Product Summary
XG-C80P is a high-performance Xanthan Gum produced by microbial fermentation using starch as the main raw material. With excellent rheological properties, good shear performance, acid and heat resistance, it provides superior thickening, suspension, emulsification and stabilization performance for food applications.
Introduction
Xanthan Gum is a natural microbial polysaccharide produced by fermentation with Xanthomonas campestris, followed by extraction, drying and milling processes.
XG-C80P features excellent rheological properties, good shear performance and stability under different processing conditions. It also provides good synergistic effects when combined with other hydrocolloids, making it suitable for food formulations requiring improved texture, viscosity and stability.
Specification
Appearance: Off-white to light yellow powder
Particle Size: ≥95% passes through 80 mesh
Viscosity (1% KCl): ≥1400 cP
LSRV (0.25% Synthetic Water): 1700–2400 cP
Shear Performance Value: ≥6.5
Total Nitrogen: ≤1.5%
Pyruvic Acid: ≥1.5%
Key Features
Excellent Rheological Properties:
Provides good flow behavior and texture control, improving product consistency and stability.
Good Shear Performance:
Maintains stable performance under shear conditions during processing, helping ensure consistent product quality.
Acid and Heat Resistance:
Provides good stability under acidic and high-temperature processing conditions.
Synergistic Effect with Other Hydrocolloids:
Works well with other hydrocolloids to optimize viscosity, texture and stability.
Multiple Functional Properties:
Provides thickening, suspension, emulsification and stabilization functions in various food systems.
Applications
XG-C80P is widely used in:
Seasonings and sauces
Jelly products
Dairy products
Bakery products
Noodle products
Beverages
