Xanthan Gum Food Grade
Powder xanthan gum produced by fermentation of carbonhydrate with Xanthomonas campestris ,can be use in food and food preparations as a stabilizer, thickener or emulsifier agent.
Viscosity (1% solution in 1% KCL):1200 to 1600cps;
PH (1% solution):6.0 to 8.0;
Moisture: max 13%;
Ash: max 13%;
Particle size:100% through 60 mesh(250micro) min 95% through 80mesh(180micro)
V1/V2:1.02 to 1.45;
Pyruvic acid: min 1.5%
Heavy metal: max 20ppm;
Lead: max 5ppm;
Arsenic: max 3 ppm;
Total plate count: not more than 2000 cfu/g;
Yeast/mould: not more than 100 cfu/g;
E .coli: absent /25g;
Salmonella: absent /25g
Meet FCCIV, E-415 Standard.
sealed and stored in a cool and dry place.
Multiply paper bag,carton box or cardboard drums with plastic lining.(25kg net)
CAS NO. 11138-66-2
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