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Agar Agar - Food Grade

Agar Agar - Food Grade

A dried hydrophilic colloid extracted from seaweeds Gelidium Sesquipedale species. It is dissolved in boiling hot water and sets below 40 degrees C.

Info

Uses
Gelling, thickening, and stabilising agent used in Confectionery and Dairy products.

Typical Analysis

Moisture
<22%
Gel Strength
750 +/- 50 gr/cm2
Starch
Passes test.
Ash
<6.5%
pH gel
7 +/- 1.0
Presentation
Powder
Colour
White to yellowish white
Melting Point
88 +/- 5°C
Gellifying Point
35°C +/- 5°C

Microbiological Analysis

Total Bacterial Count
Less than 5,000 per gram
E. Coli
Absent in 5 g.
Salmonella
Absent in 5g.
Mycotoxins
Absent
Additives
Absent
Odour
Absent
Total plate count
< 5000 colonies/g
Mould and yeast
<300 colonies/g

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Carmine

Carmine

Carmine is the aluminium lake of the colouring principle, Carminic acid obtained by aqueous extraction from the Cochineal Intact. (Dactviopius coccus costa). Carmine is a red pigment which is also suitable for the manufacture of liquid Carmine products.

Info

Uses
Bakery, Beverages, Confectionery, Dairy, Meat and Sauces and Dressings.

Chemical Specification

Dye Strength
Minimum O.D = 0.400 at 518nm (0.0025% DSB In dil NH3)
Insoluble Matter
Maximum 1.0% in dil NH3
Loss on Drying
10.0 to 21.0%
Ash
Maximum 13%
Lead
Less than 10ppm
Arsenic
Less than 5ppm

Analysis

Appearance
Red Powder
Solubility
Soluble in Alkali, insoluble in water.

Microbiology

Aerobic Plate Count/Gram
Less than 1000/g
Yeast and Mould Gram
Less than 50/g
E. Coli
Absent in 1g
Salmonella
Absent in 25g

Storage and Handling

Packaging
Carmine is available in 25kg and 50kg fibre drums.
Storage
It is recommended that Carmine is stored in an airtight container under cool and dry conditions, protected from light. A shelf life of 1 year for unopened packs.
Carob Powder 2

Carob Powder 2

Carob Powder is a 100% natural food ingredient made of roasted and then finely ground carob pulp and is available in different colours which correspond to the grade of roasting. the carob pulp is obtained from carob beans which in turn are the fruit of the Carob tree. Carob powder has many benefits which include - it is caffeine and theobromine free, very low in fat, high in fibre, residue free, nontoxic and fully compatible with other ingredients.

Info

Uses
Bakery products
Breakfast cereal
Chocolate
coatings and spreads
Colouring and flavourings
Milk and soy shakes

Analysis

Appearance
Powder (light brown).
Moisture
Max 4%
Protein
Min 3%
Fibre
Min 10%
Fat
Max 4%
Ash
Max 5%
Total sugars
Min 30%
Particle size
98% Min 75 micron

Microbiology

Yeast and Mould Gram
<1000 ufc/g
E. Coli
<10 ufc/gr
Salmonella
Absence
Total Plate Count
<10000 ufc /g

Storage and Handling

Packaging
25 kilo polythene lined propylene bags.
Storage
Due to being Hydroscopic the goods must not come in contact with water or rainfall and must be kept in a dry place.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.

Safety

Product Safety
Innocuous.
Health and Safety
Innocuous.
Personal Safety
Innocuous. no special measures need to be taken.
Carrageenan - Iota

Carrageenan - Iota

Carrageenan (E-407) is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. Carrageenan has been used for hundreds of years and has been found to be safe in the USA. It replaces gelatine and starch and it is very similar to Agar. This type of Carrageenan is standardised to constant gel strength in both water and milk, in order to obtain a uniform performance.

Info

Uses
It is a Gelling Agent used in Diary for a more rubbery gel, conventional Jellies, Petfoods, Air Freshener and others.

Typical Analysis

Appearance
Clear beige powder
pH
8-11 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns

Microbiological Analysis

Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
Pathogenic bacteria
Negative by tests

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Carrageenan - Kappa Refined and Semi-Refined

Carrageenan - Kappa Refined and Semi-Refined

Carrageenan (E-407) is a natural hydrocolloid extracted from red seaweed of the Rhodophyceae class. Carrageenan has been used for hundreds of years and has been found to be safe in the USA. It replaces gelatine and starch and it is very similar to Agar. This type of Carrageenan is standarised to constant gel strength in water, in order to obtain a uniform performance.

