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Yangge
Xanthan gum powder
Corn starch
200 mesh xanthan gum
HPLC
White to yellow powder
Xanthan gum integrates thickening, suspending, emulsifying and stabilizing in one, and is the most superior biological glue.the number of pyruvic acid groups contained at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers, and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse and exhibits different properties under different conditions.
The xanthan gum products produced by YANGGEBIOTECH have a rough hand feel, are sandy, are easily dispersed in water, have good water solubility, light color, high viscosity up to 2500cp, and strong thermal stability：
1. Xanthan gum 80mesh E415 AMYLASE FREE.
2. Xanthan gum 200mesh E415 AMYLASE FREE.
3. Xanthan gum food grade 80mesh.
4. Xanthan gum food grade 200mesh.
5. Xanthan gum 80mesh E415.
6. Xanthan gum 200mesh E415.
7. Xanthan gum 80mesh FCC.
8. Xanthan gum 200mesh FCC.
| Xanthan Gum 200 mesh | ||
| Parameters | Specs | Results |
| Appearance | White-Like or Light-Yellow Powder | Conform |
| Particle Size (mesh) | 100%through 80 mesh，not less than 92% through 200 mesh | 200 |
| Viscosity (1% KCL, cps) | 1200-1700 | 1495 |
| Shear ratio | ≥6.5 | 8.2 |
| V1/V2 | 1.02～1.45 | Conform |
| PH (1% solution) | 6.0-8.0 | 7.32 |
| Loss on Drying (%) | ≤15 | 9.62 |
| Ashes (%) | ≤16 | 8.5 |
| Pb （ppm） | ≤2 | Conform |
| Total Nitrogen(%) | ≤1.5 | Conform |
| Pyruvic Acid(%) | ≤1.5 | Conform |
| Total Plate Count(CFU/g) | ≤2000 | 1800 |
| Moulds/Yeasts(CFU/g) | ≤100 | ＜100 |
| Coliform (MPN/g) | ≤0.3 | Conform |
| Salmonella | Absent | Conform |
Free sample available
Wholesale xanthan gum 80-200 Mesh freesamples 10-30g could be offered for your R&D trial. Qty: 20ton, Delivery method: FOB/CIF, we provide COA,MSDS, SGS, Halal, Kosheretc etc.
Quality assurance
You can arrange third-party inspection at any time Before shipment, and will send you loading pictures for every shipment.
You can claim any quality complain within half a year after receiving the goods. we have a complete return and exchange process control system,which will definitely give you a satisfactory processing result.
Production control standards
We strictly control the entire production process in accordance with GMP standards, and all batches of products can be traced from raw materials to finished products.
Xanthan gum has a good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-shaped helical copolymers, forming a fragile glue-like network structure, so they can support the morphology of solid particles, droplets and bubbles, showing strong emulsification stability and high suspension. ability.
Xanthan gum dissolves quickly in water and has good water solubility. In particular, it can be dissolved in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if water is directly added without sufficient stirring, the outer layer will absorb water and swell into micelles, which will prevent water from entering the inner layer, thus affecting the performance of the function, so it must be used correctly. Xanthan gum dry powder or dry powder accessories such as salt and sugar are mixed well and then slowly added to the stirring water to make a solution for use.
Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is 100 times that of gelatin), and it is an efficient thickener.
The aqueous solution of xanthan gum has high viscosity under static or low shear action, and shows a sharp drop in viscosity under high shear action, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is restored immediately. The relationship between shear force and viscosity is completely plastic. The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.
The viscosity of xanthan gum solution will not change greatly with the change of temperature. General polysaccharide will have viscosity change due to heating, but the viscosity of xanthan gum solution will hardly change between 10-80℃, even if the concentration is low The aqueous solution still shows stable high viscosity in a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25 ℃ to 120 ℃. Its viscosity is reduced by only 3%.
