Xanthan danko

Xanthan danko wani nau'in nau'in microbial exopolysaccharide ne wanda Xanthomonas ke samarwa ta hanyar injiniyan fermentation tare da carbohydrate azaman babban ɗanyen abu (kamar sitacin masara). Yana yana da na musamman rheology, mai kyau ruwa solubility, zafi da acid-tushe kwanciyar hankali, kuma yana da kyau karfinsu tare da dama salts, a matsayin thickening wakili, dakatar wakili, emulsifier, stabilizer, za a iya amfani da ko'ina a abinci, man fetur, magani da sauransu. fiye da masana'antu 20, a halin yanzu shine mafi girman sikelin samarwa a duniya kuma ana amfani da shi sosai na polysaccharide.

Nunin samfur

Xanthan danko yana da haske rawaya zuwa fari mai motsi, ɗan ƙamshi. Mai narkewa a cikin ruwan sanyi da ruwan zafi, bayani mai tsaka-tsaki, mai jurewa da daskarewa da narkewa, maras narkewa a cikin ethanol. Watsewa da ruwa da emulsifies a cikin wani barga hydrophilic viscous colloid.

Masana'antar Abinci:

Xanthan danko ana amfani dashi ko'ina a masana'antar abinci, kamar suturar salati, burodi, kayan kiwo, abinci daskararre, abubuwan sha, kayan abinci, kayan zaki, kek da sauransu. Zai iya sarrafa rheology, tsari, dandano da bayyanar samfurin, yayin da yake riƙe da dandano mai kyau.

Masana'antar sinadarai ta yau da kullun:

Saboda kwayoyin halittarsa ​​sun ƙunshi ɗimbin ƙungiyoyin hydrophilic, xanthan gum ana amfani da shi azaman kayan aikin goge baki, yana taka rawa wajen yin kauri da siffa, kuma yana da tasirin anti-oxidation da hana tsufa fata.

Masana'antar harhada magunguna:

Ana amfani da Xanthan danko azaman ɓangaren aiki na ƙananan ƙwayoyin ƙwayoyin ƙwayoyin cuta a cikin masana'antar harhada magunguna don sarrafa jinkirin sakin magunguna.

Masana'antu da noma:

Musamman ma a cikin masana'antar man fetur, ana amfani da xanthan danko don sarrafa danko da daidaitawar rheological na ruwa mai hakowa saboda karfin pseudoplasticity da kyakkyawan juriya na gishiri da juriya mai zafi, da kuma inganta farfadowa na mai.

Bugu da ƙari, ana amfani da xanthan danko a cikin kayan nama, yana taka rawar gani, da kuma inganta dandano na jam. Saboda tsananin zafinsa, gishiri mai girma da dankowar acid, ana amfani da xanthan danko a cikin yanayi da abinci iri-iri.

Kamfanonin da muke haɗin gwiwa da su suna da manyan jigilar xanthan danko, saurin bayarwa da sabbin kwanakin samarwa. Wannan na iya taimaka wa wasu masu kaya da masu siye don siyan xanthan danko mai inganci tare da sabon kwanan watan samarwa daga gare mu. Ba za mu sayar da kayayyaki kusa da ranar karewa ga abokan ciniki kamar sauran ba, saboda sufuri yana ɗaukar lokaci, don haka ana tsara tsarin jigilar mu a cikin kwanaki 10-15, kuma oda a ƙarƙashin tan 10 za a aika a cikin kwanaki 10.

Kasuwancin Shigo da Fitarwa na Hebei Disha Co., Ltd.

TAKARDAR ODAR 6AD0 ZAMA AIKATA

Analysis: Wang Kun

Menene wannan samfurin?

Xanthan gum is a kind of microbial polysaccharide produced by Xanthomonas canola. The structure of xanthan gum is based on the cellulose backbone of the β -(1-4) linked glucose unit, with the trisugar side of mannose-glucuronate-mannose attached to every other glucose unit in the backbone. Some terminal mannose units are acetonated and some internal mannose units are acetylated. Due to its unique rheological and gel properties, it is widely used as a food additive, thickener and stabilizer, and has found applications in the food and petroleum industries.

Aikace-aikace

Ana amfani da shi a matsayin wakili mai kauri, stabilizer, wakili na dakatarwa da haɓaka kumfa don kayan shafawa daban-daban kamar kirim, magarya da man goge baki don haɓaka ɗanɗanon man goge baki. Musamman ma, yana da amfani don inganta yanayin zafi da kwanciyar hankali a cikin kewayon pH.