Info

Uses
Gelling Agent in Petfood and Dairy products, conventional Jellies, Meat products, Salad Dressings, Tooth Paste and other products.

Typical Analysis

Appearance
Clear beige powder
pH
7-9.5 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns

Microbiological Analysis

Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
Pathogenic bacteria
Negative by tests

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Carrageenan - Lambda

Carrageenan - Lambda

This type of Carrageenan has been developed specially to thicken water or milk based products.

Info

Uses
It is used in the production of coffee whiteners to prevent separation of liquid and cream and other jelly products.

Typical Analysis

Appearance
Clear beige powder, odourless and tasteless
pH
8-11 (1.0% at 20°C)
Loss of drying
Not more than 12%
Particle Size
98% gum below 250 microns

Microbiological Analysis

Total plate count
Max 5000 cfu/g
Mould and yeast
Max 300 cfu/g
Pathogenic bacteria
Negative by tests

More Info

Packaging
In 20 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
CMC - Sodium Carboxymethyl Cellulose

CMC - Sodium Carboxymethyl Cellulose

Sodium Carboxymethyl Cellulose is an anionic water soluble polymer derived from cellulose.

Info

Uses
CMC is widely used in frozen Desserts, Protein Food, Canned Food, Beverages, Icings, Dressings, Instant Noodles, Meats, Confectionery, Dairy and others.

Typical Analysis

Appearance
Free flowing powder
Moisture
≤10
Viscosity (cps)
3500 - 4500 (1%,LVT, 30rpm, sp. 4)
pH
6.0~8.5
Particle Size
100Mesh

Microbiological Analysis

Salmonella
Absent/g
Coliforms
Absent/g
Total plate count
≤5000
Mould and yeast
≤500

More Info

Packaging
In 25 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Freeze Dried Cape Gooseberry (Physalis)

Freeze Dried Cape Gooseberry (Physalis)

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in slices. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses
Confectionery, Beverages, Bakery, Dairy and ST&F (syrups, toppings and fillings).

Typical Analysis

Appearance
Slices of fruit firm and crunchy.The product is free from fruit skin or leaves
Particle Size
Slices
Ingredients
Cape Gooseberries – 100% additive free
Moisture
3 - 5%
Colour
Characteristic of Cape Gooseberries
Aroma
Characteristic of Cape Gooseberries
Flavour
Sweet. Characteristic of Cape Gooseberries

More Info

Packaging
Polythene liner bags in corrugated carton boxes of 12 Kg net weight
Shelf Life
1 year guaranteed for product kept in unopened original packaging
Storage
In cool, dry conditions
Country of Origin
Colombia, South America
Product applications
Freeze Dried Cape Gooseberries have a wide variety of uses, according to the customer needs. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations
Freeze Dried Mango

Freeze Dried Mango

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in slices, pieces or powdered. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses
Confectionery, Beverages, Bakery, Dairy and ST&F (syrups, toppings and fillings).

Typical Analysis

Appearance
The product is free from fruit skin or leaves
Particle Size
Chunks of 20-30 mm
Ingredients
Mangoes – 100% additive free
Moisture
Less than 7%
Colour
Characteristic of Mango
Aroma
Characteristic of Mango
Flavour
Sweet; characteristic of Mango

More Info

Packaging
Polythene liner bags in corrugated carton boxes of 12 Kg net weight
Shelf Life
1 years guaranteed for product kept in unopened original packaging.
Storage
In cool, dry conditions
Country of Origin
Colombia, South America
Product applications
Freeze Dried Mangoes have a wide variety of uses, according to the customer needs. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations
Freeze Dried Pineapple

Freeze Dried Pineapple

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in pieces, slices or in powder. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses
Confectionery, Beverages, Bakery, Dairy and ST&F (syrups, toppings and fillings).

Typical Analysis

Appearance
The product is free from fruit skin, leaves or any foreign material.
Particle Size
Chunks of 20 - 30 mm.
Ingredients
Pineapples – 100% additive free
Moisture
Less than 7%
Colour
Characteristic of Pineapple
Aroma
Characteristic of Pineapple
Flavour
Sweet; characteristic of Pineapple

More Info

Packaging
Polythene liner bags in corrugated carton boxes of 12 Kg net weight
Shelf Life
1 year guaranteed for product kept in unopened original packaging.
Storage
In cool, dry conditions
Country of Origin
Colombia, South America
Product applications
Freeze Dried Pineapples have a wide variety of uses, according to the customer needs. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations
Freeze Dried Strawberry

Freeze Dried Strawberry

The product is obtained by the process of freeze drying of fresh, healthy, clean and ripe fruits cut in pieces, slices or in powder. The product is crunchy not diluted or fermented. The factory has excellent manufacturing conditions and standards that are world class.

