I-Xanthan Gum CAS:11138-66-2 Umhlinzeki Womkhiqizi

I-Xanthan Gum iyinhlaka etholakala ngokubiliswa kwamagciwane okuvela ku-xanthomonas campestris organism. Izinzile kakhulu ekushintsheni kwe-viscosity ngenxa yokushisa okuhlukahlukene, i-ph, kanye nokuhlushwa kukasawoti. Futhi iyi-pseudoplastic kakhulu okuholela ekunciphiseni kwe-viscosity ngokwandisa i-shear. Isabela ngokubambisana ne-guar gum kanye ne-tara gum ukuze inikeze ukwanda kwe-viscosity kanye ne-carob gum ukuze inikeze ukwanda kwe-viscosity noma ukwakheka kwe-gel. Isetshenziswa ekugqokeni isaladi, amasoso, ama-dessert, izinto ezibhakiwe, kanye neziphuzo ku-0.05–0.50%. I-xanthan gum (i-corn starch gum) isebenza njenge-texturizer, i-carrier agent, kanye ne-gelling agent ekulungiseleleni izimonyo. Iphinde izinzise futhi iqinise amafomula. Le nhlaka ikhiqizwa ngokubiliswa kwama-carbohydrate kanye ne-Xanthomonas campestris. Ekudleni, emithini yemithi, nasezimonyweni njenge-stabilizer kanye ne-thickening agent. Ukulawula i-rheology ezinhlelweni ezisekelwe emanzini. Ekubholeni uwoyela negesi kanye noketshezi lokuqeda. I-Xanthan gum isetshenziswa kabanzi ekwakhiweni kwemithi yomlomo neyendawo, izimonyo, kanye nokudla njenge-ejenti yokumisa nokuzinzisa. Iphinde isetshenziswe njenge-ejenti yokujiya kanye ne-emulsifying. Ayinabo ubuthi, iyahambisana nezinye izithako eziningi zemithi, futhi inezakhiwo ezinhle zokuqina kanye ne-viscosity phezu kwe-pH ebanzi kanye nobubanzi bokushisa. Amajeli e-Xanthan gum abonisa ukuziphatha okungamanga, ukuncipha kwe-shear kuhambisana ngqo nesilinganiso sokucheba. I-viscosity ibuyela esimweni esijwayelekile ngokushesha lapho kukhululwa ukucindezeleka kwe-shear.