In gluten-free baking Xanthan Gum is used to give the dough or batter the stickiness that would otherwise come from gluten. Other food industry applications include bakery products, meat & poultry, confections, beverages and dairy products. In the cosmetic industry, it is primarily used to prepare water gels and in oil/water emulsions to enhance droplet coalescence. In most applications, it is used at a rate of 0.5% or less.
Xanthan Gum is a polysaccharide derived from simple sugars (glucose and sucrose) through fermentation. It has a wide variety of uses in both the food and cosmetic industries. In the food industry, it is primarily used as a thickening and stabilizing agent. It is commonly used as an ingredient in salad dressings and sauces. In addition to thickening in these applications, it also helps prevent oil separation by stabilizing the emulsion and helps suspend solid particles such as spices.
Granulation: 100% thru USS 60 mesh (<0.250 mm)
95% Min thru USS 80 mesh (<0.180 mm)
Viscosity (1.0% in 1.0% KCI): 1400 - 1600 mPa.s
pH (1.0% solution): 6.0 - 8.0
Assay: 91 - 108%
Loss on Drying: ≤ 12.0%
Ash: 6.5 - 16.0%
- Non GMO Project Verified
- Stored in a SQF Certified Facility
- GloryBee is FSMA Compliant
The product shelf life is dependent on storage conditions and is highly variable. It should be stored under cool (max. 30° C) and dry (max. 70% humidity) conditions in closed containers. The industry standard for shelf life, when stored under optimum conditions, is 36 months from the date of manufacture.
The specifications listed above are averages only. For information on specific lots, please request via our sales department