Mea Hana Kumukūʻai Maikaʻi Xanthan Gum Papa ʻOihana CAS：11138-66-2

wehewehe pōkole:

ʻO ka Xanthan gum, i ʻike ʻia hoʻi ʻo Hanseonggum, he ʻano microbial exopolysaccharide i hana ʻia e Xanthomnas campestris me ka carbohydrate ma ke ʻano he mea maka nui (e like me ka palaoa kulina) ma o ka ʻenekinia fermentation. Loaʻa iā ia ka rheology kū hoʻokahi, ka solubility maikaʻi i ka wai, ke kūpaʻa i ka wela a me ke kumu waikawa, a he kūpono maikaʻi me nā ʻano paʻakai like ʻole. Ma ke ʻano he mea hoʻomānoanoa, ka mea hoʻokuʻu, ka emulsifier, ka stabilizer, hiki ke hoʻohana nui ʻia i ka meaʻai, ka petroleum, ka lāʻau lapaʻau a me nā ʻoihana ʻē aʻe ma mua o 20, ʻo ia ka pae hana nui loa o ka honua a me ka polysaccharide microbial i hoʻohana nui ʻia.

He pauka melemele māmā a keʻokeʻo paha ka ʻume Xanthan, he pilau iki. Hoʻoheheʻe ʻia i ka wai anuanu a me ka wai wela, he hopena kūlike ʻole, kū i ka hau a me ka heheʻe ʻana, ʻaʻole hoʻoheheʻe ʻia i ka ethanol. Hoʻopuehu wai, emulsification i loko o kahi colloid viscous hydrophilic paʻa.

E leka uila mai iā mākou

Nā kikoʻī huahana

Nā Lepili Huahana

Nā ʻano

1）Me ka hoʻonui ʻana o ka wikiwiki o ka ʻoki ʻana, ʻo nā waiwai rheological maʻamau, ma muli o ka luku ʻia ʻana o ka pūnaewele colloidal, e hōʻemi ana i ka viscosity a hoʻoheheʻe i ka glue, akā i ka pau ʻana o ka ikaika ʻoki ʻana, hiki ke hoʻihoʻi ʻia ka viscosity, no laila he maikaʻi kona mau waiwai pumping a me ka hana ʻana. Ma ka hoʻohana ʻana i kēia waiwai, hoʻohui ʻia ka xanthan gum i ka wai e pono ai ke mānoanoa. ʻAʻole wale ka wai e kahe maʻalahi i ke kaʻina hana lawe, akā hiki nō hoʻi ke hoʻihoʻi i ka viscosity i koi ʻia ma hope o ka mālie. No laila, hoʻohana nui ʻia ia i ka ʻoihana inu.

2）ʻO ka wai mānoanoa kiʻekiʻe e loaʻa ana he 2% ~ 3% xanthan gum ma ka haʻahaʻa haʻahaʻa, me ka mānoanoa a hiki i ka 3 ~ 7Pa.s. ʻO kona mānoanoa kiʻekiʻe e hoʻolilo iā ia i nā manaʻolana noi ākea, akā i ka manawa like, lawe mai ia i ka pilikia i ka hana ma hope o ka hana ʻana. ʻO 0.1% NaCl a me nā paʻakai univalent ʻē aʻe a me Ca, Mg a me nā paʻakai bivalent ʻē aʻe hiki ke hoʻemi iki i ka mānoanoa o ka hopena kola haʻahaʻa ma lalo o 0.3%, akā hiki ke hoʻonui i ka mānoanoa o ka hopena kola me ka nui kiʻekiʻe.

3）ʻAneʻane ʻaʻohe loli o ka mānoanoa o ka gum xanthan kūpaʻa wela i kahi pae mahana ākea (- 98 ~ 90 ℃). ʻAʻole i loli nui ka mānoanoa o ka hopena ʻoiai inā mālama ʻia ma 130 ℃ no 30 min a laila hoʻomaʻalili ʻia. Ma hope o kekahi mau pōʻaiapuni hau-hoʻoheheʻe, ʻaʻole i loli ka mānoanoa o ke kāpili. I ke alo o ka paʻakai, loaʻa i ka hopena ke kūpaʻa wela maikaʻi. Inā hoʻohui ʻia kahi liʻiliʻi o ka electrolyte, e like me 0.5% NaCl, i ka mahana kiʻekiʻe, hiki ke hoʻopaʻa ʻia ka mānoanoa o ka hopena kāpili.

4）ʻAneʻane kūʻokoʻa ka mānoanoa o ka wai xanthan gum kūpaʻa waikawa a me ka alkaline i ka pH. ʻAʻole loaʻa kēia waiwai kū hoʻokahi i nā mea hoʻomānoanoa ʻē aʻe e like me ka carboxymethyl cellulose (CMC). Inā kiʻekiʻe loa ka nui o ka waikawa inorganic i loko o ka wai glue, e paʻa ʻole ka wai glue; Ma lalo o ke ana wela kiʻekiʻe, e hana ʻia ka hydrolysis o ka polysaccharide e ka waikawa, kahi e emi ai ka mānoanoa o ke glue. Inā ʻoi aku ka nui o ka NaOH ma mua o 12%, e hoʻopili ʻia ka xanthan gum a i ʻole e hoʻopūʻiʻi ʻia. Inā ʻoi aku ka nui o ka sodium carbonate ma mua o 5%, e hoʻopili ʻia hoʻi ka xanthan gum.

