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Name:  Xanthan Gum

Molecular Structure:

Molecular Formula: (C35H49O29)n

CAS Number:  11078-31-2

EC No.: 234-394-2

Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced through fermentation with Xanthomonas Camperstris under the conditions of special nutrient medium, pH, O2-supply and temperature, then purified,dried and milled into white-like or light-yellow free-flowing powder.
The main compositions of Xanthan Gum are D-glucopyranose glucan, D-mannose and D-glucuronic acid.

 

Specification
product Name Xanthan Gum(Specification FCC)
Appearance Off-White Powder
Mash Size 80mesh or 200 Mesh
pH 6.0-8.0
Viscosity1% 1400~1800cps
V1/V2 1.02 – 1.45
Cut Value 6.0Min.
Loss on Drying 13% Max.
Ash 13% Max.
Nitrogen 1.5% Max.
Pyruvic Acid 1.5% Min.
Heavy Metals 20ppm Max.
As 3ppm Max.
Lead 5ppm Max.
Total Bacteria Count 2000CFU/g Max
Mold & Yeast 100CFU/g Max
E.Coli Negative
Salmonella Negative

Package: 25KG In outer cardboard drums or multiply paper bags,and 1KG in inner hot-sealed plastic bags.

Storage: Stored in the original drums or bags under the conditions of dry and below 25℃,a shelf life of at least 12 months will be achieved.Keeping closed and avoiding long time connectioon with air after use.Better to be used out within two weeks if the inner package is opened.
In view of the strong hydrophilic property,an advising using method should be followed-pouring xanthan gum into water as slowly as possible and making sure it dissolves completely,or mixing xanthan gum fully with other material at a ratio or 1:10 in preparation for using.

Shelf life: Two years when stored properly in a well-closed container.

The Applications & Functionalities Xanthan Gum:
Proportioning (%) Functionalities
Dairy Drink 0.01 - 0.2 Thickener,Suspension Agent,Anti-Delamination,Foaming Agent
Ice Cream 0.1 - 0.3 Increase Micro-hole,Ice Crystallization Resistance,Improve Mouth-Feeling & Stability
Gel Food 0.5 - 1.5 Thickner,Promote Gel Formation,Improve Thicker
Salad Dressing 0.1 - 0.3 Thickener,Shape-Keeper,Deydrate Resistance,Improve Mouth-Feeling,Convenient for Blending
Sausage & Luncheon Meat 0.2 - 0.3 Convenient for Filling & Shape Formation,Dehydrate Resistance,Tenderizing Food.
Instant Food 0.2 - 0.3 Improve Flexinbility & Mouth-Feeling,Shape Keeper,Save Oil Consumption
Bakery Products 0.1 - 0.3 Heating Stablizer,Foaming Agent, Water-Keeper,Improve Mouth-Feeling,Extend Shelf Life.
Pickled Food 0.2 - 0.3 Shape-Keeper,Watrt-Keeper,Water-Keeper,Flavor-Keeper Flavor-Keeper

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