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Chemical name: Xanthan Gum Food Grade E415 (80 mesh, 200 mesh)
Molecular Formula:C35H49O29
Molecular Weight: Approximately 1 000 000
EINECS: 234-394-2
Features and Benefits: It is cream-white powder. With Excellent suspension characteristics and rheology control;Superior viscosifier; Performs well in fresh water,seawater,brine and saturated salt environments; Optimizes borehole hydraulics; Temperature stable to 94℃(up to 138℃ with the addition of 3% salt and an oxygen scavenger)
Usage: As a thickening agent, suspending agent, emulsifier, and stabilizer, it can be widely used in food, petroleum, and medicine etc...
NOTE: Care should be taken when adding with cationic and trivalent ions, such as chromium, as precipitation may occurr.
Mixing/Handling: Mix slowly through the hopper to avoid lumping.
Recommended Treatment: 3-6 kg/m³ typically (up to 12 kg/m³ )
Packing: 25 kg per bag
Shelf life: 24 months
Storage and transport: In unopened bags, protected from humidity in a cool dry place and avoid direct sunlight.
Test Items | Specification |
Appearance | Cream White/Light Yellow Free Flowing Powder |
Assay | 91 % - 108 % |
Solubility | Soluble in water. Insoluble in ethanol |
Loss on Drying, % (105 °C, 2,5 hours) | ≤13.00 |
Total Ash % | ≤ 15.00 |
Viscosity (1% XG in 1% kcl solution, cps) | 1200-1800 |
Pyruvic Acid,% | ≥ 1.5 |
Nitrogen,% | ≤ 1.5 |
Ethanol and Propan-2-ol(singly or in combination, mg/kg) | ≤ 500 |
Lead (mg/kg) | ≤ 2 |
Total Plate Count (cfu/g) | ≤2000 |
Yeast and Moulds (cfu/g） | ≤100 |
E.Coli (In 5g) | Negative |
Salmonella (In 10g ) | Negative |
Xanthomonas campestris (Viable Cells In 1g) | Negative |
