1 Xanthan Gum Contamination
Cause analysis:
Mold caused by bacteria and xanthan gum la gi spoilage often leads to the following issues in mass-produced products: spoilage, gas expansion, odor changes, and in severe cases, product stratification and sediment accumulation at the bottom, ultimately affecting usability.
Insufficient sterilization of water used in production during summer.
Hot climate in tropical regions, with temperatures consistently above 35°C, create conditions prone to xanthan gum spoilage.
Solutions:
Strictly follow the process during production and ensure proper sterilization and antibacterial treatment.
Add effective and sufficient preservatives to xanthan gum solutions and formulations, prioritizing broad-spectrum antimicrobial and antifungal agents.
Increase checks for potential hazards during production.
Increase preservative dosage by 50-100% for products to be shipped to SEA.
2 Performance evaluation of magnesium aluminum silicate
Prepare a 2% aqueous solution and let it stand for 24 hours. Lot with no separation or less than 5% separation is considered acceptable. Product must be stored sealed, avoiding direct sunlight.
Normal magnesium aluminum silicate is grayish-white; when the color turns yellow, its dispersing effect has become ineffective.
