Xanthan Gum General Information
Xanthan gum is a high molecular weight polysaccharide. In the late fifties the research laboratories of the US Department of Agriculture discovered that the bacterium Xanthomonas campestris found on cabbage plants produces a polysaccaride with exceptional properties. It is used as a rheology control agent in aqueous systems and as a stabilizer for emulsions and suspensions. Its numerous areas of applications cover a broad spectrum and rang from the food industry to oil recovery.
Chemical Abstracts Registration: CAS. -Reg. -No [11138-66-2]
Chemical Formula: (C35H49O29)n
EU-No: E415
SPECIFICATION
Appearance White to cream powder
Total ashes< 10%
Moisture < 13%
Pyruvic Acid >1.5%
Nitrogen <1.5%
pH in water at 1% + KCL 6.0 ~ 8.0
Viscosity (in water at 1% after 1h measure
Brookfield 1, VF +1% KCL 60rpm at 20degrees)1300 ~ 1800cps
Mesh size: Through 80mesh 100%
Through 100mesh Min. 95%
Heavy metals < 20ppm
Arsenic < 3ppm
Lead < 5ppm
Total plate count < 2000/g
Yeasts < 100/g
Molds < 100/g
E. Coli Negative
CHARACTERISTICS
Xanthan gum is used as a stabilizer and thickener, suspending agent, bodying agent or foam enhancer in foods. Main characteristics are:
L High stabilizing properties
L High viscosity at low concentration
L Soluble in hot and cold water
L High pseudoplasticity
L Excellent freeze /thaw stability
L Very resistant to pH-variations
L Highly resistant to temperature variations
L Highly resistant to enzymatic degradation
L Very low caloric value
L Compatible with all commercial thickeners and stabilizers
LEGAL ASPECTS
In 1969 xanthan gum was cleared as a food additive by the FDA for the US market. In 1980 the EC approved xanthan gum under the E-number 415. Many countries have set up specific rules concerning the use of food additives. We therefore advise to carefully investigate them before any use.
PACKING
Standard packaging for xanthan gum is 20kg net polyethylene lined corrugated cardboard boxes for food grade and 25kg craft paper bags for technical grade.
