Food Grade E415 Best Emulsifier Xanthan Gum 80mesh for Drink From Manufacturer at Low Price

• CAS No.: 11138-66-2
• Formula: (C35h49o29)N
• EINECS: 234-394-2
• Certification: BRC, ISO, FDA, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: Xanthan Gum 200
• Shelf Life: >12 Months
• Main Active Ingredient: Xanthan Gum
• Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
• Appearance: Yellowish Powder
• Mesh Size: 80/200mesh
• Function: Food Thickener, Stabilizers
• pH: 6.0-8.0
• Loss on Drying: 12max
• Shearing Ratio: 6.0min
• Validity: 2years
• Shipment: Prompt Shipment
• Sample: Available
• Transport Package: Paper Bag/Woven Bag
• Specification: 25kg/bag
• Trademark: TW
• Origin: China
• Production Capacity: 60000tons/Year

Product Description

Product Description

Xanthan gum is produced by a fermentation process using the bacteria Xanthomonas campestris. The composition and structure of xanthan gum produced by commercial fermentation is identical to the naturally occurring polysaccharide formed by Xanthomonas campestris on plants belonging to the cabbage family.

Xanthan gum is added to many foods as stabilizers, emulsifiers, suspending agents, thickeners and processing aids.

Xanthan gum, also known as Hansheng gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheological properties, good water solubility, stability to heat, acid and alkali, and good compatibility with various salts. As a thickener, suspension agent, emulsifier, and stabilizer, it can be widely used in more than 20 industries such as food, petroleum, and medicine. It is currently the largest and most widely used microbial polysaccharide in the world. 

Xanthan gum is a light yellow to white flowable powder with a slight odor. Easy to dissolve in cold and hot water, neutral solution, resistant to freezing and thawing, insoluble in ethanol. Disperse and emulsify in water to form a stable hydrophilic viscous colloid.

Xanthan gum is currently the most superior biological gum in the world that integrates thickening, suspension, emulsification, and stability. The amount of pyruvate groups at the end of the molecular side chain of xanthan gum has a significant impact on its properties. Xanthan gum has the general properties of long chain polymers, but it contains more functional groups than general polymers and exhibits unique properties under specific conditions. Its conformation in aqueous solution is diverse and exhibits different characteristics under different conditions.

1. Suspension and emulsifiable xanthan gum have good suspension effects on insoluble solids and oil droplets. Xanthan gum sol molecules can form super bonded helical copolymers, forming fragile gel like network structures, which can support the morphology of solid particles, droplets, and bubbles, demonstrating strong emulsification stability and high suspension ability.

2. Good water-soluble xanthan gum can quickly dissolve in water and has good water solubility. It can also dissolve in cold water, eliminating the complicated processing process and making it convenient to use. However, due to its strong hydrophilicity, if water is directly added without sufficient stirring, the outer layer will absorb water and expand into micelles, which will prevent water from entering the inner layer and affect its effectiveness. Therefore, it is necessary to pay attention to correct use. Mix xanthan gum dry powder or dry powder auxiliary materials such as salt and sugar, and slowly add the water being stirred to make a solution for use.

3. Thickened xanthan gum solution has the characteristic of low concentration and high viscosity (the viscosity of 1% aqueous solution is 100 times that of gelatin), making it an efficient thickener.

4. Pseudoplastic xanthan gum aqueous solution exhibits high viscosity under static or low shear conditions, and exhibits a sharp decrease in viscosity under high shear conditions, but its molecular structure remains unchanged. When the shear force is eliminated, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely plastic. Xanthan gum has a very prominent pseudoplasticity, which is extremely effective in stabilizing suspensions and emulsions.

5. The viscosity of xanthan gum solution does not change significantly with temperature. Generally, polysaccharides undergo viscosity changes due to heating, but the viscosity of xanthan gum aqueous solution remains almost unchanged between 10 and 80 ºC. Even low concentration aqueous solutions exhibit stable high viscosity over a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25 ºC to 120 ºC. Its viscosity only decreased by 3%.

