Product Name: Xanthan Gum

Usage and Application: Mainlyused for the production of all kinds of chocolate products, as well as avariety of candies. In foods, xanthan gum is most oftenfound in salad dressings and sauces. It helps to prevent oil separation bystabilizing the emulsion, although it is not an emulsifier. Xanthan gum alsohelps suspend solid particles, such as spices. Also used in frozen foods andbeverages, xanthan gum helps create the pleasant texture in many ice creams,along with guar gum and locust bean gum. Xanthan gum is also used ingluten-free baking. It is also a preferred method of thickening liquids forthose with swallowing disorders, since it does not change the color or flavorof foods or beverages.
Specifications:

Item	Specification
Appearance	Cream-white	Cream-white
Particle Size	80  mesh	200  mesh
Loss on Drying	≤13%	≤13%
PH (1% KCL)	6.0-8.0	6.0-8.0
Viscosity (1% KCL,cps)	≥1200cps	≥1400cps
Acid resistance	This  product and citric acid can be used together,function is not affected
Shearing Ratio	≥6.0	≥6.0
Ashes(%)	≤13	≤13
Pyruvis Acid (%)	≥1.5	≥1.5
V1:V2	1.02-1.45	1.02-1.45
Assay	91%-108%	91%-108%
Total Nitrogen	≤1.5%	≤1.5%
Heavy metal
Arsenic content	≤3ppm	≤3ppm
Lead content	≤5ppm	≤5ppm
Microbiology
Total Plate Count (cfu/g)	≤2000	≤2000
Yeast & Moulds(cfu/g)	≤100cfu/g	≤100cfu/g
Coliform	Negative/25g	Negative/25g
Staphylococcus	Negative/25g	Negative/25g
Salmonella	Negative/25g	Negative/25g