Commodity Name: Xanthan Gum

CAS No.: 【11138-66-2】

H.S. Code.: 39139000

Description: Xanthan gum is a high-molecular-mass anionic polysaccharide produced by fermentation of carbohydrate with Xanthomonas campestris. It consists of a principal chain of b(1®4)-linked D-glucose units with trisaccharide side chains, on alternating anhydroglucose units, consisting of a glucuronic acid unit included between two mannose units. Most of the terminal units contain a pyruvate moiety and the mannose unit adjacent to the principal chain may be acetylated at C-6. Xanthan gum exists as the sodium, potassium or calcium salt.

Molecular: A molecular mass of approximately 1 × 10⁶.

Specification: Food Grade FCC IV

 

Items	Specification
Appearance	White,or littleYellow,FinePowder
Particle Size	80meshes, 200meshes
Viscosity	1200cpsMin.
Shear ThinningProperty	6.0 Min.
Loss onDrying	13% Max.
Pyruyic Acid	1.5%Min.
PH Value(1%Solution)	6.0 ～ 8.0
Ash	13% Max.
V1/V2	1.02 ～ 1.45
Nitrogen	1.5%Max.
Arsenic	3ppm Max.
HeavyMetals	20ppm Max.
Assay	91%～ 108%
TotalPlateCount	2000pcs/g Max.
MoldsandYeasts	100pcs/g Max.
E.Coli	Negative
Staphylococcus	Negative
Salmonella	Negative

* Viscosity:1%aqueoussolution at25DegC inBrookfiled LV-Digital SPindle3 RPM=60.

Package: 25kg/bag with Kraft Bag or Paperboard Carton and PE inner.

Usage: Xanthan Gum helps to solve your needs of thickening and stabilizing aqueous system

including suspensions, emulsions and foams. As a versatile texturizer, xanthan gum is

used in a broad range of food, pharmaceutical and industrial applications.