Xanthan Gum (Clear, Food, 200 Mesh, USA)
- Product Code: 9146
Xanthan Gum, clear, for use in foods such as soups, provides shear thinning viscosity (when exerted the meat will become liquid)
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| Test Name | Specification |
|---|---|
| Particle Size, % thru 80 mesh (180 micron) | Not less than 100 |
| Particle Size, % thru 200 mesh (75 micron) | Not less than 92 |
| Loss on Drying, % | 6 - 14 |
| Appearance | Pass |
| Powder Color, % | Not less than 82 |
| Viscosity (1% KCI solution), cP | 1200 - 1600 |
| pH (1% Solution) | For Information Only |
| pH (0.25% Solution, STW) | For Information Only |
| Transmittance, % | Not less than 85 |
| Isopropyl Alcohol (NMT 500 ppm for EC) | Not more than 750 |
| Bacteria (Viable Mesophilic), cfu/g | Not more than 2000 |
| Yeast, cfu/g | Not more than 100 |
| Mold, cfu/g | Not more than 100 |
| Coliform | Negative by MPN |
| E. coli | Absent in 25g |
| Salmonella spp. | Absent in 25g |
Xanthan Gum (Clear, Food)
Xanthan Gum, clear, for use in foods such as soups, provides shear thinning viscosity (when exerted the meat will become mushy)
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Xanthan Gum (Clear, Food, 200 Mesh, USA)
Xanthan Gum, clear, for use in foods such as soups, provides shear thinning viscosity (when exerted the meat will become liquid)
Xanthan Gum (Clear, Food)
Xanthan Gum, clear, for use in foods such as soups, provides shear thinning viscosity (when exerted the meat will become mushy)
| Mechanism | - |
| Appearance | - |
| Longevity | - |
| Strength | - |
| Storage | - |
| Shelf Life | - |
| Allergen(s) | - |
| Dosage (Range) | - |
| Recommended Dosage | - |
| Dosage (Per Day) | - |
| Recommended Dosage (Per Day) | - |
| Mix Method | - |
| Heat Resistance | - |
| Stable in pH range | - |
| Solubility | - |
| Product Types | - |
| INCI | - |
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