1.Product introduction
Product name:Xanthan Gum
Dosage Form:Powder
Appearance:Light yellow powder
Purity:99% Min
CAS No.:11138-66-2
|
Item |
Specification requirements |
detection result |
|
Appearance |
White to light beige powder |
Light yellow powder |
|
Viscosity (1% xanthan gum in 1% KCL in water) |
1200-1800cps |
1530 |
|
Shear value |
≥6.5 |
7.9 |
|
loss on drying |
≤15% |
7.51 |
|
granularity |
100% pass 60 mesh screen; At least 95% through the 80-mesh sieve. |
qualified |
|
ash content |
≤16% |
6.18 |
|
Pb |
≤ 2ppm |
< 2ppm |
|
total nitrogen |
≤ 1.5% |
0.73 |
|
acetylformic acid |
≥1.5% |
4.5 |
|
total numbers of colony |
≤5000 cfu/g |
qualified |
|
Mold and yeast |
≤500 cfu/g |
qualified |
|
coli group * |
≤3 MPN/g |
not detected |
|
salmonella * |
Not to be detected / 25g |
not detected |
|
* The project is a type inspection item, with sampling inspection once in half a year. |
||
|
Judgment conclusion: qualified. |
||
2.Product Description
Xanthan gum is an extracellular acid heteropolysaccharide produced by fermentation of Bacillus xanthomonas. Xanthan gum is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular weight of more than 1 million.The secondary structure of xanthan gum is the reverse winding of the side chain around the main chain skeleton, which forms a rod-like double helix structure through hydrogen bond.
|
Item |
Standard |
|
Appearance |
light yellow powder |
|
Viscosity(1%) |
1200-1600cps |
|
PH value |
6.0-8.0 |
|
Moisture |
13% max. |
|
Ash |
13% max. |
|
V1:V2 |
1.02-1.45 |
|
Pyruvic acid |
1.50% max. |
|
Lead |
2ppm max. |
|
Arsenic |
3ppm max. |
|
Heavy metals |
20ppm max. |
|
Total plate count |
2000cfu/g max. |
2. Application
(1) Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during
baking and storage to improve the mouthfeel and extend shelf life of baked goods;
(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;
(3) Thickening and stabilizing food structure in frozen foods;
(4) adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
(5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product.
3.Product Details
4.Company Qulification
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