Hauj lwm lawm
Kev siv
Xanthan cov pos hniav, 1 feem pua, tuaj yeem ua rau muaj kev nce ntxiv hauv cov kua viscosity.
Hauv cov khoom noj, xanthan cov pos hniav feem ntau pom muaj nyob rau hauv cov khaub ncaws hnav thiab cov kua ntses. Nws pab tiv thaiv cov roj sib cais los ntawm stabilizing lub emulsion, txawm tias nws tsis yog emulsifier. Pab tshem tawm cov khib nyiab xws li cov txuj lom thiab pab tsim kom muaj kev ntxhib los mos hauv ntau hom ice cream. Cov tshuaj txhuam hniav feem ntau muaj nws ua cov ntaub ntawv los tswj cov khoom sib xws. Kuj tseem pab ua kom cov qe ua lag luam ua los ntawm cov qe dawb, hloov cov rog thiab emulsifiers pom hauv yolks. Nws kuj yog txoj kev nyiam ntawm cov kua dej ua kom tuab rau cov neeg uas muaj teeb meem nqos vim nws tsis hloov xim lossis saj ntawm cov zaub mov lossis dej haus thaum siv ib txwm. Hauv gluten-dawb ci, xanthan cov pos hniav yog siv los muab lub khob noom cookie uas yuav tsis ua tiav nrog gluten. Nws yog siv nyob rau hauv ntau ntawm 0.5 feem pua los yog tsawg dua nyob rau hauv feem ntau cov zaub mov. Nws yog siv nyob rau hauv ntau yam khoom noj xws li kua ntses, seasonings, nqaij thiab nqaij qaib cov khoom, ci khoom, confectionery, dej haus, khoom noj siv mis thiab lwm yam.
Nyob rau hauv kev lag luam roj nws yog siv nyob rau hauv ntau qhov ntau kom thicken drilling kua. Cov kua dej no nqa cov khib nyiab txiav los ntawm kev xyaum me ntsis mus rau saum npoo. Xanthan gum muab zoo heev "qib" rheology. Thaum kev khiav tsis tau, cov khib nyiab tseem raug tshem tawm hauv cov dej drilling. Kev siv dav dav ntawm kab rov tav drilling thiab qhov xav tau rau kev tswj kom zoo ntawm cov txiav tau ua rau muaj kev siv ntau ntxiv. Nws yog ntxiv rau cov pob zeb hauv qab dej kom nws cov viscosity thiab tiv thaiv kev ntxuav tawm.
Nyob rau hauv cov tshuaj pleev ib ce, nws yog siv los npaj aqueous gels. Nws kuj tseem siv tau rau hauv cov roj-hauv-dej emulsions los txhim kho cov tee dej coalescence. Nws yog nyob rau hauv kev tshawb fawb ua ntej rau nws cov peev xwm siv hauv cov ntaub so ntswg engineering los tsim hydrogels thiab scaffolds uas txhawb nqa peb-dimensional cov ntaub so ntswg tsim. Tsis tas li ntawd, thiolated xanthan cov pos hniav (saib thiomers) tau pom tias muaj peev xwm xa cov tshuaj, vim tias cov mucoadhesive thiab nkag mus rau hauv cov khoom muaj zog tuaj yeem cuam tshuam los ntawm kev sib txuas cov thiol pawg rau cov polysaccharide no.
Txiav thinning
Lub viscosity ntawm xanthan cov pos hniav daws txo qis ntawm cov nqi siab dua. Qhov no yog hu ua shear thinning lossis pseudoplasticity. Qhov no txhais tau hais tias cov zaub mov raug txiav los ntawm kev sib tov, co lossis zom yuav ua nyias. Thaum lub zog shear raug tshem tawm, cov zaub mov yuav thicken dua. Hauv kev hnav khaub ncaws hnav khaub ncaws, ntxiv nws ua rau nws tuab txaus thaum so hauv lub raj mis uas qhov sib tov tseem zoo sib xws, tab sis lub zog shear tsim los ntawm kev co thiab nchuav nyias kom nws tuaj yeem yooj yim nchuav. Thaum nws tawm los ntawm lub raj mis, lub zog shear raug tshem tawm thiab nws thickens dua, yog li nws clings rau lettuce.
Tus nqi siv
Qhov siab dua qhov kev faib ua feem ntawm xanthan cov pos hniav ntxiv rau cov kua, lub thicker cov kua ua. Ib qho emulsion tuaj yeem tsim siv tsawg li 0.1 feem pua (los ntawm qhov hnyav). Kev nce cov pos hniav muab lub thicker thiab ruaj khov emulsion nrog xanthan cov pos hniav cov ntsiab lus txog li 1%. Ib teaspoon ntawm nws hnyav txog 2.5 grams thiab nqa ib khob (250 ml) dej mus rau 1-feem pua concentration.[6][13]
{{{{0}}}}.2-{4}}.8% xanthan gum feem ntau yog siv los ua npuas dej. Cov nyiaj ntau dua ua rau cov npuas loj dua thiab ua npuas ncauj ntau dua. Qe dawb hmoov (0.2-2.0 feem pua) nrog 0.1-0.4 feem pua xanthan cov pos hniav ua npuas zoo ib yam li xab npum npuas.
Cim npe nrov: Tuam Tshoj tnn xanthan pos hniav manufacturers, lwm tus neeg
