HD Xanthan Gum is a kind of compound food additive processed by Xanthan Gum and maltodextrin, with characteristics of fast dispersion, excellent hydration ability, and theology. Because of its characteristics, it is convenient to food deglutition for old people, so can be widely used in geriatric food.
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.
Properties | Specifications |
Appearance | Light yellow or off white granule |
Viscosity (6.24%) | 1600-2300cps |
pH (1% solution) | 5.0-7.0 |
Loss on Drying | max. 10% |
Particle size | min. 98% through 14mesh max. 25% through 80mesh |
Heavy metal | max. 20mg/kg |
Lead | max. 2mg/kg |
Total plate count | not more than 5000cfu/g |
Yeast/mould | not more than 100cfu/g |
E. coli | absent/25g |
Salmonella | absent/25g |
STORE: Sealed and stored in cool dry conditions.
SHELF LIFE: It is 24months in the above conditions
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