xanthan gum

xanthan gum Mesh size 80mesh 200mesh Packing In 25kg cartons or fiber drums Appearance w

Xanthan Gum

Xanthan gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent and a stabilizer, to prevent ingredients from separating.

Parameters of Xanthan Gum :

Name	Xanthan Gum food grade
CAS No.	11138-66-2
Specification	FCC IV
Packing	In 25kg cartons or fiber drums
Functional use	Thickener
Items	Specifications
Appearance	white or cream-color and free-flowing powder
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD, spindle 3.60rpm, 25	1200 - 1600 mpa.s
Assay(on dry basis)	91.0 - 108.0%
Loss on drying(105o­C, 2hr)	6.0 - 12.0%
V1 : V2:	1.02 - 1.45
Pyruvic Acid	1.5% min
PH of 1% solution in water	6.0 - 8.0
Heavy metals(as Pb)	20 mg/kg max
Lead(Pb)	5 mg/kg max
Arsenic(As)	2 mg/kg max
Nitrogen	1.5% max
Ash	13% max
Particle size	80 mesh: 100% min, 200 mesh: 92% min
Total plate count	2000/g max
Yeasts and moulds	100/g max
Pathogens germs	absence
S. aureus	Negative
Pseudomonas aeruginosa	Negative
Salmonella sp.	Negative
C. perfringens	Negative

xanthan gum