Food Grade Xanthan Gum:80 Mesh vs 200 Mesh

Food Grade Xanthan Gum:80 Mesh vs 200 Mesh

Food grade xanthan gum(E415)is available in different particle size specifications,primarily 80 mesh and 200 mesh.While both variants possess identical chemical composition and functional properties as a thickener,stabilizer,and emulsifier,their physical differences significantly impact hydration behavior,dispersion efficiency,and end-product texture.

80 Mesh features a coarser particle size,typically around 180 micrometers.This grade hydrates and dissolves at a slower rate.It is less prone to clumping and agglomeration("fish eyes")during mixing,making it suitable for conventional mixing processes,higher viscosity applications,and bakery products where a uniform texture is desired.

200 Mesh is a much finer powder,approximately 75 micrometers.It hydrates and builds viscosity extremely rapidly.However,it carries a higher risk of clumping if not added properly.This grade is ideal for cold process applications,beverages,and products requiring a smooth,non-gritty mouthfeel,as it dissolves seamlessly into clear solutions.

The selection between 80 and 200 mesh depends primarily on the manufacturing equipment,processing temperature,and the desired sensory characteristic of the final food product.

GB/T 7714

Palaniraj A,Jayaraman V.Production,properties and applications of xanthan gum:A review[J].Food Reviews International,2011,27(4):333-349.

MLA

Palaniraj,A.,and V.Jayaraman."Production,Properties and Applications of Xanthan Gum:A Review."Food Reviews International,vol.27,no.4,2011,pp.333–349.

APA

Palaniraj,A.,&Jayaraman,V.(2011).Production,properties and applications of xanthan gum:A review.Food Reviews International,27(4),333–349.