Factory Supply Food Additives Xanthan Gum CAS 11138-66-2 Food Grade Xanthan Gum

• Customization: Available
• CAS No.: 11138-66-2
• Formula: (C35h49o29)N
• EINECS: 234-394-2
• Nutritional Value: Nutritional
• Certification: ISO
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Type: Xanthan
• Transport Package: 25kg/Kraft Bag
• Specification: 25kg/kraft bag
• Trademark: SG
• Origin: China
• HS Code: 39139000
• Production Capacity: 1000ton/Month

Product Description

                               Hot Sale Xanthan Gum Food Thickener/Cosmetic Grade  

Production Introduction:

Xanthan gum is an extracellular acid heteropolysaccharide produced by fermentation of Bacillus xanthomonas.Xanthan gum is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular weight of more than 1 million.The secondary structure of xanthan gum is the reverse winding of the side chain around the main chain skeleton, which forms a rod-like double helix structure through hydrogen bond
 

Product Parameters

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

Packaging & Shipping

25kg/ctn or kraft bag 25kg/ctn:
15MT(200 mesh)/20'fcl (without pallet)
16MT(80mesh)/20'fcl (without pallet)
25kg/kraft bag:
19MT(80/200mesh)/20'fcl (without pallet)
16MT(80/200mesh)/20'fcl(with pallet)

 

Applications

1) Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods;

(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;

(3) Thickening and stabilizing food structure in frozen foods;

(4) adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;

(5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.

(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;