| ≥1 piece |
Xanthan Gum
|
Xanthan Gum is used as a rheology control agent in aqueous systems and as a Stabilizer for emulsions and suspensions |
Parameters of Xanthan Gum :
| Name | Xanthan Gum food grade |
| CAS No. | 11138-66-2 |
| Specification | FCC IV |
| Packing | In 25kg cartons or fiber drums |
| Functional use | Thickener |
| Items | Specifications |
| Appearance | white or cream-color and free-flowing powder |
|
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD, spindle 3.60rpm, 25 |
1200 - 1600 mpa.s |
| Assay(on dry basis) | 91.0 - 108.0% |
| Loss on drying(105oC, 2hr) | 6.0 - 12.0% |
| V1 : V2: | 1.02 - 1.45 |
| pyruvic acid | 1.5% min |
| PH of 1% solution in water | 6.0 - 8.0 |
| Heavy metals(as Pb) | 20 mg/kg max |
| Lead(Pb) | 5 mg/kg max |
| Arsenic(As) | 2 mg/kg max |
| Nitrogen | 1.5% max |
| Ash | 13% max |
| Particle size | 80 mesh: 100% min, 200 mesh: 92% min |
| Total plate count | 2000/g max |
| Yeasts and moulds | 100/g max |
| Pathogens germs | absence |
| S. aureus | Negative |
| Pseudomonas aeruginosa | Negative |
| Salmonella sp. | Negative |
| C. perfringens | Negative |