Xanthan chingamu/CAS: 11138-66-2
Tsananguro pfupi:
Zita reChigadzirwa: Xanthan gum
CAS: 11138-66-2
Rudzi: ZA-Y
MF:C8H14Cl2N2O2
MW:241.11496
MAUMBIRWO:
Tsananguro:
Xanthan Gum ipolysaccharide refu, inogadzirwa nekusanganisa shuga yakaviriswa (glucose, mannose, uye glucuronic acid) nerudzi rwakati rwebhakitiriya. Inonyanya kushandiswa kukora uye kudzikamisa emulsions, furo, uye suspensions.
Xanthan gum inoshandiswa zvakanyanya sechikafu chinowedzera simba re rheological rezvigadzirwa zvakasiyana-siyana zvekudya. Mukugadzira, xanthan gum inoshandiswa semushonga wekukora uye kudzikamisa mumazino nemishonga. Inoshandiswa kugadzira mushonga wekuderedza shuga muropa uye cholesterol yese muvanhu vane chirwere cheshuga. Inoshandiswa semushonga wekurara. Xanthan gum dzimwe nguva inoshandiswa semushonga wekutsiva mate muvanhu vane muromo wakaoma (Sjogren's syndrome).
Tsanangudzo:
| Chinhu | Tsanangudzo |
| Nzvimbo yekunyunguduka | 64.43°C |
| Tembiricha yekuchengetera. | Hygroscopic, -20°C Firiza, Pasi pemhepo isina kusimba |
| Kunyunguduka | Inonyungudika mumvura ichipa mhinduro inonamira zvakanyanya, isinganyungudike zvachose muzvinhu zvinonyungudutsa zvipenyu. |
| Fomu | Yakasimba |
| Ruvara | Kubva pachena kusvika payero isina kujeka |
Kushandiswa
Muchikafu, mishonga, uye zvizoro sechinosimbisa uye chinosimbisa kukora. Kudzora rheology mumasisitimu akavakirwa mumvura. Mukuchera mafuta negasi uye mvura yekupedzisa.
Xanthan gum (chibage starch gum) inoshanda se texturizer, carrier agent, uye gelling agent muzvigadzirwa zvekunakisa. Inoitawo kuti mafomura acho agare zvakanaka uye akobvu. Gum iri rinogadzirwa kuburikidza nekuvirisa makabhohaidhiretsi uye Xanthomonas campestris.
Xanthan Gum chingamu chinowanikwa kuburikidza nekuviriswa kwemicrobial kubva ku xanthomonas campestris organism. Chinogadzikana zvikuru kana chikachinja viscosity nekuda kwekupisa kwakasiyana-siyana, ph, uye munyu. Chinongoitawo pseudoplastic izvo zvinoita kuti viscosity iderere kana shear ichiwedzera. Chinoshanda pamwe chete ne guar gum ne tara gum kuti chiwedzere viscosity uye ne carob gum kuti chiwedzere viscosity kana gel formation. Chinoshandiswa mumasalad dressings, sauces, desserts, baked goods, uye zvinwiwa pa 0.05–0.50%.
Kurongedza uye Kutumira
25KG/Bhegi.
Ndezvezvinhu zvakajairika uye zvinogona kutumirwa negungwa nemhepo
Chengeta uye chengeta
Nguva yesherufu: Mwedzi makumi maviri nemana kubva pazuva rekugadzirwa kwayo, yakachengetwa munzvimbo inotonhorera yakaoma isina chiedza chezuva, mvura.
Imba yekuchengetera zvinhu ine mhepo, Inoomesa zvinhu zvishoma, Yakaparadzaniswa nezvinokonzera makemikari, maasidhi.
