Xanthan Gum Food Grade - Viscosity 1200-1600cps, 100% Through 60 Mesh, Emulsifier And Stabilizer Agent

XANTHAN GUM FOOD GRADE:
Powder xanthan gum, produced by fermentation of carbonhydrate with xanthomonas campestris, can be use in food and food preparations as stabilizer, thickener or emulsifier agent.
ItemFCCIVWIXAN F80WIXAN F200
Viscosity (1% solution in 1% Kcl) : 1200-1600cps1200-1600cps1200-1600cps
PH i 1% solutioni : 6.0-8.06.0-8.06.0-8.0
Moisture (%) : Max 13Max 13Max 13
Ash (%) : Max 13Max 13Max 13
Particle size : 100% through 60 mesh (250micro)
Min95% through 80 mesh (180 micro)100% through 60 mesh (250micro)
Min95% through 80 mesh (180 micro)100% through 60 mesh (250micro)
Min92% through 80 mesh (180 micro)
V1 / V21.02-1.45 : 1.02-1.451.02-1.45
Pyruvic acid (%) : Min1.5%Min1.5%Min1.5%
Heavy metal : Max 20ppmMax 20ppmMax 20ppm
Lead : Max 5ppmMax 5ppmMax 5ppm
Total nitrogen : Max 1.5Max 1.5Max 1.5
Arsenic : Max 3 ppmMax 3 ppmMax 3 ppm
Microbiological
Total plate count : 2000cfu/g max2000cfu/g max2000cfu/g max
Yeast/mould : 100cfu/g max100cfu/g max100cfu/g max
E.coliAbsent/25gAbsent/25gAbsent/25g
Salmonella : Absent/25gAbsent/25gAbsent/25g