| Content | Gum Arabic, also known as Acacia Gum, chaar gund, char goond, or meska, is a natural gum made of hardened sap taken from two species of the acacia tree; Acacia senegal and Acacia seyal. The gum is harvested commercially from wild trees throughout the Sahel from Senegal and Sudan to Somalia, although it has been historically cultivated in Arabia and West Asia.
Gum Arabic is a complex mixture of glycoProteins and polysaccharides. It was historically the source of the sugars arabinose and ribose, both of which were first discovered and isolated from it, and are named for it.
Gum arabic is used primarily in the food industry as a stabilizer. It is edible and has E number E414. Gum arabic is a key ingredient in traditional lithography and is used in printing, paint production, glue, cosmetics and various industrial applications, including viscosity control in inks and in textile industries, although less expensive materials compete with it for many of these roles.
While gum arabic is now produced mostly throughout the African Sahel, it is still harvested and used in the Middle East. For example, Arab populations use the natural gum to make a chilled, sweetened, and flavored gelato-like dessert.
| ITEMS | STANDARD | | Appearance | Off-white to Yellowish Granular or Powder | | Odor | Own inherent smell, no odor | | Viscosity ( Brookfield RVT, 25%, 25℃, Spindle #2, 20rpm, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 5h) | 15% Max | | Solubility | Soluble in water, insoluble in ethanol | | Nitrogen | 0.24%- 0.41% | | Ash | 4% Max | | Insolubles in Acid | 0.5% Max | | Starch | Negative | | Dannin | Negative | | Arsenic (As) | 3ppm Max | | Lead (Pb) | 10ppm Max | | Heavy Metals | 40ppm Max | | E.Coli/ 5g | Negative | | Salmonella/ 10g | Negative | | Total Plate Count | 1000 cfu/ g Max |
Specifications of Acacia Gum Powder :
| ITEMS | STANDARD | | Appearance | White to off-white Powder | | Odor | Own inherent smell, no odor | | Viscosity (25%, 25℃, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 4h) | =< 10% | | Total ash | =< 4% | | Acid insoluble ash | =< 0.5% | | Acid insoluble matter | =< 1% | | Nitrogen | 0.24%- 0.41% | | Starch or dextrin | Negative | | Tannin | Negative | | Arsenic (As) | =< 2 mg/kg | | Lead (Pb) | =< 3 mg/kg | | Mercury (Hg) | =< 1 mg/kg | | Cadmium (Cd) | =< 1 mg/kg | | Heavy Metals | =< 20 mg/kg | | E.coli/ 5g | Negative | | Salmonella spp./ 10g | Negative | | Total Plate Count | =< 5000 cfu/ g |
Specifications of Acacia Gum Spray-dried Powder :
| ITEMS | STANDARD | | Appearance | White to off-white Powder | | Odor | Own inherent smell, no odor | | Viscosity ( Brookfield RVT, 25%, 25℃, Spindle #2, 20rpm, mPa.s) | 60- 100 | | pH | 3.5- 6.5 | | Moisture(105℃, 4h) | =< 10% | | Total ash | =< 4% | | Acid insoluble ash | =< 0.5% | | Acid insoluble matter | =< 1% | | Nitrogen | 0.24%- 0.41% | | Starch or dextrin | Negative | | Tannin | Negative | | Arsenic (As) | =< 2 mg/kg | | Lead (Pb) | =< 3 mg/kg | | Heavy Metals | =< 20 mg/kg | | E.coli/ 5g | Negative | | Salmonella spp./ 10g | Negative | | Total Plate Count | =< 5000 cfu/ g |
| Sodium citrate is colorless or white crystal and crystalline powder. It is inodorous and taste salt, cool. It will loss crystal water at 150° C and decompose at more high temperature. It dissolves in ethanol.
Sodium citrate is used to enhance flavor and maintain stability of active ingredients in food and beverage in detergent industry, it can replace Sodium tripolyphosphate as a kind of safe detergent it can aloe be used in fermentation, injection, photography and metal plating.