Xanthan gum solution is very stable to acid and alkali, and its viscosity is not affected when the pH is between 5 and 10. When the pH is less than 4 and greater than 11, the viscosity changes slightly. In the range of PH3-11, the difference between the maximum and minimum viscosity is less than 10%. Xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature, The quality has not changed for months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is quite stable at room temperature. Xanthan gum can be degraded by strong oxidants, such as perchloric acid and persulfuric acid, and the degradation is accelerated with the increase of temperature.
Xanthan gum solution is miscible with many salt solutions (potassium, sodium, calcium, magnesium, etc.), and its viscosity is not affected. At higher salt concentrations, its solubility is maintained without precipitation and flocculation even in saturated salt solutions, and its viscosity is hardly affected.
The stable double helix structure of xanthan gum makes it have strong anti-oxidation and anti-enzymatic hydrolysis ability, and many enzymes such as protease, amylase, cellulase and hemicellulase cannot degrade xanthan gum.
Food grade: Xanthan gum is added to many foods as a stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressings, bread, dairy products, frozen food, beverages, condiments, brewing, In candies, pastries, soups and canned foods. In recent years, people in more developed countries often worry that the calorific value in food will be too high and make themselves fat. Xanthan gum dispels this concern because it cannot be directly degraded by the human body. In addition, a comparative test of eleven food additives, xanthan gum is the most effective anticancer agent among them.
Medical aspects: Xanthan gum is a functional component in the currently hot international microcapsule drug capsules, and plays an important role in controlling the sustained release of drugs; due to its strong hydrophilicity and water retention, there are many specific medical Operational applications, such as the formation of a dense water film to avoid skin infection; reducing the thirst of patients after radiotherapy, etc.
Daily chemical industry: Xanthan gum contains a large number of hydrophilic groups in the molecule, which is a good surface active substance, and has the functions of anti-oxidation and preventing skin aging. Therefore, almost most high-end cosmetics contain yellow Original gum as its main functional ingredient.
| Xanthan Gum 80 mesh | ||
| Parameters | Specs | Results |
| Appearance | Cream-Colored Powder | Conform |
| Particle Size (mesh) | 40/80/200 | 80 |
| Loss on Drying (%) | ≤15 | 11.4 |
| PH (1% KCL) | 6.0-8.0 | 7.92 |
| Viscosity (1% KCL, cps) | ≥1200 | 1460 |
| Ashes (%) | ≤16 | Conform |
| Pyruvic Acid (%) | ≥1.5 | Conform |
| Total Nitrogen | ≤1.5% | Conform |
| As | ≤3ppm | Conform |
| Pb | ≤5ppm | Conform |
| Total Plate Count | ≤2000cfu/g | Conform |
| Moulds/Yeasts | ≤100cfu/g | 100 |
| Salmonella | Absent | Conform |
| Coliform (MPN/100g) | ≤30 | 20 |
| Hg/mg/kg | GB5009.17 | ≤0.01 |
| Cr/mg/kg | GB5009.123 | ≤0.1 |
| AS/mg/kg | GB5009.11 | ≤0.5 |
Xanthan gum powder: packaged in multi-layer kraft paper bag with food grade PE inner bag, net 25kg/bag. (Other packaging types are available on requests)
Shelf life
Xanthan gum powder: 24 months.
Storage conditions
Xanthan gum powder should be stored in airtight container in a cool and dry place below 40℃ and relative humidity less then 70%. product should be reevaluated if it exceeds expiration date.
Wholesale xanthan gum in China, factory price. R&D capabilities. reliable supplier. 7*24 professional service.
To add this branded ingredient to your final product. Email: info@yanggebiotech.com
Xanthan gum integrates thickening, suspending, emulsifying and stabilizing in one, and is the most superior biological glue.the number of pyruvic acid groups contained at the end of the molecular side chain of xanthan gum has a great influence on its performance. Xanthan gum has the general properties of long-chain polymers, but it contains more functional groups than general polymers, and will show unique properties under specific conditions. Its conformation in aqueous solution is diverse and exhibits different properties under different conditions.
