Xanthan Gum
■ Chemical Description
-- Xanthan Gum
■ CAS No. 11138-66-2
■ Molecular and Structural Formula(C35H49O29)n
■ Characteristics
--White to cream colored powder;
--Soluble in water;
■ Specification
No |
Tests |
Specification |
|
Assay(on dry basis) % |
91.0%-108.0% |
|
Viscosity mpa.s |
1200-1600 |
|
V1:V2 |
1.02-1.45 |
|
PH of 1% solution in water |
6.0-8.0 |
|
Loss on drying % |
6.0-12.0 |
|
Ash % |
≤3.0 |
|
Nitrogen % |
≤1.5 |
|
Heavy metals(as Pb) ppm |
≤20 |
|
Arsenic ppm |
≤2 |
|
Particle size |
100% through 80mesh sieve 92% through 200mesh sieve |
|
Total plate count |
2000/g max |
|
Yeasts and moulds |
100/g max |
|
Pathogens germs |
absence |
|
S.aureus |
negative |
|
Pseudomonas aeruginosa |
negatie |
|
Salmonella sp |
negative |
|
C.perfringens |
negative |
■ Application
-- Used in drinks, frozen food, seasoner, baked food, dairy product and meat product and oil drilling industry etc;
■ Packaging and Storage
--Packed in 25, 50 kg fiber or plastic drum, inner lined with PE bags;
--Stored in dry place at room temperature;
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