Oilfield Chemical and Additive Solutions Rheology Modifier Xanthan Gum

• CAS No.: 11138-66-2
• Formula: (C35h49o29)N
• EINECS: 234-394-2
• Model NO.: Xanthan gum
• Packaging Material: Plastic
• Storage Method: Normal
• Shelf Life: >12 Months
• 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
• 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% Application:Cosmetics Other Name: Xanthan Gum Powder

CAS:11138-66-2

 

Xanthan gum is a popular food additive, usually added to food as a thickener or stabilizer. When the xanthan gum powder is added to the liquid, it will quickly disperse and form a viscous and stable solution. Xanthan gum is also found in many personal care and beauty products. It thickens these products but also runs out easily.

Product Name : Xanthan Gum

CAS: 11138-66-2

Batch No.: MY230327

ITEMS	SPECIFICATIONS	TEST RESULTS	DETERMINE
Appearance	A white Crystalline Powder	A White Crystalline Powder	Qualified
Identification	Positive	Positive	Qualified
Assay, %	98.0~101.0	98.8	Qualified
Specific Optical Rotation [a]D^20	-16.0°~18.5°	-16.1°	Qualified
Moisture, %	≤1.0	0.25	Qualified
Ash,%	≤0.1	0.09	Qualified
Pb,mg/kg	≤2.0	<0.1	Qualified
As, mg/kg	≤2.0	<0.1	Qualified
Total Plate Count,cfu/g	≤3000	<1000	Qualified
Coli Group, cfu/g	≤0.3	<0.3	Qualified
Yeast&Mold ,cfu/g	≤50	10	Qualified
Salmonella/ 25g	Negative	Negative	Qualified

Shelf Life : 2 Years

Conclusion: The test results comply or pass all of the above-mentioned specification

Application:
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;
Xanthan gum plays a role in tenderizing and improving water retention in meat products;
Thickening and stabilizing food structure in frozen foods;
Adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.

Packing & Delivery

1kg with double plastic container inside/Aluminum foil bag ; 25kg with double plastic container inside/Fiber drum outside.Or as your request.