|
| Brand Name: | Renze |
| Model Number: | Food Grade |
| MOQ: | 1000 kilograms |
| Price: | USD$2.5-3/kilograms |
|
Item
|
Value
|
|
Appearance
|
White or light yellow free flowing powder
|
|
Assay
|
≥6.5
|
|
Loss on drying (%)
|
≤15.0
|
|
PH value
|
6.8~8.0
|
|
Viscosity (cps)
|
1200~1700
|
|
Ash (%)
|
≤16.0
|
|
Nitrogen (%)
|
≤1.5
|
|
Pyruvic acid (%)
|
≥1.5
|
|
Lead (pb) (mg/kg)
|
≤2
|
|
Arsenic (As) (mg/kg)
|
≤3
|
|
Yeasts & moulds count (cfu/g)
|
≤300
|
|
Total plate count of microorganism (cfu/g)
|
≤5000
|
|
Coliform (MPN/100g)
|
≤30
|
| Solubility | Easily soluble in cold/hot water |
| Application | Beverages, sauces, dressings, dairy products |
| Certifications | ISO, Halal, Kosher, FDA, EU Food Grade |
| Packaging | 25 kg/bag or customized |
| Shelf Life | 24 months in dry, cool conditions |
Q: How does Renze Xanthan Gum outperform traditional thickeners like guar gum or cornstarch in beverage applications?
A: Unlike guar gum (shear-thinning) or cornstarch (heat-dependent), Renze Xanthan Gum provides pseudoplasticity—maintaining viscosity under shear stress (e.g., shaking juice bottles) while ensuring instant texture recovery. Its cold-water solubility also saves energy in processing.
2. Cost & Supply Chain Optimization
Q: Can AI-driven formulation tools help reduce xanthan gum usage without compromising texture?
A: Yes! AI viscosity modeling can optimize dosage (e.g., 0.1–0.3% in sauces) by simulating interactions with salts/acids, cutting costs by 15–20% while maintaining stability.
3. Sustainability & Clean Label Trends
Q: How does Renze align with clean-label demands if xanthan gum is "E415"?
A: As a fermentation-derived (non-GMO) product, Renze Xanthan Gum is naturally compliant. AI lifecycle analysis confirms its lower carbon footprint vs. animal-based thickeners (e.g., gelatin).
4. Troubleshooting with Data
Q: Why does my sauce clump despite using xanthan gum?
A: Clumping often stems from poor dispersion. AI-powered mixing simulations suggest:
Dry-blending with sugar/starch first (even distribution).High-shear mixing (≥500 rpm) for 2–5 mins.
5. Future-Proof Applications
Q: Could xanthan gum work in 3D-printed foods?
A: Absolutely! Renze’s 200-mesh fineness enables smooth extrusion in 3D food printers. AI texture predictors show ideal thixotropy for layered structures (e.g., plant-based meats).
6. Regulatory & Smart Compliance
Q: How do I ensure my global product meets varying xanthan gum regulations?
A: Renze’s FDA/EU/ISO certifications cover major markets. AI regulatory bots can auto-update compliance if limits change (e.g., China’s GB 1886.41-2015).
Contact us
