Xanthan Gum Food Grade

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Xanthan Gum Food Grade

SHL_XG980 F80 is a cream colored, free-flowing powder, food grade. Xanthan gum is a polysaccharide produced by the fermentation of the bacterium Xanthomonas campestris. This organism is found in nature on the leaf surfaces of green vegetables, particularly the cabbage family.

General Characteristics                                                                                                            

Viscosity (1.0% in 1.0% KC l)        1400 – 1700 cP

Particle Size                                   100% minimum through  USS 60 mesh, 250 µ

95% minimum through USS 80 mesh, 177 µ

pH (1.0% Solution)                         6-8

 

Standard Specifications                                                                                                              

 

Identification                                   Meets FCC tests              

Assay                                          Meets FCC tests  

Loss on Drying                               Not more than 13%

Viscosity                                     Meets FCC tests 

Ash                                                 Not more than 13%

Arsenic                                           Not more than 3 ppm

Lead                                               Not more than 2 ppm

Heavy Metals (as Pb)                     Not more than 20 ppm

Isopropyl Alcohol                            Not more than 500 ppm (Europe & Japan)

 

Pyruvic Acid                                    Not less than 1.5%

Nitrogen                                          Not more than 1.5%

 

Microbiological:

Total Plate Count                             Not more than 2000/g      

Yeast and Molds                         Not more than 100/g

Salmonella                                       Meets FCC test

Escherichia coli                                Meets FCC test

 

Ingredients                 

Xanthan gum                                    CAS Number 11138.66.2             

 

Storage                                                                     

24 months from the certificate of analysis test date.  Retesting prior to use

is recommended after three years of storage.

 

Packaging & Packaging Code                                 

25 kg kraft paper bag