Meihua Fufeng Markası Jumbo Çanta Xanthan Gum Food Grade Toplu Yoğunlaştırıcı CAS11138 - 66-2 Xanthan Gum

• cas no: 11138-66-2, 11138-66-2
• Formül: c35h49o29
• EINECS: 234-394-2
• Sertifika: BRC, ISO, FDA, HACCP
• Ambalaj Malzemesi: Plastik
• Depolama Yöntemi: Normal
• Hayır. Modeli.: Xanthan gum
• Raf ömrü: 2 Years
• Ana Aktif İçerik: Xanthan Gum
• mf: c35h49o29
• görünmeyelim: açık sarıdan beyaza toz
• ph: 6.0 - 8.0
• saflık: ≦ %96
• mesh: 40/80/200 file
• derece: gıda sınıfı, yağ delme derecesi
• Taşıma Paketi: Bag, Carton, Drum
• Teknik Özelikler: 25kg/Bag
• Ticari Marka: Arshine
• Menşei: China
• HS Kodu: 3913900090
• Üretim Kapasitesi: 200 Tons/Year

Ürün Açıklaması

Meihua fufeng Brand jumbo bag xanthan gum food grade bulk thickener Cas11138-66-2 Xanthan gum

Product name:Xanthan gum
CAS No:11138-66-2
Grade: Food/Industrial/ grade
EINECS No.: 234-394-2
Form: Powder
MF: (C35H49O29)n
Xanthan gum is a polysaccharide with a wide variety of uses, including as a common food additive. It is a powerful thickening agent, and also has uses as a stabilizer to prevent ingredients from separating.
It can be produced from a range of simple sugars using a fermentation process, and derives its name from the strain of bacteria used in this: Xanthomonas campestris.
 Functions and Applications
1. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier.
2. Xanthan gum also helps suspend solid particles, such as spices.
3. Xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum.
4. Xanthan gum is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages

Item	Specifications
Appearance	Light yellow to white powder
Viscosity (1% solution in 1% KCL)	1200-1700 cps
PH (1% solution)	6.0-8.0
Moisture   %	max. 15
Ash       %	max. 16
Particle size %	min. 92% through 200mesh
Heavy metal	max. 20ppm
Lead	max. 2ppm
Arsenic	max. 3ppm
Total plate count	<2000cfu/g
Yeast/mould	<200cfu/g
Coliform	<3.0mpn/g
Salmonella	absent/25g