Xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris, suitable for use in food and food preparations
Xanthan Gum can be used in food industry as stabilizer, thickener or emulsifier.
Types:
Xanthan Gum Food Garde 80 mesh (F80)
Xanthan Gum Food Garde 200 mesh (F200)
Xanthan Gum Food Garde 40 mesh (F40)
Xanthan Gum Food Garde 80 mesh High Viscosity (FHV)
Specifications:
Appearance: Cream colored powder
Viscosity(1% solution in 1% KCL): 1200-1600cps or Min. 1200cps or Min. 1600cps
PH (1% solution): 6.0-8.0
Moisture: Max. 13%
Ash: Max. 13%
Partical Size: 40mesh, 80mesh, 200mesh
V1/V2: 1.02-1.45
Heavy metal: Max. 0.002%
Lead (Pb): Max. 0.0003%
Arsenic: Max. 0.0002%
Total plate count: Max. 2000cfu/g
Yeast and mould: Max. 100cfu/g
Coliform: absent/25g
Salmonella: absent/25g
Package, Storage and Shelf Life:
Packed in kraft bags or Carton boxes of 25kgs net each with PE inner. 24 months under dark, seal, cool and dry conditions.
Standard:
E415; FCCV
594.webp)