Xanthan gum is a high molecular weight polysaccharide produced by fermentation of a carbohydrate with Xanthomonas campestris. It is soluble in cold or hot water, but not soluble in organic solvent. It can be used as a thinckener or a stabilizer and rehoolosy control agent for food, pharmaceutical, especially at cosmetic and oil drilling applications widely.Food Grade Xanthan 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.Meanwhile, Xanthan Gum can extend the shelf life of products, simplifying the filling and sterilization during the course of production. Little consume of Xanthan Gum can save lots of production cost and increase the profit rate.Test ItemsSpecsResultsAppearance Cream-whiteConformParticle Size (mesh) 80/120/200200Loss on Drying (%) ≤139.94PH (1% KCL) 6.0-8.06.68Viscosity (1% KCL, cps) ≥1200cps1580Shearing Ratio ≥6.07.96Ashes (%) ≤138.68Pyruvic Acid (%) ≥1.5ConformV1:V2 1.02-1.45ConformAssay 91%-108%ConformTotal Nitrogen ≤1.5%0.67Total Heavy Metals ≤10ppm<2.35As ≤3ppm<0.05Pb ≤5ppm<0.24Total Plate Count ≤2000cfu/g1000Moulds/Yeasts ≤100cfu/gNegativeStaphylococcus NegativeNegativeSalmonella NegativeNegativeColiform NegativeNegativeIdentification PositiveConform