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| Parameter | Specs |
| Standard | Comply with E415/FCC |
| Appearance | Cream-Colored Power |
| Particle Size | 40/80/200 |
| Loss on drying(%) | ≤15 |
PH(1%KCL) | 6.0-8.0 |
| Viscosity(1% KCL, cps) | ≥1200 |
| Ashes (%) | ≤16 |
| Total Nitrogen | ≤1.5% |
| V1:V2 | 1.02-1.45 |
| Assay | 91%-108% |
| Pyruvic Acid (%) | ≥1.5% |
| Pb | ≤2ppm |
| Total Plate Count (CFU/g) | ≤2000cfu/g |
| Moulds/Yeasts (CFU/g) | ≤100cfu/g |
| Salmonella spp. | Negative in 10g |
| E. Coli | Negative in 5g |

As a food additive, xanthan gum can significantly improve the texture, taste and appearance quality of food, and increase its commercial value. It has become an important stabilizer in the fields of beverages, pastries, jelly, canned food, seafood, and meat processing. Suspending agents, emulsifiers, thickeners, adhesives and processing materials with high added value and high quality.
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