Food Additive/Thickening Agent Xanthan Gum Food Grade Price Supplier

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C35h49o29
• Model NO.: food grade
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• appearance: Powder
• Colour: Light Yellow or White
• Loading Qty: 19mts
• Storage: Cool and Dry
• Application Industry: Food, Oil, Medicine, etc
• Brand: Fufeng Meihua Zhongxuan
• Dissolve in Water: Easily
• Expiration Date: 2 Years
• Other Name: Xanthic Gum
• Mesh: 40/80/200mesh
• Raw Material: Corn Starch
• Transport Package: Kraft Paper Bag
• Specification: 25kg
• Trademark: China
• Origin: China
• HS Code: 3913900
• Production Capacity: 50000mts/Year

Product Description

Product Description

 

   Xanthangum, commonly known as corn sugar gum hanssen gum, is a carbohydrate (glucose sucrose lactose) produced by the fermentation of Xanthomonascampestris (en:Xanthomonascampestris) Xanthan gum is usually produced by maize starch. It is a kind of acid extracellular heteropolysaccharide synthesized by xanthomonas brassica l. with carbohydrate as the main raw material through aerobic fermentation bioengineering technology to cut the 1, 6-glycosidic bond, break the chain, and then press the 1, 4-bond to synthesize straight chain In 1952 by the institute of northern Illinois skin the lille to the United States department of agriculture of cabbage were isolated from black rot of yellow, bacterium and make broccoli extract into water-soluble acid manifolds of extracellular sugar and get the xanthan gum is white or light yellow powder, with excellent thickening suspended emulsification and solubility in water, and has good heat Acid and base stability, so it is widely used in all kinds of food.
   Xanthan gum is a light yellow to white flowing powder with a slight odor. Soluble in cold and hot water, neutral solution, resistant to freezing and thawing, insoluble in ethanol. Disperse in water and emulsify into a stable hydrophilic viscous colloid.

Product Parameters

Test item and results
Item	Standard		Result
Appearance	Off-white or Light Yellow Free Flowing Powder		conform
80 pass through 80 mesh %	≥95.0		98.4
1%KCL Viscosity 1% XG in 1% KCl solution,mPa.s	1300-1700		1505
Shear Ratio	≥6.5		7.8
PH(1% XG solution)	6.0-8.0		6.7
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 ppm	≤500		351.5
()Total Heavy Metals (as Pb), ppm	≤20.0		<20.0
Pb,ppm	≤2.0		<2.0
As,ppm	≤2.0		<2.0
Hg,ppm	≤1.0		<1.0
Cd,ppm	≤1.0		<1.0
Total Plate Count,CFU/g	≤5000		4800
Yeasts & Moulds,CFU/g	≤300		<300
Coliforms, MPN/g	≤ 3		< 3
E.coli, in 5 g	Negative		Negative
Salmonella in 25 g	Negative		Negative
Xanthomonas campestris in 1 g	Negative		Negative
:		E415
Conclusion	Conform to the standard of E415

 

Test item and results
Item	Standard	Result
Appearance	Off-white or Light Yellow Free Flowing Powder	Conform
200 Thru 200mesh, %	≥92.0	97.7
1%KCL Viscosity 1% XG in 1% KCL solution, mPa.s	1300-1700	1420
Shearing Ratio	≥6.5	7.6
PH(1% XG solution)	6.0-8.0	7.1
Loss on Drying, %	≤13.0	11.0
Ash, %	≤13.0	<13.0
Pyruvic Acid, %	≥1.5	>1.5
Total Nitrogen, %	≤1.5	<1.5
Ethanol, ppm	≤500	330.6
() Total Heavy Metals(as Pb), ppm	≤20.0	<20.0
Pb, ppm	≤2.0	<2.0
As, ppm	≤2.0	<2.0
Hg, ppm	≤1.0	<1.0
Cd, ppm	≤1.0	<1.0
Total Plate Count, CFU/g	≤5000	2700
Yeasts & Moulds, CFU/g	≤300	<300
Coliforms, MPN/g	≤3	<3
E.coli, in 5 g	Negative	Negative
Salmonella, in 25 g	Negative	Negative
Xanthomonas Campestris, in 1 g	Negative	Negative
:	E415
Conclusion	Conform to the standard of E415

 

usage

(1) Xanthan gum can be used for baking food (bread cake, etc.) to improve the water retention and softness of baking food during baking and storage period, so as to improve the taste of baking food and prolong the shelf life; (2) In meat products, xanthan gum can tenderize and improve water holding capacity;
(3) it has the effect of thickening and stabilizing food structure in frozen food;
(4) Adding xanthan gum to jam can improve the taste and water retention, improve the quality of products;
(5) Used for drinks can play a role in thickening suspension, make the taste smooth and natural flavor;
(6) the use of xanthan gum in ice cream and dairy products (combined with guar locust bean gum) can make the product stable;
(7) The combination of xanthan gum and locust bean gum of carrageenan is also commonly used in jelly and confectionery processing

Packaging & Shipping

Company Profile

Fondland Chemicals Co., Ltd (hereafter referred as FONDLAND) established in 2010, is the leading manufacturer and supplier of Chemicals. FONDLAND founded relying on Shandong Haihua Group with strongest supplying capability and competitive price. Our products were sold to most of the world, including Middle East, Africa, Southeast Asia, North America, South America, Caribbean , Europe etc.
Our mainly products:Sodium carbonate,Sodium bicarbonate,Ammonium bicarbonate,Aluminum sulfate,Calcium chloride,Magnesium chloride,Sodium metabisulfite,Sodium nitrite,Sodium nitrate, Potassium sulfate,Poly aluminium chloride ,Caustic soda ,Phosphoric Acid ,Acetic acid and so on.
We can supply best quality, prompt delivery and professional service.
Besides Chemicals, FONDLAND have our own logistics team and warehouse.