Xanthan Gum
N/A
Xanthan Gum
Specifications
| Parameter | Specification |
|---|---|
| Standards Compliance | Meets BP/USP/NF/Ph.Eur. or food-grade specifications |
| Viscosity | At 24°C±1 NLT 600 centipoises |
| Isopropyl Alcohol | NMT 0.075% |
| Moisture Content | <15% |
| pH Value | 6.0 – 8.0 (as an aqueous solution) |
| Microbial Limits | As per standard specifications |
Why Choose Prachin for Xanthan Gum
Exceptional Thickening Agent: Increases viscosity even at low concentrations
Superior Stabilizer: Prevents the separation of emulsions and suspensions
Pseudoplasticity: Viscosity decreases under shear (stirring/mixing), making it easy to pour and process
Wide pH and Temperature Stability: Functions effectively under various conditions
Salt Tolerance: Maintains properties even in solutions with high salt concentrations
Common Applications
Food
Thickener in sauces, salad dressings, baked goods, beverages, dairy products, stabilizer in ice creams and frozen foods, gluten replacement in gluten-free baking
Pharmaceutical
Suspending agent, thickener for oral and topical medications
Cosmetics & Personal Care
Thickener and stabilizer in lotions, creams, and shampoos
Industrial
Drilling fluids in oil recovery, thickener in textile printing pastes