Supply xanthan gum 200 mesh

Supply food grade xanthan gum
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Xanthan gum is a kind of bio-gum with the best properties, which integrates thickening, suspension, emulsification and stability in the world. The number of pyruvate groups at the end of the molecular side chain of xanthan gum has a great influence on its properties. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than ordinary polymers, and shows unique properties under specific conditions. Its conformations in aqueous solutions are diverse and exhibit different characteristics under undirected conditions.
Product Name: Xanthan Gum
Alias: Hanseng gum; Cyprine gum; Yellow gum
Chemical formula: C35H49O29
CAS No. 11138-66-2
EINECS: 234-394-2
Appearance: White or light yellow powder
Warning term R
Security Terminology S
Test item
Test method
Specification
Conform
Judgment
Sensory test
Manufacturer's standardConform
Qualified
Dry Sieve Analysis,ThruUS#200(%)
GB/T5005 15.5
≥85.0
94.2
Qualified
Viscosity1%XGin1% KCLsolution
GB1886.41
≥1200
1340
Qualified
PH(1%XGsolution)
Manufacturer's standard
6.0~8.0
7.0
Qualified
Shearing Ratio
GB1886.41
≥6.5
7.8
Qualified
LossonDrying(%)
GB1886.41
≤13.0
6.8
Qualified
Ash content(%)
GB1886.41
≤13.0
<13.0
Qualified
Pyruvic Acid(%)
GB1886.41
≥1.5
>1.5
Qualified
600 rpm/
GB/T5005 15.6
≥70.0
92.0
Qualified
300 rpm/
GB/T5005 15.6
≥55.0
68.0
Qualified
200 rpm/
GB/T5005 15.6
≥45.0
58.5
Qualified
100 rpm/
GB/T5005 15.6
≥35.0
45.0
Qualified
6rpm/
GB/T5005 15.6
≥18.0
21.0
Qualified
3rpm/
GB/T5005 15.6
≥16.0
17.5
Qualified
1.5 r/min/(mPa.s)
GB/T5005 15.7
≥1950
3240
Qualified
1. Suspension and emulsification
2. Good water solubility
3. thickening
4. pseudoplasticity
5. Stability to heat
6. Stability of acid and base
7. Stability of salt
8. Stability of enzymatic hydrolysis
Application purposeEffectLiquid drinkThickening, Suspension and Improving Sensory Qualitysolid drinksEasy to shape and enhance tasteMeat productTenderizing, holding water and enhancing stabilityFrozen foodThickening, increasing fineness and stabilizing food structureCondimentEmulsification, Thickening and StabilizationStuffing foodEasy to shape and enhance the tasteFlour productsStrengthen toughness, hold water and extend shelf life
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