Product Name: Xanthan Gum
CAS No.: 11138-66-2
H.S. Code.: 39139000
Description: Xanthan gum is a high-molecular-mass anionic polysaccharide produced by fermentation of
carbohydrate with Xanthomonas campestris. It consists of a principal chain of b(1®4)-linked D-glucose units with
trisaccharide side chains, on alternating anhydroglucose units, consisting of a glucuronic acid unit included
between two mannose units. Most of the terminal units contain a pyruvate moiety and the mannose unit adjacent to
the principal chain may be acetylated at C-6. Xanthan gum exists as the sodium, potassium or calcium salt.
Molecular: A molecular mass of approximately 1 × 106.
Specification: Food Application
Items Specification
Appearance White, or little Yellow, Fine Powder
Particle Size 80meshes
Viscosity 1200cps Min.
Shear Thinning Property 6.0 Min.
Loss on Drying 13% Max.
Pyruyic Acid 1.5% Min.
PH Value (1% Solution) 6.0 ～ 8.0
Ash 13% Max.
V1/V2 1.02 ～ 1.45
Nitrogen 1.5% Max.
Arsenic 3ppm Max.
Heavy Metals 20ppm Max.
Assay 91% ～ 108%
Total Plate Count 2000pcs/g Max.
Molds and Yeasts 100pcs/g Max.
E.Coli Negative
Staphylococcus Negative
Salmonella Negative
* Viscosity: 1% aqueous solution at 25 Deg C in Brookfiled LV -Digital SPindle 3 RPM = 60.
Package: 25kg/bag with Kraft Bag or Paperboard Carton and PE inner.
Usage: Xanthan Gum helps to solve your needs of thickening and stabilizing aqueous system
including suspensions, emulsions and foams. As a versatile texturizer, xanthan gum is
used in a broad range of food, pharmaceutical and industrial applications.
Storage: Store in a cool, dry, ventilated environment.
