Standard |
| Appearance | Cream-white |
| Particle Size (mesh) | 80/200 |
| Loss on Drying | ≤13.00% |
| PH (1% KCL) | 6.00-8.00 |
| Viscosity (1% KCL, cps) | ≥1200 |
| Shearing Ratio | ≥6.50 |
| Ashes (%) | ≤13.00 |
| Pyruvic Acid (%) | ≥1.5 |
| V1:V2 1%. | 1.02-1.45 |
| Assay | 91%-108% |
| Total Nitrogen | ≤1.5% |
| Total Heavy Metals | ≤10ppm |
| As | 3ppm |
| Pb | 2ppm |
| Total Plate Count | 5000cfu/g |
| Moulds/Yeasts | ≤100cfu/g |
| Salmonella | Negative |
| E Coli | Negative |
