Xanthan Gum is primarily used as thickening agent. A small amount of Xanthan gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, ice creams, salad dressings and other frozen foods. It can be also used as an alternative for gluten – free products and replacement of egg for texture.

Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages.

• Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water.
• Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer.
• Excellent stability to large range of temperature and pH change.
• Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners.
• Perfect synergistic action when blended with guar gum, locust been gum and other colloids.
• Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

ApplicationsXanthan gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production.

Food Grade Xanthan GumXanthan gum is used in wide range food products, such as sauces & dressings, meat & poultry products, bakery products, confectionery products, beverages, dairy products, others. It can also extend the shelf life of food products.
In foods, Xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture and mouth feel in many ice creams. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.

Pharmaceutical & Fine Chemical Grade Xanthan GumIn cosmetics, Xanthan Gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan Gum is a common ingredient in fake blood recipes, and in gunge/slime.
It can be used as thickener and stabilizer in liquid or ointment medicine, cosmetic, oral care products, household lotion. It can bring excellent effectiveness, such as enhancing the products-shaping and mouth-feeling, preventing the products from separating, making feeding and extrusion easier, improving products dispersability and absorbability.

Industrial Grade Xanthan GumActing as thickener and stabilizer, Industrial Grade Xanthan Gum can be applied to many industrial fields, such as oil drilling, pesticide, pottery & porcelain, printing & dyeing, painting, paper-making, mine-extraction.
In the oil industry, xanthan gum is used in large quantities to thicken drilling mud.[6] These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.

Specifications

• Appearance: white-like or light yellow free flowing powder ;
• PH (1% solution) : 6.0 – 8.0
• Moisture (%) : 13 maximum
• ash (%) : 13 maximum
• Total nitrogen (%) 1.5 maximum
• Pyruvic acid (%) : 1.5 minimum
• Shearing ratio : 6.5 minimum
• Particle size (mesh) : 80/120/200
• 1% viscosity (cps) < 1200 1200-1450 < 1450
• Arsenic (ppm) < 3 < 3 < 3
• Lead (ppm) < 5 < 5 < 5
• Heavy metal (ppm): < 20 < 20 < 10
• total plate count (cfu/g) < 2000 < 2000 < 2000
• yeast & mould (cfu/g) not required ≤ 100 ≤ 100
• salmonella: negative in 10g;
• E-coil; negative in 5g;

Xanthan Gum is primarily used as thickening agent. A small amount of Xanthan gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, ice creams, salad dressings and other frozen foods. It can be also used as an alternative for gluten – free products and replacement of egg for texture.

Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages.

• Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water.
• Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer.
• Excellent stability to large range of temperature and pH change.
• Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners.
• Perfect synergistic action when blended with guar gum, locust been gum and other colloids.
• Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications.

Locust bean pods are the fruit of the carob tree, which is native to the Mediterranean region separate the seeds from the pulp. With a sugar content of more than 50%, the pulp is mainly used as animal feed. The seeds are shelled and the endosperms are separated from the seedlings. Locust bean gum is obtained by milling these endosperms (splits) this is then used in the food industry.

The gum produced from the seedlings is mainly used as a plant protein for food and feed purposes. Locust bean gum is a popular natural thickening agent and stabiliser. Locust bean gum have various applications in food industry such as dairy, bakery, confectionery, condiments, meat & plant based meat applications

Xanthan Gum is primarily used as thickening agent. A small amount of Xanthan gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, ice creams, salad dressings and other frozen foods. It can be also used as an alternative for gluten – free products and replacement of egg for texture.

Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages.

• Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water.
• Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer.
• Excellent stability to large range of temperature and pH change.
• Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners.
• Perfect synergistic action when blended with guar gum, locust been gum and other colloids.
• Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

ApplicationsXanthan gum can be widely used as salt/acid resistant thickener, high efficient suspension agent and emulsifier, high viscosity filling agent in various food and beverage. It can not only enhance the performance of water-keeping and shape-keeping, but also improve the freeze/thaw stability and mouth-feeling of food and beverage products. Xanthan gum can also extend the shelf life of products, simplifying the filling and sterilization during the course of production.