The xanthan gum products produced by YANGGEBIOTECH have a rough hand feel, are sandy, are easily dispersed in water, have good water solubility, light color, high viscosity up to 2500cp, and strong thermal stability：
1. Xanthan gum 80mesh E415 AMYLASE FREE.
2. Xanthan gum 200mesh E415 AMYLASE FREE.
3. Xanthan gum food grade 80mesh.
4. Xanthan gum food grade 200mesh.
5. Xanthan gum 80mesh E415.
6. Xanthan gum 200mesh E415.
7. Xanthan gum 80mesh FCC.
8. Xanthan gum 200mesh FCC.
| Xanthan Gum 200 mesh | ||
| Parameters | Specs | Results |
| Appearance | White-Like or Light-Yellow Powder | Conform |
| Particle Size (mesh) | 100%through 80 mesh，not less than 92% through 200 mesh | 200 |
| Viscosity (1% KCL, cps) | 1200-1700 | 1495 |
| Shear ratio | ≥6.5 | 8.2 |
| V1/V2 | 1.02～1.45 | Conform |
| PH (1% solution) | 6.0-8.0 | 7.32 |
| Loss on Drying (%) | ≤15 | 9.62 |
| Ashes (%) | ≤16 | 8.5 |
| Pb （ppm） | ≤2 | Conform |
| Total Nitrogen(%) | ≤1.5 | Conform |
| Pyruvic Acid(%) | ≤1.5 | Conform |
| Total Plate Count(CFU/g) | ≤2000 | 1800 |
| Moulds/Yeasts(CFU/g) | ≤100 | ＜100 |
| Coliform (MPN/g) | ≤0.3 | Conform |
| Salmonella | Absent | Conform |
Free sample available
Wholesale xanthan gum 80-200 Mesh freesamples 10-30g could be offered for your R&D trial. Qty: 20ton, Delivery method: FOB/CIF, we provide COA,MSDS, SGS, Halal, Kosheretc etc.
Quality assurance
You can arrange third-party inspection at any time Before shipment, and will send you loading pictures for every shipment.
You can claim any quality complain within half a year after receiving the goods. we have a complete return and exchange process control system,which will definitely give you a satisfactory processing result.
Production control standards
We strictly control the entire production process in accordance with GMP standards, and all batches of products can be traced from raw materials to finished products.
Xanthan gum has a good suspending effect on insoluble solids and oil droplets. Xanthan gum sol molecules can form super-bonded ribbon-shaped helical copolymers, forming a fragile glue-like network structure, so they can support the morphology of solid particles, droplets and bubbles, showing strong emulsification stability and high suspension. ability.
Xanthan gum dissolves quickly in water and has good water solubility. In particular, it can be dissolved in cold water, which can save complicated processing and is easy to use. However, due to its strong hydrophilicity, if water is directly added without sufficient stirring, the outer layer will absorb water and swell into micelles, which will prevent water from entering the inner layer, thus affecting the performance of the function, so it must be used correctly. Xanthan gum dry powder or dry powder accessories such as salt and sugar are mixed well and then slowly added to the stirring water to make a solution for use.
Xanthan gum solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is 100 times that of gelatin), and it is an efficient thickener.
The aqueous solution of xanthan gum has high viscosity under static or low shear action, and shows a sharp drop in viscosity under high shear action, but the molecular structure remains unchanged. When the shear force is removed, the original viscosity is restored immediately. The relationship between shear force and viscosity is completely plastic. The pseudoplasticity of xanthan gum is very prominent, and this pseudoplasticity is extremely effective for stabilizing suspensions and emulsions.
The viscosity of xanthan gum solution will not change greatly with the change of temperature. General polysaccharide will have viscosity change due to heating, but the viscosity of xanthan gum solution will hardly change between 10-80℃, even if the concentration is low The aqueous solution still shows stable high viscosity in a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) was heated from 25 ℃ to 120 ℃. Its viscosity is reduced by only 3%.
