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Xanthan Gum Food Grade
is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2.0:2.0:1.0. It is produced by the fermentation of glucose, sucrose, or lactose. After a fermentation period, the polysaccharide is precipitatedfrom a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
CAS RN.: |
11138-66-2 |
EINECS: |
234-394-2 |
H.S.CODE: |
3913900000 |
1. Chemical Analysis
Parameter |
Minimum Tolerance |
Maximum Tolerance |
Purity (%) |
91,00 |
- |
Humidity (%) |
- |
13,00 |
pH (sol. 1%) |
6,00 |
8,00 |
Viscosity (sol. of salt 1%) (cps) |
1.200,00 |
1.600,00 |
Heavy Metals (mg/Kg) |
- |
10.00 |
Type |
200 Mesh |
|
Appearance |
Fine Powder |
|
Color |
White or Slightly Cream |
|
Outflow Time |
3min50s to 5min30s |
|
TVC |
Max. 2000 UFC/g |
|
Yeasts and Molds (each) |
Max. 100 UFC/g |
|
Escherichia Coli |
Absent/25g |
|
Salmonella |
Absent/25g |
|
2. Application
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Applications |
Proportioning (%) |
Functionalities |
Fruit Juice Beverage |
0.2 -0.3 |
Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
Dairy Drink |
0.01- 0.2 |
Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
Canned Fruit |
0.01- 0.2 |
Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
Ice Cream |
0.1- 0.3 |
Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
Jelly |
0.5 - 1.5 |
Thicker, Promote Gel Formation, Improve Thicker |
Gel Food |
0.5 - 1.5 |
Thicker, Promote Gel Formation, Improve Thicker |
Soy Sauce & Oyster Sauce |
0.05 - 0.1 |
Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
Salad Dressing |
0.1- 0.3 |
Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
Frozen Food |
0.1 - 0.2 |
Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
Sausage & Luncheon Meat |
0.2 - 0.3 |
Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
Canned Meat |
0.1-0.2 |
Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
Instant Food |
0.2- 0.3 |
Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
Cheese |
0.2 -0.5 |
Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
Bakery |
0.1-0.3 |
Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, |
Dehydrate Food |
0.2- 0.4 |
Accelerate Recovery, Keep Flavor |
Pickled Food |
0.2 -0.3 |
Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
3. Transportation Information
DOT Classification: |
Not a DOT controlled material |
U.N. |
Not applicable. |
Packing Group: |
Not applicable. |
4. Storage & Handing
Precautions: Keep away from heat. Keep away from sources of ignition. Empty containers pose a fire risk, evaporate the residue under a fume hood. Ground all equipment containing material. Do not breathe dust. Wear suitable protective clothing In case of insufficient ventilation, wear suitable respiratory equipment If you feel unwell, seek medical attention and show the label whenpossible. Avoid contact with skin and eyes
Storage: Keep container dry. Keep in a cool place. Ground all equipment containing material. Keep container tightly closed. Keep in a cool, well-ventilated place. Combustible materials should be stored away from extreme heat and away from strong oxidizing agents.
5. Packing
- In 25kg drums / bags
- 11.25MT / 20'FCL
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