Agar Agar (Gracilaria) Food Grade

A dried hydrophillic colloid extracted from certain marine algae of Rhodophyceae class

Info

Uses

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

Typical Analysis

Moisture

≤ 20%

Gel Strength

750 +/- 40 g/cm²

Starch

None detected.

Ash

≤ 6.5 %

pH

7 +/- 1

Particle Size

80 mesh

Melting Point

85-95 °C

Gellifying Point

38-45 °C

Lead

≤5 ppm

Arsenic

≤3 ppm

Mercury

≤1 ppm

Cadmium

≤1 ppm

Acid Insoluble Ashes

≤0.5%

Foreign Insoluble Matter

≤1%

Water absorption

≤75 ml

Gelatine and other proteins

None detected

Microbiological Analysis

Total Bacterial Count

<3000 colonies/g

E. Coli

Negative by test in 5 g.

Salmonella

Negative by test in 25 g.

Mould and yeast

<300 colonies/g

More Info

Packaging

In 10 kilos boxes with inner polythene liner.

Storage

Good 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.

Agar Agar Gelidium - 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

<20%

Gel Strength

750 +/- 50 gr/cm²

Starch

Passes test.

Ash

<6.5%

pH gel

7 +/- 1

Presentation

Powder

Colour

White to yellowish white

Melting Point

88 +/- 5°C

Gellifying Point

35°C +/- 5°C

Acid Insoluble Ash

<0.5%

Solubility

Insoluble in cold water; soluble in boiling water

Arsenic

< 3ppm (mg/kg)

Lead

< 5ppm (mg/kg)

Mercury

< 1ppm (mg;kg)

Cadmium

< 1ppm (mg/kg)

Microbiological Analysis

Total Bacterial Count

< 5,000/g

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

A spray dried alkaline solution of carmine, the aluminium lake of carminic acid.

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

Regulation Status

Permitted in foods according to EU Regulation 1333/2008/EC. Compliant with the purity criteria set by EU Regulation 231/2012/EU. Food colour additive exempt from certification Code US 21CFR3.A.

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 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 (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 (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

White to beige colour powder

Moisture

12% (Max)

pH

8 - 11 (1.0% at 20°C)

Loss of drying

Not more than 12%

Particle Size

98% gum below 250 microns

Reactivity with Potasic Chloride

1.530 - 2.070 break

As (ppm)

<3.00

Pb (ppm)

<5.00

Hg (ppm)

<1.00

Cd (ppm)

<2.00

Microbiological Analysis

E. Coli

Not detected in 5g

Salmonella

Not detected in 25 g

Total plate count

Max 5000 cfu/g

Mould and yeast

Max 300 cfu/g

More Info

Packaging

In 25 kilos polylined paper bags.

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

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

Viscosity (cps)

850 - 1150

pH

8-11 (1.0% at 20°C)

Loss of drying

Not more than 12%

Particle Size

98% gum below 250 microns

As (ppm)

<3.00

Pb (ppm)

<5.00

Hg (ppm)

<1.00

Cd (ppm)

<2.00

Microbiological Analysis

E. Coli

Not detected in 5g

Salmonella

Not detected in 25 g

Total plate count

Max 5000 cfu/g

Mould and yeast

Max 300 cfu/g

Pathogenic bacteria

Negative by tests

More Info

Packaging

In 25 kilos bags with inner polyethylene bags and outer bag.

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

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 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

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

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 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

Negative by test in 5 g.

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 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

Negative by test in 5 g.

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

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

15% (Max)

Protein

7% (Max)

A.I.M

7% (Max)

Starch

Negative

Viscosity (cps)

3500 - 4000 cps

Ash

1% (Max)

pH

6 to 7

200 mesh (75 Microns)

96 - 97% min

Gum Content

80.0 to 85% min

Microbiological Analysis

E. Coli

<1cfu/g

Salmonella

Absent in 25 gr

Total plate count

5000 cfu/g max

Mould and yeast

200 cfu/g max

Coagulase

Negative

Bacilius Cereus/g

Negative

Pentachlorophenol

Not more than 0.01mg/kg

Furfural mg/kg

NMT 1.0

Arsenic mg/kg

NMT 3.0

Lead mg/kg

NMT 2.0

Mercury mg/kg

NMT 1.0

Cardmium mg/kg

NMT 1.0

Cadmium mg/kg

NMT 1.0

Organic Peroxides

Not more than 0.7meq

More Info

Packaging

In 25 kilos boxes/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.
Country of origin: India

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

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)

A.I.M

7% (Max)

Starch

Negative

Viscosity (cps)

5000 cps Minimum

Ash

1% (Max)

pH

6 to 7

Particle Size

200 micron: 96-97% pass

200 mesh (75 Microns)

95% passing

Gum Content

80.0 to 85%min

Protein

7% max

Microbiological Analysis

E. Coli

<1 cfu/g

Salmonella

Absent in 25 gr

Odour

Free from off odours

Total plate count

Less than 5000

Mould and yeast

Less than 200 cfu/g

Coagulase

Negative

Bacilius Cereus/g

Negative

Organic Peroxides

NMT 0.7 meq

Pentachlorophenol

Not more than 0.01 mg/kg

Furfural mg/kg

NMT 1.0

Arsenic

NMT 3.0

Lead mg/kg

NMT 2.0

Mercury mg/kg

NMT 1.0

Cadmiun mg/kg

NMT 1.0

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.
Country of origin: India

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)

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

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 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 2%

Lead

Max 2 mg/kg

Arsenic

Max 3 mg/kg

Mercury

Max 1 mg/kg

Cadmium

Max 1 mg/kg

Total Heavy Metals

Max 20 mg/kg (Cu +Zn)

Passing through mesh 100

>95%

Microbiological Analysis

Total Bacterial Count

2000 ufc/g

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 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 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 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 92% through

Ethanol and Propane

≤500ppm

Total Nitrogen

<1.5%

Pyruvic Acid

≥1.5%

Lead

≤2ppm

Shear Ratio

≥6.5

V1/V2

1.02 - 1.45

Microbiological Analysis

E. Coli

Negative in 5g

Salmonella

Absent

Coliforms

≤0.3

Total plate count

≤2000 cfu/g

Mould and yeast

≤100 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

Viable cells absent

Assay (%)

91-108

Ethanol (mg/kg)

≤500

Solubility

Soluble in water. Insoluble in Ethanol

More Info

Packaging

In 25 kilos bags/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 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

Whiteness

≥50

Shear Ratio

≥6.5

V1/V2

1.02 - 1.45

Microbiological Analysis

E. Coli

Negative in 5g

Salmonella

Negative in 10g

Coliforms

≤0.3

Total plate count

≤2000 cfu/g

Mould and yeast

≤100 cfu/g

Assay (%)

91-108

Xanthomonas campestris

Negative in 1g

Solubility

Soluble in water. Insoluble in Ethanol

Ethanol (mg/kg)

≤500

More Info

Packaging

In 25 kilos kraft paper bags, paper drum and carton, all with inner polythene bags.

Storage

Goods must be stored ventilated, clean, dry and cool place. It cannot be stored with poisonous, harmful and corrosive substances.
Shelf Life: 24 months from manufacturing date under the above storage conditions with the original packaging intact.

Other Health Hazards

It is advisable to wear face masks or to handle the powder in an airy room.