Xanthan gum solution is very stable to acid and alkali, and its viscosity is not affected when the pH is between 5 and 10. When the pH is less than 4 and greater than 11, the viscosity changes slightly. In the range of PH3-11, the difference between the maximum and minimum viscosity is less than 10%. Xanthan gum can be dissolved in a variety of acid solutions, such as 5% sulfuric acid, 5% nitric acid, 5% acetic acid, 10% hydrochloric acid and 25% phosphoric acid, and these xanthan gum acid solutions are quite stable at room temperature, The quality has not changed for months. Xanthan gum is also soluble in sodium hydroxide solution and has thickening properties. The resulting solution is quite stable at room temperature. Xanthan gum can be degraded by strong oxidants, such as perchloric acid and persulfuric acid, and the degradation is accelerated with the increase of temperature.
Xanthan gum solution is miscible with many salt solutions (potassium, sodium, calcium, magnesium, etc.), and its viscosity is not affected. At higher salt concentrations, its solubility is maintained without precipitation and flocculation even in saturated salt solutions, and its viscosity is hardly affected.
The stable double helix structure of xanthan gum makes it have strong anti-oxidation and anti-enzymatic hydrolysis ability, and many enzymes such as protease, amylase, cellulase and hemicellulase cannot degrade xanthan gum.
Food grade: Xanthan gum is added to many foods as a stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressings, bread, dairy products, frozen food, beverages, condiments, brewing, In candies, pastries, soups and canned foods. In recent years, people in more developed countries often worry that the calorific value in food will be too high and make themselves fat. Xanthan gum dispels this concern because it cannot be directly degraded by the human body. In addition, a comparative test of eleven food additives, xanthan gum is the most effective anticancer agent among them.
Medical aspects: Xanthan gum is a functional component in the currently hot international microcapsule drug capsules, and plays an important role in controlling the sustained release of drugs; due to its strong hydrophilicity and water retention, there are many specific medical Operational applications, such as the formation of a dense water film to avoid skin infection; reducing the thirst of patients after radiotherapy, etc.
Daily chemical industry: Xanthan gum contains a large number of hydrophilic groups in the molecule, which is a good surface active substance, and has the functions of anti-oxidation and preventing skin aging. Therefore, almost most high-end cosmetics contain yellow Original gum as its main functional ingredient.
| Xanthan Gum 80 mesh | ||
| Parameters | Specs | Results |
| Appearance | Cream-Colored Powder | Conform |
| Particle Size (mesh) | 40/80/200 | 80 |
| Loss on Drying (%) | ≤15 | 11.4 |
| PH (1% KCL) | 6.0-8.0 | 7.92 |
| Viscosity (1% KCL, cps) | ≥1200 | 1460 |
| Ashes (%) | ≤16 | Conform |
| Pyruvic Acid (%) | ≥1.5 | Conform |
| Total Nitrogen | ≤1.5% | Conform |
| As | ≤3ppm | Conform |
| Pb | ≤5ppm | Conform |
| Total Plate Count | ≤2000cfu/g | Conform |
| Moulds/Yeasts | ≤100cfu/g | 100 |
| Salmonella | Absent | Conform |
| Coliform (MPN/100g) | ≤30 | 20 |
| Hg/mg/kg | GB5009.17 | ≤0.01 |
| Cr/mg/kg | GB5009.123 | ≤0.1 |
| AS/mg/kg | GB5009.11 | ≤0.5 |
Xanthan gum powder: packaged in multi-layer kraft paper bag with food grade PE inner bag, net 25kg/bag. (Other packaging types are available on requests)
Shelf life
Xanthan gum powder: 24 months.
Storage conditions
Xanthan gum powder should be stored in airtight container in a cool and dry place below 40℃ and relative humidity less then 70%. product should be reevaluated if it exceeds expiration date.
Wholesale xanthan gum in China, factory price. R&D capabilities. reliable supplier. 7*24 professional service.
To add this branded ingredient to your final product. Email: info@yanggebiotech.com
