How much is the US anti dumping duty on our xanthan gum now? How to deal with it?

The current U.S. anti-dumping duties on our xanthan gum are:

In the case of anti-dumping, it can be resolved by means of re-export by third countries.

On September 26, 2018, the U.S. Department of Commerce issued an announcement stating that the first anti-dumping sunset review final ruling on xanthan gum imported from China was made: if the anti-dumping duty on the products involved in the case is abolished, the dumping of the products involved will continue or reoccur at the dumping margin. The U.S. Harmonized Tariff Identification Number of the product in question is.

On July 2, 2012, the U.S. Department of Commerce issued an announcement to initiate an anti-dumping investigation into xanthan gum imported from China and Austria. On January 10, 2013, the U.S. Department of Commerce made a preliminary anti-dumping ruling on xanthan gum imported from China and Austria. On June 4, 2013, the U.S. Department of Commerce made a final anti-dumping ruling on xanthan gum imports from China and Austria.

On July 19, 2013, the United States began to formally impose anti-dumping duties on xanthan gum in China, and at the same time terminated the anti-dumping investigation on xanthan gum in Austria and did not impose anti-dumping duties. On June 1, 2018, the United States launched the first anti-dumping sunset review investigation against xanthan gum.

The current anti-dumping rate on our xanthan gum is.

On May 29, 2013, the U.S. Department of Commerce issued an announcement to make a final anti-dumping ruling on xanthan gum originating in China and Austria, and the general dumping margin in China.

In the case of anti-dumping, it can be resolved by means of re-export by third countries.

Soluble in both hot and cold water, a lower concentration produces a high viscosity. Aqueous solutions have high pseudoplasticity. It has good stability and high working yield value. It is good with the compatibility of salts, acids and alkalis. Good reactivity with galacto-mannan.

After my repeated experiments, I now know how to break the stickiness of xanthan gum.

Xanthan gum is good for the body and has anti-cancer effects. Xanthan gum is added to many foods as a stabilizer, emulsifier, suspending agent, thickener and processing aid. Xanthan gum is widely used in salad dressings, breads, dairy products, frozen foods, beverages, condiments, brewing, confectionery, pastries, soups and canned foods because it can control the rheology, structure, flavor and appearance of the product, and its pseudoplasticity can ensure good taste.

In recent years, people in more developed countries are often worried that the calorific value in food is too high and they will gain weight, and xanthan gum has dispelled this concern because it cannot be directly degraded by the human body.

The question is only relative.

No good, no harm.

Because it is mostly used as a thickener and emulsifying stabilizer in food processing.

Xanthan gum (transliterated as Sanxian gum), commonly known as corn sugar gum and Hansheng gum, is a kind of sugar, which is a complex polysaccharide produced by the fermentation of Xanthomonas xanthospora in wild rape, usually made from corn starch. Xanthan gum is a white or light yellow powder with excellent thickening, suspension, emulsification and water solubility, and has good thermal, acid-base stability. Xanthan gum is produced by extracellular microorganisms produced by the intoxication of sugars by Xanthomonas bacterium.

Due to its special macromolecular structure and colloidal properties, it has a variety of functions, and can be widely used in various fields of the national economy as an emulsifier, stabilizer, gel thickener, sizing, film former, etc.

Xanthan gum mainly plays a thickening role in food, and the principle of thickening is almost the same, in the industry as lubricants, stabilizers, film forming agents, etc., in cosmetics as emulsifiers, moisturizers, emulsion product separation, promote water absorption, play a role in moisturizing and anti-aging. In addition, xanthan gum is also a gluten substitute for flour products.

History of xanthan gum.

Xanthan gum was found in laboratories of the United States Department of Agriculture. The substance was discovered in a project to test the potential uses of a variety of polymers. In 1960, Kelco produced its first commercial xanthan gum.

In 1968, it was approved for food use after completing animal experiments.

How is xanthan gum produced?

Xanthan gum is made by fermenting wild Xanthomonas microorganisms and fermenting using corn syrup and three other sugars. Bacteria fed with corn syrup form a sticky substance called xanthan gum.

