What Is the Viscosity Standard of Food Grade Xanthan Gum?
2026-04-13 09:55:03
What Is the Viscosity Standard of Food Grade Xanthan Gum?
The viscosity of food grade xanthan gum(E415)is strictly defined by international food standards(FAO/WHO JECFA,FDA/FCC,GB 1886.41)under precise testing conditions.It is the core quality index for thickening performance.
1.Standard Test Conditions(Universal)
All official standards measure viscosity under the same method to ensure comparability:
Solution:1.0%xanthan gum(dry basis)dissolved in 1.0%KCl solution(ionic strength control)
Temperature:25±0.5°C
Equipment:Brookfield LV viscometer(or equivalent),Spindle#3,60 rpm
Hydration:Stirred at 800 rpm for 1.5–2 hours to fully dissolve
Unit:millipascal-seconds(mPa·s)=centipoise(cP)
2.Official Viscosity Specifications
(1)FAO/WHO JECFA&FCC(FDA)—Global Standard
Minimum:≥1000 mPa·s(1.0 Pa·s)
Typical Commercial Grade:1200–1600 mPa·s(most common food grade)
High Viscosity Grade:1600–2200 mPa·s(for heavy thickening)
(2)Chinese National Standard(GB 1886.41-2015/2025)
Minimum:≥600 mPa·s(basic grade)
Premium Food Grade:≥1200 mPa·s(matching international export specs)
(3)Key Supporting Indices
Shear Ratio(V60/V30):≥6.5(pseudoplasticity,shear-thinning property)
pH(1%solution):6.0–8.0
Particle Size:80 mesh(coarse)or 200 mesh(fine)—does not affect final viscosity,only dissolution speed
3.Practical Meaning
1200–1600 mPa·s is the global standard for food grade used in sauces,beverages,dairy,and baked goods.
Higher viscosity=stronger thickening at the same dosage.
Mesh size(80/200)affects dissolution rate but not the final viscosity of fully hydrated solutions.
References
GB/T 7714(
Garcia-Ochoa F,Santos V E,Casas J A,et al.Xanthan gum:properties,production processes,and applications[J].Biotechnology Advances,2000,18(6):549-579.
MLA
Garcia-Ochoa,F.,et al."Xanthan Gum:Properties,Production Processes,and Applications."Biotechnology Advances,vol.18,no.6,2000,pp.549–579.
APA
Garcia-Ochoa,F.,Santos,V.E.,Casas,J.A.,&Gomez,E.(2000).Xanthan gum:properties,production processes,and applications.Biotechnology Advances,18(6),549–579.
