Negotiable
The date of payment from buyers deliver within days
Shandong
Long-term effective
2021-03-29 10:01
116
Company Profile
By certification [File Integrity]
Contact：oukaimite(Mr.)
Email：
Telephone：
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Area：Shandong
Address：Shandong
Website：http://www.ingredientfood.com/ http://oukaimite.yuxuanfz.com/
Xanthan gum E415 is high molecular weight natural biopolymer derived from the bacterium Xanthomonascampestris by aerobic submerged pure-culture fermentation. Our xanthan gum pure powder “Biohydro” is manufactured in modern plants utilizing the advanced fermentation, separation and drying technology, the superior performance of xanthan gum stabilizer are widely awarded recognition and trust all over the world.
Characteristic:
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1.Pseudo plasticity and yield value Xanthan gum solution has strong shear resistance and pseudo plastic fluid. At low shear or static state, Emulsifier Xanthan Gum has a strong resistance to solution flow due to its high viscosity. However, the viscosity decreases with the increase of shear stress. 2. Good water soluble Xanthan gum can disperse quickly in cold water, no need of heating, easy operating. 3. High viscosity with low concentration 4. PH stability Xanthan gum solution is stable under acid and alkali condition. 5. Salt tolerance Xanthan gum solution is stable blending with salt solution. |
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Main Application:
xanthan gum uses in food Industry, xanthan gum food additive, as a unique stabilizer for a wide range of food formulations, is your good helper to improve food’s mouth feel, texture, and stability, without affecting the nutrition, flavor, shelf-life and appearance.
●Sauces and Dressings
Xanthan gum ingredients are used to stabilize the emulsion. xanthan gum stabilizer, by increasing the viscosity of the external phase, it slows down the motion of the droplets contained in the emulsion.
●Fillings
●Confectionery
●Bakery / Fruit preparations
Baked food need water and air control to prevent lumpy batters, uneven mixing or collapse in the oven. In cakes, xanthan gum promotes rapid hydration, moisture retention and improves texture an volume. In baking food and refrigerated dough, it increases moisture retention and inhibits retro gradation thus extending shelf-life
●Icecream
●Meat
●Beverage/Dairy products
Xanthan gum is used to improve mouth feel or viscosity (especially in sugar or low sugar pulp beverages) and/or to stabilize insoluble components (fruit pulp and particles, essential oil).
Package：
25kg/carton or bag lined with a polyethylene bag, shrinkwrapped on pallets or xanthan gum in bulk. Customer’s request is also available.
Storage and Shelf Life:
Keep original packaging sealed, in water-proof, clean and dry conditions. Stay away from heat and moisture.
2 years after production stored as above requested.
More detailed specs. & information is available upon request. We dedicated ourselves to meet your demand within 24hours!
http://www.ingredientfood.com/
