Xanthan Gum FCC4 |
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Product Name: |
Xanthan Gum FCC4 |
Packing: |
25kgs/bag |
CAS NO: |
11138-66-26 |
Molecular Formula: |
C35H49O29 |
Molecular Structure: |
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Physico-chemical properties: |
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Picture: |
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Xanthan gum is a polysaccharide used as a food additive and rheology modifier (Davidson ch. 24). It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. |
Specification:
Item |
Standard |
Result |
Appearance |
Cream-white |
Conform |
Particle Size (mesh) |
40/80/200 |
80 |
Loss on Drying |
≤15% |
9.47% |
PH(1% KCL) |
6.0-8.0 |
6.43 |
Viscosity (1% KCL, cps) |
≥1200cps |
1534 |
Shearing Ratio |
≥6.5 |
8.04 |
Ashes(%) |
≤16% |
Conform |
Pyruvic Acid( %) |
≥1.5 |
Conform |
Total Nitrogen |
≤1.5% |
Conform |
As |
≤3ppm |
Conform |
Pb |
≤5ppm |
Conform |
Total Plate Count |
≤2000cfu/g |
Conform |
Moulds/Yeasts |
≤100cfu/g |
Conform |
Salmonella |
Absent |
Conform |
Coliform(MPN/100G) |
≤30 |
Conform |
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