Info

Uses
Confectionery, Beverages, Bakery, Dairy and Syrups, Toppings and Fillings.

Typical Analysis

Appearance
The product is free from fruit skin or leaves
Particle Size
3mm
Ingredients
Fresh Strawberries 100%
Moisture
Less than 7%
Colour
Characteristic of Strawberry
Aroma
Characteristic of Strawberry
Flavour
Sweet/sharp. Characteristic of Strawberry

More Info

Packaging
Polythene liner bags in corrugated carton boxes of 7.5 Kg net weight.
Shelf Life
1 year guaranteed for product kept in unopened original packing.
Storage
In cool, dry conditions.
Country of Origin
Colombia, South America
Product applications
Freeze Dried Strawberries have a wide variety of uses. The most common uses are:

• Snacks
• Cereal Toppings
• Yogurts Toppings
• Dessert recipes
• Cake preparations
Gellan Gum High Acyl

Gellan Gum High Acyl

Gellan Gum is a natural food additive (E418), used as stabilizer, gelling agent or thickener. Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea under carefully controlled fermentation procedure from a carbohydrate source (glucose), nitrogen source and a number of inorganic salts. High Acyl Gellan Gum forms soft, very elastic, non-brittle gels.

Info

Uses
Transparent (see through) drinks, tofu, jellies, confectionery, fruit jams, chilli sauces, meat products, acid fruit juices, dairy beverages and ice cream.

Typical Analysis

Appearance
White Fine Powder
Ash
<15%
pH gel
5.0 - 7.0 (0.5% solution)
Loss of drying
<15%
Particle Size
60 mesh >95%
Presentation
Powder
Colour
White

Microbiological Analysis

Total Bacterial Count
<10000CFU/g
E. Coli
<30MPN/100G
Salmonella
0/25g
Mould and yeast
<400CFU/g

More Info

Packaging
The product is packed in 25Kg/Drum with a PE inner bag.
Storage
Store away in a cool and dry place. Shelf life: 24 months if kept in original unopened packaging.
Gellan Gum Low Acyl

Gellan Gum Low Acyl

Gellan Gum is a natural food additive (E418), used as stabilizer, gelling agent or thickener. Gellan gum is a hydrocolloid produced by the microorganism Sphingmonas elodea under carefully controlled fermentation procedure from a carbohydrate source (glucose), nitrogen source and a number of inorganic salts. Low Acyl Gellan Gum forms hard, non-elastic, brittle gels.

Info

Uses
Transparent (see through) drinks, tofu, jellies, confectionery, fruit jams, chilli sauces, meat products, acid fruit juices, dairy beverages and ice cream.

Typical Analysis

Appearance
White Fine Powder
Ash
<15%
pH gel
5.0 - 7.0 (0.5% solution)

Microbiological Analysis

Total Bacterial Count
<10000CFU/g
E. Coli
<30MPN/100G
Salmonella
0/25g
Mould and yeast
<400CFU/g

More Info

Packaging
The product is packed in 25Kg/Drum with a PE inner bag.
Storage
Store away in a cool and dry place. Shelf life: 24 months if kept in original unopened packaging.
Guar Gum 3500/200

Guar Gum 3500/200

The material consists of a free flowing, buff coloured powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus. It disperses readily 20ºC in cold water to give 100% solubility.

Info

Uses
Guar is the most versatile of the Hydrocolloids family. It hydrates quickly in cold water and gives an excellent thickening solution.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White to off white powder
Moisture
12% (Max)
Protein
7% (Max)
Viscosity (cps)
3500 - 4000 cps
Ash
1% (Max)
pH
6 to 7
200 mesh (75 Microns)
96 - 97% min

Microbiological Analysis

E. Coli
<1cfu/g
Salmonella
Absent in 25 gr
Total plate count
2500 cfu/g max
Mould and yeast
200 cfu/g max

More Info

Packaging
In 25 kilos boxes with inner polythene liner
Storage
Goods must be stored in a dry, odour free environment
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room. Spillages of powder may occur during transportation and usage. These would become slippery when wet. Any spillages of this sort should be brushed up initially with any residue being hosed down well.
Guar Gum 5000/200

Guar Gum 5000/200

The material consists of a free flowing, buff coloured powder obtained from the endosperm of the seeds of the Guar plant, Cyamopsis tetragonolobus. It disperses readily 20ºC in cold water to give 100% solubility.

