| Customization: | Available |
|---|---|
| Certification: | USDA Organic/EU Organic/ISO/Kosher/Halal/FDA |
| Assay Method: | UV |
|
Still deciding? Get samples of $ !
Request Sample
|
Suppliers with verified business licenses
Audited Supplier Audited by an independent third-party inspection agency
Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.
|
Items |
Standards |
Results |
|
Physical Analysis |
||
|
Description |
Light Yellow Powder | Complies |
|
Assay |
98% | 98.26% |
|
Mesh Size |
100 % pass 80 mesh | Complies |
|
Ash |
≤ 5.0% | 2.85% |
| Loss on Drying | ≤ 5.0% | 2.85% |
| Chemical Analysis | ||
| Heavy Metal | ≤ 10.0 mg/kg | Complies |
| Pb | ≤ 2.0 mg/kg | Complies |
| As | ≤ 1.0 mg/kg | Complies |
| Hg | ≤ 0.1 mg/kg | Complies |
| Microbiological Analysis | ||
| Residue of Pesticide | Negative | Negative |
| Total Plate Count | ≤ 1000cfu/g | Complies |
| Yeast&Mold | ≤ 100cfu/g | Complies |
| E.coil | Negative | Negative |
| Salmonella | Negative | Negative |
1. Fruit Juice Beverage
Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing
2. Dairy Drink
Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent
3. Canned Fruit
Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance
4. Ice Cream
Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability
5. Jelly
Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly
6. Gel Food
Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly
7. Soy Sauce & Oyster Sauce
Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness
8. Salad Dressing
Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling
9. Frozen Food
Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance
10. Sausage & Luncheon Meat
Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food
11. Canned Meat
Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing
12. Instant Food
Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption
13. Cheese
Accelerate Curding, Shape-Keeper, Dehydrate Resistance
14. Bakery Products
Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life
15. Dehydrate Food
Accelerate Recovery, Keep Flavor
16. Pickled Food
Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper
| Recommended transportation selections | ||
| By Express | By Air Transportation | By Sea Transportation |
| Suitable for sample order or <50kg Fast: 3-10 days High shipping cost Door to door service |
Suitable for >50kg Fast: 3-7 days Lower than express cost Airport to airport service Professional broker needed |
Suitable for > 300kg Slow: 7-45 days Lowest cost Port to port service Professional broker needed |
){kind=link}