Xanthan Gum Food Grade 200 mesh
1. Appearance: Cream colored powder
2. Viscosity (1% solution in 1% KCL): 1200-1600cps
3. Mesh: 80 and 200 mesh
Xanthan gum is normal powder xanthan gum produced by fermentation of carbohydrate with Xanthomonas campestris, suitable for use in food and food preparations as stabilizer, thickener or emulsifier.
Features of xanthan gum:
H Alias yellow gum, derived plastic, industrial MSG, is the world's most widely produced microbial polysaccharide,
The main raw material is corn starch, alcohol through fermentation. Odorless, safe, have good stability.
Storage of Xanthan Gum:
1. Be set to coo, dry and ventilated place. Away from Fire source.
2. Sealed, Prevent from rain. Sunlight and strong acis or alkali.
3. Lightly transport and protect from package damage.
| Applications | Proportioning (%) | Functionalities |
| Fruit Juice Beverage | 0.2 -0.3 | Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing |
| Dairy Drink | 0.01- 0.2 | Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent |
| Canned Fruit | 0.2 - 0.3 | Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance |
| Ice Cream | 0.1- 0.3 | Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability |
| Jelly | 0.5 - 2.5 | Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly |
| Gel Food | 0.5 - 1.5 | Thicker, Promote Gel Formation, Improve Thicker |
| Soy Sauce & Oyster Sauce | 0.05 - 0.1 | Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness |
| Salad Dressing | 0.1- 0.3 | Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling |
| Frozen Food | 0.1 - 0.2 | Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance |
| Sausage & Luncheon Meat | 0.2 - 0.3 | Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food. |
| Canned Meat | 0.1-0.2 | Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing |
| Instant Food | 0.2- 0.3 | Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption |
| Cheese | 0.2 -0.5 | Accelerate Curding, Shape-Keeper, Dehydrate Resistance |
| Bakery Products | 0.1-0.3 | Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life. |
| Dehydrate Food | 0.2- 0.4 | Accelerate Recovery, Keep Flavor |
| Pickled Food | 0.2 -0.3 | Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper |
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