| ≥1 piece |
Xanthan Gum can enhance the performance of water-keeping and shape-keeping, and improve the thaw stability and taste of food.
Xanthan Gum
| Particle size | 80/120/200 |
| Loss on Drying | ≤13% |
| pH (1% KCL) | 6.0-8.0 |
| Viscosity (1% KCL, cps) | 1200 |
| Shearing Ratio | ≥6.0 |
| Ash | ≤13% |
| pyruvic acid | ≥1.5% |
| V1:V2 | 1.02-1.45 |
| Total Nitrogen | ≤1.5% |
| Total Heavy Metal | ≤20ppm |
| As | ≤3ppm |
| Pb | ≤2ppm |
| Total Plate Count | ≤2000cfu/g |
| Mould/Yeast | ≤100cfu/g |
| Staphlococcus | Negative |
| Salmoenlla | Negative |
| Coliform | Negative |
| CAS No.: 11138-66-2 | Place of Origin: China (Mainland) | Type: Chewing Gum Bases |