| CAS No.: | 11138-66-2 |
|---|---|
| Formula: | C35h49o29 |
| EINECS: | 234-394-2 |
| Certification: | BRC, ISO, FDA, HACCP |
| Packaging Material: | Paper |
| Storage Method: | Normal |
| Samples: |
|---|
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Audited Supplier Food Grade Xanthan Gum Bulk Price
1)Product Name: Xanthan gum suppliers/food grade xanthan gum/xanthan gum food additive
2)Spec: Industrial-Grade,Food Grade,Medicine Grade
3)Appearance:White or light yellow powder
4)Introduction:
Xanthan gum commonly known as corn sugar gum, henan gum, is a sugar (glucose, sucrose, lactose) Xanthomonas Xanthomonas aeruginosa (Xanthomonascampestris) fermentation Complex polysaccharides.
Xanthan gum is usually produced by corn starch, cabbage black rot from Xanthomonas campestris to carbohydrates as the main raw material, aerobic fermentation of bio-engineering technology, cut off 1,6-glycosidic bonds, open the branch, An acidic extracellular heteropolysaccharide consisting of 1,4-linkages synthesized linearly. Obtained in 1952 from X. aeruginosa isolated from the U.S. Department of Agriculture's Northern Institute of Pioria, Illinois, and transformed into a water soluble acidic extracellular heteropolysaccharide.
1.Xanthan gum for bakery products (breads, cakes, etc.) can improve the water retention and softness of bakery products during baking and storage to improve the taste and shelf life of bakery products.
2.In the meat products xanthan gum tenderizer play and enhance the role of water;
3.There is thickening in frozen food, the role of stable food structure;
4.Adding xanthan gum in the jam, can improve the taste and water-holding, improve product quality;
5.For beverages can play a thickening, suspension effect, so smooth taste, natural flavor;
6.The use of xanthan gum (used in combination with guar gum and locust bean gum) in ice cream and dairy products to stabilize the product;
7.Xanthan gum and carrageenan, locust bean gum and other compounds are also commonly used in jelly and candy processing.
|
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 |
1) Stored in the original drums or bags under the conditions of dry and below 25°C
2) Shelf life of at least 24 months will be achieved
3) Keep closed and avoid long time connection with air after use
4) Better to be used out within two weeks if the inner package is opened
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