Factory Wholesale Xanthan Gum Price CAS11138-66-2 200 Mesh 80 Mesh Fufeng Brand

• Customization: Available
• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• Model NO.: IB8001
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Food Grade Packing
• Storage Method: Normal
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: off-White or Light Yellow Free Flowing Powder
• MOQ: 25kg
• Samples: Avaliable
• Package: 25kg/Bag, or as Your Requirment.
• Transport Package: 25kg
• Specification: 25kg/bag
• Trademark: Fufeng
• Origin: China
• HS Code: 350300100
• Production Capacity: 1000000000

Product Description

Product Description

Xanthan gum, also known as Xanthan, is a microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering. Its main raw material is carbohydrates, such as corn starch. Due to its unique physical and chemical properties, xanthan gum has important applications in multiple industries.

Basic Properties
- Molecular Structure: Xanthan gum is composed of repeating units of D-glucose, D-mannose, and D-glucuronic acid, forming a rigid rod-like conformation that gives it unique rheological properties.
- Solubility: Xanthan gum has excellent solubility in water, dissolving quickly in both cold and hot water to form high-viscosity solutions.
- Stability: Xanthan gum is highly stable to acids, bases, salts, and temperature changes. Its viscosity is almost unaffected within the pH range of 3 to 11, and it remains stable at high temperatures.

 Main Characteristics
- Thickening: Xanthan gum solutions exhibit high viscosity at low concentrations. A 1% water solution has a viscosity 100 times that of gelatin, making it an efficient thickener.
- Pseudoplasticity: Xanthan gum solutions have high viscosity under static or low shear conditions but viscosity drops sharply under high shear. The viscosity returns to its original state immediately after the shear force is removed. This property makes it useful in food processing to improve texture.
- Suspension and Emulsification: Xanthan gum can form a gel-like network structure that supports the suspension of solid particles, droplets, and bubbles, demonstrating strong emulsifying stability.

Certification-COA

Specification of Xanthan Gum Food Grade 80 mesh
Items	Standard
Appearance	White-like or light-yellow powder
Particle Size(mesh)	100% through 60 mesh, not less than 95% through 80 mesh
Viscosity (1% KCL, cps)	1200-1700
Shear ratio	≥6.5
V1/V2	1.02∼1.45
PH(1% solution)	6.0∼8.0
Loss On Drying(%)	≤15
Ashes(%)	≤16
Pb(ppm)	≤2
Total Nitrogen (%)	≤1.5
Pyruvic Acid(%)	≥1.5
Heavy Metals(Pb)	≤10ppm
Total Plate Count(cfu/g)	≤2000
Salmonella	Absent
Coliform (MPN/g)	≤0.3
Yeast and Moulds(cfu/g)	≤100
Conclusion	The goods conform to the standard of E415
Specification of Xanthan Gum Food Grade 200 mesh
Items	Standard
Appearance	White-like or light-yellow powder
Particle Size(mesh)	100% through 80 mesh, not less than 92% through 200 mesh
Viscosity (1% KCL, cps)	1200-1700
Shear ratio	≥6.5
V1/V2	1.02∼1.45
PH(1% solution)	6.0∼8.0
Loss On Drying(%)	≤15
Ashes(%)	≤16
Pb(ppm)	≤2
Total Nitrogen (%)	≤1.5
Pyruvic Acid(%)	≥1.5
Heavy Metals(Pb)	≤10ppm
Total Plate Count(cfu/g)	≤2000
Salmonella	Absent
Coliform (MPN/g)	≤0.3
Yeast and Moulds(cfu/g)	≤100
Conclusion	The goods conform to the standard of E415

Application Areas
- Food Industry: As a thickener, stabilizer, and emulsifier, it is widely used in ice cream, salad dressings, jellies, beverages, and other foods to improve texture and extend shelf life.
- Pharmaceutical Field: It is used in drug sustained-release systems, oral care products, and for moisturizing and protection during medical procedures.
- Cosmetics: It is used in lotions, shampoos, and skin care products to increase viscosity and provide moisturizing effects.

 

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