Xanthan Gum
Xanthan Gum
As a food additive, Xanthan gum has been accepted by many countries. This kind of polysaccharide remarkably improves the texture, taste, appearance through controlling the rheology action of the product, improve its commercial value; in beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value .
Specifications:
- Appearance: White to offwhite odourless crystalline powder.
| Parameter | Specifications |
| Appearance | Cream white free flowing powder |
| Assay,% | 91-108 |
| Shearing Ratio | Min,6.5 |
| Viscosity(solutionin1%KCL) | 1200-1600cps |
| Value of shear strength | Min.6.0 |
| PH(1%XGsolution) | 6.0-8.0 |
| Loss on Drying,% | Max,12 |
| V1/v2 | 1.02-1.45 |
| Pyruvic acid % | Min.1.5 |
| Total Nitrogen,% | Max.1.5 |
| Ash % | Max.13 |
| Particle size | Min.92%through200mesh(75micro) Min.98%through80 mesh(180micro) |
| Heavy metal | Max.2ppm |
| Lead | Max.2ppm |
| Arsenic | Max.2ppm |
Microbiological
| Parameter | Specifications |
| Total plate count | notmorethan2000cfu/g |
| Yeast/mould | notmorethan100cfu/g |
| Coliform (In5g) | Negative |
| Salmonela (In10g) | Negative |
Packaging:
- 25 Kgs Kraft Paper Bags with PE liner / 25 Kgs Fibre Drums
