F80 Xanthan Gum is regular powder transparent grade xanthan gum produced by fermentation of corn starch and beans protein with Xanthomonas campestris; its solutions are neutral.
High viscosity.
Resistant to acid, alkali and salt, and stable in strong acid, alkali solutions and high-concentration salt wate.
Give food a good taste and unique flavor.
Stable in the range of -18~120℃.
The stable double helix structure of xanthan gum makes it extremely resistant to oxidation and enzymatic degradation.
Has synergistic effects with polysaccharide gums such as guar gum and locust bean gum to double the viscosity.
Has good suspension properties for insoluble solids or oil droplets.
Properties | Specifications |
Appearance | cream colored powder |
Viscosity (1% solution in 1% KCL) | 1200-1600cps |
pH (1% solution) | 6.0-8.0 |
Loss on Drying | max. 15% |
Ash | max. 13% |
Particle size | 100% through 60mesh(250μm) min. 95% through 80mesh (180μm) |
Nitrogen | max. 1.5% |
Ethanol or Isopropanol | max. 500ppm |
Pyruvic acid | min. 1.5% |
Heavy metal | max. 20ppm |
Lead | max. 2ppm |
Arsenic | max. 3ppm |
Total plate count | not more than 2000cfu/g |
Yeast/mould | not more than 100cfu/g |
E. coli | absent/25g |
Salmonella | absent/25g |
F80 Xanthan Gum can be used for food and food preparations as a stabilizer, thickener, or emulsifier.
