Xanthan Gum is a high molecular weight polysaccharide produced by fermentation of a carbohydrate with Xanthomonas campestris. It is soluble in cold or hot water, but not soluble in organic solvent. It can be used as a thickener or a stabilizer and reheology control agent for food, pharmaceutical, toothpaste, especially at cosmetic and oil drilling applications widely.
Transparent grade xanthan gum is one of the 30 most popular food ingredients, added to beverages, dairy, confectionery,
bakery, frozen desserts, meat and so on.
ITEM | STANDARD | DEFT80 | DEFT85 | |
Appearance | Cream-white | |||
Particle Size (mesh) | 80 | |||
Loss on Drying | ≤15.00% | |||
PH (1% KCL) | 6.00-8.00 | |||
Viscosity (1% KCL, cps) | 1400-1800 | |||
Transmittance | ≥80.00% | ≥85.00% | ||
Ashes | ≤16.00% | |||
Pyruvic Acid | ≥1.5% | |||
Total Nitrogen | ≤1.5% | |||
As | ≤3ppm | |||
Pb | ≤5ppm | |||
Total Plate Count | ≤2000cfu/g | |||
Moulds/Yeasts | ≤100cfu/g | |||
Salmonella | Absent | |||
E．Coliform | Negative | |||