Info

Uses
Guar is the most versatile of the Hydrocolloids family. It hydrates quickly in cold water and gives an excellent thickening solution.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White to off white powder
Moisture
11% (Max)
Protein
7% (Max)
Viscosity (cps)
5000 cps Minimum
Ash
1% (Max)
pH
5 to 7
200 mesh (75 Microns)
95% passing

Microbiological Analysis

E. Coli
Absent
Salmonella
Absent
Total plate count
Less than 5000
Mould and yeast
Less than 300

More Info

Packaging
In 25 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room. Spillages of powder may occur during transportation and usage. These would become slippery when wet. Any spillages of this sort should be brushed up initially with any residue being hosed down well.
Lecithin (Soya)

Lecithin (Soya)

It is a free flowing powder made from non-GMO soy beans.

Info

Uses
As an emulsifier, stabiliser and preservative in all types of food products.

Typical Analysis

Appearance
Creamy to yellow light brown powder
Moisture
Max 1%

Microbiological Analysis

Total Bacterial Count
Max. 1000/g
Salmonella and E. Coli
Absent in 25g
E. Coli
Absent in 1g
Coliforms
Absent in 25 g
Mould and yeast
Max. 100/g

More Info

Packaging
20 kilo boxes.
Storage
Keep in a dry and airy environment.
Locust Bean Gum - 1st Quality

Locust Bean Gum - 1st Quality

A white to yellowish white, nearly odourless powder also called Carob Gum. It is obtained from the ground endosperm of the seeds (from the pod) of the carob tree (Ceratonia Siliqua L.- Taub. Fam. Leguminosae). The tree produces pods (Locust Beans) also known as St John’s bread (the Manna that came from Heaven). The tree only grows 20kms inland from the Mediterranean Sea.

Info

Uses
Gelling, thickening, stabilising and emulsifier agent used in Bakery, Dairy products, Soup and Sauces, Spreads, Petfoods, Frozen Dairy Desserts, Fruit preparations and Frozen Fruit, Salad Dressings, Meat Products, Alcoholic Beverages, Bread, Breakfast Cereal and others.

Typical Analysis

Protein
Max 7
A.I.M
Max 4
Galactomannans
Min 75
Starch
Negative
Viscosity (cps)
Min 2400- Max 3000
Ash
Max 12
pH
5.4 -7
Loss of drying
Max 15
Particle Size
Pass 250 µm = 100. Pass 75 µm = Max 35

Microbiological Analysis

Total Bacterial Count
Max 5000.
E. Coli
Neg 1g
Salmonella
Neg 25 g
Coliforms
Neg 1g
Mould and yeast
Max 500

More Info

Packaging
In 25 kilo 3 ply paper bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment
Other Health Hazards
It is advisable to wear face masks or handle the product in an airy room.
Tara Gum - High Viscosity

Tara Gum - High Viscosity

Tara Gum Powder is obtained by milling the endosperm of the Tara Seed by mechanical methods. It is a premium grade where high purity, high viscosity and superior whiteness is desired.

Info

Uses
Gelling, thickening and stabilising agent used in Sauces, Dressings, Ice Cream, Confectionery and Dairy products.

Typical Analysis

Moisture
Max 12%
Protein
Max 3%
Galactomannans
Min 85%
Starch
Not detected
Viscosity (cps)
5500-6800 cps (Solution at 1%, 25°C, 20 RPM, spindle #4)
Ash
Max 1.5%
pH
5-7.5
Colour
White Powder
Odour
Odourless
Fats
Max 0.75%
Insolubles in Acid
Max 3%
Lead
Max 2 mg/kg
Arsenic
Max 3 mg/kg
Mercury
Max 0.1 mg/kg
Cadmium
Max 1 mg/kg
Total Heavy Metals
Max 20 mg/kg (Cu +Zn)
Passing through mesh 100
>95%

Microbiological Analysis

E. Coli
<100 ufc/g
Salmonella
Negative in 25 g
Coliforms
< 1ufc/g
Total plate count
< 200 ufc/g
Mould and yeast
< 100 ufc/g

More Info

Packaging
In 25 kilo 3 ply paper bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Other Health Hazards
It is advisable to wear face masks or handle the product in an airy room.
Vanilla Beans Grade 2

Vanilla Beans Grade 2

Vanilla is extracted from the small seeds of the Vanilla Planifollia originally grown in Mexico but unknown until Hernan Cortes introduced it to Europe. Since it has spread as far as Madagascar and Indonesia. Vanilla is the second most expensive spice.

