High Quality Thickener Food Grade Buy Xanthan Gum with Best Price

• CAS No.: CAS 11138-66-2
• Formula: C8h14cl2n2o2
• EINECS: 234-394-2
• Certification: ISO, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Model NO.: High Quality
• 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 food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage.

By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance thickener, stabilizer, moisture retention, and  suspension.

 

 

1) Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder.

Items	Standard
Appearance	Cream-white
Particle Size (mesh)	80/200
Loss on Drying	≤13.00%
PH (1% KCL)	6.00-8.00
Viscosity (1% KCL, cps)	≥1200
Shearing Ratio	≥6.50
Ashes (%)	≤13.00
Pyruvic Acid (%)	≥1.5
V1:V2  1%.	1.02-1.45
Assay	91%-108%
Total Nitrogen	≤1.5%
Total Heavy Metals	≤10ppm
As	3ppm
Pb	2ppm
Total Plate Count	5000cfu/g
Moulds/Yeasts	≤100cfu/g
Salmonella	Negative
E Coli	Negative

  

 

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