| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
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Supply food additives xanthan gum drilling grade fufeng xanthan gum
| Product Number | Xanthan gum |
| Appearance | White powder |
| Specification | 98% |
| CAS No | 11138-66-2 |
| Sample | Availiable |
| Test Method | HPLC UV |
| MOQ | 1KG |
| Storage | Cool Dry Place |
Xanthan gum is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering with carbohydrates as the main raw
materials (such as corn starch).
It has unique rheology, good water solubility, stability to heat and acid-base, and good compatibility with a variety of salts. As a thickener, suspending agent, emulsifier and stabilizer, it can be widely used in more than 20 industries such as food, petroleum and durg.
It is a microbial polysaccharide with the largest production scale and wide application in the world.
1. Food: Xanthan gum is added to many foods as stabilizers, emulsifiers, suspending agents, thickeners and processing aids.
2. Daily chemical industry: Xanthan gum molecule contains a large number of hydrophilic groups, which is a good surface active substance, and has the functions of anti-oxidation and prevention of skin aging. Therefore, almost all high-end cosmetics are Xanthan gum is used as its main functional component.
3. Industrial and agricultural applications: In the petroleum industry, due to its strong pseudoplasticity, a low-concentration xanthan gum (0.5%) aqueous solution can maintain the viscosity of the drilling fluid and control its rheological properties, so drill bits that rotate at high speeds Very small part viscosity, saving power.
Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in.
various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.
(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;
(7) Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
|
Testing Item |
Standard |
Result |
|
Appearance |
Off-white or Light Yellow Free Flowing Powder |
Conform |
|
Thru 80mesh, |
≥95.0% |
97.7% |
|
Viscosity |
1300-1700 |
1390 |
|
Shearing Ratio |
≥ 6.5 |
7.7 |
|
PH(1% XG solution) |
6.0-8.0 |
6.8 |
|
Loss on Drying |
≤13.0 % |
10.2 % |
|
Ash, |
≤13.0 % |
<13.0 % |
|
Pyruvic Acid, |
≥ 1.5 % |
>1.5 % |
|
Total Nitrogen |
≤ 1.5 % |
<1.5 % |
|
Ethanol |
≤ 750 ppm |
392.2 ppm |
|
Pb |
≤ 2.0 ppm |
<2.0 ppm |
|
As |
≤ 2.0 ppm |
<2.0 ppm |
|
Hg |
≤ 1.0 ppm |
<1.0 ppm |
|
Cd |
≤ 1.0 ppm |
<1.0 ppm |
|
V1/V2 |
1.02 - 1.45 |
Conform |
|
Total Plate Count |
≤ 2000 CFU/g |
300 CFU/g |
|
Yeasts & Moulds |
≤ 100 CFU/g |
<100 CFU/g |
|
Coliforms |
≤3 MPN/g |
<3 MPN/g |
|
E.coli, in 5 g |
Negative |
Negative |
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