Cosmetic Grade Bulk Xanthan Gum Powder Food Grade Xanthan Gum
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage. By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance thickener, stabilizer, moisture retention, and suspension.
Product Details
Product Description
Xanthan Gum food grade is yellowish white powder soluble in water with a high viscosity even at low concentration. It is a microbial polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris which grown naturally from wild cabbage.
By unique characteristics of high stable, efficient thickening, suspending, etc. Xanthan Gum is widely used in food applications like beverage, sauce & gravies, salad dressing, dairy, bakery, etc as high performance thickener, stabilizer, moisture retention, and suspension.
Specification
Items Standard Appearance Cream-white Particle Size (mesh) 80/200 Loss on Drying ≤13.00% PH (1% KCL) 6.00-8.00 Viscosity (1% KCL, cps) ≥1200 Shearing Ratio ≥6.50 Ashes (%) ≤13.00 Pyruvic Acid (%) ≥1.5 V1:V2 1%. 1.02-1.45 Assay 91%-108% Total Nitrogen ≤1.5% Total Heavy Metals ≤10ppm As 3ppm Pb 2ppm Total Plate Count 5000cfu/g Moulds/Yeasts ≤100cfu/g Salmonella Negative E Coli Negative
Application
Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods.
Xanthan gum plays a role in tenderizing and improving water retention in meat products.
Thickening and stabilizing food structure in frozen foods.
Adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product.
It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product.
Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
Packing
Our standard packaging is 25 kg per bag, and we have the brands you want.
Delivery
We support various modes of transportation. Please contact us if you require our services.
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