Xanthan Gum (Food Grade)
CAS 11138-66-2Formula (C35H49O29)nMW PolymerINS 415
Food-grade xanthan gum for viscosity control, suspension stability, and emulsion stability in food systems.
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Applications
Application discussion
- viscosity control and thickening
- suspension stabilization
- emulsion stabilization in food systems
Technical information
Product specification
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Xanthan Gum
Key product parameters for product selection, documentation, and supply discussion.
| Parameter | Specification | Limit | Analytical method / note |
|---|---|---|---|
| Molecular formula | (C35H49O29)n | Identity | Product method |
| Molecular weight | Polymer | Identity | Product method |
| Appearance | Cream-white powder | Description | Visual |
| Carbon dioxide assay | 4.2–5.4 % | range | Decarboxylation assay Corresponds to approximately 91–117% xanthan gum in JECFA specification. |
| Viscosity (1% solution in 1% KCl) | 1200 mPa·s | min | Viscometry |
| Loss on drying | 15.0 % | max | Drying |
| Ash | 16.0 % | max | Ignition |
| Pyruvic acid | 1.5 % | min | Chemical assay |
| Nitrogen | 1.5 % | max | Kjeldahl |
| Lead | 2 mg/kg | max | Elemental analysis |
| Total plate count | 5000 CFU/g | max | Microbiological test |
| Yeast and mould | 500 CFU/g | max | Microbiological test |
| Salmonella | Absent in 25 g | absence | Microbiological test |
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