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Introduction
Xanthan gum is a natural polysaccharide high-molecular compound produced by the fermentation of Xanthomonas campestris. It appears as white or light yellow powder and is a commonly used food additive and industrial aid.
Item No :
11138-66-2Order(MOQ) :
1000KGSPayment :
T/T;LC;CREDIT PAYMENTProduct Origin :
ChinaColor :
WhiteShipping Port :
Main Port,ChinaLead Time :
All The Way AroundWeight :
25KG/BAGSpecification
|
Testing Item
|
Standard
|
Result
|
|
Appearance
|
Off-white or Light Yellow
Free Flowing Powder |
Conform
|
|
Thru 80mesh,
|
≥95.0%
|
97.7%
|
|
Viscosity
|
1300-1700
|
1390
|
|
Shearing Ratio
|
≥ 6.5
|
7.7
|
|
PH(1% XG solution)
|
6.0-8.0
|
6.8
|
|
Loss on Drying
|
≤13.0 %
|
10.2 %
|
|
Ash,
|
≤13.0 %
|
<13.0 %
|
|
Pyruvic Acid,
|
≥ 1.5 %
|
>1.5 %
|
|
Total Nitrogen
|
≤ 1.5 %
|
<1.5 %
|
|
Ethanol
|
≤ 750 ppm
|
392.2 ppm
|
|
Pb
|
≤ 2.0 ppm
|
<2.0 ppm
|
|
As
|
≤ 2.0 ppm
|
<2.0 ppm
|
|
Hg
|
≤ 1.0 ppm
|
<1.0 ppm
|
|
Cd
|
≤ 1.0 ppm
|
<1.0 ppm
|
|
V1/V2
|
1.02 – 1.45
|
Conform
|
|
Total Plate Count
|
≤ 2000 CFU/g
|
300 CFU/g
|
|
Yeasts & Moulds
|
≤ 100 CFU/g
|
<100 CFU/g
|
|
Coliforms
|
≤3 MPN/g
|
<3 MPN/g
|
|
E.coli, in 5 g
|
Negative
|
Negative
|
|
Salmonella, in 25 g
|
Negative
|
Negative
|
|
Staphylococcus Aureus
|
Negative
|
Negative
|
Application
1. Stabilizer, thickener, emulsifier (dairy products, salad and other water-based food), suspending agent, foam enhancer.
2. Widely used in food processing, oil drilling, seeds, coating, feed, daily chemical, textile printing and dyeing, paper making, tobacco, casting, fire, etc
3. Also used in oil field drilling.
FAQ
1.How to dissolve xanthan gum? What are the tips?
It is recommended to use the "dry mixing and dispersion" method: First, mix xanthan gum evenly with dry powder ingredients such as white sugar and milk powder, and then slowly add water and stir to avoid direct addition into water which may cause lumps. It can be dissolved in water at 20-80℃, and there is no need for high-temperature boiling.
2.What are the main functions of xanthan gum in food?
Its core functions are thickening, stabilizing, emulsifying and bonding. It can prevent food from separating or settling, improve the taste and texture, and is suitable for various categories such as beverages, baking, meat products, and seasonings.
3.What are the differences between various mesh sizes of xanthan gum?
The core difference lies in particle size and dissolution speed: the higher the mesh size, the finer the particles (for example, 200 mesh is finer than 80 mesh), and it dissolves faster and disperses more evenly; for low-mesh xanthan gum, it requires a longer stirring time for dissolution and is prone to caking.
4.Can I get some samples before bulk order?
Most products provide free samples, but the shipping cost be paid by customers.
5.What's your MOQ?
Normally our MOQ starts from 1000kgs,it depend on products.
6.Which kind of payment terms do you accept?
Payment terms can be T/T;LC;CAD;OA;DP and DA.
7.How to place an order?
Firstly we need to confirmed the product, price, quality and the payment terms;Then we will send you the pro formal invoice, with this you will send us the Purchase order or draft LC;After we received the deposit or confirmed LC,we started the preparation of the order.
8.How about your delivery time?
A: Generally, it will take 5 to 7 days after receiving the deposit or confirmed LC.
9.How do you treat quality complaint?
A:Firstly,our product department will control the quality possibility to 0;But if it happened, we will check the real reason and will give you the solution accordingly.
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