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I-Xanthan gum sisongezo sokutya esithandwayo
Intshayelelo
I-Xanthan gum sisongezo sokutya esithandwayo esiqhele ukongezwa ekutyeni njenge-thickener okanye i-stabilizer.Nangona i-Xanthan gum ivakala ngathi yenziwa kwilebhu yesayensi, yimveliso yendalo ngokupheleleyo. Yenziwe ngeswekile evundisiweyo yombona eye yaphulwa yintsholongwane yesityalo ebizwa ngokuba yi-Xanthomonas campestris, intsalela eseleyo iye yomiswa kwaye ijike ibe ngumgubo owaziwa ngokuba yintlaka yokongeza ukutya xanthan.
I-Xanthan gum iye yaba sisithako esibalulekileyo ekubhakeni okungenagluten. Inceda iimpahla ezenziwe ngegluten-free flours ezifana nomgubo wealmondi kunye nomgubo we-buckwheat zibophene kwaye ziphuhlise ukunwebeka-umsebenzi odla ngokugqitywa yigluten. Kubantu abanesifo se-celiac okanye uvakalelo lwe-gluten, esi sithako sidlala indima ebalulekileyo ekwenziweni kwakhona kwe-gluten-full treats ngokwesiko sans gluten.
Ezi zakhiwo zibophezelayo zidala iimpahla ezinobumba obufanayo obubambene ngexesha lokubhaka. Iiresiphi ezininzi ze-gluten azibopheli kakuhle ngaphandle kwe-xanthan gum kwaye zikhokelela kwiimpahla ezibhakiweyo ezidilikayo. I-Xanthan gum iphinda ivuselele ukunamathela kwe-gluten ngelixa iqinisekisa ukuba iresiphi ihlala i-gluten. Oku kuyenza ibe yinto enkulu yokuqina, ukuxhoma kunye nokuzinzisa iarhente yeemveliso ezininzi.
inkcazelo2
Isicelo
Isetyenziswe ngokubanzi njengetyuwa / i-acid resistant thickener, i-agent ephezulu yokuxhoma esebenzayo kunye ne-emulsifier, i-agent ephezulu yokuzalisa i-viscosity yokutya kunye nesiselo ezahlukahlukeneyo. Ayinakuphucula kuphela ukusebenza kogcino lwamanzi kunye nokugcinwa kwemilo, kodwa ikwaphucula ukuzinza komkhenkce/ukunyibilikisa kunye nencasa yokutya kunye neemveliso zesiselo.
Ukuchazwa kwemveliso
| Izinto | Umgangatho |
| Imbonakalo | I-Cream-white |
| Ubungakanani besuntswana (umnatha) | 80/200 |
| Ilahleko ekomisweni | ≤13.00% |
| PH (1% KCL) | 6.00-8.00 |
| Viscosity (1% KCL, cps) | ≥1200 |
| Umlinganiselo wokucheba | ≥6.50 |
| Uthuthu (%) | ≤13.00 |
| Iasidi yePyruvic (%) | ≥1.5 |
| V1:V2 1%. | 1.02-1.45 |
| Isivavanyi | 91%-108% |
| Iyonke iNitrojeni | ≤1.5% |
| Iintsimbi ezinzima zizonke | ≤10ppm |
| Njengoko | 3ppm |
| Pb | 2ppm |
| Ukubalwa kwePleti iyonke | 5000cfu/g |
| Umngundo/Igwele | ≤100cfu/g |
| Salmonella | Ibi |
| Kwaye uColi | Ibi |