Xanthan Gum Food Grade
ʻO ka Xanthan gum, i kapa ʻia ʻo xanthan gum, ua hana ʻia e Xanthomnas campestris me nā haʻalulu ma ke ʻano he kumu maka (e like me ka starch kulina) ma o ke kaʻina fermentation me kahi ākea o nā microorganisms extracellular Polysaccharides.Loaʻa iā ia ka rheology kūʻokoʻa, hoʻoheheʻe wai maikaʻi, kūpaʻa i ka wela, ka waikawa a me ka alkali, a me ka launa maikaʻi me nā paʻakai like ʻole.Hiki ke hoʻohana ʻia e like me ka mānoanoa, ka mea hoʻopaneʻe, emulsifier, a me ka stabilizer.Hoʻohana ʻia i nā ʻoihana ʻoi aku ma mua o 20 e like me ka meaʻai, ka aila, ka lāʻau lapaʻau, a me nā mea ʻē aʻe, ʻo ia ka mea hana nui loa o ka honua a me ka polysaccharide microbial versatile loa.
| Nā mea | Nā kūlana |
| Waiwai Kino | Keʻokeʻo a i ʻole melemele māmā ʻole |
| Viscosity (1% KCl, cps) | ≥1200 |
| Nui ʻāpana (mesh) | Min 95% hala 80 mesh |
| Laki ʻāhi | ≥6.5 |
| Pohō ma ka maloʻo ʻana (%) | ≤15 |
| PH (1%, KCL) | 6.0- 8.0 |
| Lehu (%) | ≤16 |
| Pyruvic Acid (%) | ≥1.5 |
| V1:V2 | 1.02- 1.45 |
| Huina Nitrogen (%) | ≤1.5 |
| Huina Metala Kaumaha | ≤10 ppm |
| Arsenic (As) | ≤3 ppm |
| Ke kēpau (Pb) | ≤2 ppm |
| Ka helu ʻana o ka pā (cfu/g) | ≤ 2000 |
| Moulds/Yeasts (cfu/g) | ≤100 |
| Salmonella | ʻinoʻino |
| Coliform | ≤30 MPN/100g |
Waihona: ma kahi maloʻo, ʻoluʻolu, a malu hoʻi me ka ʻeke kumu, pale i ka makū, mālama i ka lumi wela.
Ola Pahu: 48 mahina
Pūʻolo:ma25kg/ʻeke
hāʻawi ʻana:wikiwiki
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