Xanthan gum is produced by fermentation of Xanthomnas campestris with carbohydrates as the main raw material. Xanthan gum is a white or light yellow powder that dissolves quickly in water and has good water solubility. This product can be used in foods such as bread, dairy products, meat products, jams, and beverages. It is a good dietary fiber in functional foods due to its low calories.
| Items | Specification |
| Appearance | Cream-White powder |
| Particle Size (mesh) | Min 95% pass 80 mesh |
| Viscosity (1% KCl, cps) | 1200-1700 |
| PH (1%, KCL) | 6.0- 8.0 |
| Shearing Ratio | ≥6.5 |
| Loss on Drying (%) | ≤15 |
| Total Nitrogen (%) | ≤1.5 |
| Ashes (%) | ≤15 |
| Pyruvic Acid (%) | ≥1.5 |
| V1:V2 | 1.02- 1.45 |
| Total Heavy Metals | ≤10 ppm |
| Arsenic (As) | ≤3 ppm |
| Lead (Pb) | ≤2 ppm |
| Total Plate Count (cfu/g) | ≤ 2000 |
| Moulds/Yeasts (cfu/g) | ≤100 |
| Salmonella? | Negative |
| Coliform | Negative |
As a microbial extracellular polysaccharide, it is currently the largest and most widely used.
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