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F200 Xanthan Gum

F200 Xanthan Gum

F200 Xanthan Gum is a fine powder xanthan gum produced by fermentation of corn starch and beans protein with Xanthomonas campestris, its solutions are neutral.

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Features of F200 Xanthan Gum

  • High viscosity.

  • Resistant to acid, alkali and salt, and stable in strong acid, alkali solutions and high-concentration salt wate.

  • Give food a good taste and unique flavor.

  • Stable in the range of -18~120℃.

  • The stable double helix structure of xanthan gum makes it extremely resistant to oxidation and enzymatic degradation.

  • Has synergistic effects with polysaccharide gums such as guar gum and locust bean gum to double the viscosity.

  • Has good suspension properties for insoluble solids or oil droplets.



Specifications of F200 Xanthan Gum

Properties

Specifications

Appearance

cream colored powder

Viscosity (1% solution in 1% KCL)

1200-1600cps

pH (1% solution)

6.0-8.0

Loss on Drying

max. 15%

Ash

max. 13%

Particle size

100% through 80mesh(180μm)

min. 92% through 200mesh (75μm)

Nitrogen

max. 1.5%

Ethanol or Isopropanol

max. 500ppm

Pyruvic acid

min. 1.5%

Heavy metal

max. 20ppm

Lead

max. 2ppm

Arsenic

max. 3ppm

Total plate count

not more than 2000cfu/g

Yeast/mould

not more than 100cfu/g

E. coli

absent/25g

Salmonella

absent/25g



Application of F200 Xanthan Gum

F200 Xanthan Gum can be used for food and food preparations as a stabilizer, thickener, or emulsifier.

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