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Xanthan Gum
It is a thickeners, viscosifying agent with super suspension powder used as preservative stabilizer in water based and dry powder formulations. Xanthan Gum is used in a large number of applications as a suspending agent and emulsion stabilizer for sauces and dressings a foam enhancer in some dairy desserts and in bakery and pastry as an improver of doughs volume.
Xanthan
Gum (FCC IV)
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Product Name
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Xanthan Gum
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CAS Nº
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11138-66-2
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Specifications
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Appearance
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Free flowing powder
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Colour
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White to cream
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Odour
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Feeble no disagreeable
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Viscosity, m Pa.s
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1%Xanthan gum in 1% KCL
Brookfield, LVTD, Spindle 3, 60rpm, 25D.C
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1200-1800
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Pyruvic acid, %
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1.05
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Assay(on dry basic), %
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91-108.0%
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V1:V2
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1.02-1.45
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PH
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Of 1% Sol., in water
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6.0-8.0
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Loss on drying , %
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6.0 to 12.0
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Ash, %
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13 Max.
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Nitrogen, %
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1.5 Max.
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Heavy metals (as lead)
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20 ppm Max.
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Lead
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2 ppm Max.
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Arsenic
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2 ppm Max.
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Particle size (80
mesh)
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Min. 100 %
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Particle size (200mesh)
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Min. 90 %
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Total plate count
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2000/cfu/g.
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Yeasts and moulds
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100cfu/g.
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Pathogens germs
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Absence
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S. aureus
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Negative
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Pseudomonas aeruginosa
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Negative
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Salmonella sp.
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Negative
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C. perfringens
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Negative
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Packing
: 25kg Cartoon
/ Fibre Drum.
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