Wholesale Price E415 Xanthan Gum Drilling Grade Xanthan Gum 200 Mesh Xanthan Gum Industrial Grade

• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• EINECS: 234-394-2
• Certification: ISO, HACCP
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Transport Package: Bottle, Can, Drum, Plastic Container
• Specification: 25kg/Drum, DRUM, Aluminum Foil Bag
• Trademark: ALLRIGHT G. C.
• Origin: Shandong
• Production Capacity: 1000 Ton/Tons Per Month

Product Description

China supplier Sweeteners 200 mesh Food Grade Xanthan Gum Powder Xanthan Gum
Introduction

Product Name	Xanthan Gum
CAS No.	11138-66-2
EINECS No.	234-394-2
Appearance	Cream-white powder
Grade	Food Grade
MF	C35H49O29
Weight	25kg/bag
Shelf Life	2 years
Certification	HACCP,ISO,KOSHER,HALAL
Packing	20,000 kgs

Function
Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.

Items	Standard	Results
Appearance	Off-white or Light Yellow Free Flowing Powder	Conform
Assay, %	91 - 108	Conform
Thru 200mesh, %	≥92.0	93.6
Viscosity (1% KCL, cps)	≥1200	1460
Shearing Ratio	≥6.5	7.6
PH(1% XG solution)	6.0-8.0	7.2
Loss on Drying, %	≤13	8.4
Ash, %	≤13	<13
Pyruvic Acid, %	≥1.5	>1.5
Total Nitrogen, %	≤1.5	<1.5
Ethanol, ppm	≤750	538.3
Total Heavy Metals(as Pb), ppm	≤20	<20
Pb, ppm	≤2	<2
As, ppm	≤2	<2
Hg, ppm	≤1	<1
Cd, ppm	≤1	<1
V1/V2	1.02 - 1.45	Conform
Total Plate Count(CFU/g)	≤2000	1200
Yeasts & Moulds, CFU/g	≤100	<100
Coliforms, MPN/g	≤3	<3
E.coli, in 5 g	Negative	Negative
Staphylococcus Aureus	Negative	Negative
Conclusion	Conform to the standard of FCC

Application
1) Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder.

Items	Standard
Appearance	Cream-white
Particle Size (mesh)	80/200
Loss on Drying	≤13.00%
PH (1% KCL)	6.00-8.00
Viscosity (1% KCL, cps)	≥1200
Assay	91%-108%
Total Nitrogen	≤1.5%
Total Heavy Metals	≤10ppm
As	3ppm
Pb	2ppm
Shearing Ratio	≥6.50
Ashes (%)	≤13.00
Pyruvic Acid (%)	≥1.5
V1:V2 1%.	1.02-1.45
Total Plate Count	5000cfu/g