| CAS No.: | 11138-66-2 |
|---|---|
| Formula: | C8h14cl2n2o2 |
| EINECS: | 234-394-2 |
| Certification: | HACCP |
| Packaging Material: | Laminated Material |
| Storage Method: | Normal |
| Samples: |
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| Customization: |
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Xanthan gum food grade 80mesh
Xanthan gum food grade 200mesh
Xanthan gum 80mesh E415
Xanthan gum 200mesh E415
Xanthan gum 80mesh E415 AMYLASE FREE
Xanthan gum 200mesh E415 AMYLASE FREE
Xanthan gum 80mesh FCC
Xanthan gum 200mesh FCC
Xanthan gum for Oil drilling 80mesh
1. The typical rheological properties increase with the shear rate, and the viscosity decreases and the glue liquid thins due to the destruction of the colloidal network. However, once the shear force disappears, the viscosity can be restored, so it has good pumping and processing performance. Xanthan gum is widely used in the beverage industry because it can be used to add xanthan gum to the liquid that needs to be thickened. It is not only easy for the liquid to flow in the transportation process, but also can restore the required viscosity after being stationary.
2. High viscosity liquid containing 2% ~ 3% xanthan gum at low concentration, with viscosity up to 3 ~ 7Pa·s. Its high viscosity makes it have a broad application prospect, but at the same time it brings trouble to the post-processing of production. Monovalent salts such as 0.1%NaCl and bivalent salts such as Ca and Mg can slightly reduce the viscosity of low-viscosity solutions with less than 0.3%, but increase the viscosity of high-concentration colloidal solutions.
3. Heat resistant xanthan gum has almost no change in viscosity over a wide temperature range (-98 ~ 90ºC). Even if the solution was kept at 130ºC for 30min after cooling, the viscosity of the solution did not change significantly. After repeated freeze-thaw cycles, the viscosity of the glue did not change. In the presence of salt, the solution has good thermal stability. At high temperature, if a small amount of electrolyte, such as 0.5%NaCl, is added, the viscosity of the adhesive solution can be stabilized.
4. The viscosity of acid-resistant and alkaline xanthine glue solution is almost independent of pH. This unique property is not available in other thickening agents such as carboxymethyl cellulose (CMC). If the concentration of inorganic acid in the glue solution is too high, the glue solution is unstable. At high temperature, acid hydrolyzes polysaccharide, and the viscosity of glue drops. The content of NaOH is more than 12%, which can make xanthan gum gelling or even precipitation, and the concentration of sodium carbonate is more than 5%, which can also cause gelling.
5. Anti-enzyme hydrolysis xanthan gum skeleton has the unique ability not to be hydrolyzed by enzymes due to the shielding effect of side chains.
6. Compatible xanthan gum can be mixed with most commonly used food thickener solutions, especially with alginate, starch, carrageenan, carrageenan gum, solution viscosity in the form of superposition increase. It shows good compatibility in aqueous solution with many kinds of salts. But high metal ions, high pH will make it unstable, adding complex agents can prevent the occurrence of incompatibilities.
7. Soluble xanthan gum is easily soluble in water, but insoluble in polar solvents such as alcohol and ketone. It dissolves easily in water over a wide range of temperature, pH, and salt concentrations. Its aqueous solution can be prepared at room temperature. Air mixing should be minimized during agitation. If the xanthan gum in advance with some dry substances such as salt, sugar, monosodium glutamate, and so on, and then wet with a small amount of water, finally add water and stir, so that the preparation of the glue better performance. It can be dissolved in many organic acid solutions and has stable properties.
8. Xanthan gum solution with 1% dispersibility has a supporting force of 5N/m2, which is an excellent suspension agent and emulsifying stabilizer in food additives.
9. Water-retaining xanthan gum has good water-retaining and fresh-keeping effects on food.
Product Specification Of Xanthan Gum API Oil Drilling Grade:
| Items | Standards | ||
| Appearance | White or light yellow free-flowing powder | ||
| Dry sieve Analysis, % Thru US 40# | ≥95 | ||
| Drv sieve Analysis, % Thru US 200# | ≤50 | ||
| Loss on drying(%) | ≤13.0 | ||
| Qualitative Guar | Absent | ||
| Qualitative starch | Absent | ||
| Viscometer 300r/min | ≥55 | ||
| Viscometer 6r/min | ≥18 | ||
| Viscometer 3r/min | ≥16 | ||
| Brookfield LV(mPa.s)1.5r/min | ≥1950 |
Product Specification Of Xanthan Gum Food Grade:
| Items | Standards | ||
| Physical Property | White or light yellow free | ||
| Viscosity (1% KCl, cps) | ≥1200 | ||
| Particle Size (mesh) | Min 95% pass 80 mesh | ||
| Shearing Ratio | ≥6.5 | ||
| Loss on Drying (%) | ≤15 | ||
| PH (1%, KCL) | 6.0- 8.0 | ||
| Ashes (%) | ≤16 | ||
| Pyruvic Acid (%) | ≥1.5 | ||
| V1:V2 | 1.02- 1.45 | ||
| Total Nitrogen (%) | ≤1.5 | ||
| Total Heavy Metals | ≤10 ppm | ||
| Arsenic (As) | ≤3 ppm | ||
| Lead (Pb) | ≤2 ppm | ||
| Total Plate Count (cfu/g) | ≤ 2000 | ||
| Moulds/Yeasts (cfu/g) | ≤100 | ||
| Salmonella? | Negative | ||
| Coliform | ≤30 MPN/100g |
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