Chemical formula: –
Chemical formula: –
Chemical formula: –
Application
XG can increase the viscosity of food, make liquid food have good stability, and prevent stratification and precipitation.
For example, in beverages, it can make the pulp and particles evenly distributed.
It gives food a smooth and delicate taste and improves the consumer’s eating experience.
It helps to maintain the moisture in food and extend the freshness and shelf life of food.
In some oily foods, it enhances the emulsification state of oil and water to make the food texture more uniform.
Under certain conditions, it forms a gel with other ingredients and is used in the production of jelly, pudding and other foods.
Type
Xanthan Gum 80 mesh/200 mesh
Specification
| Test Item | Food Grade | |
| MHF-80/200 | ||
| Particle size ( %) | 80 mesh/200 mesh | Thru USS #80≥95/ Thru USS #200≥92 |
| Loss on drying ( %) | ≤13 | |
| PH | 6.0-8.0 | |
| Viscosity: 1% XG + 1 % KCl 25℃: Brookfield LVF No 3 Spindle 60 rpm, mPa.s | 1300-1700 | |
| Shearing ratio | ≥6.5 | |
| Ashes (%) | ≤ 13 | |
| Pyruvic acid ( %) | ≥1.5 | |
| Total nitrogen (%) | ≤1.5 | |
| Pb(mg/kg) | ≤2 | |
| Total Plate Count, cfu/g | ≤5000 | |
| Yeasts & Moulds Count, cfu/g | ≤500 | |
| Coliform, MPN/g | ≤3 | |
Storage
Keep tightly closed. Store in cool dry place.
