Xanthan Gum

XANTHAN GUM FOOD GRADE: Powder xanthan gum, produced by fermentation of carbonhydrate with xanthomonas campestris, can be use in food and food preparations as stabilizer, thickener or emulsifier agent. ItemFCCIVWIXAN F80WIXAN F200 Viscosity (1% solution in 1% Kcl) : 1200-1600cps1200-1600cps1200-1600cps PH i 1% solutioni : 6.0-8.06.0-8.06.0-8.0 Moisture (%) : Max 13Max 13Max 13 Ash (%) : Max 13Max 13Max 13 Particle size : 100% through 60 mesh (250micro) Min95% through 80 mesh (180 micro)100% through 60 mesh (250micro) Min95% through 80 mesh (180 micro)100% through 60 mesh (250micro) Min92% through 80 mesh (180 micro) V1 / V21.02-1.45 : 1.02-1.451.02-1.45 Pyruvic acid (%) : Min1.5%Min1.5%Min1.5% Heavy metal : Max 20ppmMax 20ppmMax 20ppm Lead : Max 5ppmMax 5ppmMax 5ppm Total nitrogen : Max 1.5Max 1.5Max 1.5 Arsenic : Max 3 ppmMax 3 ppmMax 3 ppm Microbiological Total plate count : 2000cfu/g max2000cfu/g max2000cfu/g max Yeast/mould : 100cfu/g max100cfu/g max100cfu/g max E.coliAbsent/25gAbsent/25gAbsent/25g Salmonella : Absent/25gAbsent/25gAbsent/25g