Xanthan Gum Food Grade and Oil Dirling GradePowder xanthan gum produced by fermentation of carbonhydrate with Xanthomonas campestris ,can be use in food and food preparations as a stabilizer, thickener or emulsifier agent.
SPECIFICATION: Viscosity (1% solution in 1% KCL):1200 to 1600cps; PH (1% solution):6.0 to 8.0; Moisture: max 13%; Ash: max 13%; Particle size:100% through 60 mesh(250micro) min 95% through 80mesh(180micro) V1/V2:1.02 to 1.45; Pyruvic acid: min 1.5% Heavy metal: max 20ppm; Lead: max 5ppm; Arsenic: max 3 ppm; Microbiological Total plate count: not more than 2000 cfu/g; Yeast/mould: not more than 100 cfu/g; E .coli: absent /25g; Salmonella: absent /25g
Regulatory Compliance: Meet FCCIV, E-415 Standard. Storage: sealed and stored in a cool and dry place. Storage Time: 24 monthes Package:Multiply paper bag,carton box or cardboard drums with plastic lining.(25kg net) Note: CAS NO. 11138-66-2
|
Xanthan Gum