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Xanthan Gum |
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| Specification: | ||
| - Chemica name: Xanthan gum - Molecular formula: (C35H49O29)n - CAS No: [11138-66-2] - Appearance:......................................white to cream cloured free flowing powder. - Solubility:.................................................... hot or cold water. - pH:............................................................................................. 6.0-8.0 - Viscosity:......................................................... 1200-1600cps - V1:V2 1.02-1.45 - Ash:........................... 13%max. - Loss on drying:..................... 13%max.. - Isopropyl alcohol:............................. 500ppm(max.) - Assay:....................................................... 91.0-108.0% - Pyruvic acid:.................. 1.5%min. - Nitrogen:............................................ 1.5%max. - Heavy metals(as Pb):.................... 20ppm(max.) - Lead:...................... 5ppm(max.) - Arsenic:.................................... 2ppm(max.) - Particle size:............................................ 80-200mesh(175-75micron) - Total plate count:....................... 2000/g(max.) - Yeasts and moulds:.............................................. 100/g(max.) - Pathogens germ:..................... absence - S aureus:...................................... negative - Pseudomonas aeruginosa:....................... negative - Salmonella sp.................................................................. negative - C. perfringens:....................................... negative *pH level is of 1% solution. *Viscosity is 1% Xanthan gum in 1% KCl,Brookfield LVT, Spindle 3, 60r.p.m., 25C . Package: - Cardboard drums or carton boxes of 25kg net each. Storage:In sealed container under cool, dry and ventilating conditions. Application: - Drinks,Frozen food,Seasoner,Baked food, dairy product and meat product,etc. |
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