RD Xanthan Gum is a xanthan gum with rapid dispersion and hydration ability prepared by fermentation and extraction of starch by Xanthomonas. With good rheology and shear resistance, it is a polymer hydrophilic colloid with thickening, stabilizing and emulsifying effects. Due to its rapid dispersion and hydration ability, it is extremely convenient in application, can save time, reduce feeding waste, and improve colloid properties.
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.
Appearance | white to light beige particles |
Viscosity (1% solution in 1% KCL) | 1200-1800cps |
Shear value | ≥6.5% |
Water | ≤15% |
Ash | ≤16% |
Nitrogen | ≤1.5% |
Heavy metal | ≤20ppm |
Total plate count | ≤5000cfu/g |
E. coli | absent/25g |
Salmonella | absent/25g |
RD Xanthan Gum can be used to quickly disperse products that require hydration, such as ready-to-brew drinks. Highly dispersible instant product, no dust when dissolved, quickly dispersed in water, does not form micelles, and hydrates quickly.
Application scope: pre-dissolved process products, instant solid beverages, pet food, tomato sauce, chili sauce, jelly, etc.
