2.Technical Specification
Food Grade Xanthan gum
items |
specifications |
appearance |
cream white powder |
PH value |
6.0-8.0 |
viscosity(1%) |
1200-1600cps |
V1/V2 |
1.02-1.45 |
ash |
max.13% |
moisture |
max.13% |
pyruvic acid |
min.1.5% |
lead |
max.2ppm |
arsenic |
max.3ppm |
heavy metals |
max.20ppm |
100% through 60mesh |
100% |
min.95% through 80 mesh |
min.95% |
total plate count |
max.2000cfu/g |
moulds and yeasts |
max.100cfu/g |
salmonella |
negative/g |
E.coliform |
negative/g |
items |
specifications |
Appearance |
Cream White Free Flowing Powder |
Viscosity(1% XG in 1% kcl solution, cps) |
1200-1700 |
Loss on Drying, % |
≤13 |
PH(1% XG solution) |
6.0-8.0 |
Ash, % |
≤15 |
Shearing Ratio |
≥6.5 |
Starch Qualitative Determination |
Absent |
Guar Qualitative Determination |
Absent |
Rheology Test 0.285% XG in Sea Water Solution |
|
600 rmp |
≥75 |
300 rmp |
≥55 |
200 rmp |
≥45 |
100 rmp |
≥35 |
6 rmp |
≥18 |
3 rmp |
≥16 |
Brookfield LV 1.5 r/min (cps) |
≥1950 |
25kg kraft paper bag ,25 kg carton boxes or 25 kg cardboard drum.
1)Be set to cool,dry and ventilated place .away from Fire source.
2)Sealed,Prevent from rain .sunlight and strong acis or alkali.
3)Lightly transport and protect from package damage.