| ≥1 piece |
Xanthan Gum food and cosmetic grade CAS NO.11138-66-2
1. Food grade&Pharmaceutical grade
2. Mesh: 80/200
3. Assay: 99%
ON SALE! Xanthan gum food and cosmetic grade CAS NO.11138-66-2
1. Food grade&Pharmaceutical grade
2. Outstanding viscosity, Unique paeudo, Excellent stability
3. Certificate: ISO9001: 2008, GB/T 22000-2006/22000:2005, OHSAS 18001:1999,
HALAL, KOSHER, SGS, HACCP , GMP, BRC, IP
4. Application: Xanthan gum can be widely used in more than twenty industrail fields, such as food, pharmaceutial, fine chemical, agriculture, oil drilling and explotation and so on.
5. Function: Can be widely used as salt/acid resistant thinckener, high efficient suspension agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and month-feeling of the products. meanwhile, it can extend the shelf life of products.
Xanthan gum
| Item | Specification |
| Characteristics | Cream white |
| Particle size | 80mesh or 200mesh |
| Loss on drying | 13% max |
| PH (1% KCL) | 6.0-8.0 |
| Viscosity (1% kCL) | 1200 cps min. |
| Shearing ratio | 6.0 min. |
| Ashes | 13% max |
| Pyruvic acid | 1.5% min |
| V 1 :V 2 | 1.02-1.45 |
| Assay | 91108% |
| Total nitrogen | 1.5% max |
| Total heavy metals | 10ppm max |
| As | 3ppm max |
| Pb | 5ppm max |
| Total plate count | 2000cfu/g max |
| Moulds/Yeasts | 100cfu/g max |
| Staphylococcus | Negative |
| Salmonella | Negative |
| Coliform | Negative |
| CAS No.: |
11138-66-2
|
Other Names: |
GLUCOMANNAN
|
MF: |
C35H49O29
|
| EINECS No.: |
234-394-2
|
FEMA No.: |
3254
|
Place of Origin: |
Shandong China (Mainland)
|
| Type: |
Acidity Regulators,Enzyme Preparations,Preservatives,Stabilizers,Thickeners
|
Brand Name: |
SINORIGHT
|
Model Number: |
FCC
|
| Product name: |
Xanthan gum food and cosmetic grade
|
Characteristics: |
Cream white
|
Pyruvic acid: |
1.5% min
|
| Ashes: |
13% max
|
Particle size: |
80mesh or 200mesh
|
Assay: |
99%
|
| Shearing ratio: |
6.0 min
|
Loss on drying: |
13% max
|
PH (1% KCL: |
6.0-8.0
|
| V1:V2: |
1.02-1.45
|