|Appearance||white or cream-color and free-flowing powder|
|Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25||1200 - 1600 mpa.s|
|Assay(on dry basis)||91.0 - 108.0%|
|Loss on drying(105oC, 2hr)||6.0 - 12.0%|
|V1 : V2:||1.02 - 1.45|
|Pyruvic Acid||1.5% min|
|PH of 1% solution in water||6.0 - 8.0|
|Heavy metals(as Pb)||20 mg/kg max|
|Lead(Pb)||5 mg/kg max|
|Arsenic(As)||2 mg/kg max|
|Particle size||80 mesh: 100% min, 200 mesh: 92% min|
|Total plate count||2000/g max|
|Yeasts and moulds||100/g max|
Xanthan gum is manufactured through fermentation of glucose, sucrose, or lactose. After fermentation, hydrochloric acid will be will added to the growth medium followed by small amount alchol. The growth medium will be centrifuged to remove the bacterial cell. After that, more alcohol will be added to precipitate xanthan gum. The precipitate will be dissolved into water and precipitated with alcohol again to get food grade xanthan gum. Finally, the precipitate will be dried and ground into fine powder.
At Foodchem International Corporation, we apply strict quality control process to all our products. All Xanthan Gum we provide has been strictly tested under HACCP and ISO standards and proved to be safe for using as food additive.
Storage: Xanthan Gum should be stored in a cool and dry place and kept away from strong light and heat.
Handling Precaution: Handling of Xanthan Gum should only be performed by personnel trained and familiar with handling of organic chemicals. Avoid skin and eye contact and breathing in dust. Avoid handling which leads to dust formation.
Xanthan Gum is a polysaccharide widely used as thickener in food production. As a strong thickening agent, Xanthan Gum can be used in a wide variety of industries including: food production, beverage, pharmaceutical, cosmetics, agriculture/animal feed, and various other industries.