Xanthan Gum

Xanthan Gum Food Grade and Oil Dirling GradePowder xanthan gum produced by fermentation of carbonhydrate with Xanthomonas campestris ,can be use in food and food preparations as a stabilizer, thickener or emulsifier agent.

SPECIFICATION:

Viscosity (1% solution in 1% KCL):1200 to 1600cps;

PH (1% solution):6.0 to 8.0;

Moisture: max 13%;

Ash: max 13%;

Particle size:100% through 60 mesh(250micro)  min 95% through 80mesh(180micro)

V1/V2:1.02 to 1.45;

Pyruvic acid: min 1.5%

Heavy metal: max 20ppm;

Lead: max 5ppm;

Arsenic: max 3 ppm;

Microbiological

Total plate count: not more than 2000 cfu/g;

Yeast/mould: not more than 100 cfu/g;

E .coli: absent /25g;

Salmonella: absent /25g

Regulatory Compliance: Meet FCCIV, E-415 Standard. Storage: sealed and stored in a cool and dry place. Storage Time: 24 monthes Package:Multiply paper bag,carton box or cardboard drums with plastic lining.(25kg net) Note: CAS NO. 11138-66-2