| Customization: | Available |
|---|---|
| CAS No.: | 11138-66-2 |
| Formula: | C8h14cl2n2o2 |
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Xanthan gum
Xanthan gum, known as "industrial monosodium glutamate", is a kind of microbial polysaccharide produced on a large scale and widely used in the world. Xanthan gum, also known as cement, Han raw rubber, xanthocyte polysaccharide, is a kind of fermentation production of single spore bacterial polysaccharide false yellow, because of its special macromolecular and colloidal structure, has a variety of functions, can be used as emulsifier, stabilizer, gel thickening agent, penetrant, film forming agent, etc. In the food industry, it is better than gelatin, CMC, seaweed gum and pectin and other current food additives, adding 0.2% ~ 1% to juice, so that juice has good adhesion, good taste, control penetration and flow; As an additive to bread, it can make bread stable and smooth, save time and reduce cost. Use 0.25% in bread filling, food filling and icing, can increase taste and flavor, smooth product organization, prolong shelf life, improve the stability of heating and freezing products; In dairy products, ice cream added 0.1% ~ 0.25%, can play an excellent stabilizing effect; Provides good viscosity control in canned foods, can replace part of the starch, one part of Xanthan gum can replace 3 to 5 parts of starch. Xanthan gum is also widely used in sweets, condiments, frozen foods and liquid foods.
Application of Xanthan gum in food
1) Acid and salt resistant food thickening stabilizer
Applied to all kinds of fruit juice drinks, fruit juice concentrate, seasoning (such as soy sauce, oyster sauce, salad dressing) in food. Xanthan gum stability is obviously better than other gum, has strong thermal stability, general high temperature sterilization will not affect it, excellent salt resistance, acid and alkali resistance can completely replace the traditional thickening agent in soy sauce starch, can overcome the shortcomings of starch precipitation, and can make soy sauce smooth and uniform, improve wall hanging and coloring, prolong the shelf life.
2) Food emulsifier
As an emulsifier used in a variety of protein drinks, milk drinks, to prevent oil and water stratification and improve the stability of protein, prevent protein precipitation, but also can use its emulsifying ability as a foaming agent and foam stabilizer, such as used in beer manufacturing.
3) Food fillers
As a stable and high viscosity filler, it can be widely used in the processing of various kinds of dim sum, bread, biscuits, candy and other foods. Under the premise of not changing the traditional flavor of food, the food has better conformal property, longer shelf life and better taste. Xanthan gum has the function of preventing water loss, delaying aging and extending shelf life in various frozen food production.
4) Food emulsifying stabilizer
As an emulsifying stabilizer used in frozen food, in ice cream, ice cream can adjust the viscosity of the mixture, is to make it has a uniform and stable composition, the organization is soft.
5) Food adhesives
Xanthan gum crosslinks water-soluble powders such as sodium alginate, casein, methyl cellulose and polyethylene glycol cellulose sodium salts to make a binder. The paste made with xanthan gum has small flying property, high uniformity and solubility, good fluidity and filling performance, and good solid preservation because it does not have cohesion.
| Specification of Xanthan Gum Food Grade 80 mesh | |
| Items | Standard |
| Appearance | White-like or light-yellow powder |
| Particle Size(mesh) | 100% through 60 mesh, not less than 95% through 80 mesh |
| Viscosity (1% KCL, cps) | 1200-1700 |
| Shear ratio | ≥6.5 |
| V1/V2 | 1.02∼1.45 |
| PH(1% solution) | 6.0∼8.0 |
| Loss On Drying(%) | ≤15 |
| Ashes(%) | ≤16 |
| Pb(ppm) | ≤2 |
| Total Nitrogen (%) | ≤1.5 |
| Pyruvic Acid(%) | ≥1.5 |
| Heavy Metals(Pb) | ≤10ppm |
| Total Plate Count(cfu/g) | ≤2000 |
| Salmonella | Absent |
| Coliform (MPN/g) | ≤0.3 |
| Yeast and Moulds(cfu/g) | ≤100 |
| Conclusion | The goods conform to the standard of E415 |
| Specifition | |
| Specification of Xanthan Gum Food Grade 200 mesh | |
| Items | Standard |
| Appearance | White-like or light-yellow powder |
| Particle Size(mesh) | 100% through 80 mesh, not less than 92% through 200 mesh |
| Viscosity (1% KCL, cps) | 1200-1700 |
| Shear ratio | ≥6.5 |
| V1/V2 | 1.02∼1.45 |
| PH(1% solution) | 6.0∼8.0 |
| Loss On Drying(%) | ≤15 |
| Ashes(%) | ≤16 |
| Pb(ppm) | ≤2 |
| Total Nitrogen (%) | ≤1.5 |
| Pyruvic Acid(%) | ≥1.5 |
| Heavy Metals(Pb) | ≤10ppm |
| Total Plate Count(cfu/g) | ≤2000 |
| Salmonella | Absent |
| Coliform (MPN/g) | ≤0.3 |
| Yeast and Moulds(cfu/g) | ≤100 |
| Conclusion | The goods conform to the standard of E415 |
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