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| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 0.00% |
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 8.50% |
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$0.00/Gm
Botanical Name: Xanthomonas campestris
Plant Part Used: Gum
Processing Method: Drying, Grinding
Xanthan Gum Powder (80 mesh, Food Grade) is derived from the fermentation of Xanthomonas campestris, a type of bacteria. The process involves fermenting sugars to produce a polysaccharide, which is then dried and ground into a fine powder. This food-grade powder is commonly used as a thickening agent, stabilizer, and emulsifier in a wide range of food products. It helps improve texture, consistency, and shelf life, and is often found in sauces, dressings, gluten-free baked goods, and beverages. Xanthan gum is valued for its versatility and ability to enhance the viscosity and stability of various formulations.
| Main Producing Countries |
Australia, China and United States
|
|---|
Note: Information contained herein is believed to be accurate and is offered in good faith for the benefit of the customer: Green Jeeva, LLC., however does not assume any liability or risk involved in the use of its products since the conditions of use are beyond our control. Nothing contained herein shall constitute an express or implied guarantee or warranty with respect to Green Jeeva, LLC’s or their use.
Serving Size: 100g
| Amount/serving | % Daily Value* | |
| Total Fat 0g | 0.00% | |
|---|---|---|
| Saturated Fat 0g | 0.00% | |
| Trans Fat 0g | % | |
| Cholesterol 0mg | 0.00% | |
| Sodium 2889mg | 120.38% | |
| Total Carbohydrate 78g | 26.00% | |
| Dietary Fiber 78g | 278.46% | |
| Total Sugars 0g | % | |
| Includes 0g Added Sugars | 0.00% | |
| Protein 0g | 0.00% | |
| Vitamin D 0mcg | 0.00% | |
|---|---|---|
| Calcium 0mg | 0.00% | |
| Iron 0mg | 0.00% | |
| Potassium 0mg | 0.00% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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| Items | Specification | Test Methods |
|---|---|---|
| Physical Analysis | ||
| Description | Powder | Organoleptic |
| Color | White | Organoleptic |
| Odor | Characteristic | Organoleptic |
| Taste | Characteristic | Organoleptic |
| Loss on drying | NMT 10.0% w/w | USP<731> |
| Total ash | NMT 15.0% w/w | USP<561> |
| Identification | Identical to R.S. sample | USP |
| Mesh size 1 | NLT 99% Passes through #60 mesh | USP<786> |
| Mesh size 2 | NLT 95% Passes through #80 mesh | USP<786> |
| Assay | 91%-108% | USP |
| pH (of 1% Solution) | 6-8 | USP<791> |
| Viscosity 1%XG in 1% KCL sol. | 1400-1600 mPa.s | USP |
| Viscosity Ratio V1 : V2 | 1.02-1.45 | USP |
| Isopropyl Alcohol | NMT 500 mg/kg | USP |
| Pyruvic acid | NLT 1.5 % | USP |
| Nitrogen | NMT 1.5 % | USP |
| Powder Color | NLT 60 | USP |
| Total Heavy Metals | ||
| Total Heavy Metals | NMT 10 ppm | USP<231> |
| Lead | NMT 2 ppm | USP<232> |
| Arsenic | NMT 2 ppm | USP<232> |
| Mercury | NMT 1 ppm | USP<232> |
| Cadmium | NMT 1 ppm | USP<232> |
| Microbiology Test | ||
| Total Plate count | NMT 10,000 cfu/g | USP<61> |
| Yeast & Mold | NMT 1000 cfu/g | USP<61> |
| E. coli | Negative | USP<62> |
| Salmonella | Negative | USP<62> |
| Staphylococcus aureus | Negative | USP<62> |
| Pseudomonas aeruginosa | Negative | USP<62> |
| Xanthomonas campestris | Negative | USP<62> |
| bile-tolerant gram-negative bacteria | Negative | USP<62> |
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