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FAQ

Quality Assurance

ISO, FAMIQS, SGS, FDA
Package

Phosphate: 25kg/bag, 50kg/bag, 1100kg/bag, 1200kg/bag, 1250kg/bag or as your request.
Trace element: 25kg/bag, 50kg/bag, 1200kg/bag, 1350kg/bag or as your request.
Amino acid:25kg/bag, 600kg/bag or as your request.
Vitamin:1kg/bag, 25kg/bag, 25kg/drum ect.
Protein: 25kg/bag, 50kg/bag, 600kg/bag, Unpackaged or as your request.
Delivery Time

About 10-30days.
Modes of transport

By air, by sea or by train.
Payment Term

Pre-T/T OR LC at sight.
Packaging and storage

Most pre-mixed packaging bags use three-in-one paper bags, which have the advantages of waterproof, light-proof, no leakage and not easy to damage. Generally 20-25 kg/bag. Since the premix contains a variety of active micro-components, the chance of their interaction will increase, so care should be taken to prevent moisture during storage.
Measurement and mixing

For the measurement of micro-components, electronic scales should be used, accurate to 0.01 grams, and large amounts of raw materials can be used on scales. There are many kinds of mixers. Ordinary vertical mixers are prone to shortcomings such as automatic separation and slow discharge speed due to their slow feeding speed. It is best to use a horizontal double ribbon mixer or a cone mixer.
Amino acid addition problem

Many experiments have confirmed that adding rumen bypass methionine and lysine can increase milk production and economic benefits. This can be added by dairy farms according to specific conditions.
Stability of trace components

Under normal storage and use conditions, the physical and chemical properties of trace elements, vitamins and other components in the premix are stable, but when the moisture content is high, the stability is poor and the loss rate is large. Strictly control the water content of the premix, preferably not more than 5%.
Production technology

Prevent and reduce the loss of active ingredients and ensure the stability and effectiveness of the premix. Choose raw materials with good stability. In terms of vitamins, it is better to choose stabilized raw materials; when using sulfate trace elements, the crystal water should be minimized, or oxides should be used instead, organic trace elements can also be selected; control choline chloride The amount of alkali, because of its strong water absorption, has a destructive effect on vitamins; vitamins should be added in excess, especially when the storage time exceeds 3 months; good quality antioxidants, anti-caking agents, and anti-fungal agents should be added.

Related News

E415 Food Grade Thickener Xanthan Gum CAS 11138-66-2

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E415 Food Grade Thickener Xanthan Gum CAS 11138-66-2

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Overview

Quick Details

CAS No.:	11138-66-2	Other Names:	Xanthan gum
MF:	C35H49O29	EINECS No.:	234-394-2
Place of Origin:	China	Type:	Food grade
Efficacy:	Thickeners	Brand Name:	polifar
Model Number:	Food Ingredients	Appearance:	White Crystal Powder
Shelf Life:	2 years	MOQ:	500kg
Sample:	Free, ≤100g	Criteria Implemented:	GB 25544 - 2010

Supply Ability Meihua, FUFENG, Doson, Jianlong

Supply Ability

40,000 kg per month

Packaging & Delivery

Product Packaging:	25kg/bag or at clients' request
Product Storage:	Stockpiled at the ventilated place, avoiding rain, moisture and insolation. Please handle with care to prevent bag damage, away from toxic substances.
Loading:	25MT/20FCL'; 20MT/20FCL' with pallets
Delivery:	About 1 - 2 week

Product Properties

Xanthan gum is a microbial extracellular polysaccharide with a wide range of functions, produced by Xanthomonas campestris using carbohydrates as the main raw material (such as corn starch) through fermentation engineering. It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts.

Xanthan gum is added to many foods as stabilizers, emulsifiers, suspending agents, thickeners and processing aids. Xanthan gum can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure a good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, Confectionery, cakes, soups and canned foods. In recent years, people in more developed countries are often worried that the calorific value of food is too high and make themselves fat. Xanthan gum dispels people's worries because it cannot be directly degraded by the human body.

Specification

Item	Standard
Appearance	White crystalline powder
Thru 80 mesh	≥95.0%
Viscosity	1300-1700
Loss on drying	≤ 13.0 %
Pyruvic Acid	≥ 1.5%
PH(1% XG solution)	6.0-8.0
Heavy metals(Pb)	≤ 2.0 ppm
Arsenic (As)	≤ 2.0 ppm
Usage	thickeners

FAQ

Q1: What is the difference between E415 xanthan gum and other thickeners?

A1: Compared with other thickeners, E415 xanthan gum has better stability and water solubility, and can achieve better thickening effect at low concentrations.

Q2: What are the precautions for storing xanthan gum?

A2: Xanthan gum should be stored in a dry, cool environment away from direct sunlight and high temperatures. After opening, xanthan gum should be sealed and stored away from moisture and air pollution. Check the production date and expiry date on the product label and use within the expiry date. During storage, attention should be paid to preventing contamination by foreign matter and keeping the container and storage environment clean.

Exhibition

Exhibitions of food ingredients