Food Additive——Xanthan Gum
Xanthan gum is a common food additive used to improve texture and consistency. It’s made by fermenting sugar with a type of bacteria, resulting in a light yellow powder. When mixed with water, it acts like a gentle, all-purpose “glue” for food. Discovered by accident in the 1950s, xanthan gum was first used to thicken vegetable juice—and quickly became known as a “magic” ingredient in the food world. It dissolves easily in hot or cold water and turns into a smooth, stable gel that works well in many different foods. Approved as safe by major health organizations like the FDA and WHO, xanthan gum has no usage limits and is considered non-toxic and harmless.
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| Appearance | Cream-white |
| Particle Size | 40Mesh；60Mesh；80Mesh；200Mesh |
| Loss on Drying | <12% |
| Ashes | <13 |
| Viscosity | 1200-1600cps |
| PH | 6.0-8.0 |
| Ethanol | <750ppm |
| Pyruvic Acid | >1.5 |
| V1:V2 | 1.02-1.45 |
| Total Nitrogen | <1.5% |
| Pb | <2ppm |
| As | <2ppm |
| Total Plate Count | <2000cfu/g |
| Assay | 91%-117% |
| Moulds/Yeasts | <100cfu/g |
| Amylase | Negative |
| Salmonella | Negative |
| Coliforms | Negative |
