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Xanthan Gum, which is mainly made from starch, is a high molecular weight polysaccharide produced through fermentation with Xanthomonas Camperstris under the conditions of special nutrient medium, pH, O2-supply and temperature, then purified, dried and milled into white-like or light-yellow free-flowing powder.
The main compositions of Xanthan Gum are D-glucopyranose glucan, D-mannose and D-glucuronic acid.
Test Items Specs
Appearance Cream---white
Partical size 80 mesh ,200mesh
Loss on Drying 13% Max
PH(1%KCL) 6.0-8.0
Viscosity(!%KCL, CPS) 1200 Min
Shearing Ratio 6.0 Min
Ashes(%) 13 Max
Pyruvic Acid(%) 1.5 Min
V1/V2 1.021.45
Assay 91%--108%
Total Nitrogen 1.5% Max
Total Heavy Metals 10ppm Max
As 2ppm Max
Pb 2ppm Max
Total Plate Count 2000cfu/g Max
Xanthan gum can be widely used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation, and so on. Comparin with other kinds of gum, xanthan gum has many advantages.
1, Ourstanding viscosity-enhancing property and solubility in water. The viscosity of 1% xanthan gum water-solution is 100 times of that of the same concentration of glutin. The abilities of thickness/viscosity-enhancing are outstanding.
2, Unique pseudo-plasticity rheological property of xanthan gum makes it high-efficient emulsifier and stabilizer.
3, Excellent stability to large range of temperature and PH change. Under the conditions of -18-1200 temperature and 2-12PH, xanthan gum keep its viscosity and other properits steady. It can be used as freeze/thaw stabilizer.
4, Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickener.
5, Good synergistic action when compounding with guar gum, locust been gum and other gums in proper ratio.
6, Safety and environment protection. In 1983, FAO/WHO approved xanthan gum as safe food additive and didn't limit its additional ratio. As a nature biosynthesis gum, xanthan gum is much more environmental friendly than chemosynthesis gum.