Xanthan Gum (clear gel type, normal texture)
- Product Code: 2055
Xanthan gum is a thickener that can be used in almost any environment. Made from 100% natural by fermentation of sucrose or Glucose type with bacteria type. Xanthomonas campestris
Clear / normal gel type (not suitable for single-gel construction)
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Test Name | Specification |
---|---|
Appearance | Free flowing powder |
Assay | 91-108% |
Viscosity 1%XG in 1%KCL-Sol Sp3/60rpm (mPa.s) | 1300-1700 |
Factor Viscosity V1:V2 (24C:66C) | 1.02-1.45 |
Transmission at 600nm (1% XG) | 90% Min |
Loss on Drying | 12% Max |
pH (solution of 1%) | 6.0-8.0 |
Isopropyl Alcohol (mg/kg) | 500 Max |
Powder Colour | 70 Min |
Pyruvic Acid | 1.5% Min |
Ash | 6.5-16.0% |
Nitrogen | 1.5% Max |
Heavy Metals (mg/kg) | 20 Max |
Arsenic (mg/kg) | 2 Max |
Lead (mg/kg) | 2 Max |
Mercury (mg/kg) | 1 Max |
Cadmium (mg/kg) | 1 Max |
Organic Volatile Impurities (USP-test) | Conforms |
Other Polysaccharides (pH.Eur-test) | Conforms |
Total plant count in 1 gram | 0-1000 |
E.Coli in 25 grams | Negative |
Coliformes in 25 grams | Negative |
Salmonella in 25 grams | Negative |
Pseudo aeroginosa in 1 gram | Negative |
B. cereus in 1 gram | Negative |
Staph. aureus in 1 gram | Negative |
Enterococcus faecalis in 1 gram | Negative |
Moulds in 1 gram | 50 CFU Max |
Yeasts in 1 gram | 50 CFU Max |
Xanthomonas campestris in 1 gram | Negative |
Xanthan Gum Xanthan Gum (simple clear gel) is an anionic thickener that can be used in almost any environment. Made from 100% natural by fermentation of sucrose or Glucose type with bacteria type. Xanthomonas campestris When mixed into the gel Will make a clear gel texture And viscosity that can be added as desired (By increasing or decreasing the ratio of Xanthan Gum usage)
The normal type is not suitable for creating individual gels in formulas. Because it will give a gel texture that is not to be used But it is suitable for use as an Emulsion / Cream Stabilizer to help stabilize the formula.
The company sells two types of Xanthan Gum.
1. Xanthan Gum, a special type of clear meat, does not stretch.
2. Xanthan Gum, clear, normal type (stretchy According to the nature of Xanthan Gum
Usage: For adding viscosity (thickener) to gels, serums, creams or lotions.
Mixing method: Mix in water (water-phase) by stirring or blending at high speed. Until it becomes a complete gel texture If the formula contains oil Or glycerin Mix it in oil (oil-phase) or glycerin before it will make it easier to dissolve. Because it will spread better (But not dissolved in oil) and then mixed with water to dissolve and create a gel texture.
Rate of use: 0.1-2% (according to the desired viscosity, recommended 1%)
Product characteristics: White-light yellow powder
Solubility: Can dissolve in water Please see the mixing method above.
Storage: Can be stored at room temperature But close the bottle tightly And completely covered from sunlight or heat. Never expose to moisture. (Please store in the packaged with a damp proof bag) The product is at least 2 years old * in case of exposure to moisture. The substance will coagulate. Which can still be used But it will waste time spinning or stirring for much longer *
INCI Name : A. Xanthan Gum
* The substance has no preservatives. In cosmetic formulations, preservatives are required to control pathogens. Due to the nature of the powdered substance Germs can grow easily *
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Xanthan gum is a thickener that can be used in almost any environment. Made from 100% natural by fermentation of sucrose or Glucose type with bacteria type. Xanthomonas campestris
Clear / normal gel type (not suitable for single-gel construction)
Xanthan Gum Xanthan Gum (simple clear gel) is an anionic thickener that can be used in almost any environment. Made from 100% natural by fermentation of sucrose or Glucose type with bacteria type. Xanthomonas campestris When mixed into the gel Will make a clear gel texture And viscosity that can be added as desired (By increasing or decreasing the ratio of Xanthan Gum usage)
The normal type is not suitable for creating individual gels in formulas. Because it will give a gel texture that is not to be used But it is suitable for use as an Emulsion / Cream Stabilizer to help stabilize the formula.
The company sells two types of Xanthan Gum.
1. Xanthan Gum, a special type of clear meat, does not stretch.
2. Xanthan Gum, clear, normal type (stretchy According to the nature of Xanthan Gum
Usage: For adding viscosity (thickener) to gels, serums, creams or lotions.
Mixing method: Mix in water (water-phase) by stirring or blending at high speed. Until it becomes a complete gel texture If the formula contains oil Or glycerin Mix it in oil (oil-phase) or glycerin before it will make it easier to dissolve. Because it will spread better (But not dissolved in oil) and then mixed with water to dissolve and create a gel texture.
Rate of use: 0.1-2% (according to the desired viscosity, recommended 1%)
Product characteristics: White-light yellow powder
Solubility: Can dissolve in water Please see the mixing method above.
Storage: Can be stored at room temperature But close the bottle tightly And completely covered from sunlight or heat. Never expose to moisture. (Please store in the packaged with a damp proof bag) The product is at least 2 years old * in case of exposure to moisture. The substance will coagulate. Which can still be used But it will waste time spinning or stirring for much longer *
INCI Name : A. Xanthan Gum
* The substance has no preservatives. In cosmetic formulations, preservatives are required to control pathogens. Due to the nature of the powdered substance Germs can grow easily *
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