Xanthan gum

ʻO ka Xanthan gum kahi ʻano microbial exopolysaccharide i hoʻohana nui ʻia e Xanthomonas rapeseed e ka ʻenekinia fermentation me ka waiʻona ma ke ʻano he kumu kumu (e like me ka starch kulina). Loaʻa iā ia ka rheology kūʻokoʻa, ka hoʻoheheʻe wai maikaʻi, ka wela a me ka paʻa o ka acid-base, a he kūpono maikaʻi me nā ʻano paʻakai like ʻole, ma ke ʻano he mea mānoanoa, mea hoʻokuʻu, emulsifier, stabilizer, hiki ke hoʻohana nui ʻia i ka meaʻai, ka ʻaila, ka lāʻau lapaʻau a me nā mea ʻē aʻe. ʻoi aku ma mua o 20 mau ʻoihana, ʻo ia ka pae hana nui loa o ka honua a hoʻohana nui ʻia ka polysaccharide microbial.

Hōʻike huahana

He melemele māmā a hiki i ka pauda hoʻoneʻe keʻokeʻo ʻo Xanthan gum, pilau iki. Hiki ke hoʻoheheʻe ʻia i loko o ka wai anuanu a me ka wai wela, ka hopena kūʻokoʻa, kū i ka maloʻo a me ka hoʻoheheʻe ʻana, ʻaʻole hiki ke hoʻoheheʻe ʻia i ka ethanol. Hoʻopuehu me ka wai a emulsifies i loko o kahi colloid viscous hydrophilic paʻa.

ʻOihana meaʻai:

Hoʻohana nui ʻia ʻo Xanthan gum i ka ʻoihana meaʻai, e like me nā pāpale salakeke, nā berena, nā meaʻai waiu, nā meaʻai paʻa, nā mea inu, nā mea ʻono, nā mea ʻono, nā pastries a pēlā aku. Hiki iā ia ke hoʻomalu i ka rheology, ka hale, ka ʻono a me ke ʻano o ka huahana, ʻoiai e mālama ana i kahi ʻono maikaʻi.

ʻOihana kemika i kēlā me kēia lā:

Ma muli o ka nui o nā pūʻulu hydrophilic i loko o kāna mau mole, hoʻohana pinepine ʻia ka xanthan gum ma ke ʻano he ʻāpana o ka toothpaste, pāʻani i ka mānoanoa a me ka hoʻohua ʻana, a loaʻa iā ia ka hopena o ka anti-oxidation a pale i ka ʻelemakule o ka ʻili.

ʻoihana lāʻau lapaʻau:

Hoʻohana ʻia ʻo Xanthan gum ma ke ʻano he mea hana o nā capsules lāʻau microencapsulated i ka ʻoihana lāʻau lapaʻau e kāohi i ka hoʻokuʻu lohi o nā lāʻau lapaʻau.

ʻOihana a me ka mahiʻai:

ʻOi loa i ka ʻoihana ʻaila, hoʻohana ʻia ka xanthan gum no ka mana viscosity a me ka hoʻoponopono rheological o nā wai wili ma muli o kona ikaika pseudoplasticity a me ka paʻakai paʻakai maikaʻi loa a me ka pale ʻana i ka wela, a me ka hoʻomaikaʻi ʻana i ka ʻaila.

Eia kekahi, hoʻohana ʻia ka xanthan gum i nā huahana ʻiʻo, pāʻani i kahi hana palupalu, a hoʻomaikaʻi i ka ʻono o ka jam. Ma muli o kona kūpaʻa kiʻekiʻe o ka wela, ka paʻakai kiʻekiʻe a me ka viscosity acid kiʻekiʻe, hoʻohana ʻia ka xanthan gum i nā ʻano like ʻole a me nā meaʻai.

ʻO nā hale hana a mākou e hui pū ai me nā moku nui o ka xanthan gum, ka lawe wikiwiki a me nā lā hana hou. Hiki i kēia ke kōkua i kekahi mau mea hoʻolako a me nā mea kūʻai aku e kūʻai aku i ka xanthan gum kiʻekiʻe me ka lā hana hou mai iā mākou. ʻAʻole mākou e kūʻai aku i nā huahana kokoke i ka lā pau i nā mea kūʻai aku e like me nā mea ʻē aʻe, no ka mea, lawe ka manawa o ka lawe ʻana, no laila e hoʻonohonoho pinepine ʻia kā mākou hāʻawi ʻana i nā lā 10-15, a e hoʻouna ʻia nā kauoha ma lalo o 10 tons i loko o 10 mau lā.

Hebei Disha Kālepa Hoʻokomo a Hoʻokuʻu aku Co., Ltd.

PALAPALA HOOLAHA

Nānā: Wang Kun

He aha kēia huahana?

ʻO Xanthan gum kahi ʻano microbial polysaccharide i hana ʻia e Xanthomonas canola. Hoʻokumu ʻia ke ʻano o ka xanthan gum ma luna o ka iwi kuamoʻo cellulose o ka β -(1-4) hui glucose i hoʻopili ʻia, me ka ʻaoʻao trisugar o ka mannose-glucuronate-mannose i hoʻopili ʻia i kēlā me kēia ʻāpana glucose i ka iwi kuamoʻo. Ua acetonated kekahi mau ʻāpana mannose terminal a ua acetylated kekahi mau ʻāpana mannose kūloko. Ma muli o kāna mau waiwai rheological a me ka gel, ua hoʻohana nui ʻia e like me ka meaʻai meaʻai, thickener a stabilizer, a ua loaʻa nā noi i ka ʻoihana meaʻai a me ka ʻaila.

Palapala noi

Hoʻohana nui ʻia ia e like me ka mānoanoa mānoanoa, stabilizer, suspension agent a me ka hoʻonui ʻana i ka foam no nā mea hoʻonaninani like ʻole e like me ka cream, lotion a me ka toothpaste e hoʻomaikaʻi i ka ʻono o ka niho. ʻO ka mea kūikawā, pono ia e hoʻomaikaʻi i kona kūpaʻa wela a me ka paʻa i kahi ākea pH ākea.