Zhengzhou Ruikang Enterprise Co., Ltd.
Main products:Soy Protein,soy dietary fiber,instant soymilk power,TVP
Products
Contact Us
  • Contact Person : Mr. Wei Kevins
  • Company Name : Zhengzhou Ruikang Enterprise Co., Ltd.
  • Tel : 86-371-63939471
  • Fax : 86-371-63828723
  • Address : Henan,ZHENGZHOU,2016 One Meter Sunshine Apartment, No. 9, Sanquan Road, Jinshui Dist., Zhengzhou, Henan, China
  • Country/Region : China
  • Zip : 450053

best sale food grade xanthan gum

best sale food grade xanthan gum
Product Detailed
Xanthan Gum 1.Mesh:80/120/200 2.Conforms to the standard of FCCIV E415 3.thickener,stablizer...

Xanthan Gum

is a polysaccharide used as a food additive and rheology modifier .It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.

In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Xanthan gum is also used in gluten-free baking. t is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages.

Xanthan Gum is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions

Application.:

  

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

Quality standard.: (see table)

The quality conforms to FCC IV Standard.

Xanthan gum index

Items

Index

Appearance

White-like or light-yellow free flowing powder

Assay

91-108%

Loss on drying

≤13%

PH value (1% solution)

6.0 – 8.0

1% Solution Viscosity

≥1200cps

Shearing Ratio

≥6.0

Ashes

≤13%

Pyruvic Acid

≥1.5%

V1:V2

1.02-1.45

Total Nitrogen

≤1.5%

Total Heavy Metals

≤10 ppm

Particle size

80/120/200 mesh

Shelf life

2 years

best sale food grade xanthan gum



Copyright Notice @ 2008-2012 ECOL Limited and/or its subsidiaries and licensors. All rights reserved.