What is Wholesale Food Grade Price Supplier 80mesh Xanthan Gum

Name: Wholesale Food Grade Price Supplier 80mesh Xanthan Gum
Uploaded: 2024-04-01T17:36:24+08:00
Description: 1.Chemical name: Xanthan gum 2.Alias: Xanthan 3.CAS:11138-66-2 4.Chemical formula: (C35H49O29)n 5. Appearance:Light yellow to white flowable powder. Xanthan gum food grade 80mesh Xanthan gum food gra

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Price

Min. Order Reference FOB Price

1000 kg US$3.30-3.90 / kg

Sepcifications

CAS No. 11138-66-2
Formula C35h49o29
EINECS 234-394-2
Certification BRC, ISO, FDA, HACCP
Packaging Material Plastic
Storage Method Room Temperature
Shelf Life >12 Months
Main Active Ingredient Xanthan Gum
Application Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods
Transport Package Woven Bag+Waterproof Bag
Specification 25kg
Origin China
Products Food Grade Xanthan Gum
Particle Size 99% Through 80 Mesh or 92% Through 200 Mesh
Viscosity 1495
Loss on Drying (%) ≤15

Product Description

1.Chemical name: Xanthan gum 2.Alias: Xanthan 3.CAS:11138-66-2 4.Chemical formula: (C35H49O29)n 5. Appearance:Light yellow to white flowable powder. Xanthan gum food grade 80mesh Xanthan gum food grade 200mesh Xanthan gum 80mesh E415 Xanthan gum 200mesh E415 Xanthan gum 80mesh E415 ...

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Hebei Best New Material Technology Co., Ltd.

Diamond Member Since 2024

Audited Supplier

Business Type Manufacturer/Factory
Main Products Gelatin, Collagen Peptide, Iron Oxide, Zinc Oxide, Calcium Carbonate, Xanthan Gum, Guar Gum, Titanium Dioxide, Snow-Melting Agent, Rubber
Registered Capital 3000000 RMB
Plant Area >2000 square meters
Management System Certification ISO 9001
Average Lead Time Peak Season Lead Time: within 15 workdays
Off Season Lead Time: within 15 workdays

Food Additives Comparison

	Quick View Wholesale Food Grade Price Supplier 80mesh Xanthan Gum Contact Now	Quick View Povidone K30 Food Grade Thickener Nutrition Booster Pvp-K30 CAS 25249-54-1 Contact Now	Quick View Factory Supplies Food Grade Jam Cheese Sugar Thickener Citrus High Fat and Low Ester Pectin Contact Now	Quick View Arabic Gum Food Grade Acacia Gum Arabic Powder Contact Now	Xc Xanthan Gum Industry Biopolymer for Drilling Fluid Contact Now

