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Xanthan |
Item #: XA500
CAS No: [11138-66-2] M.Fm: (C35H49O29) n
DESCRIPTION:
A white to cream-colored, free-flowing powder produced by fermentation of carbohydrates with Xanthomonas Campestris.
Applications:
A thickening agent used in food, beverages, pharmaceuticals and personal care products, paints, and other industrial applications, providing emulsion and stability.
Specifications:
pH (1% solution) ................................... 6.0 - 8.0
Viscosity ................................... 1200 - 1800 cps (1% xanthan gum in 1% KCl; typically 1400 cps Brookfield LVT, spindle 3, 60 rpm, 25oC)
Lead ................................... 2 ppm max.
Arsenic ................................... 2 ppm max.
Heavy metals ................................... 20 ppm max.
Moisture ................................... 13.0% max.
Ash ................................... 13.0% max.
Nitrogen ................................... 1.5% max.
Pyruvic acid ................................... 1.5% min.
Isopropyl alcohol ................................... None
Assay (anhydrous) ................................... 91% - 108% (~98%)
Total plate count ................................... 2,000/g max.
Mould and Yeast count................................... 100/g max.
Salmonella ................................... Negative
E. Coli ................................... Negative
Pseudomonas aeruginosa ................................... Negative
Note: The above complies with FCC V Standards
Packaging and Storage:
Preserved in 25 kg carton or fiber drums. Store under dry conditions with tight seal.
Note: The information contained herein represents a suggested guide only. It is believed to be accurate and represents the most current information available to us. We make no guarantee of its content and assume no liability for its use. Users must make their own determinations of the suitability that this information provides them and their purpose. In no way is H&A (Canada) Inc. responsible for any claims, losses or damages of any client or third party as a direct or indirect result of the use of this information.
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