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XANTHAN GUM
CAS.-Reg.-No [11138-66-2]
Chemical Formula: (C35H49O29)n
EU-No.: E415
GENERAL INFORMATION

Xanthan gum is a high molecular weight polysaccharide. In the late fifties the research laboratories of the US Department of Agriculture discovered that the bacterium Xanthomonas campestris found on cabbage plants produces a polysaccaride with exceptional properties. It is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions. Its numerous areas of applications cover a broad spectrum and range from the food industry to oil recovery.
Specification:

Food grade FCC IV standard
Particle Size:200mesh/80Mesh/60Mesh/40Mesh
Appearance White-like Powder
Viscosity 1200-1600cps
PH 6.0-8.0
Loss On Drying Max.13%
Ash Max.13%
Particle Size 100% pass 80 mesh
Min.92% pass 200 mesh
V1/V2 1.02-1.45
Pyruvic Acid Min.1.5%
Isopropanol Max.500PPM
Total Plate Count/Gram Max.2000/Gram
Moulds & Yeasts Max.100/Gram
E.coli Negative
Salmonella Negative
Heavy Metals(As Pb) Max.20PPM
Lead Max.5PPM
Arsenic Max.3PPM
Pharm Grade USP24
Particle size: 200mesh/80mesh
Appearance White-like Powder
Viscosity 1200-1600cps
PH 6.0-8.0
Loss On Drying Max.13%
Ash Max.13%
Particle Size 100% pass 80 mesh
Min.92% pass 200 mesh
V1/V2 1.02-1.45
Pyruvic Acid Min.1.5%
Isopropanol Max.500PPM
Total Plate Count/Gram Max.500/Gram
Moulds & Yeasts Max.100/Gram
E.coli Negative
Salmonella Negative
Heavy Metals(As Pb) Max.20PPM
Lead Max.5PPM
Arsenic Max.3PPM

Application
Xanthan gum is a high molecular weight polysaccharide. It is produced by fermentation of carbonhydrate with Xanthomonas campestris. Xanthan gum has a special molecular structure. It has many special characterictics in application. It is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions. Its numerous areas of applications cover a broad spectrum and range from the food industry to oil drilling. It can be used in many food and industrial product as listed below:


XANTHAN GUM USE IN FOOD PRODUCTS

  • xanthan gum in food and beverages
  • xanthan gum in salad dressings
  • Xanthan gum in tomato ketchup (cold processing)
  • Xanthan gum in salad dressing formulations
  • Xanthan gum in bakery fillings
  • Xanthan gum in chocolate sauce
  • Xanthan gum in Louisiana style hot sauce
  • Xanthan gum in French salad dressing
  • Xanthan gum in desserts
  • Xanthan gum in mayonnaise
  • Xanthan gum in cake mixes
  • Xanthan gum in sugar free instant chocolate drink
  • Xanthan gum in tiramisu
  • Xanthan gum in freeze pops (water or milk based)
  • Xanthan gum in tomato ketchup (hot processing)
  • Xanthan gum in toppings
  • Xanthan gum in sauces
  • Xanthan gum in sweet relish
  • Xanthan gum in batter mixes
  • Xanthan gum in egg white replacers
  • Benefits of xanthan gum in cakes
  • Xanthan gum in ice cream
  • Xanthan gum in sorbets
  • Xanthan gum in fruit juice
  • Xanthan gum in instant drinks
  • Xanthan gum in squeezable chewing gum
  • Xanthan gum in reduced calorie salad dressings
  • Xanthan gum in "lite" cake mixes
  • Xanthan gum in gluten-free bread
  • Xanthan gum in creamed cottage cheese
  • Xanthan gum in yogurt milk shake
  • Xanthan gum in yogurt
  • Xanthan gum in fat reduced margarine
  • Xanthan gum in pizza sauces
  • Xanthan gum in coleslaw dressing
  • Xanthan gum in instant soups
  • Xanthan gum in fruit preparations

XANTHAN GUM IN COSMETICS + PHARMACEUTICALS

  • xanthan gum in toothpastes
  • Xanthan gum in liquid pharmaceutical products
  • Xanthan gum in cosmetics and toiletries
  • Xanthan gum in barium sulfate solutions for use as radiopaque media
  • Xanthan gum in antidiarrheal suspensions for human application
  • Xanthan gum in antidiarrheal suspensions for veterinary application
  • Xanthan gum in amebicidic suspensions for human application