INS 415 Food Grade / FCC Compliant HSN 39139090

Xanthan Gum (Food Grade 200 Mesh / 80 Mesh)

High-viscosity cold-soluble hydrocolloid stabilizer & syneresis control agent.

₹0 + 18% GST (Input ITC available)
🚚 Insured doorstep dispatch | Free delivery on orders over ₹2,000
✓ Lot-wise NABL CoA included with physical shipment
✓ GST Rule 46 Tax Invoice with your company GSTIN
✓ Dispatch in 24–48 Hours via Blue Dart / Delhivery Air

Technical & Regulatory Specifications

FSSAI Schedule IV
INS / E-Number INS 415
Purity / Assay Viscosity (1% in 1% KCl): ≥ 1400 cps
FSSAI Category Code 12.6 / 04.2 / 07.2
HSN / SAC Code 39139090 (GST Rate: 18%)
Ingredients 100% Xanthan Gum (derived from fermentation of Xanthomonas campestris)
Allergen Declaration Hypoallergenic, gluten-free, suitable for Halal, Kosher, and vegan diets.
Shelf Life 24 Months from Manufacturing Date
Storage Conditions Keep sealed in a cool, dry area. Protect against hygroscopic clump formation.
Target Industries Sauces & Dressings, Gluten-Free Bakery, Dairy & Plant-Based Beverages, Instant Gravies
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Technical Documentation (TDS & Spec Sheet) Need full analytical parameters and heavy metals report?
Industrial Benchmark

Formulation Grade Used Across Leading Indian FMCG Brands

This technical grade of Xanthan meets the sensory, solubility, and regulatory standards required by national category leaders:

Kissan Mass
Maggi Mass
Veeba Mid-Premium
Wingreens Farms Gourmet
Heinz Mid-Premium
Ching's Secret Mass

What It Is

Xanthan Gum is a high-performance microbial polysaccharide produced through pure-culture aerobic fermentation. Celebrated for its unique pseudoplastic (shear-thinning) rheological properties, it provides exceptional emulsion suspension and stability without compromising mouthfeel or flavor release.

Key Technical Specifications

- **Mesh Particle Size**: 200 Mesh (rapid cold dissolution without lumpiness) - **Viscosity**: 1,200 – 1,600 mPa.s (1% solution in 1% KCl, Brookfield LV, 60 rpm) - **pH (1% solution)**: 6.0 – 8.0 - **Loss on Drying**: ≤ 12%

Manufacturing Applications

1. **Emulsified Sauces & Mayonnaise**: Locks oil-in-water emulsions, preventing oil separation across thermal cycles. 2. **Gluten-Free Bakery**: Replicates wheat gluten dough elasticity, improving gas retention and crumb volume. 3. **Syrups & RTD Beverages**: Prevents pulp settling in fruit nectars without conferring slimy mouthfeel.

Why Infigo

Micro-sieved at 200 mesh for instantaneous dissolution with high shear mixers, eliminating fish-eyes and reducing batch blending times.