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|Type:||Stabilizers, Thickeners, Xanthan Gum||Appearance:||White Or Light Yellow Free Flowing Powder|
|Other Name:||Gluten Free Xanthan Gum Or Guar Gum||Purity:||91.0 - 108.0%|
|Partical Size:||80 Mesh: 100% Min, 200 Mesh: 92% Min|
Brief Description of 40mesh 80mesh 200mesh Xanthan Gum Or Guar Gum
Xanthan gum Gluten free
80/200 mesh Cream-white powder
shelf life:2 years
Guar Gum Gluten Free
A white to yellowish-white,nearly odourless powder
shelf life:2 years.
Xanthan gum Substitue or guar gum Substitue for gluten to make free gluten products.
Xanthan Gum Related Products we have
Xanthan Gum(Oil Drilling Grade)
Xanthan Gum (Food Grade,80mesh) , etc..
Guar Gum Related Products We 5000CPS Guar gum we have
6500CPS Guar gum, etc.
Xanthan Gum 80/200mesh Specification:
|Appearance||white or cream-color and free-flowing powder|
|Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25||1200 - 1600 mpa.s|
|Assay(on dry basis)||91.0 - 108.0%|
|Loss on drying(105oC, 2hr)||6.0 - 12.0%|
|V1 : V2:||1.02 - 1.45|
|Pyruvic Acid||1.5% min|
|PH of 1% solution in water||6.0 - 8.0|
|Heavy metals(as Pb)||20 mg/kg max|
|Lead(Pb)||5 mg/kg max|
|Arsenic(As)||2 mg/kg max|
|Particle size||80 mesh: 100% min, 200 mesh: 92% min|
|Total plate count||2000/g max|
|Yeasts and moulds||100/g max|
Xanthan Gum 80/200mesh Description:
Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Xanthan Gum 80/200mesh
In foods, xanthan gum is most often found in salad dressings and sauces.Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
Xanthan gum is also used in gluten-freebaking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten.
Xanthan Gum Related products
Xanthan Gum(Oil Drilling Grade)
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
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