Xanthan Gum - 80/200 Mesh Fine Powder | Food Additive, Rheology Modifier, Thickening Agent

Our offered Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating).

Xanthan Gum 80/200mesh Specification:
ITEMSSTANDARD
Appearancewhite or cream-color and free-flowing powder
Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 251200 - 1600 mpa.s
Assay(on dry basis)91.0 - 108.0%
Loss on drying(105oA-C, 2hr)6.0 - 12.0%
V1 : V2:1.02 - 1.45
Pyruvic Acid1.5% min
PH of 1% solution in water6.0 - 8.0
Heavy metals(as Pb)20 mg/kg max
Lead(Pb)5 mg/kg max
Arsenic(As)2 mg/kg max
Nitrogen1.5% max
Ash13% max
Particle size80 mesh: 100% min, 200 mesh: 92% min
Total plate count2000/g max
Yeasts and moulds100/g max
Pathogens germsabsence
S. aureusNegative
Pseudomonas aeruginosaNegative
Salmonella sp.Negative
C. perfringensNegative

Xanthan Gum Manufacturer Price 80/200mesh Related products
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