Xanthan Gum (food grade)

Xanthan gum (food grade) is produced by fermentation of carbohydrate with Xanthomonas Campestris.

Description: Xanthan gum (food grade) is produced by fermentation of carbohydrate with Xanthomonas Campestris, and it is widely used in food industry as stabilizer,emulsifier or suspension media. It also bears compatibility with most synthetic and natural hydrocolloids.

Application: Xanthan Gum, as food ingredient, can be added to liquids such as salad dressings, gravies, sauces, fruit juice and even ice cream to give them a creamy smooth texture.It also has the unique ability to hold particles of food together, making it a good stabilizer.

Specification:

Appearance: white to cream colored powder   Viscosity: 1300-1800 cps   Density:     Particle Size: 40, 80, 200 mesh   Solubility: soluble in fresh or salt water   PH level: (1% solution ): 6.0 - 8.0   V1/ V2: 1.02-1.45   Moisture: 13% max   Ash: 13% max   Pyruvic acid: 1.5% min   Heavy metal: 20 ppm max   Arsenic: 3 ppm max   Lead: 5 ppm max   Yeast/mould: 100cfu/g max   YP in Sea Water:     YP in BAB Aquifer Water:     Total plant count: 2000cfu/g max   Viscosity: 1% xantham gum in 1% KCL Brookfield LVT, Spindle 3,60rpm, 25   Packing: 25kg net weight in carton, ply paper bag, or cardboard drum.   Storing: Stored and sealed in dry and cold condition.   Other: Standard: FCC IV   E-Number: 415   CAS-Number: 11138-66-2   FORMULA: (C35H49O29)n