Xanthan Gum CAS 11138-66-2

Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.

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Introduction

It can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.

Product name:Xanthan gum
CAS No:11138-66-2
Grade: Food/Industrial/Medicine grade
EINECS No.: 234-394-2
Form: Powder
MF: (C35H49O29)n

Xanthan Gum Food Grade:
Food Grade 80mesh
Food Grade 200mesh

Xanthan Gum Pharmaceutical / Medicine Grade:
Pharmaceutical Grade 40 mesh
Pharmaceutical Grade 80 mesh
Pharmaceutical Grade 200 mesh

Functions and Applications

1. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.

2. Xanthan gum also helps suspend solid particles, such as spices.

3. Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.

4. Xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages

Item	Specifications
Appearance	Light yellow to white powder
Viscosity (1% solution in 1% KCL)	1200-1700 cps
PH (1% solution)	6.0-8.0
Moisture %	max. 15
Ash %	max. 16
Particle size %	min. 92% through 200mesh
Heavy metal	max. 20ppm
Lead	max. 2ppm
Arsenic	max. 3ppm
Total plate count	<2000cfu/g
Yeast/mould	<200cfu/g
Coliform	<3.0mpn/g
Salmonella	absent/25g

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