Items | Xanthan Gum |
Appearance | Cream-white |
Particle Size (mesh) | 2/5 |
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 |
Description
Xanthan gum is a kind of hydrophilic biological polysaccaride which is made from corn starch after processses of fermentation with xanthomonas campestais, extraction, drying and grinding. Benefited by its superior thickening and stabilizing effect,shear resistance and unnique preusdo-plasticity reheological property, xanthan gum is widely used in food, oil drilling, fine chemical, pharmaceutical and other fields.
Specification
B).In gluten-free baking Xanthan gum is also selected . Since the gluten found in wheat must be omitted, For the reason to be achieved with the gluten, Xanthan gum is used to give the dough or batter a stickiness. to replace the fat and emulsifiers found in yolks,Xanthan gum helps thicken commercial egg substitutes made from egg whites. for those swallowing disorders ,Xanthan gum is also a good method of thickening liquids , since xanthan gum does not change the color or flavor.
C).Oil industry grade Xanthan gum: