Xanthan gum is a white or light yellow powder, with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid-base stability, mostly used in food processing thickener, emulsifying stabilizer.
Xanthan gum can be used in beverages; Breads, dairy products, meat products, jams, jellies, fancy sauces, noodles, pastries, biscuits, shortening, instant coffee, fish products, ice cream, popsicles, ice cream.
Product Description
Product Parameters
Items |
Standard |
Appearance |
Cream-white |
Particle Size (mesh) |
80/200 |
|
Loss on Drying |
≤13.00% |
|
PH (1% KCL) |
6.00-8.00 |
|
Viscosity (1% KCL, cps) |
≥1200 |
|
Shearing Ratio |
≥6.50 |
|
Ashes (%) |
≤13.00 |
|
Pyruvic Acid (%) |
≥1.5 |
|
V1:V2 1%. |
1.02-1.45 |
|
Assay |
91%-108% |
|
Total Nitrogen |
≤1.5% |
|
Total Heavy Metals |
≤10ppm |
|
As |
3ppm |
|
Pb |
2ppm |
|
Total Plate Count |
5000cfu/g |
|
Moulds/Yeasts |
≤100cfu/g |
Salmonella |
Negative |
|
E Coli |
Negative |
|
|
|
|
Application
The application of xanthan gum in the food industry 1) dough: reduce starch precipitation; Control water migration; Improve product volume, diffusivity, freeze-thaw stability, etc. 2) Meat products: increase water binding capacity; Reduce water loss; Replace fat in low-fat meat processing. 3) Baking products: increase smoothness and water binding ability; Reducing transportation losses; Substitute eggs, especially egg whites; Extend shelf life. 4) Dairy products: provide the best viscosity; Increase stability; Improve heat transfer during processing; Prevent thermal shock; Control ice crystal growth. 5) Fruit edible coating: inhibit the activity of enzymes related to Browning; Extend shelf life. 6) Drinks: provide ideal taste; Helps to maintain the suspension of pulp particles in the beverage; Improve product appearance and texture. 7) Dessert: used as thickening agent; Increase elasticity. 8) Chocolate: Replace cocoa butter in chocolate; Reduce fat and calories; Increase viscosity. 9) Biodegradable food packaging: improve the viscosity and viscoelasticity of starch solution; Reduce the aging and crystallization rate of starch; The elongation of starch film was increased. 10) Soup: used as thickening agent; High viscosity at high temperatures; Thermal stability.
Production Process
Packaging & Shipping
STANDARD PACKING |
25 KGS NET COMPOSITE KRAFT PAPER BAGS |
LOADING DETAILS |
16MT-20MT/20'FCL, WITHOUT PALLETS 10MT/20'FCL, WITH PALLETS
25MT/40'FCL, WITH OR WITHOUT PALLETS |
Company Profile
Hebei Best New Material Technology Co.,Ltd
Established in 2015, Hebei Best New Material Technology Company is a direct manufacturer of Gelatin, including food grade, industrial grade and pharmaceutical grade.
We have our own clean workshop, independent laboratory, disinfection workshop, etc, providing various special chemicals according to customers' requirements.
We have established good and reliable business
relationship with many well-known companies all over the world relying on good reputation and
high-quality service.
FAQ
Q1: How can I get the new price of a product?
A: Please provide the exact or approximate quantity, packing details, destination port or special requirements, then we could give you the price accordingly.
Q2: What is your terms of payment?
A: TT Transfer, CAD, L/C, All is available.
Q3: How can I get a sample?
A: We can provide free samples for your test.
Q4: Do you have MOQ ?
A: Yes, but low MOQ for sample checking is available.
Q5: How do you garantee the quality?
A: First of all, our quality control will reduce the quality problem to near zero. When the production is finished, they'll take samples from every batch of cargo, and send to our lab for inspection. After passed the inspection, then we will arrange the delivery.
Q6: How about your after-sale service ?
A: If any technical or quality problem after you receive the cargo, you can contact us any time. If the problem caused by us, we will send you free goods for replacement or refund your loss.