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- 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
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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 |
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