Xanthan Gum Food Grade
Description:
Xanthan Gum Food Grade
1.Appearance:White powder
2.Mesh size:80 or 200 mesh
3.Packing:25Kg/drum
4.Shelf life:2 years
Specification:
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 (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
ITEMS
|
STANDARD
|
Appearance
|
White powder
|
Viscosity
|
≥1200cps
|
Assay(on dry basis)
|
91.0 - 108.0%
|
Loss on drying(105oC, 2hr)
|
6.0 - 12.0%
|
Pyruvic Acid
|
1.5% min
|
PH
|
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
|
E.coli
|
Negative in 25g
|
Salmonella sp.
|
Negative in 25g
|
Application:
In foods, xanthan gum is most often found in salad dressings and sauces.Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.