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| Brand Name: | RENZE |
| Model Number: | Xanthan gum |
| MOQ: | 100 kilograms |
| Price: | USD 7-10/KG |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 100TONS/MONTH |
Renze Xanthan Gum Powder is a high-performance microbial polysaccharide specifically engineered for bakery applications. This versatile thickener delivers exceptional water-binding, texture enhancement, and shelf-life extension properties for modern baking formulations.
Key Benefits for Bakery:
✔ Strong Water Retention - Reduces staling by 30-40% in breads & cakes
✔ Gluten Replacement - Improves structure in gluten-free baked goods
✔ Shear-Thinning - Maintains ideal batter viscosity during mixing
✔ Freeze-Thaw Stable - Protects quality in frozen dough applications
| Parameter | Specification | Test Method |
| Product Type | High-purity xanthan gum powder | USP/NF |
| Appearance | Cream to white free-flowing powder | Visual |
| Particle Size | 80% < 75 μm | Laser diffraction (ISO 13320) |
| Moisture Content | ≤ 12% | Karl Fischer (ISO 1666) |
| Ash Content | ≤ 13% | Gravimetric (FCC) |
| Pyruvic Acid | ≥ 1.5% | HPLC (USP) |
| Viscosity (1%) | 1200-1600 mPa·s (Brookfield, 20°C) | RV Viscometer (spindle #3, 60 rpm) |
| pH (1% Solution) | 6.0-8.0 | Potentiometric (ISO 976) |
| Mesh Size | 80-100 mesh (customizable) | ASTM E11 |
✅ Gluten-Free Baking
• Prevents crumbliness in breads/cookies
✅ Yeast-Raised Doughs
• Extends freshness (shelf life +3-5 days)
✅ Cakes & Muffins
• Binds free water (reduces staling by 30-40%)
✅ Frozen Dough
• Inhibits ice crystal formation
✅ Decorations
• Stabilizes royal icing (0.3-0.8%)
✅ Creams & Custards
• Provides shear-thinning for easy spreading
❓ "What's your solution for high-sugar cookie dough spreading?"
→ Our trials show:
• 0.15-0.25% xanthan gum reduces spread by 30-40%
• Works best when creamed with butter first
❓ "How to prevent staling in low-fat cakes?"
→ Formula adjustment:
• 0.2% xanthan gum + 5% glycerin
• Moisture retention ↑ by 25%
• Shelf life extension: +50% vs control
❓ "Does xanthan gum affect yeast activity?"
→ No significant impact at <0.5% usage
→ Actually improves:
• Gas retention (+18% volume)
• Oven spring
4.FAQ
