Food Grade Xanthan Gum CAS 11138-66-2

• Customization: Available
• Appearance: White Fine Powder
• Application: Food Addtivefood Addtive
• Model NO.: Dongfang
• Storage: Cool Dry Place
• Grade: Food Grade
• Transport Package: 25kg/Bag
• Specification: 99%
• Trademark: Dongfang
• Origin: China
• HS Code: 3913900090
• Production Capacity: 10 Ton/Tons Per Month

Product Description

What is xanthan gum?
 

Xanthan gum, also known as Hansen gum, is a kind of extracellular polysaccharide, which is produced by

Xanthomnas campestris with carbohydrate as the main raw material (such as corn starch) by fermentation

engineering.  It with unique rheological property, good water solubility, on the thermal stability and acid and alkali,

and a variety of salts has good compatibility, as thickener, suspending agent, emulsifier, stabilizer, can be widely

used in food, oil, and so on more than 20 industries, is currently the world's largest production and has a wide range

of USES of microbial polysaccharides.

 

Product name	Xanthan gum
Grade	Food Grade
Specification	95%
Appearance	Light yellow to off white powder
Test Method	HPLC
Solubility	Water soluble
CAS	11138-66-2
MOQ	1 kg
Sample	Free Sample
OEM	Customized order packaging and labels; OEM capules and pills

Application
 

(1) Xanthan gum used in baked food (bread, cake, etc.) can improve the water retention and softness of baked food

during baking and storage period to improve the taste of baked food and extend the shelf life;

 

(2) Xanthan gum plays a role in tenderizing and improving water holding capacity in meat products;

 

(3) It has the effect of thickening and stabilizing food structure in frozen food;

 

(4) Adding xanthan gum to jam can improve the taste and water holding capacity, and improve the quality of the product;

 

(5) It can be used in drinks to thicken and suspend, so that the taste is smooth and the flavor is natural;

 

(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locai bean gum) can

make the products stable;

 

(7) Xanthan gum and carrageenan, locubean gum and other compounds are also often used in jelly and candy

processing.