Xanthan gum Suppliers, Xanthan gum Manufacturers.
Introduction.:
Xanthan gum 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.
Product Identification.:
Product name: Xanthan gum
Molecular Formula:(C35H49O29)n
CASE NO: 11138-66-2
EINECS: 234-394-2
Product Grade: Food grade
Application.:
Applications |
Proportioning (%) |
Functionalities |
Fruit Juice Beverage |
0.2-0.3 |
Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
Dairy Drink |
0.01-0.2 |
Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
Canned Fruit |
0.2-0.3 |
Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
Ice Cream |
0.1-0.3 |
Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
Jelly |
0.5-2.5 |
Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly |
Gel Food |
0.5-1.5 |
Thicker, Promote Gel Formation, Improve Thicker |
Soy Sauce & Oyster Sauce |
0.05-0.1 |
Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
Salad Dressing |
0.1-0.3 |
Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
Frozen Food |
0.1-0.2 |
Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
Sausage & Luncheon Meat |
0.2-0.3 |
Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
Canned Meat |
0.1-0.2 |
Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
Instant Food |
0.2-0.3 |
Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
Cheese |
0.2-0.5 |
Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
Bakery Products |
0.1-0.3 |
Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life. |
Dehydrate Food |
0.2-0.4 |
Accelerate Recovery, Keep Flavor |
Pickled Food |
0.2-0.3 |
Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
Quality standard.: (see table)
The quality conforms to FCC IV Standard.
Xanthan gum index |
|
Items |
Index |
Appearance |
White-like or light-yellow free flowing powder |
Assay |
91-108% |
Loss on drying |
≤13% |
PH value (1% solution) |
6.0-8.0 |
1% Solution Viscosity |
≥1200cps |
Shearing Ratio |
≥6.0 |
Ashes |
≤13% |
Pyruvic Acid |
≥1.5% |
V1:V2 |
1.02-1.45 |
Total Nitrogen |
≤1.5% |
Total Heavy Metals |
≤10 ppm |
Particle size |
80/120/200 mesh |
Shelf life |
2 years |
Packing and Storage.:
1). Packing by 25KG cardboard drums or multiply paper bags, and 1KG in inner hot-sealed plastic bags.
2). Stored in the original drums or bags under the conditions of dry and below 25,a shelf life of at least 12 months will be achieved. Keeping closed and avoiding long time connection with air after use. Better to be used out within two weeks if the inner package is opened.
3). In view of the strong hydrophilic property, an advising using method should be followed-pouring xanthan gum into water as slowly as possible and making sure it dissolves completely, or fully-mixing xanthan gum with other material at a ratio or 1:10 in preparation for using.
Company： |
Zhengzhou Natural Chemical Co., Ltd. |
Contact： |
Fiona zeng ; Susan zhu; Jane zhu;Martin chu |
Phone： |
+86-371-60193627 |
Mobile phone： |
*********** |
Fax： |
+86-371-60193628 |
E-mail： |
 Contact Supplier |
Website：
|
http://www.zznccl.net |
Address： |
No.37 Yard, Huaihe East Road, Erqi District, Zhengzhou, Henan, China (Mainland) |
Zip Code： |
450000 |
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