Product Description

GENERAL INFORMATION
Xanthan gum is a high molecular weight polysaccharide. In the late fifties the research laboratories of the US Department of Agriculture discovered that the bacterium Xanthomonas campestris found on cabbage plants produces a polysaccaride with exceptional properties. It is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions. Its numerous areas of applications cover a broad spectrum and rang from the food industry to oil recovery.

Chemical Abstracts Registration: CAS. -Reg. -No [*********2]
Chemical Formula: (C*5H*9O*9)n
EU-No: E**5

SPECIFICATION

Appearance White to cream powder
Total ashes< *0%
Moisture < *3%
Pyruvic Acid >1.5%
Nitrogen <1.5%
PH in water at 1% + KCL 6.0 ~ 8.0
Viscosity (in water at 1% after 1h measure
Brookfield 1, VF *1% KCL *0rpm at *0degrees)***0 ~ ***0cps

Mesh size: Through *0mesh **0%
Through **0mesh Min. *5%
Heavy metals < *0ppm
Arsenic < 3ppm
Lead < 5ppm
Total plate count < ***0/g
Yeasts < **0/g
Molds < **0/g
E. Coli Negative

CHARACTERISTICS
Xanthan gum is used as a stabilizer and thickener, suspending agent, bodying agent or foam enhancer in foods. Main characteristics are:
L High stabilizing properties
L High viscosity at low concentration
L Soluble in hot and cold water
L High pseudoplasticity
L Excellent freeze /thaw stability
L Very resistant to pH-variations
L Highly resistant to temperature variations
L Highly resistant to enzymatic degradation
L Very low caloric value
L Compatible with all commercial thickeners and stabilizers

LEGAL ASPECTS
In ***9 xanthan gum was cleared as a food additive by the FDA for the US market. In ***0 the EC approved xanthan gum under the E-number **5. Many countries have set up specific rules concerning the use of food additives. We therefore advise to carefully investigate them before any use.