| ≥1 piece |
Xanthan Gum: Food Grade, Pharmaceutical & Fine Chemical Grade, Industrial Grade, Oil Drilling & Exploitation Grade
| Specifications | FF0360 | FF0370 | FF0380 |
| Appearance | White-like or light-yello free flowing powder | ||
| PH Value(1% Solution) | 6.0-8.0 | ||
| Loss on Drying(%) | ≤13 | ||
| Ashes(%) | ≤13 | ||
| Total Nitrogen(%) | <1.5 | ||
| Pyruvic Acid(%) | ≥1.5 | ||
| Shearing Ratio | ≥6.5 | ||
| Particle Size(Mesh) | 80/120 | ||
| 1% Solution Viscosity( cps ) | ≤1200 | 1200-1600 | ≥1600 |
| Arsenic ( ppm ) | < 3 | < 3 | < 3 |
| Lead( ppm ) | < 5 | < 5 | < 5 |
| Heavy Metals( ppm ) | < 20 | < 20 | < 10 |
| Total Plate Count ( cfu/g ) | < 2000 | < 2000 | < 2000 |
| Moulds&Yests( cfu/g ) | Not Required | ≤100 | ≤100 |
| Salmonella | Negative | ||
| E.coli | Negative | ||
Applications & Functionalities of Food Grade Xanthan Gum:
| Applications | Proportioning (%) | Functionalities |
| Fruit Juice Beverage | 0.2 -0.3 | Thickner,Suspension Agent,Precipitaton Resistance,Improve Mouth-Feeling & Flavor-Releasing |
| Dairy Drink | 0.01- 0.2 | Thickener,Suspension Agent,Anti-Delamination,Foaming Agent |
| Canned Fruit | 0.2 - 0.3 | Thickener,Suspension Agent,Extend Shelf Life, Improve Mouth-Feeling & Appearance |
| Ice Cream | 0.1- 0.3 | Increase Micro-hole,Ice Crystallization Resistance,Improve Mouth-Feeling & Stability |
| Jelly | 0.5 - 2.5 | Sharp-Keeper & Water-Keeper,Improve Thicker,Increase Flexibility,Especially for Multi-Layer Jelly |
| Gel Food | 0.5 - 1.5 | Thickner,Promote Gel Formation,Improve Thicker |
| Soy Sause & oyster sauce | 0.05 - 0.1 | Thickner,Salt Tolerance,Oxidation Resistance,Improve Stickiness |
| Salad Dressing | 0.1- 0.3 | Thickener,Shape-Keeper,Deydrate Resistance,Improve Mouth-Feeling,Convenient for Blending |
| Frozen Food | 0.1 - 0.2 | Increase Freeze/Thaw Stability,Thickener,Shape-Keeper,Fresh-Keeper & Dehydrate Resistance |
| Sausage & Luncheon Meat | 0.2 - 0.3 | Convenient for Filling & Shape Formation,Dehydrate Resistance,Tenderizing Food. |
| Canned Meat | 0.1-0.2 | Keep Flavor,Gelling Agent,Prolong Shelf Life,Convenient for Later Processing |
| Instant Food | 0.2- 0.3 | Improve Flexinbility & Mouth-Feeling,Shape Keeper,Save Oil Consumption |
| Cheese | 0.2 -0.5 | Accelerate Curding,Shape-Keeper,Dehydrate Resistance |
| Bakery Products | 0.1-0.3 | Heating Stablizer,Foaming Agent, Water-Keeper,Improve Mouth-Feeling,Extend Shelf Life. |
| Dehydrate Food | 0.2- 0.4 | Accelerate Recovery,Keep Flavor |
| Pickled Food | 0.2 -0.3 | Shape-Keeper,Watrt-Keeper,Water-Keeper,Flavor-Keeper Flavor-Keeper |
| Type: Flavoring Agents |