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