Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, PH, O2-supply and temperature, then purified, dried and milled into white-like or light-yellow free- flowing powder.can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation, and so on. Comparing with other kinds of gum, xanthan gum has many advantages.Food Grade Xanthan Gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and in various food, beverage, feed stuff and pet-food, it can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of products.
|
Item |
Specification |
|
Appearance |
White-Like or Light-Yellow Powder |
|
Particle Size (mesh) |
100%through 80 mesh ，not less than 92% through 200mesh |
|
Viscosity (1% KCL, cps) |
1200-1700 |
|
Shear ratio |
≥6. |
|
V1/V2 |
1.02～1.45 |
|
PH |
6.0-8.0 |
|
Loss on Drying |
≤15% |
|
Ashes |
≤16% |
|
Pb |
≤2ppm |
|
Total Nitrogen |
≤1.5% |
|
Pyruvic Acid |
≥1.5% |
|
Total Plate Count |
≤2000CFU/g |
|
Moulds/Yeasts |
≤100CFU/g |
|
Coliform |
≤0.3MPN/g |
|
Salmonella |
Absent |