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Xanthan Food Grade 80mesh
E No:E415
Einecs No:234-394-2
HS Code:39139000
Routine Packing:25kg
Place of origin:China
QC:Haccp, Kosher, Hala,ISO
Qty in 20' FCL:18mt palletized 20mt unpalletized
Port of dispapch:Shanghai,Tianjin,Qindao

 

                      Specification Of Xanthan gum (Xanthan food grade 80 mesh)

      Xanthan gum is a biosynthetic gum appearing as almost white or light yellow powder. With corn starch as its main material of corn starch, xanthan gum is made from a microbe named xanthomonas fermented under certain conditions into a macromolecular polysaccharide polymer after being extracted, dried and ground. Its molecular structure determines its special properties: thickening, suspension, salt resistance, temperature resistance, acid and alkali resistance, and shear resistance, all of which contribute to its wide application in industries like food, feed, medicine, toothpaste, pesticide, coating, oil drilling and exploitation, daily detergent, textile printing, tobacco, ceramics, water-ink, gel ink pen, mucilage glue, ore dressing, paper making, and fire fighting.
 
 

Sepification of Xanthan Gum 80 mesh:

Name
Xanthan Gum
CAS.No
11138-66-2
Specification
FCC IV
Packing
Cardboard drum, multiply paper bag or carton box of 25kg net each
Functional use
Thickener
Items
Specifications
Appearance
White or cream-color and free-flowing powder
Viscosity: 1% solution 1% KCL Brookfield LVTD, spindle3. 60rpm, 25°
1200-1600 mpa.s
Loss no drying
13% max
Ph
6.0-8.0
Ash
13% max
Particle size
100% through 60 mesh
min. 95% through 80mes
V1/V2
1.02-1.45
Pyuvic acid
1.5% min
Heavy metal(As Pb)
20ppm max
Lead(Pb)
2ppm max
Arsenic(As)
3ppm max
Cadmium
<1ppm
Mercury
<1ppm
Microbiological
 
Total plate count
2000 cfu/g max
Yeast/mould
100 cfu/g max
E.coli
Absent/25g
Salmonella
Absent/25g

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Xanthan gum Features:

 

Note: Except those well known and accepted standards, Codex or Pharmacopoeias designated in Wenda's Product Data Sheet, such as: BP, USP, EP, FCC, DAB, FAO WHO/JECFA, AJI, the constitutor of this specification is holding the explanation right of the test methods related herein.

       Unique pseudo-plastic and rheological characteristics. With the temperature remaining constant, xanthan gum solution will experience reversible changes in sol and gel with the variations in the external mechanical forces. Therefore, it is an effective emulsion stabilizer.
 
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