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| CAS-nummer | 11138-66-2 |
| Molekylær formel | C35H49O29 |
| EINECS-nr. | 234-394-2 |
| Emballage og emballagespecifikationer | Lysegult til hvidt flydende pulver |
| MOQ | 16MT |
| Emballage og emballagespecifikationer | 25 kg/sæk, 16 tons uden palletering, 15 tons med palletering |
| Anvendelsesområde | Fortykningsmiddel til fødevarer |
Thickener & Stabilizer: Xanthan Gum widely used to increase viscosity and prevent separation in dressings, sauces, gravies, and soups.
Emulsifier: Helps create stable emulsions, particularly in low-fat or fat-free products like salad dressings.
Suspension Agent: Keeps solid particles suspended evenly in liquids, preventing settling in beverages, fruit pulps, and spice mixtures.
Texturizer: Provides a smooth, creamy mouthfeel and improves the texture of dairy products, ice cream, and gluten-free baked goods.
Foam Stabilizer: Enhances the stability of foams and aerated products like meringues and whipped toppings.
Thickener & Suspending Agent: Used in liquid medications, gels, and lotions to achieve desired consistency and keep active ingredients suspended.
Binder & Disintegrant: Can function as a binder in tablets and, in some formulations, aid in tablet disintegration.
Stabilizer: Helps stabilize emulsions and suspensions in topical creams, toothpastes, and cosmetics, ensuring product integrity.
Rheology Modifier: Utilized in drilling fluids, paints, coatings, and adhesives to control viscosity and flow properties.
Suspension Agent: Keeps abrasive particles suspended in polishing compounds and industrial cleaners.
Friction Reducer: Can be used in some industrial processes to reduce friction.
| Parameters | Specs | Results |
| Udseende | Cream-Colored Powder | Overhold |
| 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 | Overhold |
| Pyruvic Acid (%) | ≥1.5 | Overhold |
| Total Nitrogen | ≤1.5% | Overhold |
| As | ≤3ppm | Overhold |
| Pb | ≤5ppm | Overhold |
| Total Plate Count | ≤2000cfu/g | Overhold |
| Moulds/Yeasts | ≤100cfu/g | 100 |
| Salmonella | Absent | Overhold |
| Coliform (MPN/100g) | ≤30 | 20 |
