High Quality Wholesale Price Food Grade Xanthan Gum

• CAS No.: 11138-66-2
• Formula: (C35h49o29)N
• EINECS: 234-394-2
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• Model NO.: Xanthan Gum
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Baked Goods
• Viscosity,MPa.S: 1200-1600
• Sample: Avaliable
• Usage: Thickeners
• Form: Powder Form
• Mf: C8h14cl2n2o2
• Test Method: HPLC
• Shape: 8-60mesh Granule
• Package: 1kg/Bag 25kg/Drum
• Color: Light Yellowish
• Other Names: Xc
• MOQ: 1ton
• Content: Xanthan Gum
• Description: off-White or Light Yellow Free Flowing Powder
• Transport Package: 25kg/Bag
• Specification: 100g 25kg
• Trademark: boda
• Origin: China
• HS Code: 3913900000
• Production Capacity: 200tons/Year

Product Description

Product name	Xanthan Gum
Specification	99%
Grade	Food Grade
Test Method	HPLC/UV
Shelf Life	2 Years

Description:

Xanthan gum, also known as Hansen gum, is a kind of extracellular polysaccharide, which is produced by Xanthomnas campestris with carbohydrate as the main raw material (such as corn starch) by fermentation engineering. It with unique rheological property, good water solubility, on the thermal stability and acid and alkali, and a variety of salts has good compatibility, as thickener,suspending agent, emulsifier, stabilizer, can be widely used in food, oil, and so on more than 20 industries, is currently the world's largest production and has a wide range of USES of microbial polysaccharides.

Services

1. Have exported for more than 15 years 

2. Have professional employees and efficient management 

3. Prompt shipment 

4. Small quantity is welcomed.   

5. Have Passed kosher halal, haccp 

6. The best and professional services.

7. Best price and quality

 

Function & Application

1. Xanthan gum is used in baked goods (bread, cakes, etc.).To improve the water retention and softness of baked goods during
baking and storage to improve the mouthfeel and extend shelf life of baked goods; 2. Xanthan gum plays a role in tenderizing and
improving water retention in meat products;
3. Thickening and stabilizing food structure in frozen foods;
4.adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product; 5. It can
be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural. 6. The use of xanthan gum in
ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
7.Compounds such as xanthan gum, carrageenan and
locust bean gum are also commonly used in jelly and candy processing.