0102 ib0304 ib05
Xanthan gum yog ib qho khoom noj khoom haus nrov
Taw qhia
Xanthan cov pos hniav yog cov khoom noj uas nrov tshaj plaws uas feem ntau ntxiv rau cov khoom noj uas yog cov thickener lossis stabilizer.Txawm hais tias Xanthan cov pos hniav zoo li nws tau tsim nyob rau hauv kev tshawb fawb lab, nws yog ib yam khoom ntuj tsim. Ua los ntawm fermented pob kws qab zib uas tau tawg los ntawm cov nroj tsuag kab mob hu ua Xanthomonas campestris, cov seem seem yog ces qhuav thiab hloov mus rau hauv ib tug hmoov hu ua cov khoom noj additive xanthan gum.
Xanthan cov pos hniav tau dhau los ua cov khoom tseem ceeb hauv gluten dawb ci. Nws pab cov khoom ua los ntawm gluten-dawb hmoov zoo li almond hmoov thiab buckwheat hmoov khi ua ke thiab txhim kho elasticity-ib txoj hauj lwm feem ntau ua tiav los ntawm gluten. Rau cov tib neeg uas muaj kab mob celiac los yog gluten rhiab heev, cov khoom xyaw no ua lub luag haujlwm tseem ceeb hauv kev tsim kho cov kab mob gluten-tag nrho cov sans gluten.
Cov khoom sib khi no tsim cov khoom siv zoo sib xws uas tuav ua ke thaum lub sijhawm ci. Ntau cov zaub mov tsis muaj gluten tsis khi zoo yam tsis muaj xanthan cov pos hniav thiab ua rau cov khoom ci uas tawg. Xanthan gum recreates gluten lub stickiness thaum xyuas kom meej tias daim ntawv qhia tseem gluten dawb.Thaum xanthan cov pos hniav ntxiv rau cov kua, nws sai sai disperses thiab tsim ib tug viscous thiab ruaj khov. Qhov no ua rau nws yog ib qho zoo thickening, tshem tawm thiab stabilizing tus neeg sawv cev rau ntau yam khoom.
piav 2
Daim ntawv thov
Dav siv los ua ntsev / acid resistant thickener, siab npaum ncua kev kawm tus neeg saib xyuas thiab emulsifier, siab viscosity filling tus neeg sawv cev nyob rau hauv ntau yam zaub mov thiab dej haus. Nws tuaj yeem tsis tsuas yog txhim kho kev ua tau zoo ntawm cov dej-kua thiab zoo li qub, tab sis kuj txhim kho lub khov / thaw stability thiab saj ntawm cov khoom noj thiab dej haus.
Khoom specification
| Cov khoom | Txuj |
| Qhov tshwm sim | Cream-dawb |
| Particle Loj (mesh) | 80/200 |
| Poob rau ziab | ≤ 13.00% |
| PH (1% KCL) | 6.00-8.00 Nws |
| Viscosity (1% KCL, cps) | ≥1200 |
| Shearing Ratio | ≥6.50 |
| Cov hmoov tshauv (%) | ≤ 13.00 Nws |
| Pyruvic acid (%) | ≥1.5 |
| V1:V2 1%. | 1.02-1.45 dr hab |
| Assay | 91% -108% |
| Tag nrho Nitrogen | ≤ 1.5% |
| Total Heavy Metals | ≤10ppm |
| Raws li | 3ppm ua |
| Pb | 2ppm ua |
| Tag Nrho Phaj suav | 5000 cfu/g |
| Pwm/Yeasts | ≤100cfu / g |
| Salmonella | Tsis zoo |
| Thiab Coli | Tsis zoo |