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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)
Product Name |
Xanthan Gum |
CAS Nº |
11138-66-2 |
Specifications |
Appearance |
|
Free flowing powder |
Colour |
|
White to cream |
Odour |
|
Feeble no disagreeable |
Viscosity, m Pa.s |
1%Xanthan gum in 1% KCL Brookfield, LVTD, Spindle 3, 60rpm, 25D.C |
1200-1800 |
Pyruvic acid, % |
|
1.05 |
Assay(on dry basic), % |
|
91-108.0% |
V1:V2 |
|
1.02-1.45 |
PH |
Of 1% Sol., in water |
6.0-8.0 |
Loss on drying , % |
|
6.0 to 12.0 |
Ash, % |
|
13 Max. |
Nitrogen, % |
|
1.5 Max. |
Heavy metals (as lead) |
|
20 ppm Max. |
Lead |
|
2 ppm Max. |
Arsenic |
|
2 ppm Max. |
Particle size (80 mesh) |
|
Min. 100 % |
Particle size (200mesh) |
|
Min. 90 % |
Total plate count |
|
2000/cfu/g. |
Yeasts and moulds |
|
100cfu/g. |
Pathogens germs |
|
Absence |
S. aureus |
|
Negative |
Pseudomonas aeruginosa |
|
Negative |
Salmonella sp. |
|
Negative |
C. perfringens |
|
Negative |
Packing : 25kg Cartoon / Fibre Drum. |
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