| CAS No.: | 11138-66-2 |
|---|---|
| Formula: | (C35h49o29)N |
| EINECS: | 234-394-2 |
|
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Xanthan gum is similar to white or light yellow powder, soluble in water but insoluble in most organic solvents. The aqueous solution is not sensitive to changes in temperature, pH, and electrolyte concentration, so it is stable to cold, heat, oxidants, acids, alkalis and various enzymes.
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.
|
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 |
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