Food application
Sodium citrate is used in refreshing drinks to alleviate sourness and improve taste. Adding this product to brewing can promote saccharification, and the dosage is about 0.3%. In the manufacture of sorbet and ice cream, sodium citrate can be used as an emulsifier and stabilizer in an amount of 0.2% to 0.3%. This product can also be used as a fatty acid-preventing agent for dairy products, a tackifier for processed cheese and fish products, and a sweetness correcting agent for foods.
Sodium citrate has a variety of excellent properties as described above, making it a very versatile use. Sodium citrate is non-toxic, has pH-adjusting properties and good stability, so it can be used in the food industry. Sodium citrate is used as a food additive and has the largest demand. It is mainly used as a flavoring agent, a buffering agent, an emulsifier, a swelling agent, a stabilizer and a preservative. In addition, sodium citrate is compatible with citric acid and used as a variety of jams. Gelling agents, nutritional supplements and flavoring agents for jelly, fruit juices, beverages, cold drinks, dairy products and pastries.
| ITEM | STANDARD | | CHARACTERISTIC | WHITE CRYSTAL POWDERS | | IDENTIFICATION | PASS TEST | | APPEARANCE OF SOLUTION | PASS TEST | | ALKALINITY | PASS TEST | | LOSS ON DRYING | 11.00-13.00% | | HEAVY METALS | NOT MORE THAN 5PPM | | OXALATES | NOT MORE THAN 100PPM | | CHLORIDES | NOT MORE THAN 50PPM | | SULPHATES | NOT MORE THAN 150PPM | | PH VALUE (5% AQUEOUS SOLUTION) | 7.5-9.0 | | PURITY | 99.00-100.50% | | READILY CARBONISABLE SUBSTANCES | PASS TEST | | PYROGENS | PASS TEST | | ARSENIC | NOT MORE THAN 1PPM | | LEAD | NOT MORE THAN 1PPM | | MERCURY | NOT MORE THAN 1PPM | | Xanthan Gum is a polysaccharide, derived from the bacterial coat of Xanthomonas campestris, used as a food additive and rheology modifier, commonly used as a food thickening agent (in salad dressings, for example) and a stabilizer (in cosmetic products, for example, to prevent ingredients from separating). It is produced by the fermentation of glucose, sucrose, or lactose by the Xanthomonas campestris bacterium. After a fermentation period, the polysaccharide is precipitated from a growth medium with isopropyl alcohol, dried, and ground into a fine powder. Later, it is added to a liquid medium to form the gum.
Biosynthesis
BiosynthesisSynthesis originates from glucose as substrate for synthesis of the sugar nucleotides precursors UDP-glucose, UDP-glucuronate, and GDP-mannose that are required for building the pentasaccharide repeat unit. This links the synthesis of xanthan to the central carbohydrate metabolism. The repeat units are built up at undecaprenylphosphate lipid carriers that are anchored in the cytoplasmic membrane. Specific glycosyltransferases sequentially transfer the sugar moieties of the nucleotide sugar xanthan precursors to the lipid carriers. Acetyl and pyruvyl residues are added as non-carbohydrate decorations. Mature repeat units are polymerized and exported in a way resembling the Wzy-dependent polysaccharide synthesis mechanism of Enterobacteriaceae. Products of the gum gene cluster drive synthesis, polymerization, and export of the repeat unit.
Uses
One of the most remarkable properties of Xanthan Gum is its ability to produce a large increase in the viscosity of a liquid by adding a very small quantity of gum, on the order of one percent. In most foods, it is used at 0.5%, and can be used in lower concentrations. The viscosity of xanthan gum solutions decreases with higher shear rates; this is called shear thinning or pseudoplasticity. This means that a product subjected to shear, whether from mixing, shaking or even chewing, will thin out, but once the shear forces are removed, the food will thicken back up. A practical use would be in salad dressing: the xanthan gum makes it thick enough at rest in the bottle to keep the mixture fairly homogeneous, but the shear forces generated by shaking and pouring thins it, so it can be easily poured. When it exits the bottle, the shear forces are removed and it thickens back up, so it clings to the salad. Unlike other gums, it is very stable under a wide range of temperatures and pH.
