Inner Mongolia Jianlong Biochemical Co.ltd specializes in the production of xanthan gum but also offers cornstarch. Their Corn starch product is derived from quality maize by soaking it, then pulverizing it, followed by separation, refining and finally drying. It has a low protein content and is ideal for the food industry. Xanthan Gum can be used in various applications such as Dehydrated Food, Canned Meat, Frozen Food, Gel Food, Cheese, Jelly, Canned Fruit, Ice Cream, Bakery Products, Dairy Drinks and Juice.
Cornstarch (First-Class) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a ra...view more
Cornstarch (First-Class) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw material in food products, pharmaceuticals, textiles, and paper-making. view less
Cornstarch (High Quality) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a r...view more
Cornstarch (High Quality) is a white with slightly yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw material in food products, pharmaceuticals, textiles, and paper-making. view less
Cornstarch (Second-Class) is a white with yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw materi...view more
Cornstarch (Second-Class) is a white with yellow-shadow powder with no strong taste or smell. It is made from maize by the following process: soaking, pulverizing, separating, refining, and drying. It has a low protein content and is used as a raw material in food products, pharmaceuticals, textiles, and paper-making. view less
Xanthan Gum-Food Grade (FX 0110) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≤ 1200 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent ...view more
Xanthan Gum-Food Grade (FX 0110) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≤ 1200 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent in products such as juice, ice cream, and salad dressing. view less
Xanthan Gum-Food Grade (FX 0120) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is 1200-1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension age...view more
Xanthan Gum-Food Grade (FX 0120) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is 1200-1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent in products such as juice, ice cream, and salad dressing. view less
Xanthan Gum-Food Grade (FX 0130) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≥ 1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent ...view more
Xanthan Gum-Food Grade (FX 0130) is a white or slightly yellow free-flowing powder. The viscosity of a 1% solution is ≥ 1600 cps. It has many applications in a wide range of foods and beverages. It is used as a thickener, solidifier, and suspension agent in products such as juice, ice cream, and salad dressing. view less
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