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Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2

China Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2, Find details about China Xanthan Gum, Yellow Gum from Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2

Model NO.
Xanthan Gum Foods Grade
Product Name
Xanthan Gum
Particle Size
80 Mesh
Color
off White to Light Yellow
Function
Thickener/ Emulsifier / Stabilizer
Trademark
Ralage
Transport Package
25kg / Paper Craft Bag
Specification
25kg / paper craft bag
Origin
China
HS Code
3913900000
Model NO.
Xanthan Gum Foods Grade
Product Name
Xanthan Gum
Particle Size
80 Mesh
Color
off White to Light Yellow
Function
Thickener/ Emulsifier / Stabilizer
Trademark
Ralage
Transport Package
25kg / Paper Craft Bag
Specification
25kg / paper craft bag
Origin
China
HS Code
3913900000

Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2 
Product Description

 

  1. Xanthan gum is also called Yellow adhesive, xanthan gum, xanthomonas polysaccharide.
  2. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava.
  3. Since its special macromolecule construction and colloidal properties, it's with several functions.
  4. It can be used as emulsifier, stabilizer, gel thickener, impregnating compound, membrane shaping agent and others.
  5. It is widely applied in various fields of national economy.
  6. Xanthan gum is praised as "the monosodium glutamate of industry"; it is the microbial polysaccharide with largest production scale and extremely wide application.
Detailed Photos

 

Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
 
Product Parameters

 

 
Product NameXanthan Gum Powder Foods Grade
 
ItemStandardResult
AppearanceOff-white or Light Yellow
Free Flowing Powder or		Conform
Thru 80mesh, %≥95.098.3
1% XG in 1% KCL solution, mPa.s1200-18001485
Shearing Ratio≥ 6.57.6
PH (1% XG solution)6.0-8.07.1
Loss on drying, %≤13.09.8
Ash, %≤13.0<13.0
Pyruvic Acid, %≥ 1.5>1.5
Total Nitrogen, %≤ 1.5<1.5
Pb, mg/kg≤ 2.0<2.0
Total Plate Count, CFU/g≤ 50003100
Yeasts & Moulds, CFU/g≤ 500< 500
Coliforms, MPN/g≤ 3< 3
Salmonella0/25g0/25g
 
Function

 

Benefits:
  1. Xanthan gum is the most superior biological glue integrated with thickening, suspension, emulsification and stabilization.
  2. Good suspension effect for insoluble solid and oil drop.
  3. It is with very good water solubility
  4. Low concentration but high viscosity.
  5. Xanthan gum aqueous solution is with high viscosity under static state or low shearing action.
  6. Good Stability for temperature.
  7. Good stability for acid-base.
  8. Good solution with many salt solutions.
  9. Nice stability for enzymatic hydrolysis.
Application Fileds

 

Application:
  1. Foods filed: As multiple purposes stabilizer, thickening agent, and processing assistant agent in canning and bottled food, bakery food, dairy product, frozen food, salad seasoning, drink, brew product, candy, and pastry decorating accessories.
  2. Nutrition and Medicine filed.
  3. Cosmetic field.
  4. Animal Feed / Pets foods field.
 
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
 
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2
Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2


 
Packaging & Shipping

 


Packing:
25kg Paper Craft bag or Carton.

Foods Grade Xanthan Gum Emulsification Stabilizing Effect CAS11138-66-2

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