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Personne àcontacter Mr. Wright
10 Princess Street, East London, Eastern Cape
Xanthan Gum Thickener E**5 Food Grade Specification:
| ITEMS | STANDARD |
| Appearance | white or cream-color and free-flowing powder |
| Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.*0rpm, *5 | ***0 - ***0 mpa.s |
| Assay(on dry basis) | *1.0 - **8.0% |
| Loss on drying(**5oÂC, 2hr) | 6.0 - *2.0% |
| V1 : V2: | 1.*2 - 1.*5 |
| Pyruvic Acid | 1.5% min |
| PH of 1% solution in water | 6.0 - 8.0 |
| Heavy metals(as Pb) | *0 mg/kg max |
| Lead(Pb) | 5 mg/kg max |
| Arsenic(As) | 2 mg/kg max |
| Nitrogen | 1.5% max |
| Ash | *3% max |
| Particle size | *0 mesh: **0% min, **0 mesh: *2% min |
| Total plate count | ***0/g max |
| Yeasts and moulds | **0/g max |
| Pathogens germs | absence |
| S. aureus | Negative |
| Pseudomonas aeruginosa | Negative |
| Salmonella sp. | Negative |
| C. perfringens | Negative |
Xanthan Gum Thickener E**5 Food Grade Description:
Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
