80 200 Mesh Cosmetic Industry Food Grade Oil Drilling Grade 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
• Transport Package: 25kg/Bag
• Specification: 100g 25kg
• Trademark: boda
• Origin: China
• HS Code: 3913900000
• Production Capacity: 200tons/Year

Product Description

• Xanthan Gum Food Grade
  •     >Xanthan Gum Food Grade 80mesh
  •     >Xanthan Gum Food Grade 200mesh
• Xanthan Gum Oil Drilling Grade
  •     >High temperature performance : 120 Celsius;
  •     >High temperature performance : 130 Celsius
• Xanthan Gum Transparent(Clear) Grade
  •     >Xanthan Gum Transparent(Clear) Grade 80mesh
  •     >Xanthan Gum Transparent(Clear) Grade 200mesh
• Xanthan Gum Toothpaste Grade
  •     >Xanthan Gum Toothpaste Grade 80mesh
• Xanthan Gum Ph-ar / Medicine Grade
  •     >Xanthan Gum Ph-ar- Grade 40 mesh
  •     >Xanthan Gum Ph-ar- Grade 80 mesh
  •     >Xanthan Gum Ph-ar- Grade 200 mesh;
• Xanthan Gum Cosmetics Grade
  •     >Xanthan Gum Cosmetics Grade 40 mesh
  •     >Xanthan Gum Cosmetics Grade 60 mesh
  •     >Xanthan Gum Cosmetics Grade 80 mesh
  •     >Xanthan Gum Cosmetics Grade 200 mesh
• Xanthan Gum Pet Grade
  •     >Xanthan Gum Pet Grade 80 mesh
  •     >Xanthan Gum Pet Grade 200 mesh
• Xanthan Gum Industrial Grade
  •     >Xanthan Gum Industrial Grade 40mesh
  •     >Xanthan Gum Industrial Grade 60mesh

    Description		Cream-color
    Purity,%		≥99
    Dry Loss,%		≤10
    PH in 1% KCL		6-8
    Particle Size,mesh		<80
    Viscosity,CPS		1400-1800(1% in 1%KCL)
    Ashes,%		≤10
    Moulds(CFU/g)		≤100
    Shelf Life		3 years
    Certifications		ISO9001,ISO22000,ISO14001,BRC, GMA- SAFE,HACCP,Non-GMO,HALAL,Kosher

Application

Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris,

used as a food additive and rheology modifier, commonly used as a food thickening agent

(in salad dressings, for example) and a stabilizer (in cosmetic products, for example,

to prevent ingredients from separating). It is produced by the fermentation of glucose,

sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period,

the polysaccharide is precipitated from a growth medium with sopropyl alcohol,

dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.