Xanthan Gum Food Grade

Xanthan Gum Food Grade Specification

EINECS No
234-394-2

Ph Level
6.0 - 8.0 (1% solution)

Poisonous
NO

Smell
Odorless

Structural Formula
Polysaccharide structure

Melting Point
Decomposes before melting

Ingredients
Xanthan Gum

Molecular Formula
C35H49O29

Application
Used as thickener, stabilizer, and emulsifier in food industry

Purity
99%

Solubility
Soluble in hot and cold water

HS Code
39139090

Taste
Slightly salty, neutral

Storage
Store in cool, dry place, away from moisture

CAS No
11138-66-2

Product Type
Food Additive

Appearance
White to light yellow powder

Physical Form
Powder

Properties
Thickening agent, stabilizer, and emulsifier

Grade
Food Grade

Shape
Fine Powder

Usage
Add as per recipe requirements, usually 0.1-0.5% by weight

Density
1.5 Gram per cubic centimeter(g/cm3)

Molecular Weight
933.748 g/mol

Shelf Life
24 months

Viscosity
1200-1600 cps (1% solution, 25C)

Particle Size
Passes through 80 mesh sieve

Heavy Metals
< 10 ppm

Moisture Content
15%

Lead Content
< 2 ppm

Arsenic Content
< 3 ppm

Microbiological Criteria
Total Plate Count < 2000 cfu/g, Yeast & Mold < 100 cfu/g, E. coli & Salmonella: Absent

Allergen Information
Free from common allergens

Packaging
25 kg kraft paper bags with inner PE liner or as required

Loss on Drying
15%

About Xanthan Gum Food Grade

Grade	Food Grade
Form	Powder
Packaging Size	25 Kg
Usage/Application	Food, Pharma
Cas Number	11138-66-2
Color	White
Packaging Type	Bag
Chemical Formula	C35H49O29
Molar Mass	933.748 g.mol-1

Xanthan Gum (11138-66-2) also known as polysaccharide. It has some skin hydrating properties. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.

Superior Thickening and Stabilization

Xanthan Gum stands out as a superb thickener and stabilizer, proficiently maintaining the consistency and texture of various food products like sauces, dressings, and bakery items. Its reliable performance across different recipes ensures uniform quality and mouthfeel, making it indispensable in commercial and home kitchens alike.

Food Safety and Quality Assured

This xanthan gum adheres to stringent safety standards, featuring low heavy metal content, absence of E. coli and Salmonella, and compliance with international food regulations. Its high purity and microbiological integrity guarantee a safe product for consumers, delivered in hygienic, moisture-resistant packaging.

Easy Storage and Long Shelf Life

Packaged to resist moisture and contaminants, this product remains effective and stable for up to 24 months when stored in a cool, dry place. Its fine powder form ensures easy dispersal, consistent dosing, and hassle-free use throughout its shelf life.

FAQ's of Xanthan Gum Food Grade:

Q: How should I use Xanthan Gum Food Grade in my recipes?

A: Add xanthan gum at a typical dosage of 0.1-0.5% by weight of your recipe. It dissolves easily in both hot and cold water and should be dispersed evenly during mixing to avoid clumping.

Q: What are the main benefits of using Xanthan Gum in food products?

A: Xanthan Gum enhances texture and stability, prevents ingredient separation, and provides a consistent viscosity in sauces, baked goods, and beverages. Its allergen-free and highly pure profile ensures safe consumption.

Q: Where should I store Xanthan Gum Food Grade to maintain quality?

A: Store the product in a cool, dry location away from direct moisture and strong odors. Keeping it in its original kraft paper bag with inner PE liner helps maximize shelf life up to 24 months.

Q: What quality standards does this Xanthan Gum comply with?

A: This product meets strict food safety criteria, including heavy metals below 10 ppm, lead under 2 ppm, absence of E. coli and Salmonella, and a total plate count under 2,000 cfu/g, ensuring it is safe and clean for food use.

Q: How does Xanthan Gum improve the texture of foods?

A: As a powerful thickening and stabilizing agent, xanthan gum improves viscosity, prevents separation of ingredients, and maintains smooth, uniform textures in a wide variety of food and beverage products.