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    Deosen - F200-Xanthan Gum

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    kapil chopra
    The document provides the specification for Ziboxan® F200, which is a fine powder xanthan gum produced by fermentation. It lists the properties and specifications for appearance, viscosity, pH, loss on drying, ash content, particle size, V1/V2 ratio, pyruvic acid, heavy metals, lead, arsenic, and microbiological limits. The xanthan gum is suitable for use as a stabilizer, thickener or emulsifier in food and food preparations.

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    Deosen - F200-Xanthan Gum

    Uploaded by

    kapil chopra
    106 views2 pages
    The document provides the specification for Ziboxan® F200, which is a fine powder xanthan gum produced by fermentation. It lists the properties and specifications for appearance, viscosity, pH, loss on drying, ash content, particle size, V1/V2 ratio, pyruvic acid, heavy metals, lead, arsenic, and microbiological limits. The xanthan gum is suitable for use as a stabilizer, thickener or emulsifier in food and food preparations.

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    xanthan gum

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    Deosen_F200-Xanthan Gum

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    The document provides the specification for Ziboxan® F200, which is a fine powder xanthan gum produced by fermentation. It lists the properties and specifications for appearance, viscosity, pH, loss on drying, ash content, particle size, V1/V2 ratio, pyruvic acid, heavy metals, lead, arsenic, and microbiological limits. The xanthan gum is suitable for use as a stabilizer, thickener or emulsifier in food and food preparations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    106 views2 pages

    Deosen - F200-Xanthan Gum

    Uploaded by

    kapil chopra
    The document provides the specification for Ziboxan® F200, which is a fine powder xanthan gum produced by fermentation. It lists the properties and specifications for appearance, viscosity, pH, loss on drying, ash content, particle size, V1/V2 ratio, pyruvic acid, heavy metals, lead, arsenic, and microbiological limits. The xanthan gum is suitable for use as a stabilizer, thickener or emulsifier in food and food preparations.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Specs #: DSXG02 Version #: 006 Issue date: 2012.03.

    01

    Ziboxan® F200 Specification


    ®
    Ziboxan F200-Xanthan Gum Food Grade
    DESCRIPTION:
    Ziboxan® F200 is a fine powder xanthan gum produced by fermentation of a carbohydrate with
    Xanthomonas campestris. Its solutions are neutral, suitable for using in food and food preparations
    as a stabilizer, thickener or emulsifier.
    SPECIFICATION:
    Properties Specifications
    Appearance cream colored fine powder
    Viscosity (1% solution in 1% KCL) 1200-1600mPa.s(cP)
    pH (1% solution) 6.0-8.0
    Loss of Drying max. 13%
    Ash max. 13%
    Particle size 100% through 80mesh(180micro)
    Min. 92% through 200mesh (75micro)
    V1/V2 1.02-1.45
    Pyruvic acid min. 1.5%
    Heavy metal max. 20ppm
    Lead max. 2ppm
    Arsenic max. 3ppm
    Microbiological
    Total plate count not more than 2000cfu/g
    Yeast/mold not more than 100cfu/g
    E. coli absent/25g
    Salmonella absent/25g
    PACKAGE:
    Carton box or multiple paper bags of 25kg net each or equivalent. Custom packaging available.
    STORE:
    Sealed and stored in cool and dry conditions.
    SHELF LIFE:
    Two Years.
    QUALITY AND SAFETY ASSURANCE:
    Ziboxan® F200 production is controlled under certified quality system ISO9001 and product safety is
    ensured by an established safety system.
    NOTE:
    Kosher Approved
    Halal Certified
    ISO9001
    HACCP
    GMP
    TEST METHOD:
    Full details and test methods are available on request.

    Page 1 of 2
    Specs #: DSXG02 Version #: 006 Issue date: 2012.03.01

    Ziboxan® F200 Specification


    1. Appearance
    By visual.
    2. Viscosity (1% Solution)
    Prepare a 1% salt solution of product by slowly adding a dry blend of 3.0 g of product and
    3.0 g of potassium chloride to 250 ml of distilled or deionized water in a 400 ml beaker,
    while stirring at 800 rpm using a low-pitched propeller type stirrer. Add an additional 44 ml of
    distilled or deionized water, rinsing the walls of the beaker, and continue stirring at 800 rpm
    for 2 hours. At the end of this period, adjust the temperature of the solution to 25C (77F),
    stirring by hand in a vertical motion to eliminate any layering effects. Measure the viscosity
    immediately using Brookfield LV viscometer at 60 rpm, with spindle no. 3, at 25C.
    3. pH
    Measure the pH at 25C by testing a solution prepared as above, but omitting the potassium
    chloride, using a pH meter.
    4. Loss on Drying
    Spread 2-5 g product evenly on a pre-dried tared watched glass and weigh accurately. Dry
    in an oven at 105 + 1C for 2.5 hours. Cool in a desiccator and re-weigh.
    5. Ash
    Using a suitable furnace, ash 3 g of product, pre-dried at 105 C for 4 hours, in a platinum
    crucible at 650 C until no carbon remains.
    6. Particle Size
    Sieve 20 g product on the specified British Standard Screens for 10 minutes each screen.
    Record the weight of product remaining on each screen and calculate the percentage which
    passes through each specified screen.
    7. V1/V2
    V1/V2 may be determined by FCC V for xanthan gum.
    8. Pyruvic acid
    Use the procedure defined in the current FCC V for xanthan gum.
    9. Total Heavy Metals
    These metals may be determined by USP28
    10. Lead
    Lead may be determined by USP28
    11. Arsenic
    Arsenic may be determined by USP28
    12. Microbiological Limits
    For bacteria (TVMAC), yeast and mold E coli, salmonella follow the procedures as given for
    microbial limit tests in the current edition of the USP28. Method for coliform is available on
    request. For bacteria, plate out 4 ml of 0.25% solution and incubate for 48 hours at 35-
    37degrees C. For yeast and mold plate out 4 ml of 0.25% solution on acidified potato
    dextrose agar and incubate for 5 days at 25-28 degrees C. Express results as colony
    forming units (c.f.u.) per gram.

    Page 2 of 2

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