Xanthan gum

Xanthan gum, a high-molecular hydrophilic colloid, provides excellent thickening and stabilizing in systems based on its unique pseudo-plastic rheological behavior. It is produced by fermentation of corn starch with xanthomonas campestris.


Items Specifications


Appearance White-like or light-yellow free flowing powder

Particle Size

  • 80mesh (180μm) Not less than 100% through
  • 200mesh (75μm) Not less than 95% through
  • Viscosity 1% xanthan gum in 1% KCL(60 rpm) 1200-1700cps
  • Shearing Ratio ≥6.5
  • V1/V2 1.02-1.45
  • PH Value (1% solution) 6.0-8.0
  • Loss on Drying ≤15%
  • Ashes ≤16%
  • Total Nitrogen ≤1.5%
  • Pyruvic Acid ≥1.5%
  • Lead ≤2ppm
  • Total Plate Count ≤2000 cfu/g
  • Moulds & Yeasts ≤100 cfu/g
  • Salmonella Negative in 10g
  • E. coli Negative in 5g

Application:For Salad dressing, Mayonnaise, Ice cream etc.

Packing:25Kg Net in cartons or bags with Inner PE bags.

Storage:Should be stored in the place which are well ventilated, clean, dry and shady and should be away from poisonous, toxic, hazardous, corrosive substances.

Shelf Life:24 months from the production date under the above storage conditions and in sound packing.

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Carrageenan

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Xanthan gum

Xanthan gum, a high-molecular hydrophilic colloid, provides excellent thickening and stabilizing in systems based on its unique pseudo-plastic rheological behavior. It is produced by fermentation of corn starch with xanthomonas campestris.

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Arabic gum

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Pectin

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CMC

White or slightly yellowish or greyish odourless and tastelles, granular or bfibrous powder. Yields a viscous colloidal nsolution with water. Insouble in ethanol.