| Packaging Material: | Metal |
|---|---|
| Storage Method: | Normal |
| Shelf Life: | >12 Months |
| Main Active Ingredient: | Xanthan Gum |
| Application: | Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods |
| CAS No.: | 11138-66-2 |
| Customization: |
|---|
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| Specifications | |
| 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 |
| Nitrogen | 1.5% max |
| Ash | 13% max |
| Particle size | 80 mesh: 100% min, 200 mesh: 92% min |
| Total plate count | 2000/g max |
| Yeasts and moulds | 100/g max |
| Pathogens germs | absence |
| S. aureus | Negative |
| Pseudomonas aeruginosa | Negative |
| Salmonella sp. | Negative |
| C. perfringens | Negative |
Xanthan Gum Food Grade is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products,
for example, to prevent ingredients from separating). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2.0:2.0:1.0. It is produced by the fermentation of glucose,
sucrose, or lactose. After a fermentation period, the polysaccharide isprecipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Storage & Handing
Precautions: Keep away from heat. Keep away from sources of ignition.
Empty containers pose a fire risk, evaporate the residue under a fume hood.
Ground all equipment containing material. Do not breathe dust. Wear suitable protective clothing In case of insufficient ventilation, wear suitable respiratory equipment If you feel unwell, seek medical attention and show the label whenpossible. Avoid contact with skin and eyes
Storage: Keep container dry. Keep in a cool place.
Ground all equipment containing material. Keep container tightly closed.
Keep in a cool, well-ventilated place. Combustible materials should be stored away from extreme heat and away from strong oxidizing agents.
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