In foods, xanthan gum is most often found in salad dressings and sauces. It helps to prevent oil separation by stabilizing the emulsion, although it is not an emulsifier. Xanthan gum also helps suspend solid particles, such as spices. Also used in frozen foods and beverages, xanthan gum helps create the pleasant texture in many ice creams, along with Guar Gum and locust bean gum. Toothpaste often contains xanthan gum, where it serves as a binder to keep the product uniform. Xanthan gum (when sometimes not made from wheat—see Allergies for gluten-free allergy information) is also used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten. Xanthan gum also helps thicken commercial egg substitutes made from egg whites, to replace the fat and emulsifiers found in yolks. It is also a preferred method of thickening liquids for those with swallowing disorders, since it does not change the color or flavor of foods or beverages at typical use levels.
In the oil industry, xanthan gum is used in large quantities, usually to thicken drilling mud. These fluids serve to carry the solids cut by the drilling bit back to the surface. Xanthan gum provides great "low end" rheology. When the circulation stops, the solids still remain suspended in the drilling fluid. The widespread use of horizontal drilling and the demand for good control of drilled solids has led to its expanded use. It has also been added to concrete poured underwater, to increase its viscosity and prevent washout.
In cosmetics, xanthan gum is used to prepare water gels, usually in conjunction with bentonite clays. It is also used in oil-in-water emulsions to help stabilize the oil droplets against coalescence. It has some skin hydrating properties. Xanthan gum is a common ingredient in fake blood recipes, and in gunge/slime.
| ITEMS | STANDARD | | Appearance | white or cream-color and free-flowing powder | | Viscosity | 1200 - 1600 mpa.s[ 1% Xanthan Gum in 1% KCl Brookfield, LVTD,spindle 3.60rpm, 25] | | Assay(on dry basis) | 91.0 - 108.0% | | Loss on drying(105oC, 2hr) | 6.0 - 12.0% | | V1 : V2: | 1.02 - 1.45 | | Pyruvic Acid | ≥ 1.5% | | PH of 1% solution in water | 6.0 - 8.0 | | Heavy metals(as Pb) | ≤ 20 mg/kg | | Lead(Pb) | ≤ 5 mg/kg | | Arsenic(As) | ≤ 2 mg/kg | | Nitrogen | ≤ 1.5% | | Ash | ≤ 13% | | Particle size | 80 mesh: 100% min, 200 mesh: 92% min | | Total plate count | ≤ 2000/g | | Yeasts and moulds | ≤ 100/g | | Pathogens germs | absence | | S. aureus | Negative | | Pseudomonas aeruginosa | Negative | | Salmonella sp. | Negative | | C. perfringens | Negative |
| Sodium Diacetate is a molecular compound of acetic acid and sodium acetate. According to a patent, free acetic acid is built into the crystal lattice of neutral sodium acetate. The acid is firmly held as is evident from the negligible odor of the product. In solution it is split off into its constituents acetic acid and sodium acetate. As a buffering agent, sodium diacetate is applied in meat products to control their acidity. Apart from that, sodium diacetate inhibits the growth of various microorganisms usually found in meat products, thus it can be used as a preservative and safeguard for food safety and shelf life extension. Moreover, sodium diacetate can be used as a flavoring agent, applied as a powdered seasoning, to impart a vinegar taste to meat products.
