Food Additives 25kg Bag Xanthan Gum Food Grade

• 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

What is xanthan gum?

Xanthan gum is a kind of polysaccharide. It is light yellow to off white powder, soluble in water, insoluble in organic solvents. Best price gum xanthan powder 200 mesh CAS 9003-04-7 xanthan gum

Function of xanthan gum

Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.

Application of xanthan gum
1.Xanthan gum can be used as thickening agent, stabilizer, suspending agent, co-emulsifier, coating agent and foams stabilizer.
2.It can be widely used in food and drinks, it can be used in agriculture for treatment of seeds feeds
3.It can also be used in personal care cosmetics, textile, paper making industry, industrial products, fire fighting products and so on.
 

Drilling fluid performance indicators:

items		apparent viscosity (mpa.s)	dynamic shear (pa)	filtration loss (ml)
Fresh water slurry	base slurry	5~6	1~4	≤80
	Add 0.3% samples in base slurry	≥22	≥12	≤18
4% Salt water slurry	base slurry	4~6	1~3	≤160
	Add 0.3% samples in base slurry	≥21.0	≥9.0	≤16
Temperature 120 ºC, aging 16h
Fresh water slurry	base slurry	3~5	1~3	≤60
	Add 0.3% samples in base slurry	≥19	≥9.0	≤20.0
4% Salt water slurry	base slurry	2~5	1~3	≤240
	Add 0.3% samples in base slurry	≥16.0	≥7.0	≤18.0