| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
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Product Name: Xanthan Gum Other Names: Xanthan Gum
English name: Xanthan Gum Legal number: CAS[11138-66-2]
Physical properties:
Xanthan gum is light yellow to light brown powder with a slight odor. It is easily soluble in cold water and hot water, and the solution is neutral; when it meets water, it disperses and emulsifies into a stable hydrophilic viscous colloid; the concentration of low-concentration solutions is also high.
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Items |
Standard |
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Appearance |
White or light yellow free flowing powder |
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Assay |
≥6.5 |
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Loss on drying (%) |
≤15.0 |
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PH value |
6.8~8.0 |
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Viscosity (cps) |
1200~1700 |
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Ash (%) |
≤16.0 |
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Nitrogen (%) |
≤1.5 |
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Pyruvic acid (%) |
≥1.5 |
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Lead (pb) (mg/kg) |
≤2 |
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Arsenic (As) (mg/kg) |
≤3 |
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Yeasts & moulds count (cfu/g) |
≤300 |
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Total plate count of microorganism (cfu/g) |
≤5000 |
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Coliform (MPN/100g) |
≤30 |
1) Used in a variety of fruit juice beverages, concentrated fruit juice, seasonings as acid and salt resistant food thickening stabilizer.
2) As an emulsifier for a variety of protein beverages, milk drinks, to prevent oil and water stratification and improve protein stability, to prevent protein precipitation.
3) As a stable high viscosity filler, can be widely used in all kinds of snacks, bread, biscuits, candy and other food processing, without changing the traditional flavor of food under the premise of the food has a better shape retention, longer Shelf life, a better taste, is conducive to the diversification of these food and industrial scale production. In a variety of frozen food production, xanthan gum has to prevent its loss of water, delay aging, to extend the shelf life of the role.
4) food adhesive
Xanthan gum can be some water-soluble powder substances, such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose salt and other cross-linked to make a binder.
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