Food thickener xanthan gum powder
Xanthan Gum food grade is the most superior biological glue in the worldwide with the performance of thickening, suspending, emulsifying, and stabilizing. Xanthan gum can be quickly dissolved in water and have a well effect on the insoluble solids and oil droplets' suspending. Xanthan gum has the characteristics of low concentration and high viscosity (1% aqueous solution viscosity of 100 times gelatin), is a highly efficient thickener.
Food thickener xanthan gum is widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent invarious food and beverage etc. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.
Product name | 200 mesh Xanthan gum | |
Items | Specifications | Analysis results |
Appearance | White-Like or Light-Yellow Powder | conforms |
Particle Size (mesh) | 100%through 80 mesh，not less than 92% through 200 mesh | conforms |
Viscosity (1% KCL, cps) | 1200--1700 | 1699 |
Shearing Ratio | ≥ 6.5 | 7.4 |
V1/V2 | 1.02～1.45 | conforms |
PH (1% solution) | 6.0-8.0 | 6.63 |
Loss on Drying (%) | ≤15 | 7.8 |
Ashes (%) | ≤16 | 11.6 |
Pb (ppm) | ≤ 2 | conforms |
Pyruvic Acid (%) | ≥ 1.5 | conforms |
Total Nitrogen (%) | ≤ 1.5 | conforms |
Total Plate Count (cfu/g) | ≤ 2000 | 100 |
Yeasts & Moulds (cfu/g) | ≤ 100 | <100 |
Coliforms (MPN/100g) | ≤ 0.3 | conforms |
Salmonella | Absent | Absent |
Our Xanthan Gum are in modern plants utilizing the latest fer-mentation, separation and drying technologies. Because of its superior performance, get the favor of many food experts.
1. High viscosity at low usage levels
2. Solubility in hot or cold water
3. Freeze/ thaw stability
4. Synergy with other hydrocolloids
5. Stable to PH ( ph2-12 )
6. Stable to heat (25℃~120℃)
7. Stable to high sheer stress
8. Super supension
9. Easy pouring in high viscous fluid
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