Xanthan gum

Amashanyarazi ya Xanthan ni ubwoko bwa mikorobe ikoreshwa cyane na exopolysaccharide ikorwa na Xanthomonas kungufu yakozwe na fermentation injeniyeri hamwe na karubone ya hydrata nkibikoresho fatizo (nka krahisi y'ibigori). Ifite imvugo idasanzwe, gukemura neza amazi, ubushyuhe hamwe na aside-ishingiye kuri aside, kandi ifite aho ihurira neza nu munyu utandukanye, nkumubyimba wibyimbye, umukozi uhagarika, emulisiferi, stabilisateur, urashobora gukoreshwa cyane mubiribwa, peteroli, ubuvuzi nibindi inganda zirenga 20, kuri ubu ni nini ku isi umusaruro mwinshi kandi ukoreshwa cyane na mikorobe polysaccharide.

Kwerekana ibicuruzwa

Amashanyarazi ya Xanthan ni umuhondo woroshye kugeza ifu yimukanwa yimuka, impumuro nziza. Gushonga mumazi akonje kandi ashyushye, igisubizo kidafite aho kibogamiye, kirwanya gukonja no gukonja, ntigishobora gukomera muri Ethanol. Ikwirakwizwa n'amazi kandi igasohora hydrophilique viscous colloid ihamye.

Inganda zikora ibiribwa:

Amashanyarazi ya Xanthan akoreshwa cyane mu nganda z’ibiribwa, nko kwambara salade, imigati, ibikomoka ku mata, ibiryo bikonje, ibinyobwa, ibinyobwa, ibiryohereye, ibiryo n'ibindi. Irashobora kugenzura imvugo, imiterere, uburyohe nigaragara ryibicuruzwa, mugihe bikomeza uburyohe bwiza.

Inganda zikora imiti ya buri munsi:

Kuberako molekile zayo zirimo umubare munini wamatsinda ya hydrophilique, gum ya xanthan ikoreshwa nkigice cyinyoza amenyo, igira uruhare mukubyimba no kumera, kandi ikagira ingaruka zo kurwanya okiside kandi ikarinda gusaza kwuruhu.

Inganda zimiti:

Amashanyarazi ya Xanthan akoreshwa nkibigize imikorere ya capsules ya microencapsulée munganda zimiti kugirango igenzure buhoro buhoro ibiyobyabwenge.

Inganda n'ubuhinzi:

By'umwihariko mu nganda zikomoka kuri peteroli, gum ya xanthan ikoreshwa mu kugenzura ubukonje no guhindura imiterere ya flux ya dring bitewe na pseudoplastique ikomeye kandi irwanya umunyu mwinshi hamwe n’ubushyuhe, ndetse no kunoza amavuta.

Byongeye kandi, xanthan gum nayo ikoreshwa mubicuruzwa byinyama, bigira uruhare runini, no kunoza uburyohe bwa jam. Kubera ubushyuhe bwayo bwinshi, umunyu mwinshi hamwe na acide nyinshi ya acide, gum ya xanthan ikoreshwa mubidukikije bitandukanye ndetse nibiribwa.

Inganda dukorana zifite ibicuruzwa binini byoherejwe na xanthan, gutanga vuba n'amatariki mashya. Ibi birashobora gufasha abatanga isoko hamwe nabaguzi kugura amavuta meza ya xanthan hamwe nitariki yo kubyaza umusaruro. Ntabwo tuzagurisha ibicuruzwa hafi yitariki yo kurangiriraho kubakiriya nkabandi, kuko ubwikorezi bufata igihe, bityo rero uburyo bwo gutanga ibintu mubusanzwe butegurwa muminsi 10-15, kandi ibicuruzwa biri munsi ya toni 10 bizoherezwa muminsi 10.

Hebei Disha Ubucuruzi bwohereza no kohereza hanze Co., Ltd.

ICYEMEZO CY'ISESENGURA

Isesengura: Wang Kun

Iki gicuruzwa ni iki?

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.

Gusaba

Ikoreshwa cyane nkibintu byongera umubyimba, stabilisateur, agent yo guhagarika no kongera ifuro kubintu byo kwisiga bitandukanye nka cream, amavuta yo kwisiga hamwe nu menyo yinyo kugirango wongere uburyohe bwinyo. By'umwihariko, ni byiza kuzamura ubushyuhe bwayo butajegajega no guhagarara neza mugace ka pH.