Xanthan Gum

Food Grade Xanthan Gum

Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris,used as a food additive and rheology modifier,commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio2:2:1. It is produced by the fermentation of glucose, sucrose, or lactose. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.-----Wikipedia

Specifacations:

Food Grade Xanthan Gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food, beverage, feedstuff and pet-food. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of the products. Meanwhile, it can extend the shelf life of products.

Use Method :

Xanthan gum in most water based system completely dissolved, but because it has strong hydrophilicity, if directly put into the water and inadequate stir, the outer will swell into micelles, to prevent moisture into the layer, thus influencing the full effect of the xanthan gum. So must pay attention to right use: take one xanthan gum with ten or more other dry ingredients, such as sugar, monosodium glutamate, salt in food production material to make, and then slowly pour into the mixing water, soaking for about two hours, continue to stir until completely dissolved.

Advantages:

1. High viscosity and solubility in water

2. Pseudoplastic rheology characteristics

3. Good stability of temperature, PH value

4. With acid, alkali, salt, enzyme, surfactants, preservatives, antioxidants and other thickener coexist, has the stable compatibility

5. With guar gum, locust bean gum and other glues, has obvious effect

Allergies:(By WIKIPEDIA)

Xanthan gum may be derived from a variety of source products that are themselves common allergens, such as corn, wheat, dairy, or soy. As such, persons with known sensitivities or allergies to food products are advised to avoid foods including generic xanthan gum or first determine the source of the xanthan gum before consuming the food.

To be specific, an allergic response may be triggered in people exceedingly sensitive to the growth medium, usually corn, soy, or wheat. For example, residual wheat gluten has been detected on xanthan gum made using wheat. This may trigger a response in people exceedingly sensitive to gluten. Although, the vast majority of industrially manufactured xanthan gum contains far less than 20 ppm gluten, which is the EU limit for "gluten free" labeling.

Xanthan gum is a "highly efficient laxative," according to a study that fed 15 g/day for 10 days to 18 normal volunteers. This is not a dosage that would be encountered in normal consumption of foodstuffs. This study set out to examine the use of xanthan gum as a laxative. As described above, xanthan gum binds water very efficiently, which significantly aids passing stools.Some people react to much smaller amounts of xanthan gum with symptoms of intestinal bloating and diarrhea.

There are many substitutes for xanthan gum when used for baking such as guar gum and locust bean gum.

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Storage: Stored in a cool, dry, ventilated place.

Package:

packed in kraft paper bags or carton drums of 25kgs net weight each, with PE  inner. On pallets, 20MT loaded in 1x 20"FCL

Shelf life: 2 years if properly stored

Notice: Avoid light, water and other outside pollution

Package:

packed in kraft paper bags or carton drums of 25kgs net weight each, with PE  inner. On pallets, 20MT loaded in 1x 20"FCL

Delivery:25days