Good Price Bulk High Quality Xanthan Gum Powder

• Customization: Available
• CAS No.: CAS 11138-66-2
• Formula: C8h14cl2n2o2
• Model NO.: zhuofeng
• EINECS: 234-394-2
• Certification: ISO, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Guar Gum
• Application: Meat, Drinks, Flour Products
• Product: Xanthan Gum
• Loading: Tianjin
• Colour: White/ Pale Yellow
• Appearance: Powder
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: ZHUOFENG
• Origin: China Mainland
• HS Code: 3913900
• Production Capacity: 5000mt/Month

Product Description

 Xanthan gum is a popular food additive that's commonly added to foods as a thickener or stabilizer.Though Xanthan gum sounds like it was created in a science lab, it's an entirely natural product. Made from fermented corn sugar that has been broken down by a plant bacteria called Xanthomonas campestris, the remaining residue is then dried and turned into a powder known as the food additive xanthan gum.

   Xanthan gum has become a vital ingredient in gluten free baking. It helps goods made from gluten-free flours like almond flour and buckwheat flour bind together and develops elasticity-a job commonly completed by gluten. For individuals with celiac disease or gluten sensitivity, this ingredient plays a vital role in recreating traditionally gluten-full treats sans gluten.

    These binding properties create goods with similar textures that hold together during the baking process. Many gluten free recipes don't bind well without xanthan gum and result in baked goods that crumble. Xanthan gum recreates gluten's stickiness while ensuring that the recipe remains gluten free.When xanthan gum powder is added to a liquid, it quickly disperses and creates a viscous and stable solution. This makes it a great thickening, suspending and stabilizing agent for many products.

 

 

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.

Testing Items	Specifications	Results
Appearance	Off-white or light yellow free flowing powder	Confirms
Assay	91-108(4.2%-5%)	Confirms
Pass through 80 mesh%	≥95.0	96.6
Viscosity 1% XG in 1% KCL solution, mPa.s	1300-1700	1300
Shear Ratio	≥6.5	7.8
Ph	6.0-8.0	7.0
Loss on drying, %	≤13.0	9.9
Ash, %	≤13.0	<13
Pyruvic Acid, %	≥1.5	>1.5
Total Nitrogen, %	≤1.5	>1.5
Ethanol (Lsoprpyl alcohol), ppm	≤500	118.3
Heavy metals	≤20	<20
Pb	≤2.0	<2
As	≤2.0	<2
Hg	≤1.0	<1.0
Cd	≤1.0	<1.0
Total plate count	≤5000	300
Yeast and mold	≤300	<300
Coliforms	≤3	<3
E.coli	Negative	Negative
Salmonella	0/25g	0/25g
Xanthomonas campestris in 1g	Negative	Negative

  

 

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