Product introduction
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 withXanthomonas 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.
SPECIFICATIONS
| Items |
Standard |
| Appearance |
Cream-white powder |
| Particle Size (mesh) |
200 |
| Loss on Drying |
≤13% |
| Viscosity (1% KCL, cps) |
≥1600 |
| Shearing Ratio |
≥6.5 |
| Ashes (%) |
≤13 |
| Total Nitrogen |
≤1.5% |
| Total Heavy Metals |
≤10ppm |
| Total Plate Count |
<2000cfu/g |
| Moulds/Yeasts |
≤100cfu/g |
| Xanthonomas Campestris |
Negative |
| Salmonella |
Negative |
| E.Coli |
Negative |
| Ethanol residue |
≥500ppm |
PACKAGE, STORAGE & CAUTION
Packed in paper bag with PE liner inside and 25kg net each.
Stored in the original drums or bags under the conditions of dry and below 25ºC.
SAFETY
Avoid contacting with eyes, skin and clothing. Otherwise, wash with a flush of water. Refer to Material Safety Data Sheet (MSDS) for complete handling and hazard data.
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