Оптовая продажа поставщики высокой чистоты ксантановая камедь производитель цена порошок ксантановой
- Категория: Food Ingredients >>>
- Поставщик: Guangzhou,ZIO,Chemical,Co.,Ltd.Guangzhou,Ltd.
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Описание и отзывы
Трекер стоимости
| Месяц | Минимальная цена | Макс. стоимость |
|---|---|---|
| Aug-16-2025 | 1180.7 $* | 1204.83 $* |
| Jul-16-2025 | 957.24 $* | 976.35 $* |
| Jun-16-2025 | 1161.51 $* | 1184.70 $* |
| May-16-2025 | 1152.90 $* | 1175.39 $* |
| Apr-16-2025 | 920.77 $* | 938.91 $* |
| Mar-16-2025 | 1133.4 $* | 1156.73 $* |
| Feb-16-2025 | 1124.71 $* | 1146.13 $* |
| Jan-16-2025 | 1115.26 $* | 1137.30 $* |
Характеристики
Products Description
Xanthan gum is an extracellular acid heteropolysaccharide produced by fermentation of Bacillus xanthomonas.Xanthan gum is a polysaccharide polymer compound composed of D-glucose, D-mannose and D-glucuronic acid in a ratio of 2:2:1, with a relative molecular weight of more than 1 million.The secondary structure of xanthan gum is the reverse winding of the side chain around the main chain skeleton, which forms a rod-like double helix structure through hydrogen bond.
Item | Standard | |
Appearance | light yellow powder | |
Viscosity(1%) | 1200-1600cps | |
PH value | 6.0-8.0 | |
Moisture | 13% max. | |
Ash | 13% max. | |
V1:V2 | 1.02-1.45 | |
Pyruvic acid | 1.50% max. | |
Lead | 2ppm max. | |
Arsenic | 3ppm max. | |
Heavy metals | 20ppm max. | |
Total plate count | 2000cfu/g max. | |
Moulds and yeasts | 100cfu/g max. | |
Salmonella | negative | |
E. coliform | negative | |
Ethanol | 500ppm | |
Nitrogen | 1.50% max. | |
Free Samples | ||
Good compatibility, Strong stability | ||
Top 10 Food Enterprises in China | ||
Application
(1) Xanthan gum is used in baked goods (bread, cakes, etc.) to improve the water retention and softness of baked goods during baking and storage to improve the mouthfeel and extend shelf life of baked goods;
(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;
(3) Thickening and stabilizing food structure in frozen foods;
(4) adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
(5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
(7) Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
(2) Xanthan gum plays a role in tenderizing and improving water retention in meat products;
(3) Thickening and stabilizing food structure in frozen foods;
(4) adding xanthan gum to the jam can improve the taste and water holding capacity and improve the quality of the product;
(5) It can be used as a thickening and suspending effect for beverages, making the mouthfeel smooth and natural.
(6) The use of xanthan gum in ice cream and dairy products (combined with guar gum and locust bean gum) can stabilize the product;
(7) Compounds such as xanthan gum, carrageenan and locust bean gum are also commonly used in jelly and candy processing.
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