| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | (C35h49o29)N |
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xanthan gum is a high molecular weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with strains of xanthomonas campestris, purified by recovery with ethanol or propan-2-ol, dried and milled.it contains d-glucose and d-mannose as the dominant hexose units, along with d-glucuronic acid and pyruvic acid, and is prepared as the sodium, potassium or calcium salt.its solutions are neutral.
| Items | Specification |
| Appearance | Cream-Colored powder |
| Particle Size (mesh) | 40/80/200 |
| Loss on Drying (%) | ≤15 |
| PH (1% KCL) | 6.0-8.0 |
| Viscosity (1% KCL, cps) | ≥1200 |
| Ashes (%) | ≤16 |
| Pyruvic Acid (%) | ≥1.5 |
| Total Nitrogen | ≤1.5% |
| As | ≤3 ppm |
| Pb | ≤5 ppm |
| Total Plate Count | ≤2000 cfu/g |
| Moulds/Yeasts | ≤100 cfu/g |
| Salmonella | Absent in 10g |
| Coliform (MPN/100G) | ≤30 |
Application:
As a thickener in reduced fat frozen dairy products (EU), xanthan gum can mimic the mouthfeel of full fat products. It also helps improve the body of diet beverages. Xanthan gum assists in controlling cake batter rheology during baking and is used in many gluten free mix products as it aids in thickening the batter or dough. It can be found in gluten free pastas (EU) as well. Due to xanthan gums's high alcohol tolerance, it can be used to thicken the consistency of cream liqueurs (EU). It is also added to clinical foods for patients with difficulty swallowing.
Xanthan gum can prevent ice crystal formation in ice cream and frozen foods (EU). It can suspend fruit pulp (EU) and other particles in liquids. In fruit fillings (EU), it prevents moisture from migrating after baking. Xanthan gum can reduce syneresis in sour creams (EU) and, when mixed with guar or locust bean gum, it can improve the flavor and texture of reduced fat cream cheese (EU). In alfredo sauces (EU), it stabilizes dairy proteins to prevent a curdled appearance over time. It helps maintain a smooth body in yogurts (EU) and tofu (EU) and stabilizes dessert toppings and salad dressings (EU).
Blending oil and water into a more unified mix and preventing separation over shelf life is one of the many applications for xanthan gum as an emulsifier. In processed meats, it helps to bind water, emulsify and improve tenderness. Xanthan gum can aid in producing homogeneity of soft pet treats and works well with other gums to produce the gravy in canned pet foods.
As a foaming agent, xanthan gum aids in the aeration of whipped creams (EU) and can mimic the properties of egg white in baked goods. Xanthan's foaming ability makes it a favorite for molecular gastronomy - creative ingredients can be turned into a finely textured foam for a unique dining presentation.
Company Profile:
Established in 2009, UBC (Hangzhou Union Biotechnology Co., Ltd) is the professional manufacturer and supplier of food additives and ingredients.
As the manufacturer, We have factories to produce food preservatives, food flavors, dried fruits and more.
Also, in order to meet the various requirements of clients, we can help source materials from other reliable manufacturers in China to combine items in one container.
We can offer you a wide range of quality products with supportive prices, because:
1. We have rich experience in automatic production, flexible one-stop sourcing and client-centric development.
2. We have established long-term cooperation with major producers of food additives in China, also help the growing business of many clients, producers and distributors from food industry worldwide, through our excellent service.
3. We're one of the biggest distributors and exporters of food additives in China, therefore we get the competitive prices from famous brands, even much better than clients working directly with factories.
If anything we can do for you, feel free to contact us!
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