| CAS No.: | 308066-66-2 |
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| Formula: | (C6h10o5)N |
| EINECS: | N/a |
| Packaging Material: | Multi-Layer Kraft Paper Bag with Food Grade PE Inn |
| Storage Method: | Should Be Stored in a Cool and Dry Place. |
| Shelf Life: | 24 Month |
| Samples: |
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| Customization: |
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Xanthan gum is also called Yellow adhesive, xanthan gum, xanthomonas polysaccharide. It is a kind of monospore polysaccharide generated by fermentation of Pseudomonas flava. Since its special macromolecule construction and colloidal properties, it's with several functions. It can be used as emulsifier, stabilizer, gel thickener, impregnating compound, membrane shaping agent and others. It is widely applied in various fields of national economy. Xanthan gum is praised as "the monosodium glutamate of industry"; it is the microbial polysaccharide with largest production scale and extremely wide application.
Basic information
English name: Xanthan gum
Other name: Yellow adhesive, xanthan gum,
xanthomonas polysaccharide
Chemical formula: C35H49O29
CAS number: 11138-66-2
EINECS number: 234-394-2
Appearance: white or light yellow powder
I. Specification
| No. | Items of Inspection | Index | Analysis Result | ||
| 1 | Through 200 mesh, % | ≥90.00 | 96.44 | ||
| 2 | Through 80 mesh, % | ≥98.00 | 99.84 | ||
| 3 | Loss on Drying, % | ≤13.00 | 6.26 | ||
| 4 | Ph (1% XG Solution) | 6.0-8.0 | 7.88 | ||
| 5 | Ash, % | ≤15.00 | Conform | ||
| 6 | Shearing Ratio | ≥6.50 | 7.58 | ||
| 7 | Viscosity (1% XG in 1% kcl solution) | 1200-1700 | 1442 | ||
| 8 | Pyruvic Acid, % | ≥1.5 | Conform | ||
| 9 | Total Nitrogen, % | ≤1.5 | Conform | ||
| 10 | Total Heavy Metals (ppm) | ≤20 | Conform | ||
| 11 | Pb (ppm) | ≤2 | Conform | ||
| 12 | Total Plate Count (cfu/g) | ≤2000 | 1000 | ||
| 13 | Coliform (In 5g) | Negative | Negative | ||
| 14 | Moulds/Yeasts (cfu/g) | ≤500 | Conform | ||
| 15 | Salmonella (In 10g) | Negative | Negative | ||
II. Application
Xanthan gum application in food industry
As a food additive, Xanthan gum has been accepted by many countries. This kind of polysaccharide remarkably improves the texture, taste, appearance through controlling the rheology action of the product, improve its commercial value; in beverage, cake and pastry, jelly, canned food, sea food, meat product processing and other industries, it has become important stabilizer, suspending agent, emulsifier, thickening agent, adhesion agent and processing material with high added-value and quality. It can be concretely summarized into following aspects.
1.Acid-resisting salt-tolerant thickening stabilizer
Be applicable to various kinds of juice beverage, fruit juice concentrate, food with seasoning (such as soybean sauce, oyster sauce, salad sauce). The stabilization effect of Xanthan gum is obviously batter than other gum. It is with extremely strong heat stability so that ordinary high temperature sterilization has no effect to it.
2.Emulsifier
As an emulsifier, it is applied in various kinds of protein drink, milk beverage, etc to prevent oil-water stratification and improve protein stability, prevent protein sediment. It is also used as foaming agent and foam stabilizer based on its emulsifying capacity.
3.Filling agent
As stable high viscosity filler, it can be applied in processing of various kinds of dessert, bread, biscuit, candy, etc. Under the condition that the traditional flavor of the food is not changed, it can make the food with more preferable shape preserving property, longer expiration period and batter taste. It is beneficial to the food diversification and industrialization scale production. In the production process of various kinds of frozen foods, xanthan gum it is with function for preventing water loss, delaying aging and prolonging quality guarantee period.
4.Emulsion stabilizer
As an emulsion stabilizer, it is applied in frozen foods. In ice cream, sorbet, xanthan gum can adjust the viscosity of mixture and make its composition uniform and stable and its tissue soft and smooth. Since the relation between the viscosity of xanthan gum and temperature has plasticity and shearing property, during the processing, its viscosity is reduced and the resistance is decreased, so that it is in favor of processing; however, during the aging stage, viscosity is recovered so that it is beneficial to improving expansion rate, preventing the generation of large ice particles in ice cream tissue and making the taste of ice cream more fine and smooth. Meanwhile, it also improves the freeze-thaw stabilization of the product.
5.Application in flour product
In flour product, xanthan gum is a kind of additive worth being promoted. In the producing process of fine dried noodles, noodles and instant noodles, the added xanthan gum can improve gluten power of dough; the dough sheet extruded is with toughness and is reduced broken rate after drying, meanwhile it also improve taste and make it chewy, fresh and smooth; for frying cooking, it also can save oil and reduce cooking cost.
6.Other application
Except for the applications above, xanthan gum is also widely used in processing of meat food, fruit and vegetable fresh-keeping cans and other foods.
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