XANTHAN GUM POWDER
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 | |
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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 |