Xanthan Gum is a high molecular weight polysaccharide gum produced using fermentation technology. Originally developed by the USDA in their Peoria, Illionis research facility, Xanthan has been accepted in the U.S. food and pharmaceutical industries for a number of years. Xanthan exhibits a number of positive characteristics in application within the food industry.
- Has excellent acid resistance
- Maintains a relatively constant viscosity over a wide temperature range
- Resistant to bacteriological attack
- Excellent suspending agent
- Interacts with other gums to produce extremely high viscosities
Typical Xanthan Gum Properties
| Property Name | Specifications |
|---|---|
| Ash Content | Between 6.5% and 16.0% |
| Total Heavy Metals | Less than 40 ppm |
| Arsenic Content | Less than 3 ppm |
| Pyruvic Content | Not less than 1.5% |
| pH of a 1% solution | 7.1 + 1 |
| Loss on Drying | Not more than 15% |
| Viscosity | 1200 to 1600 cps at 1% KC1 solution |
| Mesh | 95% thrus 80 mesh (Normal Grind) or 95% thru 120 mesh (Fine Grind) |
Note: Conforms to all requirement of FCC Codex for food industry usage. Specific FCC certification for batches is available by request.
Multi-Kem Xanthan Gums Feature
- High Viscosity at low solids in cold water
- Rapid Hydration
- Cleanliness that surpasses Codex requirements
- Wide range of mesh sizes
- High water-binding capacity
- Wide compatibility with other thickening agents
All Xanthan Gums Are Supported By
- Rapid order-processing and technical assistance, especially tailored for small to mid-size users
- Local supplies, warehoused from coast to coast
- Certificates of Analysis (COA) from the plant-site microbiological laboratory with every shipment