Xanthan Gum

NUTRIER FX

Food and Beverage Applications

Xanthan Gum is a high molecular weight anionic polysaccharide polymer produced by the fermentation of starch by Xanthomonas Campestris. It has high stability, resistance to acid and alkali, high salt environment, high temperature and low temperature freezing, anti-biodegradation, and strong anti-pollution ability. Xanthan Gum is widely used in food, personal care products, pharmaceuticals acting as thickener, suspension agent, emulsifier and stabilizer and etc.

 

CAS No.: 11138-66-2

Formula: (C3H49O29)n  

E No.: E 415

Function: Emulsifier, Foaming Agent, Stabilizer, Thickener                 

Package: 25 kg bag, 50 lb bag or customization.

Grade

Description

FX-40

40-mesh xanthan gum extra low-dust.

FX-80

80-mesh xanthan gum with low dust and rapid hydration.

FX-200

Fine 200-mesh xanthan gum.

FX-FT80

Ultra-refined and clarified xanthan gum, providing clearer formulations, transparent solution and better stability than standard Xanthan gum.

FX-SR

Brine tolerant xanthan gum for high salt systems.

FX-SN

Xanthan gum optimized for dairy and yogurt products.

FX-AR

Xanthan gum with improved acid resistance.

FX-GZ

Xanthan gum optimized for fruit juice products.

Talk to us for more detailed specifications and samples.

Food grade Xanthan Gum, Nutrier-FX, meets the specification and purity criteria specified in the regulatory compliance listed below. In addition, it meets the requirements set forth in Compendium of Food Additive Specifications by the Joint FAO/WHO Expert Committee on Food Additives (JECFA).

 

Country

Regulatory Compliance Reference

US

Code of Federal Regulations Title 21

EU

Regulation EC 1333/2008

Japan

Japan’s Specifications and Standards for Food Additives (JSFA), 9th Edition

Australia & New Zealand

Australia New Zealand Food Standards Code

China

National Standard of the People’s Republic of China

Canada

Health Canada

 

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has also established an acceptable daily intake (ADI) of “not specified” (no quantitative limit) for xanthan gum. If you need to know maximum use levels in a specific product and region, please contact us for more details.

Applications

Functions

Bakery products, Bread, Cakes 

temperature resistance; foaming; moisturizing; improves the mouthfeel; extends the shelf life 

Dairy products 

thickening, suspension; inhibition of stratification; foaming agent; avoids the evaporation of active ingredients; effective control of flavor release; improves stability, solid structure 

Cottage Cheese 

fast curds; anti-dehydration contraction; shapes 

Ice cream 

increases the micropores, inhibits the ice to achieve fine texture; improve thickness and stability 

Yogurt 

increase the curds; prevents dehydration shrinkage 

Beverage, Fruit Juice 

thickening: suspends pulp; anti-precipitation; improves the mouthfeel; effective release of flavor 

Soft Drinks 

acts as suspending agent; foaming agent; increases the viscosity; prevents delamination 

Salad Dressing 

thickening; shape, anti-dehydration; improves mouthfeel, easy conditioning; easy filling and good adhesion; suspends condiments 

Soy Sauce, Oyster Sauce 

salt tolerance; anti-oxidation; thickening; effective to color and affixture 

Soups, Gravy 

provides good temperature stability; prevents separation; improves texture 

Salad Oil 

easy formalization; prevents juice to flow 

Toppings  

stabilizes foams and emulsions; provides good flow and cling 

Pickled Food  

salt tolerance; maintains the shape, moisture, quality and flavor 

Meat products, Sausage, Lunch Meat 

easy filling; easy shape; anti-dehydration; tender 

Jelly  

maintains the shape and moisture; improves the mouthfeel; increases elasticity; suitable for making multi-layer and thermal-reversible jelly 

Gel 

sweet gels; thickening, shaping 

Instant Food  

increases the thickness; improves the solubility in hot or cold water 

Prepared Food  

stabilizes; avoids syneresis 

Frozen Food 

improves freeze-thawing stability; thickening, shape: preservation; anti-dehydration 

Dehydrated Food  

fast recovery; maintains color and taste 

Canned Fruit 

thickening: suspension; smooth mouthfeel; extends the shelf life; significantly improves the appearance 

Canned Meal 

easy conditioning: thickening; maintains the flavor; extends the shelf life 

Low-calorie Products 

improves texture; stabilizes 

Liquid Milk Replacers 

stabilizes water insoluble ingredients 

Feed, Pet Food  

prevents gelation; increases gravy consistency; used as a liquid feed additives and cattle milk substitutes stabilizes the granular insoluble matters; mixtures with locust bean gum in canned pet food 

* The above information is for reference only, the prospective user is responsible for determining whether the products are appropriate for your use, and for ensuring that your usage and workplace practice are in compliance with applicable laws and regulations.

Gellan Gum, Nutrier GL, Cosmetic and Personal Care

Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and Lrhamnose.

Gellan Gum, Nutrier GL, Food and Beverage

Gellan gum is a water-soluble anionic polysaccharide produced by Pseudomonas elodea, which is composed of a repeating unit of monomers, tetrasaccharide, that are two residues of D-glucose and one of each residues of D-glucuronic acid and Lrhamnose.

Curdlan, Nutrier KG, Food and Beverage

Curdlan is a high molecular weight polysaccharide consisting of β-1,3-linked glucose units, produced by pure-culture fermentation from a non-pathogenic and non-toxicogenic strain of Agrobacterium biovar 1 (identified as Alcaligenes faecalis var. myxogenes at the time of discovery) or Agrobacterium radiobacter. Curdlan consists of β-(1,3)-linked glucose residues and has the unusual property of forming an elastic gel upon heating its aqueous suspension.