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Description |
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GENERAL INFORMATION
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 rang from the food industry to oil recovery.
Chemical Abstracts Registration: CAS. -Reg. -No [11138-66-2]
Chemical Formula: (C35H49O29)n
EU-No: E415
SPECIFICATION
Appearance White to cream powder
Total ashes < 10%
Moisture < 13%
Pyruvic Acid >1. 5%
Nitrogen <1. 5%
PH in water at 1% + KCL 6. 0 ~ 8. 0
Viscosity (in water at 1% after 1h measure
Brookfield 1, VF +1% KCL 60rpm at 20degrees)1300 ~ 1800cps
Mesh size: Through 80mesh 100%
Through 100mesh Min. 95%
Heavy metals < 20ppm
Arsenic < 3ppm
Lead < 5ppm
Total plate count < 2000/g
Yeasts < 100/g
Molds < 100/g
E. Coli Negative
CHARACTERISTICS
Xanthan gum is used as a stabilizer and thickener, suspending agent, bodying agent or foam enhancer in foods. Main characteristics are:
L High stabilizing properties
L High viscosity at low concentration
L Soluble in hot and cold water
L High pseudoplasticity
L Excellent freeze /thaw stability
L Very resistant to pH-variations
L Highly resistant to temperature variations
L Highly resistant to enzymatic degradation
L Very low caloric value
L Compatible with all commercial thickeners and stabilizers
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Contact Us |
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Company Name: |
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Shijiazhuang Sinca Foods Co., Ltd. |
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Company Address: |
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A-15J No. 9 Changjiang Avenue, Shijiazhuang, Hebei, China |
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Telephone: |
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0086-311-85118015 |
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Full Name (Department): |
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Mrs Xu (Business Dept.) |
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