Xanthan gum

Xanthan gum

Standard executed：FCC

Brand:MEIHUA/FUFENG

Properties：

1. Odorless, odorless, and with strong applicability and safety. The US Food and Drug Administration approved xanthan gum for use in food in 1969, and the Food and Agriculture Organization of the United Nations approved xanthan gum as a food additive for global use in 1983, with no restrictions on its dosage.

2. High viscosity: Compared with other polysaccharide solutions, even low concentrations can produce high viscosity. A 1% aqueous solution has a viscosity equivalent to 100 times that of gelatin, making it a good thickener and stabilizer.

3. Unique rheological properties: Under shear action, the viscosity of the solution will rapidly decrease. Once the shear action is relieved, the viscosity of the solution will immediately recover. This characteristic endows foods such as ice cream, ham sausages, fruit juice, plant-based protein drinks, and baked goods with a good taste. This characteristic also makes xanthan gum widely used in oil drilling and extraction.

4. Good thermal stability, maintaining unique functions over a wide temperature range (-18-130 ℃), making it a good excipient for the production of frozen and baked foods.

5. Acid alkali stability, its viscosity is basically not affected by acid alkali, and it can maintain its original characteristics within the pH range of 1-12, thus making it widely applicable.

6. It has extremely strong antioxidant and anti enzymatic effects, and can still function even in the presence of sodium hypochlorite, hydrogen peroxide, and bioactive enzymes.

7. It has wide solubility. A mixture of guar gum and sophora bean gum can produce beneficial synergistic effects. The structural adhesive can produce gel effect under certain conditions.

8. A stable thickening system is maintained when coexisting with high concentrations of salts and sugars.

9. It has good suspension properties for insoluble solid particles and oil droplets.

Usage：

1. In the food industry, it is used as a thickening and stabilizing agent in various fruit juice beverages and seasonings; Applied as an emulsifier in various protein and dairy beverages to prevent oil-water separation; As a high viscosity filler, it can be used in various Dim sum and bread to increase the water holding capacity and elasticity of food and extend the shelf life; As an emulsifying stabilizer applied to frozen foods, such as ice cream, it can slow down the rate of ice crystal formation, giving it better plasticity, viscosity, and softness.

2. It has a moisturizing and hydrating effect, which can achieve emulsification and stability. Xanthan gum is a natural gum that is mainly made from carbohydrates and is widely used through fermentation engineering. Xanthan gum contains a large number of hydrophilic groups and is a good surfactant. It usually has antioxidant effects and can also prevent skin aging. All high-end cosmetics use reducing gel as a hydrating ingredient, which has a good hydrating effect and stability, while also reducing the sensitivity of the tooth surface.

Package and storage :

25kg/carton box,16,000.000kgs/1x20gp

25kg/bag,,20,000.000kgs/1x20gp

Store in a cool, dry, well-ventilated area away from toxic and hazardous.