Xanthan gomu

Xanthan gomu jẹ iru microbial exopolysaccharide ti a lo lọpọlọpọ ti iṣelọpọ nipasẹ Xanthomonas ifipabanilopo nipasẹ imọ-ẹrọ bakteria pẹlu carbohydrate gẹgẹbi ohun elo aise akọkọ (gẹgẹbi sitashi agbado). O ni rheology alailẹgbẹ, solubility omi ti o dara, ooru ati iduroṣinṣin acid-ipilẹ, ati pe o ni ibamu ti o dara pẹlu ọpọlọpọ awọn iyọ, bi oluranlowo ti o nipọn, oluranlowo idadoro, emulsifier, amuduro, le ṣee lo ni lilo pupọ ni ounjẹ, epo, oogun ati awọn miiran. diẹ ẹ sii ju awọn ile-iṣẹ 20, lọwọlọwọ ni iwọn iṣelọpọ ti o tobi julọ ni agbaye ati lilo pupọ julọ polysaccharide microbial.

Ifihan ọja

Xanthan gomu jẹ ofeefee ina si eruku gbigbe funfun, oorun diẹ. Soluble ni tutu ati omi gbona, ojutu didoju, sooro si didi ati thawing, insoluble ni ethanol. Tuka pẹlu omi ati emulsifies sinu kan idurosinsin hydrophilic viscous colloid.

Ile-iṣẹ Ounjẹ:

Xanthan gomu jẹ lilo pupọ ni ile-iṣẹ ounjẹ, gẹgẹbi awọn wiwu saladi, awọn akara, awọn ọja ifunwara, awọn ounjẹ tio tutunini, awọn ohun mimu, awọn ohun mimu, awọn didun lete, awọn akara ati bẹbẹ lọ. O le šakoso awọn rheology, be, adun ati irisi ti awọn ọja, nigba ti mimu kan ti o dara lenu.

Ile-iṣẹ kemikali ojoojumọ:

Nitoripe awọn ohun elo rẹ ni nọmba nla ti awọn ẹgbẹ hydrophilic, xanthan gum ni a maa n lo gẹgẹbi ẹya paati ti ehin ehin, ṣe ipa kan ninu sisanra ati apẹrẹ, ati pe o ni ipa ti egboogi-oxidation ati idilọwọ ti ogbo awọ ara.

Ile-iṣẹ oogun:

A lo Xanthan gomu gẹgẹbi paati iṣẹ ṣiṣe ti awọn agunmi oogun microencapsulated ninu ile-iṣẹ elegbogi lati ṣakoso itusilẹ lọra ti awọn oogun.

Ile-iṣẹ ati iṣẹ-ogbin:

Paapa ni ile-iṣẹ epo, xanthan gum ti lo fun iṣakoso viscosity ati atunṣe rheological ti awọn fifa liluho nitori pseudoplasticity ti o lagbara ati iyọda iyọ ti o dara julọ ati resistance ooru, ati lati mu ilọsiwaju epo pada.

Ni afikun, xanthan gomu tun lo ninu awọn ọja eran, ṣe ipa tutu, ati mu itọwo jam. Nitori ti awọn oniwe-giga otutu resistance, ga iyọ ati ki o ga acid iki, xanthan gomu ti wa ni lo ni orisirisi kan ti simi agbegbe ati onjẹ.

Awọn ile-iṣelọpọ ti a ṣe ifowosowopo pẹlu ni awọn gbigbe nla ti xanthan gomu, ifijiṣẹ iyara ati awọn ọjọ iṣelọpọ tuntun. Eyi le ṣe iranlọwọ diẹ ninu awọn olupese ati awọn ti onra lati ra xanthan gomu ti o ga julọ pẹlu ọjọ iṣelọpọ tuntun lati ọdọ wa. A kii yoo ta awọn ọja nitosi ọjọ ipari si awọn alabara bii awọn miiran, nitori gbigbe gbigbe gba akoko, nitorinaa ọmọ ifijiṣẹ wa nigbagbogbo ṣeto ni awọn ọjọ 10-15, ati awọn aṣẹ labẹ awọn toonu 10 yoo firanṣẹ laarin awọn ọjọ mẹwa 10.

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Onínọmbà: Wang Kun

Kini ọja yii?

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.

Ohun elo

It is mainly used as thickening agent, stabilizer, suspension agent and foam enhancer for various cosmetics such as cream, lotion and toothpaste to improve the taste of toothpaste. In particular, it is beneficial to improve its temperature stability and stability in a wide pH range.