Xanthan 80 is a food grade xanthan gum that is particularly useful for thickening and stabilising. It's particle size (80 mesh) and hydration rate ensure fast, easy handling and application in normal food processing conditions. Application areas A cold soluble gum and is synergistic with guar and locust bean gum. Potential benefits • Suspending agent for solids and oil droplets • Effective emulsion and foam stabiliser • High viscosity at low concentration with pseudo plastic behaviour (shear-thinning) • Anti syneresis effect • Stable in both acidic and alkaline solutions • Highly resistant to temperature • Compatible with solutions containing high concentrations of various salts Usage levels The following general guidelines can be given: Salad dressing 0.15 - 0.50 % Cake mixes 0.05 - 0.25 % Sauces 0.10 - 0.30 % Relish 0.10 - 0.25 % Fruit fillings 0.03 - 0.15 % Fruit beverages 0.05 - 0.15 % Cole slaw dressing 0.15 - 0.25 % Instant soups (dry) 0.30 - 0.50 % Physical/chemical specifications (Methods of analysis available on request) Colour Creamy-white to Yellowish Moisture 6 - 12 % pH (1% solution) 6,0 - 8,0 Pyruvic acid min. 1.5 % * Nitrogen max. 1.5 % * Ash max. 6,5 - 16,0 % * Isopropanol max. 500 ppm * Particle size min. 95 % through 180 µm (80 mesh) Particle size min. 99.5 % through 250 µm (60 mesh) Viscosity 1,200 - 1,600 mPa. Nutritional data (Approximate values for nutrition labelling per 100 g) Energy (kcal) 176 Protein 6 g Carbohydrate 0 g - of which sugars 0 g Fat 0 g - of which saturates 0 g Fibre 76 g Sodium 4 g PLEASE DIRECT ANY QUESTIONS ON THESE NUTRITIONALS TO SALES@GBCHOCOLATES.COM