CAS No.: | 11138-66-2 |
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Color: | White |
Appearance: | Powder |
Transport Package: | as Required |
Specification: | as required |
Trademark: | as required |
Customization: |
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Product name | Xanthan Gum Food Grade |
CAS No | 11138-66-2 |
Specification | 80-200mesh |
Appearance | White to yellow powder |
Production Method | Fermentation |
Function | Thickener, suspending agent, emulsifier and stabilizer |
Xanthan Gum Food Grade (Xanthan gum) is a microbial extracellular polysaccharide with a wide range of functions, produced by Xanthomnas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. It can be used as a thickener, suspending agent, emulsifier, and stabilizer. Used in more than 20 industries such as food, microbial polysaccharide.
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 |
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