Info

Uses
Bakery Products
Flavourings For various food and drink products
Desserts

Typical Analysis

Appearance
Beans less oily than higher grades
Colour
Brown
Odour
Strong of vanilla bean
Flavour
Vanilla
Length
10-18cm
Moisture
25-30%
Vanillin Content
1.50-1.63%

More Info

Shelf Life
12 months in original unopened packaging, max temperature 20°c.
3 months after opening, max temperature 20°c.
Storage
Preserve sheltered from light and in the original packaging.
Vanilla Beans Grade 3

Vanilla Beans Grade 3

Vanilla is extracted from the small seeds of the Vanilla Planifollia originally grown in Mexico but unknown until Hernan Cortes introduced it to Europe. Since it has spread as far as Madagascar and Indonesia. Vanilla is the second most expensive spice.

Info

Uses
Bakery Products
Flavourings for various food and drink products
Frangrances
Desserts

Typical Analysis

Appearance
Beans less oily than higher grades
Colour
Brown to Reddish
Odour
Strong of vanilla bean
Flavour
Vanilla
Length
12-22cm
Moisture
16-18%
Vanillin content
Around 1.18%

More Info

Shelf Life
12 months in original unopened packaging, max temperature 20°c.
3 months after opening, max temperature 20°c.
Storage
Preserve sheltered from light and in the original packaging.
Xanthan Gum - 200mesh

Xanthan Gum - 200mesh

Xanthan Gum is a hydrocolloid obtained by corn fermentation and subsequently purified.

Info

Uses
Xanthan is also a very versatile product similar used to replace Guar in some applications.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White-like or light yellow free flowing powder
Viscosity (cps)
1% gum in 1% KCl (60rpm) 1200-1700cps
Ash
≤16%
pH
Value (1% solution) 6.0-8.0
Loss of drying
≤15%
Particle Size
200 mesh (75μm) - Not less than 90% through
Ethanol and Propane
≤500ppm
Total Nitrogen
<1.5%
Pyruvic Acid
≥1.5%
Lead
≤2ppm
Isopropyl Alcohol
<500ppm

Microbiological Analysis

Total Bacterial Count
<2000 cfu
Salmonella and E. Coli
Not detected
Salmonella
Negative in 10g
Total plate count
≤5000 cfu/g
Mould and yeast
≤200 cfu/g
Heavy Metals
<20 mg/kg
Arsenic
<3 mg/kg
Lead
<2 mg/kg
Cadmiun
<1 mg/kg
Mercury
<1 mg/kg
Xanthomonas Camp/1g
Not detected

More Info

Packaging
In 25 kilos boxes with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
Xanthan Gum - 80mesh

Xanthan Gum - 80mesh

Xanthan Gum is a hydrophilic biological polysaccharide, which is made from corn starch after the processes of fermentation with Xanthomonas Campestris, extraction, drying and grinding. Benefited by its superior thickening and stabilising effect, shear resistance and unique pseudo-plasticity rheological property. Xanthan Gum is widely used in food pharmaceutical, fine chemical, oil drilling and other fields.

Info

Uses
Xanthan is also a very versatile product similar used to replace Guar in some applications.

It is used in food such as Bakery, Beverages, Confectionery, Dairy, Meats, Petfood, Sauces, Syrups, Toppings and Fillings.

Industrial uses: Printing, Textile, Paper, Tobacco and Oil (Fracking) industries.

Cosmetic and Pharmaceutical: Lotions, creams, tablets, etc

Typical Analysis

Appearance
White-like or light yellow free flowing powder
Viscosity (cps)
1% gum in 1% KCl (60rpm) 1200-1700cps
Ash
≤16%
pH
Value (1% solution) 6.0-8.0
Loss of drying
≤15%
Particle Size
Particle Size 80mesh (180 μm) Not less than 95% through
Ethanol and Propane
≤500ppm
Total Nitrogen
≤1.5%
Pyruvic Acid
≥1.5%
Lead
≤2ppm

Microbiological Analysis

E. Coli
Negative in 5g
Salmonella
Absent
Coliforms
≤0.3
Total plate count
≤2000 cfu/g
Mould and yeast
≤100 cfu/g

More Info

Packaging
In 25 kilos bags with inner polythene liner.
Storage
Goods must be stored in a dry, odour free environment.
Shelf Life: 2 years from date of manufacturing if kept in optimum storage conditions and original packaging.
Other Health Hazards
It is advisable to wear face masks or to handle the powder in an airy room.
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