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Thickeners Agar Agar/Xanthan Gum

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  • MaterialSeaweeds
  • Payment TermsL/C,T/T,Western Union
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Xanthan Gum MSDS

is a polysaccharide used as a food additive and rheology modifier .It is produced by fermentation of glucose or sucrose
by the Xanthomonas campestris bacterium.

In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion,
although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages,
xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Xanthan gum is also used
in gluten-free baking. t is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color
or flavor of foods or beverages.

 

Xanthan Gum is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions.

ItemSpecification
Product Namefood grade xanthan gum
AppearanceWhite or light yellow free flowing powder
Molecular Formula(C35H49O29)n
CAS11138-66-2
EINECS234-394-2
Assay(on dry basis)91.0% - 108.0%
Loss on drying(105o­C, 2hr)6.0 % -  12.0%
V1 : V21.02 - 1.45
Pyruvic Acid≤1.5%
PH of 1% solution in water6.0 °C  8.0
Heavy metals(as Pb)≤20 mg/kg
Lead(Pb)≤5 mg/kg
Arsenic(As)≤2 mg/kg
Nitrogen≤1.5%
Ash≤13%
Particle size80 mesh: 100% min
Total plate count≤2000/g
Yeasts and moulds≤100/g
Pathogens germsabsence
S. aureusNegative
Pseudomonas aeruginosaNegative
Salmonella sp.Negative
C. perfringensNegative
Description

In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages

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