6. The stability of xanthan gum solution to acids and bases is very stable. Its viscosity is not affected between pH 5-10, and there is a slight change in viscosity when pH is less than 4 and greater than 11. Within the range of PH3-11, the maximum viscosity is within 10% of the minimum value. Xanthan gum can be dissolved in various acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid, and 25% phosphoric acid. These Xanthan gum acid solutions are relatively stable at room temperature, and the quality of the product remains unchanged for several months. Xanthan gum can also be soluble in sodium hydroxide solution and has thickening properties. The resulting solution is very stable at room temperature. Xanthan gum can be degraded by strong oxidants such as perchloric acid and persulfuric acid, and the degradation accelerates with increasing temperature.

7. The stability of salt: Xanthan gum solution can be mixed with many salt solutions (potassium salt, sodium salt, calcium salt, magnesium salt, etc.), and its viscosity is not affected. Under high salt concentration conditions, even in saturated salt solutions, its solubility is maintained without precipitation and flocculation, and its viscosity is almost unaffected.

8. The stable double helix structure of xanthan gum endows it with strong antioxidant and anti enzymatic abilities, and many enzymes such as protease, amylases, cellulases, and hemicellulases cannot degrade xanthan gum.

APPLICATIONS AND DOSAGE: 

Applications	Proportioning (%)	Functionalities
Fruit Juice Beverage	0.2 -0.3	Thicker, Suspension Agent, Improve Mouth-Feeling & Flavor-Releasing
Dairy Drink	0.01- 0.2	Thickener, Suspension Agent, Anti-Delaminating, Foaming Agent
Canned Fruit	0.2 - 0.3	Thickener, Suspension Agent, Extend Shelf Life, Improve Mouth-Feeling & Appearance
Ice Cream	0.1- 0.3	Increase Micro-hole, Ice Crystallization Resistance, Improve Mouth-Feeling & Stability
Jelly	0.5 - 2.5	Water-Keeper, Improve Thicker, Increase Flexibility, Especially for Multi-Layer Jelly
Gel Food	0.5 - 1.5	Thicker, Promote Gel Formation, Improve Thicker
Soy Sauce & Oyster Sauce	0.05 - 0.1	Thicker, Salt Tolerance, Oxidation Resistance, Improve Stickiness
Salad Dressing	0.1- 0.3	Thickener, Shape-Keeper, Dehydrate Resistance, Improve Mouth-Feeling
Frozen Food	0.1 - 0.2	Thaw Stability, Thickener, Shape-Keeper, Fresh-Keeper & Dehydrate Resistance
Sausage & Luncheon Meat	0.2 - 0.3	Convenient for Filling & Shape Formation, Dehydrate Resistance, Tenderizing Food.
Canned Meat	0.1-0.2	Keep Flavor, Gelling Agent, Prolong Shelf Life, Convenient for Later Processing
Instant Food	0.2- 0.3	Improve Flexibility & Mouth-Feeling, Shape Keeper, Save Oil Consumption
Cheese	0.2 -0.5	Accelerate Curding, Shape-Keeper, Dehydrate Resistance
Bakery Products	0.1-0.3	Heating Stabilizer, Foaming Agent, Improve Mouth-Feeling, Extend Shelf Life.
Dehydrate Food	0.2- 0.4	Accelerate Recovery, Keep Flavor
Pickled Food	0.2 -0.3	Shape-Keeper, Water-Keeper, Water-Keeper, Flavor-Keeper

 

Packaging & Shipping

Our services

1.      24Hour-On-Line Professional Quick Response.

2.      15years of Exporting Experience to more than 20 countries all over the world.
3.      Fast delivery within 10working days after payment.
4.      Flexible payment methods: TT, LC, DP, Western Union, Paypal.
5.      Professional guide on your purchase strategy based on market trendency.
 

Certifications

FAQ

Q1: Can I get some sample?

A: Sure. Free sample of 50-200grams can be provided upon request. 
Q2: What's your quality assurance?
A:We have very strict quality control system, to reduce the complaint rate to nearly Zero. Meanwhile, Our products are certified by ISO, HACCP, HALAL, KOSHER,GMP,etc. 
Q3: What's the MOQ?
A: For most of the products, MOQ is 100kgs, however, pls contact us for confirmation. 
Q4: What's the lead time?
A: Production lead time is around 10days after payment confirmed. 
Q5: What's your payment terms?
A: We accept the following payment terms:
30% TT in advance +70% before shipment.
L/C at sight
Western Union/Paypal 
Q6, How long until I can receive the goods?
A: Shipping time depends on many factors (country of destination, quantity of goods, shipping method, Custom control, etc), the delivery time can range from 7days to 50days.