Food Thickener Xanthan Gum Natural Plant Extract for Jelly Ice Cream

• CAS No.: 11138-66-2
• Formule: C35h49o29
• EINECS: 234-394-2
• Voedingswaarde: Non-nutritionele
• Verpakkingsmateriaal: Plastic
• Opslagmethode: Keep Cool&Dry
• Model NR.: Xanthan Gum
• Houdbaarheid: > 12 maanden
• Type: Food Grade
• korrelgrootte: 4-200 mesh
• uiterlijk: poeder
• toepassing: gelei, ijs, cake
• zuiverheid: maximaal 96%
• Transportpakket: 25kg/Bag
• Specificatie: 25 kg/Bag
• Handelsmerk: TG
• Oorsprong: China
• Gs-Code: 3913900090
• Productiecapaciteit: 50000

Beschrijving

Product Description
Xanthan gum is a microbial exopolysaccharide with a wide range of functions produced by Xanthomonas campestris using carbohydrates as the main raw material through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with various salts. As a thickener, suspending agent, emulsifier, and stabilizer, it can be widely used. It is used in more than 20 industries such as food, petroleum, and medicine. It is the largest and most widely used microbial polysaccharide in the world.This product is used as a food additive.

Specication

Product Name	Xanthan Gum
CAS	11138-66-2
Grade	Food Grade
EINECS	234-394-2
Appearence	Yellowish Powder
Formula	C35H49O29
Shelf Life	2 Years
Weight	25Kg/50Kg Bag
Application	Meat, Drinks, Flour Products, Condiment, Jelly,Ice Cream, Baked Goods
Company	Hunan Iron Zirconium Import and Export Co., Ltd

Application
Xanthan gum is an important stabilizer in castable salad dressing. Xanthan gum is used in typical emulsifying thorn, which can prolong the shelf life due to its unique PH stability. This characteristic results in easy pumping adjustment and infusion performance adjustment as well as improvement of salad adhesion
The addition of xanthan gum can make the milk stable when stirring, and make the ice cream bubble and expand better when stirring; In the dessert, prevent the mixture from separating; The pseudomorphic properties of xanthan gum facilitate the production of cheese spreads. When used with galactomannan, it prevents dehydration and shrinkage in country cheese desserts. Xanthan gum improves the stability and controls the fluidity of emulsion in liquid and foam tops.
Xanthan gum is used in meat restaurants and sauces, and in many countries it is allowed to be applied directly to meat products. Xanthan gum is also commonly used as a stabilizer in sausage and ham mixtures to increase water retention, tenderize meat, and improve yield.
The addition of xanthan gum can effectively reduce the contents of starch and sugar in the products, but does not affect the taste and other sensory properties. Xanthan gum has a low calorific value (about 0.5kcal/g), and it can still produce good gas structure and elastic surface when it is used to bake gluten free bread.
Xanthan gum is added to bread spreads to prevent dehydration and shrinkage and thus prevent water from being absorbed by the bread. A small amount of xanthan gum can be added in cake making to obtain a larger baked volume cake. Solid particles such as raisins and nuts can be prevented from drying out by xanthan gum during baking,
The use of xanthan gum can enhance the taste, make the taste more intense and good taste release. At low PH, the low concentration of xanthan gum can give the system good stability, excellent suspension of insoluble components and compatibility with many components including ethanol.
Because xanthan gum is soluble in hot and cold water and stable under extreme conditions, it can be used as a coating for almost all kinds of instant products such as soups, sauces, desserts, instant drinks and food. The production of canned food makes use of the thermal stability of xanthan gum. Xanthan gum replaces part of starch to improve the penetration of steam during sterilization and shorten the sterilization time. Because locust bean and xanthan gum together can form gel, canned food production are often use this feature,
in soup, sauce and gravy medium yellow collagen can provide juice body in a wide temperature range with uniform viscosity, when add sauce to thin solid surface, tomato slices, etc, can make the sauce of segregation was reduced to a minimum. 
In the case of frozen food being freezing-thawing for several times, xanthan gum can give food good stability and water holding capacity, and reduce the formation of free ice crystals: xanthan gum mixed with other hydrophilic colloid can give cold food a smooth structure, improve shelf life and withstand abnormal thermal shock.
Packing&Delivery
Our company usually uses 25kg/bag to packing.But if the customer has special requirements, we will adapt to the customer needs to pack the goods.We will arrange shipment as soon as possible after the transaction is concluded,so as to ensure that the goods are delivered to you on time and safely.
Company Profile
Hunan Iron Zirconium Import and Export Co.,Ltd is  a leading enterprise in the industry.The company has been engaged in the research and development, production and sales of zirconium products for more than several years.Since its establishment, the company has maintained the leading level of Zirconium industry in China with sincere reputation, strong culture, high quality products, good service and exquisite production level.We will use the most professional production technology to ensure the quality of the goods you receive.We are looking forward to working with you for a win-win situation.