Xanthan gum Product features:
1. High efficiency thickener.
2.Good thixothropy.
3.Stable in both acidic and alkaline solutions.
4.Keep stable under changeable temperatures.
5.Compatible with solutions containing high concentration of various salts.
6.Effective emulsion and foam stabilizer.
7.Provide excellent mouth-feeling to various food.
8.Keep stable through several freezes/melt cycles.
9.Provide excellent stable for insoluble solids and oil droplets in suspension liquid.
10.Show synergism with Guar Gum and locust Bean Gum.
Xanthan gum application:
1.Xanthan gum is used as thickeners, suspending agents, emulsifiers and stabilizers in the food industry.
Xanthan gum has reliable performance under some severe regulations ,so compared to gelatin, CMC,
sodium alginate and pectin, the performance of xanthan gum is superior.
2.Xanthan gum can control the rheology,structure,flavor and appearance of the product,and its pseudo- plasticity can ensure good taste, so it is widely used in the food industry. the food industry, when it
is applied in dairy products (such as cheese, fruit, milk drinks,ice cream,yogurt, etc.),it can play the role
of improving quality, increasing stability, releasing flavor easily, making the taste delicate and refreshing;
in juice drinks, it can keep the liquid evenly and none-hierarchical; when joined in beer, it helps to produce
more bubble.
Xanthan gum specification:
| Item | Standard | Result | |||
| Appearance | Cream-white | Conform | |||
| Particle Size (mesh) | 80/200 | 80 | |||
| Loss on Drying | ≤13% | 10.1% | |||
| PH | 6.0-8.0 | 6.67 | |||
| Viscosity (1% KCL, cps) | ≥1200cps | 1684cps | |||
| Shearing Ratio | ≥6.0 | 7.48 | |||
| Ashes | ≤13% | 8.2% | |||
| Pyruvic Acid | ≥1.5% | Conform | |||
| V1:V2 | 1.02-1.45 | Conform | |||
| Purity | 91%-108% | Conform | |||
| Total Nitrogen | ≤1.5% | Conform | |||
| Total Heavy Metals | ≤10ppm | Conform | |||
| As | ≤3ppm | Conform | |||
| Pb | ≤2ppm | Conform | |||
| Total Plate Count | ≤2000cfu/g | 300 | |||
| Moulds/Yeasts | ≤100cfu/g | Negative | |||
| Staphylococcus | Negative | Negative | |||
| Salmonella | Negative | Negative | |||
| Coliform | Negative | Negative | |||
|
Conclusion: The product above compliance with the standard of FCCIV. |
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Precautions:
Keep away from heat.Keep away from sources of ignition.Empty containers pose a fire risk,evaporate the
residue under a fume hood.Ground all equipment containing material. Do not breathe dust.Wear suitable
protective clothing In case of insufficient ventilation, wear suitable respiratory equipment If you feel unwell,
seek medical attention and show the label whenpossible. Avoid contact with skin and eyes
Storage:Keep container dry.Keep in a cool place.Ground all equipment containing material.Keep container
tightly closed.Keep in a cool,well-ventilated place.Combustible materials should be stored away from extreme
heat and away from strong oxidizing agents.
Xanthan gum picture
