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| Product Name: |
Xanthan Gum
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| Related proudcts |
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| Specifications |
FCCIV |
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ĦĦThickner
Xanthan Gum
2009.9.29
Advantages:
1. Outstanding viscosity-enhancing property and solubility in water.
2. Unique pseudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer.
3. Excellent stability to large range of temperature and PH change.
4. Stable co***tibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickener.
5. Perfect synergistic action when compounding with guar gum, locust bean gum and other gums.
Application:
It can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filing agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of the products. Meanwhile, it can extend the shelf life of the products.
Specification:
Name
Xanthan Gum food grade
CAS No.
11138-66-2
Specification
FCC IV
Packing
In 25kg cartons or fiber drums
Functional use
Thickener
Items
Specifications
Appearance
white or cream-color and free-flowing powder
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,
spindle 3.60rpm, 25
1200 - 1600 ***.s
Assay(on dry basis)
91.0 - 108.0%
Loss on drying(105o C, 2hr)
6.0 - 12.0%
V1 : V2:
1.02 - 1.45
Pyruvic Acid
1.5% min
PH of 1% solution in water
6.0 - 8.0
Heavy metals(as Pb)
20 mg/kg max
Lead(Pb)
5 mg/kg max
Arsenic(As)
2 mg/kg max
Nitrogen
1.5% max
Ash
13% max
Particle size
80 mesh: 100% min, 200 mesh: 92% min
Total plate count
2000/g max
Yeasts and moulds
100/g max
Pathogens germs
absence
S. aureus
Negative
Pseudomonas aeruginosa
Negative
Salmonella sp.
Negative
C. perfringens
Negative
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| Company: |
GREMOUNT INTERNATIONAL CO***NY LIMITED
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| Contact: |
Ms. Betty Niu |
| Address: |
Room 409,building 2 jinhai intenrational plaza chaoyang district |
| Postcode: |
100124 |
| Tel: |
86 10 59693741 |
| Fax: |
86 10 59693740 |
| E-mail: |
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