| Item | Specification | | Appearance | White, hygroscopic crystalline solid with an acetic odour | | Free Acetic Acid (%) | 39.0- 41.0 | | Sodium Acetate (%) | 58.0- 60.0 | | Moisture (Karl Fischer method, %) | 2.0 Max | | pH (10% Solution) | 4.5- 5.0 | | Formic acid, formates andother oxidizable (as formic acid) | =< 1000 mg/ kg | | Particle Size | Min 80% Pass 60 mesh | | Arsenic (As) | =< 3 mg/ kg | | Lead (Pb) | =< 5 mg/ kg | | Mercury (Hg) | =< 1 mg/ kg | | Heavy Metal (as Pb) | 0.001% Max |
| Propylene glycol alginate or PGA is an additive used mainly as a thickening agent in certain types of food. It is made from the kelp plant or from certain kinds of algae, which is processed and transformed into a yellowish, grainy chemical powder. The powder is then added to foods that require thickening. Propylene glycol alginate has been used for many years as a food preservative. Many food manufacturing companies use it in the most common household food items. Most types of gel-like foods, including yogurt, jellies and jams, ice cream, and salad dressing contain propylene glycol alginate. Certain condiments and chewing gum also contain this chemical. Some kinds of cosmetics used on the skin use this chemical as an ingredient to thicken or preserve a make-up product.
| ITEMS | STANDARD | | Appearance | White to off-white powder | | Viscosity (1%, mPa.s) | As per need | | Particle size | 95% pass 80 mesh | | Degree of esterification (%) | >= 80 | | Loss on drying (105℃, 4h, %) | =<15 | | pH (1%) | 3.0- 4.5 | | Total propylene glycol (%) | 15- 45 | | Free propylene glycol (%) | =<15 | | Ash insolubles (%) | =<1 | | Arsenic (As) | =<3 mg/kg | | Lead (Pb) | =<5 mg/kg | | Mercury (Hg) | =<1 mg/kg | | Cadmium(Cd) | =<1 mg/kg | | Heavy metals (as Pb) | =<20 mg/kg | | Total plate count (cfu/g) | =< 5000 | | Yeast & mould (cfu/g) | =< 500 | | Salmonella spp./ 10g | Negative | | E. Coli/ 5g | Negative | | Brief introduction: Maltodextrin is a kind of hydrolysis product between starch and starch sugar. It has characteristics of good fluidity and solubility, moderate viscidity, emulsification, stableness and anti-recrystallization, low water absorbability, less agglomeration, better carrier for Sweeteners. aromatizer, stuffing. Therefore, maltodextrin is widely used in frozen food, dairy products, medicines, convenience food, paper, textiles, building materials, chemicals etc.
1. Confection Improving the taste, tenacity and the structure of foods; Preventing recrystallization and extending shelf life. 2. Beverages The beverages are scientifically prepared with Maltodextrin, which add more flavor, soluble, consistent and delicious, and reduce sweet taste and cost. There are more advantages of these kinds of beverages than that of the traditional drinks and foods such as ice-cream, fast tea and coffee etc. 3. In fast foods As a nice stuffing or carrier, it can be used in infant foods for improving their quality and health care function. It is beneficial to children. 4. In tinned foods Add consistence, improve shape, structure, and quality. 5. In paper making industries Maltodextrin can be used in paper making industries as a bond materials because it has good fluidity and strong cohesion-tension. The quality, structure and shape of the paper can be improved. 6. In chemical and pharmaceutical industries Maltodextrin can be used in cosmetic that may have more effect to protect skin with more luster and elasticity. In toothpaste production, it can be used as a substitute for CMC. The dispersivity and stability of pesticides will be increased. It is a good excipient and stuffing material in pharmacon making. 7. In dewatered vegetable It can help the maintenance of the original color and luster, addsome flavor. 8. More application fields Maltodextrin is also widely used in other fields besides the foods industries. | ITEM | STANDARD | | Appearance | White or light yellow powder | | Colour in sloution | Colourless | | DE Value | 15-20 | | Moisture | ≤ 6.0% | | Solubility | ≥ 98% | | Sulphate Ash | ≤ 0.6% | | Iodine Experiment | Not changing blue | | PH (5% solution) | 4.0-6.0 | | Bulk Density (compacted) | 500-650 g/l | | Fatness | ≤ 5% | | Arsenic | ≤ 5ppm | | Lead | ≤ 5ppm | | Sulfur Dioxide | ≤ 100ppm | | Total Plate Count | ≤ 3000 cfu/g | | E.coli (per100g) | ≤ 30 | | Pathogen | Negative |
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