Xanthan chingamu

Xanthan chingamu ndi mtundu wa ma microbial exopolysaccharide omwe amagwiritsidwa ntchito kwambiri ndi Xanthomonas rapeseed ndi fermentation engineering ndi carbohydrate ngati zopangira zazikulu (monga chimanga wowuma). Iwo ali rheology wapadera, madzi solubility wabwino, kutentha ndi acid-m'munsi bata, ndipo ali ngakhale wabwino ndi zosiyanasiyana mchere, monga thickening wothandizila, kuyimitsidwa wothandizira, emulsifier, stabilizer, akhoza ankagwiritsa ntchito mu chakudya, mafuta, mankhwala ndi zina. mafakitale opitilira 20, pakadali pano ndiye wamkulu kwambiri padziko lonse lapansi wopanga ma polysaccharide omwe amagwiritsidwa ntchito kwambiri.

Chiwonetsero chazinthu

Xanthan chingamu ndi chachikasu chopepuka mpaka choyera, chonunkha pang'ono. Kusungunuka m'madzi ozizira ndi otentha, osalowerera ndale, kugonjetsedwa ndi kuzizira ndi kusungunuka, osasungunuka mu Mowa. Imabalalitsa ndi madzi ndikuyika mu hydrophilic viscous colloid yokhazikika.

Makampani a Chakudya:

Xanthan chingamu imagwiritsidwa ntchito kwambiri m'makampani azakudya, monga mavalidwe a saladi, buledi, mkaka, zakudya zozizira, zakumwa, zokometsera, maswiti, makeke ndi zina zotero. Ikhoza kulamulira rheology, kapangidwe, kukoma ndi maonekedwe a mankhwala, pokhalabe ndi kukoma kwabwino.

Daily Chemical industry:

Chifukwa mamolekyu ake ali ndi magulu ambiri a hydrophilic, xanthan chingamu nthawi zambiri amagwiritsidwa ntchito ngati chigawo cha mankhwala otsukira mano, amathandizira kukulitsa ndi kuumba, ndipo amakhala ndi zotsatira za anti-oxidation ndi kuteteza kukalamba kwa khungu.

Makampani opanga mankhwala:

Xanthan chingamu chimagwiritsidwa ntchito ngati chigawo chogwira ntchito cha makapisozi amankhwala a microencapsulated mumakampani opanga mankhwala kuti athe kuwongolera kutulutsidwa kwapang'onopang'ono kwa mankhwala.

Makampani ndi ulimi:

Makamaka mu mafuta a petroleum, xanthan chingamu ntchito kulamulira mamasukidwe akayendedwe ndi rheological kusintha pobowola madzimadzi chifukwa pseudoplasticity amphamvu ndi kukana kwambiri mchere ndi kutentha kukana, komanso kusintha mafuta kuchira.

Kuphatikiza apo, xanthan chingamu imagwiritsidwanso ntchito pazakudya za nyama, imagwira ntchito mwachifundo, ndikuwongolera kukoma kwa kupanikizana. Chifukwa cha kukana kutentha kwambiri, mchere wambiri komanso kukhuthala kwa asidi wambiri, xanthan chingamu chimagwiritsidwa ntchito m'madera osiyanasiyana ovuta komanso zakudya.

Mafakitole omwe timagwirizana nawo ali ndi katundu wambiri wa xanthan chingamu, kutumiza mwachangu komanso masiku opangidwa mwatsopano. Izi zitha kuthandiza ena ogulitsa ndi ogula kugula chingamu chamtundu wapamwamba wa xanthan ndi tsiku lopanga zatsopano kuchokera kwa ife. Sitingagulitse malonda pafupi ndi tsiku lotha ntchito kwa makasitomala monga ena, chifukwa mayendedwe amatenga nthawi, kotero nthawi yathu yobweretsera nthawi zambiri imakonzedwa m'masiku a 10-15, ndipo maoda pansi pa matani 10 adzatumizidwa mkati mwa masiku 10.

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CHITSANZO CHA KUSANGALALA

Kusanthula: Wang Kun

Kodi mankhwalawa ndi chiyani?

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.

Kugwiritsa ntchito

Amagwiritsidwa ntchito ngati thickening wothandizila, stabilizer, kuyimitsidwa wothandizila ndi thovu enhancer zosiyanasiyana zodzoladzola monga zonona, odzola ndi otsukira mano kusintha kukoma otsukira mano. Makamaka, ndizopindulitsa kuwongolera kutentha kwake komanso kukhazikika mumitundu yambiri ya pH.