Xanthan gum in food.

Xanthan gum has the effect of thickening dairy products and salads, maintaining the appearance consistency and fluidity of food. It is also used to keep ice cream crystallized, making low-fat and fat-free dairy products fuller, and xanthan gum is also a gluten substitute for flour products.

Non-food uses of xanthan gum.

Xanthan gum is often used in beauty products to keep lotion products separated. Xanthan gum also promotes water absorption and is used in different moisturizers. It can be used for any product that needs a smooth and delicate lotion.

A common use for it is as a water thickener in machines and equipment that require the use of water as a lubricant.

Students play together. "Mom.

Mom also said, "Your illness is about to be cured, and you will be able to study right away." Liang Liang made a wish on the birthday cake, and Aunt Zhang asked him if he had made a wish.

He said with a smile: "I hope that the children here can get rid of their illness and go to school." "What a kind child, but he years.

Ji Xiaoxiao is going to fight against the disease, why is God so cruel, he is so young, but he has a kind heart, but why can't he get rid of it.

Disease? Although he didn't do anything earth-shattering, why did he tear up? Because of his words, he himself was a sick man and suffered from illness.

Painful torture, but he still thinks about others, hoping that those children can also go to school. Is it worth learning from the qualities of being considerate of others?

In fact, love is all around us, like students donating money to help the morning students of the migrant children's school, this is love; Like classmates are sleepy.

Main uses: used as stabilizers, thickeners and processing aids for a variety of purposes in industry, including the production of canned and bottled food, bakery food, dairy products, frozen food, salad dressings, beverages, brewing, candy, pastry color accessories, etc. When making food, it is easy to flow, easy to pour out and pour in, easy to pipe, and reduce energy consumption.

Xanthan gum, also known as yellow gum, Hansheng gum, xanthomonas polysaccharide, is a kind of monosporous polysaccharide produced by the fermentation of Pseudoxanthomonas spp., which is composed of xanthomonas in cabbage black rot wild rape with carbohydrates as the main raw material, through aerobic fermentation bioengineering technology, cutting off 1,6-glycosidic bonds, opening the branched chain, and synthesizing a straight chain composed of 1,4-bonds.

In 1952, Xanthomonas nigra rot was isolated from the Northern Pioril Research Institute of the United States Department of Agriculture, Illinois, and converted cabbage extract into water-soluble acidic extracellular heteropolysaccharides.

1. Xanthan gum is a kind of monosporary polysaccharide produced by the fermentation of Pseudoxanthomonas spp., and an acidic extracellular heteropolysaccharide composed of xanthomonas from cabbage black rot wild rape with carbohydrates as the main raw material.

2. Harm: Xanthan gum is a legal additive, and the safety is high, although there is no nutrition, as long as it is added to the food according to the national regulations, it is not harmful to the human body after ingestion, it will not be absorbed by the human body, but will be excreted with the normal excretion of the human body.

1.Xanthan gum, as a quality improver for cakes, can increase the volume of cakes, improve the structure of cakes, make the void size of cakes uniform and elastic, delay aging, and prolong the shelf life of cakes. Adding a small amount of xanthan gum to cream products and dairy products can make the product structure firm, easy to slice, easier to release fragrance, and delicate and refreshing taste.

2.Used in beverages, it can make the beverage have an excellent taste, give the beverage a refreshing characteristic, make the insoluble components in the juice beverage form a good suspension, and keep the liquid uniform and not stratified. When added to beer, it produces excellent foaming.

Xanthan gum is also widely used in canned food, ham sausages, biscuits, snacks, instant noodles, jelly and meat products.

3.Xanthan gum is a new type of polysaccharide fermentation product, which was first put into industrial production by the American Kelco company in 1961, and is widely used in more than 20 industries such as food, petroleum, geology and mining, ceramics, textiles, printing and dyeing, medicine, papermaking, fire extinguishing, coatings, cosmetics, etc., and is used as more than 30-40 varieties. Xanthan gum.