Xanthan Gum USP
Xanthan gum is a polysaccharide secreted by the bacterium Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example). It is composed of pentasaccharide repeat units, comprising glucose, mannose, and glucuronic acid in the molar ratio 2:2:1. It is produced by the fermentation of glucose, sucrose, or lactose.
One of the most remarkable properties of xanthan gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity.
Chemical Name: Xanthan Gum
Mol. Formula: C35H49O29
CAS No: 11138-66-2
|Characters||It occurs as cream colored powder|
(a) Specified Test.
|Solubility||Soluble in hot or cold water.|
|Viscosity||The viscosity at 24O is not less than 600 centipoises|
|Loss on drying||Not more than 15.0% of its weight|
|Ash||Between 6.5% and 16.0%|
|Arsenic||Not more than 3 µg/g|
|Lead||Not more than 5 µg/g|
|Heavy metals||Not more than 30 µg/g|
|Isopropyl Alcohol||Not more than 0.075%|
|Pyruvic Acid||Not less than 1.5%|
|Residual solvents||Meets the requirements|
|Assay||Not less than 91.0% and not more than 108.0%.of Xanthan Gum.|
Shelf life, Storage and Packing
It should be stored in a segregated area in a cool and ventilated place away from combustible materials. Keep in a tightly closed container, sealed until ready for use. It is packed in 25kg or 50kg HDPE bags or drums as required.
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We observe WHO Good manufacturing practice and Good laboratory practice.