|
| MOQ: | 1kg |
| Bao bì tiêu chuẩn: | 1kg/túi 25kg/trống |
| Thời gian giao hàng: | 3-5 ngày |
| Phương thức thanh toán: | T/T, Alibaba, Paypal |
Xanthan gum, also known as xanthan gum, is a versatile microbial extracellular polysaccharide produced by *Xanthomonas aurantiacus* using carbohydrates (such as corn starch) as the main raw material through fermentation engineering. It possesses unique rheological properties, good water solubility, stability to heat and acids/alkalis, and excellent compatibility with various salts. As a thickener, suspending agent, emulsifier, and stabilizer, it is widely used in more than 20 industries, including food, petroleum, and pharmaceuticals. It is currently the world's largest-scale produced and most widely used microbial polysaccharide.
1. Suspension and Emulsification Properties: Xanthan gum exhibits excellent suspension properties for insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bound, ribbon-like helical copolymers, creating a fragile, gel-like network structure. This allows it to support the morphology of solid particles, droplets, and bubbles, demonstrating strong emulsifying stability and high suspension capacity.
2. Good Water Solubility: Xanthan gum dissolves quickly in water, exhibiting excellent water solubility. It dissolves even in cold water, eliminating the need for complicated processing and making it convenient to use. However, due to its strong hydrophilicity, if added directly to water without sufficient stirring, the outer layer will absorb water and swell into gel-like clumps, preventing water from penetrating the inner layers and affecting its effectiveness. Therefore, proper use is crucial. Xanthan gum powder, or a mixture of xanthan gum powder and dry powdered ingredients such as salt or sugar, should be slowly added to water while stirring to create a solution.
3. Thickening Properties: Xanthan gum reveals the secrets of how takeout porridge shops make their white porridge – is the thickening effect achieved with glue? Xanthan gum solution exhibits high viscosity at low concentrations (a 1% aqueous solution has a viscosity 100 times that of gelatin), making it a highly effective thickener.
4. Pseudoplasticity: Xanthan gum aqueous solutions have high viscosity under static or low shear conditions. Under high shear conditions, the viscosity decreases sharply, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely plastic. Xanthan gum exhibits very prominent pseudoplasticity, which is extremely effective in stabilizing suspensions and emulsions.
1. Food Industry: Xanthan gum is added to many food products as a stabilizer, emulsifier, suspending agent, thickener, and processing aid. Xanthan gum can control the rheology, structure, flavor, and appearance of products, while its pseudoplasticity ensures a good taste. Therefore, it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, confectionery, pastries, soups, and canned foods. In recent years, people in more developed countries have often worried about the high calorie content of food leading to weight gain; xanthan gum, because it cannot be directly degraded by the human body, alleviates this concern.
2. Daily Chemical Industry: Xanthan gum molecules contain a large number of hydrophilic groups, making it a good surface-active substance with antioxidant and anti-aging effects. Therefore, almost all high-end cosmetics use xanthan gum as a major functional ingredient. In addition, xanthan gum can also be used as a thickener and stabilizer in toothpaste, reducing tooth surface wear.
| Xanthan Gum 80 mesh | ||
| Parameters | Specs | Results |
| Appearance | Cream-Colored Powder | Conform |
| Particle Size (mesh) | 40/80/200 | 80 |
| Loss on Drying (%) | ≤15 | 11.4 |
| PH (1% KCL) | 6.0-8.0 | 7.92 |
| Viscosity (1% KCL, cps) | ≥1200 | 1460 |
| Ashes (%) | ≤16 | Conform |
| Pyruvic Acid (%) | ≥1.5 | Conform |
| Total Nitrogen | ≤1.5% | Conform |
| As | ≤3ppm | Conform |
| Pb | ≤5ppm | Conform |
| Total Plate Count | ≤2000cfu/g | Conform |
| Moulds/Yeasts | ≤100cfu/g | 100 |
| Salmonella | Absent | Conform |
| Coliform (MPN/100g) | ≤30 | 20 |
| Hg/mg/kg | GB5009.17 | ≤0.01 |
| Cr/mg/kg | GB5009.123 | ≤0.1 |
| AS/mg/kg | GB5009.11 | ≤0.5 |
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
|
|
| MOQ: | 1kg |
| Bao bì tiêu chuẩn: | 1kg/túi 25kg/trống |
| Thời gian giao hàng: | 3-5 ngày |
| Phương thức thanh toán: | T/T, Alibaba, Paypal |
Xanthan gum, also known as xanthan gum, is a versatile microbial extracellular polysaccharide produced by *Xanthomonas aurantiacus* using carbohydrates (such as corn starch) as the main raw material through fermentation engineering. It possesses unique rheological properties, good water solubility, stability to heat and acids/alkalis, and excellent compatibility with various salts. As a thickener, suspending agent, emulsifier, and stabilizer, it is widely used in more than 20 industries, including food, petroleum, and pharmaceuticals. It is currently the world's largest-scale produced and most widely used microbial polysaccharide.
