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Xanthan Gum

Xanthan Gum

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Surviving the healthy competition in the industry, we have become a profound exporter and supplier of supreme quality Xanthan Gum. This gum is light-yellow free-flowing powder that is used for making ice cream, bakery products, frozen food, jelly, canned fruit, etc.  Offered gum is processed with utmost care by our highly deft experts by utilizing supreme grade basic chemical compounds and pioneering techniques. In addition, this Xanthan Gum is available in diverse packaging options at nominal prices.

Features:

  • Effectiveness

  • Highly soluble in water

  • Purity

  • Non-toxic

Other Info:

  • Name:  Xanthan Gum

  • Molecular Structure:

  • Molecular Formula: (C35H49O29)n

  • CAS Number:  11078-31-2

  • EC No.: 234-394-2

Exporter of xanthan gum, xanthan gum powder, industrial xanthan gum, which are mainly made from starch, is a high molecular weight polysaccharide produced through fermentation with Xanthomonas Camperstris under the conditions of special nutrient medium, pH, O2-supply and temperature, then purified,dried and milled into white-like or light-yellow free-flowing powder.

The main compositions of Xanthan Gum are D-glucopyranose glucan, D-mannose and D-glucuronic acid.


product

Specification FCC

Appearance

Off-White Powder

Mash Size

200 Mesh

pH

6.0-8.0

Viscosity1%

1600~1800cps

V1/V2

1.02 - 1.45

Cut Value

6.0Min.

Loss on Drying

13% Max.

Ash

13% Max.

Nitrogen

1.5% Max.

Pyruvic Acid

1.5% Min.

Heavy Metals

20ppm Max.

As

3ppm Max.

Lead

5ppm Max.

Total Bacteria Count

2000CFU/g Max

Mold & Yeast

100CFU/g Max

E.Coli

Negative

Salmonella

Negative


Package: 25KG In outer cardboard drums or multiply paper bags,and 1KG in inner hot-sealed plastic bags.

Storage: Stored in the original drums or bags under the conditions of dry and below 25 shelf life of at least 12 months will be achieved.Keeping closed and avoiding long time connectioon with air after use.Better to be used out within two weeks if the inner package is opened.

In view of the strong hydrophilic property,an advising using method should be followed-pouring xanthan gum into water as slowly as possible and making sure it dissolves completely,or mixing xanthan gum fully with other material at a ratio or 1:10 in preparation for using.

Shelf life:    Two years when stored properly in a well-closed container.

The Applications & Functionalities Xanthan Gum:


Applications

ProportioninG

Functionalities

Fruit Juice Beverage

0.2 - 0.3

Thickner,Suspension Agent,Precipitaton Resistance,Improve Mouth-Feeling & Flavor-Releasing

Dairy Drink

0.01 - 0.2

Thickener,Suspension Agent,Anti-Delamination,Foaming Agent

Canned Fruit

0.2 - 0.3

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 - 2.5

Sharp-Keeper & Water-Keeper,Improve Thicker,Increase Flexibility,Especially for Multi-Layer Jelly

Gel Food

0.5 - 1.5

Thickner,Promote Gel Formation,Improve Thicker

Soy Sause & Oyster Sauce

0.05 - 0.1

Thickner,Salt Tolerance,Oxidation Resistance,Improve Stickiness

Salad Dressing

0.1 - 0.3

Thickener,Shape-Keeper,Deydrate Resistance,Improve Mouth-Feeling,Convenient for Blending

Frozen Food

0.1 - 0.2

Increase Freeze/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 Flexinbility & Mouth-Feeling,Shape Keeper,Save Oil Consumption

Cheese

0.2 - 0.5

Accelerate Curding,Shape-Keeper,Dehydrate Resistance

Bakery Products

0.1 - 0.3

Heating Stablizer,Foaming Agent, Water-Keeper,Improve Mouth-Feeling,Extend Shelf Life.

Dehydrate Food

0.2 - 0.4

Accelerate Recovery,Keep Flavor

Pickled Food

0.2 - 0.3

Shape-Keeper,Watrt-Keeper,Water-Keeper,Flavor-Keeper Flavor-Keeper