| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C35h49o29)N |
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Xanthan gum is an extracellular microbial polysaccharide produced by saccharide fermentation by Xanthomonas sp. Because of its special macromolecular structure and colloidal characteristics, and has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, infiltrating agent, membrane forming agent, etc., widely used in various fields of national economy.
| Item | Specification |
| Appearance | Off-white or yellowish powder |
| Particle size | 99% through 80 mesh or 92% through 200 mesh |
| Viscosity | ≥600 |
| Shearing property | ≥6.5 |
| Moisture | ≤15% |
| Ash | ≤16 |
| Total nitrogen | ≤1.5% |
| Pyruvic acid | ≥1.5% |
| Lead | ≤2ppm |
| Total plate count | ≤5000cfu/g |
| Yeast | ≤500cfu/g |
| E.coli | ≤30cfu/g |
| Salmonella | Negtive |
(1) Xanthan gum used in baked food (bread, cake, etc.) can improve the water retention and softness of baked food during baking and storage to improve the taste of baked food and extend the shelf life;
(2) xanthan gum plays the role of tenderizing and improving water holding capacity in meat products;
(3) It can thicken and stabilize the structure of frozen food;
(4) Adding xanthan gum to jam can improve the taste and water retention, and improve the quality of the product;
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