Xanthan Gum
ʻO ka Xanthan gum he polysaccharide i hoʻohana ʻia ma ke ʻano he mea hoʻohui meaʻai a me ka rheology modifier (Davidson ch. 24).Hana ʻia ia ma ke kaʻina hana e pili ana i ka fermentation o ka glucose a i ʻole sucrose e ka Xanthomonas campestris bacterium.
I nā meaʻai, ʻike pinepine ʻia ka xanthan gum i nā ʻaʻahu saladi a me nā ʻuala.Kōkua ia i ka hoʻopaʻa ʻana i ka aila colloidal a me nā ʻāpana paʻa e kūʻē i ka hoʻomaʻamaʻa ʻana ma ke ʻano he emulsifier.Hoʻohana pū ʻia i nā meaʻai maloʻo a me nā mea inu, hana ʻo xanthan gum i ke ʻano ʻoluʻolu o nā ice cream.Loaʻa pinepine i ka niho niho xanthan gum, kahi e hoʻopaʻa ai e mālama i ka ʻaʻahu o ka huahana.Hoʻohana pū ʻia ka Xanthan gum i ka palaoa ʻole gluten.No ka mea pono e haʻalele ʻia ka gluten i loaʻa i ka palaoa, hoʻohana ʻia ka xanthan gum e hāʻawi i ka palaoa a i ʻole ka paila i ka "stickiness" i loaʻa ʻole me ka gluten.Kōkua pū ʻo Xanthan gum i ka mānoanoa o nā hua manu i hana ʻia mai nā hua keʻokeʻo e hoʻololi i ka momona a me nā emulsifiers i loaʻa i nā yolks.He mea makemake nui ia no ka hoʻomaloʻo ʻana i ka wai no ka poʻe me ka maʻi ale ʻana, ʻoiai ʻaʻole ia e hoʻololi i ke kala a i ʻole ke ʻono o nā meaʻai a me nā mea inu.H
I ka ʻoihana ʻaila, hoʻohana ʻia ka xanthan gum i ka nui, maʻamau e hoʻomānoanoa i nā wai wili.Hoʻohana kēia mau wai i ka lawe ʻana i nā mea paʻa i ʻoki ʻia e ka bit drill i ka ʻili.Hāʻawi ka Xanthan gum i ka rheology "haʻahaʻa haʻahaʻa".I ka pau ʻana o ke kahe ʻana, e hoʻomau mau ʻia nā mea paʻa i loko o ka wai wili.ʻO ka hoʻohana nui ʻana o ka hoʻoheheʻe ʻana a me ke koi no ka hoʻomalu maikaʻi ʻana i nā mea paʻa drilled i alakaʻi i ka hoʻonui ʻia o ka xanthan gum.Ua hoʻohui pū ʻia ʻo Xanthan gum i ke kaila i ninini ʻia ma lalo o ka wai, i mea e hoʻonui ai i kona viscosity a pale i ka holoi ʻana.
| 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
1. He aha kāu mau ʻōlelo uku?
T/T a i ole L/C.
2. He aha kāu manawa hoʻouna?
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3. Pehea e pili ana i ka paʻi?
Hāʻawi maʻamau mākou i ka paʻi ʻana e like me 25 kg / ʻeke a pahu pahu.ʻOiaʻiʻo, inā loaʻa iā ʻoe nā koi kūikawā ma luna o lākou, e hana mākou e like me ʻoe.
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ʻO ka maʻamau ʻo Shanghai, Qingdao a i ʻole Tianjin.
