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| Description
of Xanthan Gum |
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CAS.-Reg.-No [11138-66-2]
Chemical Formula: (C35H49O29)n
EU-No.: E415
Xanthan gum is a high molecular weight polysaccharide. In the
late fifties the research laboratories of the US Department of
Agriculture discovered that the bacterium Xanthomonas campestris
found on cabbage plants produces a polysaccaride with exceptional
properties. It is used as a rheology control agent in aqueous
systems and as a stabilizer for emulsions and suspensions. Its
numerous areas of applications cover a broad spectrum and range
from the food industry to oil recovery.
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| Specification
of Xanthan Gum |
| Items |
Food
grade FCC IV standard |
Pharm
grade USP24 |
| Appearance |
White-like
powder |
White-like
Powder |
| Viscosity |
1200-1600cps |
1200-1600cps |
| PH
value |
6.0-8.0 |
6.0-8.0 |
| Loss
on drying |
13%
max |
13%
max |
| Ash |
13%
max |
13%
max |
| Particle
size |
100%
pass 80 mesh
92% pass 200 mesh min |
100%
pass 80 mesh
92% pass 200 mesh min |
| V1/V2 |
1.02-1.45 |
1.02-1.45 |
| Pyruvic
acid |
1.5%
min |
1.5%
min |
| Isopropanol |
500ppm
max |
500ppm
max |
| Total
plate count/Gram |
2000/gram
max |
500/gram
max |
| Moulds
& yeasts |
100/gram
max |
100/gram
max |
| E.Coli |
Negative |
Negative |
| Salmonella |
Negative |
Negative |
| Heavy
metals (Pb) |
20ppm
max |
20ppm
max |
| Lead
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5ppm
max |
5ppm
max |
| Arsenic |
3ppm
max |
3ppm
max |
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| Application
of Xanthan Gum |
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Xanthan gum is a high molecular weight polysaccharide. It is produced
by fermentation of carbonhydrate with Xanthomonas campestris.
Xanthan gum has a special molecular structure. It has many special
characterictics in application. It is used as a rheology control
agent in aqueous systems and as a stabilizer for emulsions and
suspensions. Its numerous areas of applications cover a broad
spectrum and range from the food industry to oil drilling. It
can be used in many food and industrial product as listed below:
XANTHAN
GUM USE IN FOOD PRODUCTS
xanthan gum in food and beverages
xanthan gum in salad dressings
Xanthan gum in tomato ketchup (cold processing)
Xanthan gum in salad dressing formulations
Xanthan gum in bakery fillings
Xanthan gum in chocolate sauce
Xanthan gum in Louisiana style hot sauce
Xanthan gum in French salad dressing
Xanthan gum in desserts
Xanthan gum in mayonnaise
Xanthan gum in cake mixes
Xanthan gum in sugar free instant chocolate drink
Xanthan gum in tiramisu
Xanthan gum in freeze pops (water or milk based)
Xanthan gum in tomato ketchup (hot processing)
Xanthan gum in toppings
Xanthan gum in sauces
Xanthan gum in sweet relish
Xanthan gum in batter mixes
Xanthan gum in egg white replacers
Benefits of xanthan gum in cakes
Xanthan gum in ice cream
Xanthan gum in sorbets
Xanthan gum in fruit juice
Xanthan gum in instant drinks
Xanthan gum in squeezable chewing gum
Xanthan gum in reduced calorie salad dressings
Xanthan gum in "lite" cake mixes
Xanthan gum in gluten-free bread
Xanthan gum in creamed cottage cheese
Xanthan gum in yogurt milk shake
Xanthan gum in yogurt
Xanthan gum in fat reduced margarine
Xanthan gum in pizza sauces
Xanthan gum in coleslaw dressing
Xanthan gum in instant soups
Xanthan gum in fruit preparations
XANTHAN GUM IN COSMETICS + PHARMACEUTICALS
xanthan gum in toothpastes
Xanthan gum in liquid pharmaceutical products
Xanthan gum in cosmetics and toiletries
Xanthan gum in barium sulfate solutions for use as radiopaque
media
Xanthan gum in antidiarrheal suspensions for human application
Xanthan gum in antidiarrheal suspensions for veterinary application
Xanthan gum in amebicidic suspensions for human application
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| Packing&Storage
of Xanthan Gum |
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Packing
of Xanthan Gum :
Storage of Xanthan Gum :
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| MSDS
of Xanthan Gum |
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Material
Safety Data Sheets of Xanthan Gum
Nill
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| Xanthan Gum raw
mateiral |
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Nill.
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| Xanthan Gum end
goods |
| Nill. |
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Substitute
of Xanthan Gum |
| Nill. |
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| Importing
& exporting rules of Xanthan Gum
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| Nill. |
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