Xanthan Gum, Food Grade

Xanthan Gum can be 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 mouth –feeling of food and beverage products. Meanwhile, can extend the shelf life of products, simplifying the filling and sterilization during the course of production. Little consume of Xanthan Gum can save lots of production cost and increase the profit rate.

Specification:
Appearance: white-like or light-yellow free following powder
Ph: (1% solution): 6.0-8.0
Loss on drying: 13% max.
Ash: 13% max.
Total Nitrogen: 1.5% max.
Pyruvic Acid: 1.5% min.
Shearing ratio: 6.5 min.
Particle size: 80---200mesh.
Viscosity(1% solution): 1200cpsmin.
As: 3ppm max.
Pb: 5ppm max.
Heavy metal: 20ppm max.
Total plate count: 200cfu/g max.
Moulds and yeasts: 100cfu/g max.
Salmonella: Negative
E.coli: Negative.