Xanthan gum is a polysaccharide used as a food additive and rheology modifier .It is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with guar gum and locust bean gum. Xanthan gum is also used in gluten-free baking. t 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.
| Item | Standard (FCCIV) |
| Appearance: | white or cream-color and free-flowing powder |
| Viscosity: 1% Xanthan Gum in 1% KCl Brookfield, LVTD, spindle 3.60rpm, 25 | 1200 -- 1600 mpa.s |
| Assay(on dry basis): | 91.0% - 108.0% |
| Loss on drying(105oC, 2hr): | 6.0 % - 12.0% |
| V1 : V2: | 1.02 - 1.45 |
| Pyruvic Acid: | ≤1.5% |
| PH of 1% solution in water: | 6.0 °C 8.0 |
| Heavy metals(as Pb): | ≤20 mg/kg |
| Lead(Pb): | ≤5 mg/kg |
| Arsenic(As): | ≤2 mg/kg |
| Nitrogen: | ≤1.5% |
| Ash: | ≤13% |
| Particle size: | 80 mesh: 100% min |
| Total plate count: | ≤2000/g |
| Yeasts and moulds: | ≤100/g |
| Pathogens germs: | absence |
| S. aureus: | Negative |
| Pseudomonas aeruginosa | Negative |
| Salmonella sp. | Negative |
| C. perfringens | Negative |