High Quality Food Ingredient Xanthan Gum CAS 11138-66-2 Manufacturer

• CAS No.: 11138-66-2
• Formula: C35h49o29
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: Xanthan gum
• Shelf Life: 6 Months-12 Months
• Main Active Ingredient: Agar
• Usage: Bread, Ice Cream, Dairy Products, Meat Products, J
• Bread, Ice Cream, Dairy Products, Meat P: Available(Free)
• Grade: Food Additive
• Brand: Fufeng/Meihua
• Properties: Powder
• Transport Package: 25kg/Bags
• Specification: 25kg/bags
• Trademark: Fufeng/Meihua
• Origin: Hebei China
• HS Code: 3913900090
• Production Capacity: 10000000 Tons/Year

Product Description

 

Product Description

Product Description

 

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.
 

Detailed Photos

 

Product Parameters

 

Xanthan gum is composed of D-glucose, D-mannose, D-glucuronic acid, acetyl group and pyruvate, with a relative molecular weight of 2×106~5×107. The primary structure of Xanthan gum is composed of β-(1→4) -linked glucose-based main chain and side chain of trisaccharide unit. The side bonds were alternately linked by D-mannose and D-glucuronic acid, with a molecular ratio of 2:1. The side chain of trisaccharide consists of D-mannose with acetyl group at C6, which is connected to the main chain by α - (1→3) chain, and the D-mannose residue at the end of the side chain contains pyruvate in the form of acetal. Its advanced structure is that the side chain and the main chain are maintained by hydrogen bonds to form helices and multiple helices.
 

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

 

Application

(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;

 

Packaging & Shipping

 

25kg/ carton or 25kg/bag, or per your requirement

25kgs net weight in PP woven or PE plastic bag about 20 tons for 20" container

 

 

FAQ

 

1.Are you manufacturer or trading company?

A:We are manufacturer and welcome to visit our factory.
 
2.How to confirm the product quality before place an order?
A:We can provide you with sample .Also we have the inspection report issued by the authoritative third- party testing agency.
 
3: What's your MOQ?
A:It's depend on different products. We accept sample order. Also for some products we can provide you with free sample.
 
4:Do you provide after sales service?
A:We provide 24-hour customer service. If you encounter any product quality problems or transportation problems, please feel free to contact us.