1. Suspension and Emulsification Properties: Xanthan gum exhibits excellent suspension properties for insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bound, ribbon-like helical copolymers, creating a fragile, gel-like network structure. This allows it to support the morphology of solid particles, droplets, and bubbles, demonstrating strong emulsifying stability and high suspension capacity.
2. Good Water Solubility: Xanthan gum dissolves quickly in water, exhibiting excellent water solubility. It dissolves even in cold water, eliminating the need for complicated processing and making it convenient to use. However, due to its strong hydrophilicity, if added directly to water without sufficient stirring, the outer layer will absorb water and swell into gel-like clumps, preventing water from penetrating the inner layers and affecting its effectiveness. Therefore, proper use is crucial. Xanthan gum powder, or a mixture of xanthan gum powder and dry powdered ingredients such as salt or sugar, should be slowly added to water while stirring to create a solution.
3. Thickening Properties: Xanthan gum reveals the secrets of how takeout porridge shops make their white porridge – is the thickening effect achieved with glue? Xanthan gum solution exhibits high viscosity at low concentrations (a 1% aqueous solution has a viscosity 100 times that of gelatin), making it a highly effective thickener.
4. Pseudoplasticity: Xanthan gum aqueous solutions have high viscosity under static or low shear conditions. Under high shear conditions, the viscosity decreases sharply, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is immediately restored. The relationship between shear force and viscosity is completely plastic. Xanthan gum exhibits very prominent pseudoplasticity, which is extremely effective in stabilizing suspensions and emulsions.
1. Food Industry: Xanthan gum is added to many food products as a stabilizer, emulsifier, suspending agent, thickener, and processing aid. Xanthan gum can control the rheology, structure, flavor, and appearance of products, while its pseudoplasticity ensures a good taste. Therefore, it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, confectionery, pastries, soups, and canned foods. In recent years, people in more developed countries have often worried about the high calorie content of food leading to weight gain; xanthan gum, because it cannot be directly degraded by the human body, alleviates this concern.
2. Daily Chemical Industry: Xanthan gum molecules contain a large number of hydrophilic groups, making it a good surface-active substance with antioxidant and anti-aging effects. Therefore, almost all high-end cosmetics use xanthan gum as a major functional ingredient. In addition, xanthan gum can also be used as a thickener and stabilizer in toothpaste, reducing tooth surface wear.
| Xanthan Gum 80 mesh | ||
| Parameters | Specs | Results |
| Appearance | Cream-Colored Powder | Conform |
| Particle Size (mesh) | 40/80/200 | 80 |
| Loss on Drying (%) | ≤15 | 11.4 |
| PH (1% KCL) | 6.0-8.0 | 7.92 |
| Viscosity (1% KCL, cps) | ≥1200 | 1460 |
| Ashes (%) | ≤16 | Conform |
| Pyruvic Acid (%) | ≥1.5 | Conform |
| Total Nitrogen | ≤1.5% | Conform |
| As | ≤3ppm | Conform |
| Pb | ≤5ppm | Conform |
| Total Plate Count | ≤2000cfu/g | Conform |
| Moulds/Yeasts | ≤100cfu/g | 100 |
| Salmonella | Absent | Conform |
| Coliform (MPN/100g) | ≤30 | 20 |
| Hg/mg/kg | GB5009.17 | ≤0.01 |
| Cr/mg/kg | GB5009.123 | ≤0.1 |
| AS/mg/kg | GB5009.11 | ≤0.5 |
For some products that require special packaging during transportation, we will carry out more delicate packaging. For example, retinal needs to be stored at -20 °C, so we choose cold chain transportation during transportation; deoxyarbutin will change color during transportation, so we will Vacuum packing of deoxyarbutin
