Xanthan Gum Powder High Quality Industrial Grade Xanthan Gum Food Grade

• CAS No.: 11138-66-2
• Formula: C8h14cl2n2o2
• EINECS: 234-394-2
• Certification: ISO, HACCP
• Packaging Material: Paper
• Storage Method: Normal
• Model NO.: SDJFSP-081501
• Shelf Life: 24 Months
• Main Active Ingredient: Xanthan Gum
• Application: Flour Products, Baked Goods
• Type: Sweeteners, Thickeners
• Grade: Food Grade, Oil Drilling Grade, Industry Grade
• MOQ: 1mt
• Transport Package: Flexitank,22tons/Flexitank/20gp Galvanized Iron Dr
• Specification: 25kg/bag
• Trademark: JiuFu
• Origin: China
• HS Code: 32139000
• Production Capacity: 30000 Ton/Year

Product Description

Product Name	Xanthan Gum Powder
CAS No.	11138-66-2
Shelif Life	24-Months
MOQ	1mt
Product Properties	Pale yellow to white flowable powder with slight odor
Water Soluble	Easily soluble in cold and hot water, neutral in solution, resistant to freezing and thawing, insoluble in ethanol. It is dispersed and emulsified in water to become a stable hydrophilic viscous colloid.
The Main Purpose	As stabilizer, emulsifier, suspending agent, thickener and processing aid

What is Xanthan Gum?

    Xanthan gum is a popular food additive that's commonly added to foods as a thickener or stabilizer.Though Xanthan gum sounds like it was created in a science lab, it's an entirely natural product. Made from fermented corn sugar that has been broken down by a plant bacteria called Xanthomonas campestris, the remaining residue is then dried and turned into a powder known as the food additive xanthan gum.

   Xanthan gum has become a vital ingredient in gluten free baking. It helps goods made from gluten-free flours like almond flour and buckwheat flour bind together and develops elasticity-a job commonly completed by gluten. For individuals with celiac disease or gluten sensitivity, this ingredient plays a vital role in recreating traditionally gluten-full treats sans gluten.

    These binding properties create goods with similar textures that hold together during the baking process. Many gluten free recipes don't bind well without xanthan gum and result in baked goods that crumble. Xanthan gum recreates gluten's stickiness while ensuring that the recipe remains gluten free.When xanthan gum powder is added to a liquid, it quickly disperses and creates a viscous and stable solution. This makes it a great thickening, suspending and stabilizing agent for many products.

Xanthan gum description:

Xanthan gum is an extracellular acidic heteropolysaccharide produced by the fermentation of xanthomonas campestris bacterium. Made from corn starch and other carbohydrates through the processes of cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming and textile.

Function:

Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in
various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.