Transaction Info
	Quick View Wholesale Food Grade Price Supplier 80mesh Xanthan Gum Contact Now	Quick View Povidone K30 Food Grade Thickener Nutrition Booster Pvp-K30 CAS 25249-54-1 Contact Now	Quick View Factory Supplies Food Grade Jam Cheese Sugar Thickener Citrus High Fat and Low Ester Pectin Contact Now	Quick View Arabic Gum Food Grade Acacia Gum Arabic Powder Contact Now	Xc Xanthan Gum Industry Biopolymer for Drilling Fluid Contact Now
Price	US $ 3.30-3.90/ kg	US $ 6.00-7.00/ kg	US $ 11.80-14.80/ kg	US $ 5.00-7.00/ kg	US $ 5,100.00-5,400.00/ Ton
Min Order	1000 kg	100 kg	25 kg	1000 kg	1 Tons
Trade Terms	-	-	-	-	-
Payment Terms	L/C, T/T, D/P, Western Union, Paypal, Money Gram	T/T	L/C, T/T, Paypal	L/C, T/T, D/P, Western Union, Paypal, Money Gram	L/C, T/T, D/P, Western Union, Paypal, Money Gram
Quality Control
Product Certification	BRC, ISO, FDA, HACCP	ISO	ISO	BRC, ISO, FDA, HACCP	-
Management System Certification	ISO 9001	ISO 9001, ISO 9000, ISO 14001, ISO 14000, ISO 20000, ISO 14064, QC 080000, GMP	ISO 9001	ISO 9001, HACCP	-
Trade Capacity
Export Markets	North America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, Eastern Asia, Western Europe	North America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, Eastern Asia	North America, Southeast Asia/ Mideast	North America, South America, Eastern Europe, Southeast Asia, Africa, Oceania, Mid East, Western Europe	Domestic
Annual Export Revenue	-	-	-	-	-
Business Model	OEM, ODM	-	OEM, Others	OEM, ODM, Own Brand	-
Average Lead Time	Off-season: within 15 Day(s) Peak-season: within 15 Day(s)	Off-season: within 15 Day(s) Peak-season: within 15 Day(s)	Off-season: 1-3 Month(s) Peak-season: 1 Month(s)	Off-season: within 15 Day(s) Peak-season: within 15 Day(s)	-
Product Attributes
Specification	CAS No.: 11138-66-2; Formula: C35h49o29; EINECS: 234-394-2; Packaging Material: Plastic; Storage Method: Room Temperature; Shelf Life: >12 Months; Main Active Ingredient: Xanthan Gum; Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods; Products: Food Grade Xanthan Gum; Particle Size: 99% Through 80 Mesh or 92% Through 200 Mesh; Viscosity: 1495; Loss on Drying (%): ≤15;	CAS No.: 25249-54-1; Formula: (C6h9no)N; EINECS: N/a; Packaging Material: Paper; Storage Method: Normal; Shelf Life: >12 Months; Application: Meat, Drinks, Flour Products, Condiment, Jelly/Ice Cream, Baked Goods; Density: 1.1±0.1 g/cm3; Melting Point: ~165 °c (DEC.)(Lit.); Boling Point: 217.6±7.0 °c at 760 Mmhg; Molecular Weight: 111.142; Flash Point: 93.9±0.0 °c; Exact Mass: 111.068413; Psa: 20.31000; Logp: 0.37;	CAS No.: 9000-69-5; Formula: C5h10o5; EINECS: 232-553-0; Packaging Material: Paper; Storage Method: Normal; Shelf Life: 24 Months; Main Active Ingredient: Pectin; Application: Meat, Drinks, Flour Products, Jelly/Ice Cream, Baked Goods; Appearance: off-White or Light Yellow Free Flowing Powder; Content: Gum; Payment: T/T; Other Name: Pentose;	CAS No.: 9000-01-5; Formula: C21h20o12; EINECS: 232-519-5; Packaging Material: Bag; Storage Method: Normal; Shelf Life: >12 Months; Main Active Ingredient: Arabic Gum; Application: Drinks; Color: White to Brownish Yellow Power;	CAS No.: 11138-66-2; Formula: (C35h49o29)N; EINECS: 234-394-2; Packaging Material: Plastic; Storage Method: Normal; Shelf Life: >12 Months; Main Active Ingredient: Xanthan Gum; Application: Meat, Drinks, Baked Goods; Viscosity,MPa.S: 1200-1600; Sample: Avaliable; Usage: Thickeners; Form: Powder Form; Mf: C8h14cl2n2o2; Test Method: HPLC; Shape: 8-60mesh Granule; Package: 1kg/Bag 25kg/Drum; Color: Light Yellowish; Other Names: Xc; MOQ: 1ton; Content: Xanthan Gum; Description: off-White or Light Yellow Free Flowing Powder;
Supplier Name	Hebei Best New Material Technology Co., Ltd.	Shanghai Zhangguan International Trade Co., Ltd.	Shanghai Baske Biotechnology Co., Ltd.	Hangzhou Focus Corporation	Tianjin Boda Import & Export Co., Ltd.
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