BENEFITS

 High synergy with galactomannans
 Consistently performs well
 Excellent thickener at low concentrations
 Excellent suspension agent for solids, oil droplets, herbs, etc.
 An application-oriented product range that Cost efficient Available in various grades for specific hydration, dispersion and transparency requirements

APPLICATION

 Food and Beverages
 Ice cream
 Sauces
 Dairy Desserts
 Cakes and Gluten-free Breads
 Beverages
 Fruit Preparations
 Baked Goods

GENERAL PARAMETERS
SYNONYMS	INS No. 415, E-415
DEFINITION	A high molecular weight polysaccharide gum produced by a pure-culture fermentation of a carbohydrate with Xanthomonas campestris, purified by recovery with ethanol or isopropanol, dried and milled; contains D-glucose and D-mannose as the dominant hexose units, along with D-glucuronic acid and pyruvic acid, and is prepared as the sodium, potassium or calcium salt; its solutions are neutral.
C.A.S. number	11138-66-2
Assay	Yields, on the dried basis, not less than 4.2% and not more than 5.4% of carbon dioxide (CO2), corresponding to between 91.0% and 117.0% respectively of xanthan gum.
DESCRIPTION	Cream-coloured powder
FUNCTIONAL USES	Thickener, stabiliser, emulsifier, foaming agent
SOLUBILITY	Soluble in water; insoluble in ethanol
GEL FORMATION	To 300 ml of water, previously heated to 80o and stirred rapidly with a mechanical stirrer in a 400-ml beaker, add, at the point of maximum agitation, a dry blend of 1.5 g of the sample and 1.5 g of carob bean gum. Stir until the mixture goes into solution, and then continue stirring for 30 min longer. Do not allow the water temperature to drop below 60o during stirring. Discontinue stirring, and allow the mixture to cool at room temperature for at least 2 h. A firm rubbery gel forms after the temperature drops below 40o, but no such gel forms in a 1% control solution of the sample prepared in the same manner but omitting the carob bean gum.
LOSS ON DRYING (VOL.4)	Not more than 15% (105o, 2.5 h)
ASH (TOTAL) (VOL.4)	Not more than 16% after drying
PYRUVIC ACID	Not less than 1.5%
NITROGEN (VOL.4)	Not more than 1.5% Proceed according to the Kjeldahl method
ETHANOL AND ISOPROPANOL	Not more than 500 mg/kg, singly or in combination
LEAD	Not more than 2 mg/kg
MICROBIOLOGICAL CRITERIA	Total plate count: Not more than 5,000 cfu/g Yeasts and moulds: Not more than 500 cfu/g E. coli: Negative by test Salmonella: Negative by test

---

PACKING & STORAGE

Packing	25 Kg, Paper Bags with inner PE liner Bags
Shelf Life	2 Years After Manufacturing Date, Under Recommended Conditions
Storage	Cold And Dry Conditions, Sealed Packaging, At 15-28°C, Max. 65% RH