Discountable price Liquid Glucose For Baking - Thickeners Xanthan Gum 80Mesh or 200mesh – Tianjia

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Discountable price Liquid Glucose For Baking - Thickeners Xanthan Gum 80Mesh or 200mesh – Tianjia Detail:

Product Description

Product name  Xanthan Gum
CAS No. 11138-66-2
MF C35H49O29
EINECS No. 234-394-2
FEMA No. N/A
Place of Origin China
Type THICKENERS
Brand Name ANY BRAND
Model Number 80mesh,200mesh
Mesh Size 80mesh,200mesh
Standard Food grade
Shelf Life 24MONTHS
Packing 25G/BAG or Pallets
Certificates Kosher/ Halal/ISO/HACCP
Storage Cool and dry place

Xanthan gum is an extracellular acidic heteropolysaccharide produced by the fermentation of xanthomonas campestris bacterium. Made from corn starch and other carbohydrates through the processes of cluturing, extracting, evaporating and grinding, it is widely used in industries such as food, oil, ming, pharmacy and textile.

Function

Widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in

various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and taste of food and beverage products.

Specification

Specification of Xanthan Gum Food Grade 80 mesh
Items Standard
Appearance White-like or light-yellow powder
Particle Size(mesh) 100% through 60 mesh, not less than 95% through 80 mesh
Viscosity (1% KCL, cps) 1200-1700
Shear ratio ≥6.5
V1/V2 1.02∼1.45
PH(1% solution) 6.0∼8.0
Loss On Drying(%) ≤15
Ashes(%) ≤16
Pb(ppm) ≤2
Total Nitrogen (%) ≤1.5
Pyruvic Acid(%) ≥1.5
Heavy Metals(Pb) ≤10ppm
Total Plate Count(cfu/g) ≤2000
Salmonella Absent
Coliform (MPN/g) ≤0.3
Yeast and Moulds(cfu/g) ≤100
Conclusion The goods conform to the standard of E415
Specification of Xanthan Gum Food Grade 200 mesh
Items Standard
Appearance White-like or light-yellow powder
Particle Size(mesh) 100% through 80 mesh, not less than 92% through 200 mesh
Viscosity (1% KCL, cps) 1200-1700
Shear ratio ≥6.5
V1/V2 1.02∼1.45
PH(1% solution) 6.0∼8.0
Loss On Drying(%) ≤15
Ashes(%) ≤16
Pb(ppm) ≤2
Total Nitrogen (%) ≤1.5
Pyruvic Acid(%) ≥1.5
Heavy Metals(Pb) ≤10ppm
Total Plate Count(cfu/g) ≤2000
Salmonella Absent
Coliform (MPN/g) ≤0.3
Yeast and Moulds(cfu/g) ≤100
Conclusion The goods conform to the standard of E415

Our Advantages

1.More than 10 years experience with ISO certified

2.Factory of flavor and sweetener blending,Tianjia Own Brands

3.Research on the Market Knowledge & trend follow up

4.Timely Deliver & Stock Promotion on hot demanding products

5.Reliable & Strictly follow the contract responsibility & after sales service

6. Professional on International Logistic Service, Legalization documents & Third Party Inspection process

Our Certificates

1

Packages&Shipping

We will offer best shipping methods according to clients’ order and requirements with competitive price and fastly safely delivery.

1
1

1.More than 10 years experience with ISO certified,
2.Factory of flavor and sweetener blending,Tianjia Own Brands,
3.Research on the Market Knowledge & trend follow up,
4.Timely Deliver & Stock Promotion on hot demanding products,
5.Reliable & Strictly follow the contract responsibility & after sales service,
6. Professional on International Logistic Service, Legalization documents & Third Party Inspection process.


Product detail pictures:

Discountable price Liquid Glucose For Baking - Thickeners Xanthan Gum 80Mesh or 200mesh – Tianjia detail pictures

Discountable price Liquid Glucose For Baking - Thickeners Xanthan Gum 80Mesh or 200mesh – Tianjia detail pictures

Discountable price Liquid Glucose For Baking - Thickeners Xanthan Gum 80Mesh or 200mesh – Tianjia detail pictures


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We have been appreciated the Chinese manufacturing, this time also did not let us disappoint,good job!
5 Stars By Federico Michael Di Marco from Greece - 2018.09.21 11:44
We always believe that the details decides the company's product quality, in this respect, the company conform our requirements and the goods are meet our expectations.
5 Stars By Hilary from Iran - 2018.11.02 11:11
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