Food Chemicals Citric Acid
COMMODITY: Citric Acid APPARENCE: white crystalline powder M. F: C6H8O7 STANDARD : GB/T 8269-2006 CAS N o.: 77-98-9 HS CODE : 2918140000 EINECS NO.: 201-069-1 PACKAGE : 25kg 25MTs/20”FCL without pallets
Food Chemicals
Xanthan Gum
Identification
- Appearance
- white or cream-color and free-flowing powder
About this product
Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Specification
| ITEMS | STANDARD |
|---|---|
| Appearance | white or cream-color and free-flowing powder |
| Viscosity | 1200 – 1600 mpa.s[ 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25] |
| Assay(on dry basis) | 91.0 – 108.0% |
| Loss on drying(105oC, 2hr) | 6.0 – 12.0% |
| V1 : V2: | 1.02 – 1.45 |
| Pyruvic Acid | ≥ 1.5% |
| PH of 1% solution in water | 6.0 – 8.0 |
| Heavy metals(as Pb) | ≤ 20 mg/kg |
| Lead(Pb) | ≤ 5 mg/kg |
| Arsenic(As) | ≤ 2 mg/kg |
| Nitrogen | ≤ 1.5% |
| Ash | ≤ 13% |
| Particle size | 80 mesh: 100% min, 200 mesh: 92% min |
| Total plate count | ≤ 2000/g |
| Yeasts and moulds | ≤ 100/g |
| Pathogens germs | absence |
| S. aureus | Negative |
| Pseudomonas aeruginosa | Negative |
| Salmonella sp. | Negative |
| C. perfringens | Negative |
Typical values, shown for guidance. Confirm the exact specification with our sales team before ordering.
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