Xanthan Gum |11138-66-2
Huahana Huahana
Ua kapa ʻia ʻo Xanthan gum he mea hoʻopili melemele, xanthan gum, Xanthomonas polysaccharide.He ʻano monospore polysaccharide i hana ʻia e ka fermentation o Pseudomonas Flava.Mai kona kūkulu ʻana i ka macromolecule kūikawā a me nā waiwai colloidal, me nā hana he nui.Hiki ke hoʻohana ʻia e like me ka emulsifier, stabilizer, gel thickener, impregnating compound, membrane shaping agent a me nā mea ʻē aʻe.Hoʻohana nui ʻia ia ma nā ʻano like ʻole o ka hoʻokele waiwai aupuni.
Ke kumu nui
I ka ʻoihana, ua hoʻohana ʻia ʻo ia e like me ka stabilizer mau kumu, thickening agent, a me ka hoʻoponopono ʻana i ka mea kōkua, me ka hana ʻana i ka canning a me ka meaʻai ʻeke, ka meaʻai bakena, ka meaʻai waiu, ka meaʻai maloʻo, ka meaʻai saladi, ka inu, nā huahana brew, nā lole, nā mea hoʻonani pastry a me nā mea ʻē aʻe. .I ka wā o ka hana ʻana i ka meaʻai, hiki ke kahe, ka ninini ʻana i loko a i waho, channelization a hoʻemi i ka hoʻohana ʻana i ka ikehu.
Hōʻike
| NA MEA | KANAWAI |
| Ka nana aku | keʻokeʻo a i ʻole ka ʻulaʻula a me ka pauka kahe ʻole |
| viscosity: | 1200 – 1600 mpa.s |
| ʻIke (ma ke kumu maloʻo) | 91.0 – 108.0% |
| Pohō ma ka maloʻo ʻana (105o C, 2 hola) | 6.0 – 12.0% |
| V1: V2: | 1.02 – 1.45 |
| Pyruvic Acid | 1.5% min |
| PH o 1% solution i ka wai | 6.0 – 8.0 |
| Nā metala kaumaha (e like me Pb) | 20 mg/kg max |
| Ke kēpau(Pb) | 5 mg/kg ka nui |
| Arsenic(As) | 2 mg/kg ka nui |
| Nitrogen | 1.5% ka nui |
| Lehu | 13% ka nui |
| Nui ʻāpana | 80 mesh: 100% min, 200 mesh: 92% min |
| Ka helu pāʻani holoʻokoʻa | 2000/g ka nui |
| ʻO nā hu a me nā poʻi | 100/g ka nui |
| ʻO nā maʻi pathogens | nele |
| S. aureus | ʻinoʻino |
| Pseudomonas aeruginosa | ʻinoʻino |
| Salmonella sp. | ʻinoʻino |
| C. perfringens | ʻinoʻino |
