CAS No.: | 11138-66-2 |
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Formula: | (C35h49o29)N |
EINECS: | 234-394-2 |
Packaging Material: | Plastic |
Storage Method: | Normal |
Shelf Life: | >12 Months |
Samples: |
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Item |
Specifications |
Appearance |
Light yellow to white powder |
Viscosity (1% solution in 1% KCL) |
1200-1700 cps |
PH (1% solution) |
6.0-8.0 |
Moisture % |
max. 15 |
Ash % |
max. 16 |
Particle size % |
min. 92% through 200mesh |
Heavy metal |
max. 20ppm |
Lead |
max. 2ppm |
Arsenic |
max. 3ppm |
Total plate count |
<2000cfu/g |
Yeast/mould |
<200cfu/g |
Coliform |
<3.0mpn/g |
Salmonella |
absent/25g |
Application
In the food industry, xanthan gum is better than current food additives such as gelatin, CMC, seaweed gum and pectin. Adding 0.2% to 1% in the juice makes the juice have good adhesion, good taste, and control penetration and flow. ;
As an additive to bread, it can make bread have good stability, smooth texture, save time and reduce costs; using 0.25% in bread filling, food filling and icing can increase the taste and flavor, smooth product structure, extend shelf life, and improve The stability of the product to heating and freezing;
In dairy products, 0.1%~0.25% is added to ice cream, which can play an excellent stabilizing effect;
It provides good viscosity control in canned foods, which can replace part of starch, and one part of xanthan gum can replace 3 to 5 parts of starch.
At the same time, xanthan gum has also been widely used in candies, condiments, frozen foods and liquid foods.
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