Food Grade Xanthan GumXanthan gum is used in wide range food products, such as sauces & dressings, meat & poultry products, bakery products, confectionery products, beverages, dairy products, others. It can also extend the shelf life of food products.
In foods, Xanthan gum is common in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion. Xanthan gum also helps suspend solid particles, such as spices. Xanthan gum helps create the desired texture and mouth feel in many ice creams. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.

Pharmaceutical & Fine Chemical Grade Xanthan GumIn cosmetics, Xanthan Gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan Gum is a common ingredient in fake blood recipes, and in gunge/slime.
It can be used as thickener and stabilizer in liquid or ointment medicine, cosmetic, oral care products, household lotion. It can bring excellent effectiveness, such as enhancing the products-shaping and mouth-feeling, preventing the products from separating, making feeding and extrusion easier, improving products dispersability and absorbability.

Industrial Grade Xanthan GumActing as thickener and stabilizer, Industrial Grade Xanthan Gum can be applied to many industrial fields, such as oil drilling, pesticide, pottery & porcelain, printing & dyeing, painting, paper-making, mine-extraction.
In the oil industry, xanthan gum is used in large quantities to thicken drilling mud.[6] These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.

Specifications

• Appearance: white-like or light yellow free flowing powder ;
• PH (1% solution) : 6.0 – 8.0
• Moisture (%) : 13 maximum
• ash (%) : 13 maximum
• Total nitrogen (%) 1.5 maximum
• Pyruvic acid (%) : 1.5 minimum
• Shearing ratio : 6.5 minimum
• Particle size (mesh) : 80/120/200
• 1% viscosity (cps) < 1200 1200-1450 < 1450
• Arsenic (ppm) < 3 < 3 < 3
• Lead (ppm) < 5 < 5 < 5
• Heavy metal (ppm): < 20 < 20 < 10
• total plate count (cfu/g) < 2000 < 2000 < 2000
• yeast & mould (cfu/g) not required ≤ 100 ≤ 100
• salmonella: negative in 10g;
• E-coil; negative in 5g;

Xanthan Gum is primarily used as thickening agent. A small amount of Xanthan gum when added to liquids can vastly increase the viscosity, making it useful for a variety of products that require thickening. This hydrocolloid is used mainly in sauces, ice creams, salad dressings and other frozen foods. It can be also used as an alternative for gluten – free products and replacement of egg for texture.

Xanthan Gum is widely used as a common food additive. It is an effective thickening agent and stabilizer to prevent ingredients from separating. It is also used in more than twenty industrial fields, such as food, pharmaceutical, fine chemical, agriculture, oil drilling and exploitation and so on. Compared with other kinds of colloids, Xanthan Gum has many advantages.

• Xanthan gum can produce a significant increase in the viscosity of a liquid and has high solubility in water.
• Unique pseudo-plasticity rheological property of Xanthan Gum makes it high-efficient emulsifier and stabilizer.
• Excellent stability to large range of temperature and pH change.
• Satisfying compatibility with acid, alkaline, brine, enzyme, surface active agent, antiseptic, oxidant and other thickeners.
• Perfect synergistic action when blended with guar gum, locust been gum and other colloids.
• Xanthan Gum, which is made mainly from starch, is a high molecular weight polysaccharide produced by fermentation with Xanthomonas Campestris under the conditions of special nutrient medium, pH, O2 – supply and temperature, then precipitated, dried and milled into white-like or light-yellow free-flowing powder.

TARA GUM is obtained from the endosperm of the seeds, that comes from the Tara Tree. Its obtained by a physic mechanic process, then pass through a color sorter selection. After that, the splits 100% selected, pass through a mill process, obtaining a safe and healthful product, with a big range of applications.

Locust bean pods are the fruit of the carob tree, which is native to the Mediterranean region separate the seeds from the pulp. With a sugar content of more than 50%, the pulp is mainly used as animal feed. The seeds are shelled and the endosperms are separated from the seedlings. Locust bean gum is obtained by milling these endosperms (splits) this is then used in the food industry.

The gum produced from the seedlings is mainly used as a plant protein for food and feed purposes. Locust bean gum is a popular natural thickening agent and stabiliser. Locust bean gum have various applications in food industry such as dairy, bakery, confectionery, condiments, meat & plant based meat applications