Specifications 1.xanthan gum food grade
2.good quality ,price and packing
3.cream white powder
4.good delivery time
5.mesh:80 and 200 mes
ITEMS | STANDARD |
Appearance | white or cream-color and free-flowing powder |
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25 | ≥1200 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 |
Xanthan gum is used as thickeners, suspending agents, emulsifiers and stabilizers in the food industry. Xanthan gum has reliable performance under some severe regulations (such as pH value from 3 to 9, temperature between 80 to 130°C), so compared to gelatin, CMC, sodium alginate and pectin, the performance of xanthan gum is superior. 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. Function: 1 Thickening property Xanthan gum solution is a highly efficient thickener with the characteristic of low concentration but high viscosity (viscosity of 1% aqueous solution equals to 100 times of gelatin). 2 Thermal stability The viscosity of the xanthan gum solution does not change very much when temperature changes. Usually the viscosity of polysaccharide will change due to heating, but the viscosity of aqueous solution of xanthan gum almost has no change between 10 - 80 °C. When 1% xanthan gum solution (containing 1% potassium chloride) heated from 25 °C to 120 °C, there is only a 3% reduction in viscosity. 3 The stability to acid-base The xanthan gum solution is very stable to acid and alkali. Its viscosity is not affected when the pH is 5 to 10, and when the pH is less than 4 or greater than 11, the viscosity of it has slight variation. When the pH is between 3 to 11, the difference of viscosity for maximum and the minimum is less than 10%. Xanthan gum can be dissolved in a variety of acid solution, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid. And these xanthan gum acid solutions are quite stable at room temperature, with few months the quality still will not change. Xanthan gum can be dissolved in sodium hydroxide solution, and has the thickening characteristics. The resulted solution is very stable at room temperature.