5）He hiki kū hoʻokahi ko ka iwi iwi xanthan anti enzymatic i ʻole e hydrolyzed ʻia e nā enzymes ma muli o ka hopena pale o nā kaulahao ʻaoʻao.

6）Hiki ke hoʻohuihui ʻia ka gum xanthan kūpono me nā hopena hoʻomānoanoa meaʻai i hoʻohana pinepine ʻia, ʻoi aku hoʻi me ka alginate, starch, carrageenan a me carrageenan. Hoʻonui ka viscosity o ka hopena ma ke ʻano o ka superposition. Hōʻike ia i ka hoʻohālikelike maikaʻi i nā hopena wai me nā paʻakai like ʻole. Eia nō naʻe, ʻo nā ion metala valence kiʻekiʻe a me ka pH kiʻekiʻe e hoʻolilo iā lākou i mea paʻa ʻole. ʻO ka hoʻohui ʻana i ka mea hoʻohuihui hiki ke pale i ka hanana o ka incompatibility.

7) He maʻalahi ka hoʻoheheʻe ʻana o ka xanthan gum hiki ke hoʻoheheʻe ʻia i ka wai a ʻaʻole hiki ke hoʻoheheʻe ʻia i nā mea hoʻoheheʻe polar e like me ka waiʻona a me ketone. Ma kahi ākea o ka mahana, pH a me ka paʻakai, maʻalahi ke hoʻoheheʻe ʻia i ka wai, a hiki ke hoʻomākaukau ʻia kāna hopena wai i ka mahana o ka lumi. I ka wā e hoʻoulu ai, pono e hoʻemi ʻia ka hui ʻana o ka ea. Inā hui mua ʻia ka xanthan gum me kekahi mau mea maloʻo, e like me ka paʻakai, ke kō, MSG, a pēlā aku, a laila hoʻomaʻū ʻia me kahi wai liʻiliʻi, a laila hui pū ʻia me ka wai, ʻoi aku ka maikaʻi o ka hopena glue i hoʻomākaukau ʻia. Hiki ke hoʻoheheʻe ʻia i loko o nā hopena waikawa organik he nui, a paʻa kāna hana.

8）ʻO ka hiki ke hāpai i ka 1% dispersible xanthan gum solution he 5N/m2, he mea hoʻokuʻu maikaʻi loa ia a he mea hoʻopaʻa emulsion i nā mea hoʻohui meaʻai.

9) He hopena maikaʻi ka xanthan gum paʻa wai i ka mālama ʻana i ka wai a me ka mālama hou ʻana i ka meaʻai.

Nā huaʻōlelo like: GUM XANTHAN; GLUCOMANNAN MAYO; GALACTOMANNANE; XANTHANGUM, FCC; XANTHANGUM, NF; XANTHATEGUM; Xanthan Gummi; XANTHAN NF, USP

CAS: 11138-66-2

Helu EC: 234-394-2

Nā noi o ka papa ʻoihana Xanthan Gum

1） I ka ʻeli ʻana o ka ʻoihana petroleum, hiki i ka 0.5% xanthan gum aqueous solution ke mālama i ka viscosity o ka wai ʻeli wai a kāohi i kona mau waiwai rheological, i haʻahaʻa loa ka viscosity o nā ʻāpana wili wikiwiki, kahi e mālama nui ai i ka hoʻohana ʻana i ka mana, ʻoiai i nā ʻāpana ʻeli static, hiki iā ia ke mālama i ka viscosity kiʻekiʻe, kahi e pāʻani ai i kahi kuleana i ka pale ʻana i ka hiolo ʻana o ka luawai a me ka hoʻomaʻamaʻa ʻana i ka wehe ʻana o ka pōhaku i kuʻi ʻia ma waho o ka luawai.

2）I ka ʻoihana meaʻai, ʻoi aku ka maikaʻi ma mua o nā mea hoʻohui meaʻai o kēia manawa e like me ka gelatin, CMC, ka gum limu a me ka pectin. ʻO ka hoʻohui ʻana i ka 0.2% ~ 1% i ka wai e hoʻopili maikaʻi ai ka wai, ʻono maikaʻi, a kāohi i ke komo ʻana a me ke kahe; Ma ke ʻano he mea hoʻohui i ka berena, hiki ke hoʻopaʻa i ka berena, laumania, mālama i ka manawa a hōʻemi i ke kumukūʻai; ʻO ka hoʻohana ʻana i ka 0.25% i ka hoʻopiha berena, ka hoʻopiha sandwich meaʻai a me ka uhi kō hiki ke hoʻonui i ka ʻono a me ka ʻono, e laumania ka huahana, hoʻolōʻihi i ke ola papa, a hoʻomaikaʻi i ke kūpaʻa o ka huahana i ka hoʻomehana a me ka hoʻopaʻa ʻana; I nā huahana waiū, ʻo ka hoʻohui ʻana i ka 0.1% ~ 0.25% i ka hau kalima hiki ke pāʻani i kahi hana hoʻopaʻa maikaʻi loa; Hāʻawi ia i ka kaohi maikaʻi o ka viscosity i ka meaʻai i loko o ka pahu a hiki ke pani i kahi ʻāpana o ka starch. Hiki i hoʻokahi ʻāpana o ka xanthan gum ke pani i 3-5 mau ʻāpana o ka starch. I ka manawa like, ua hoʻohana nui ʻia ka xanthan gum i nā mea ʻono, nā mea ʻono, nā meaʻai hau a me nā meaʻai wai.

Nā kikoʻī o ka papa ʻoihana Xanthan Gum

Hui	Nā kikoʻī
helehelena	Pauka keʻokeʻo a melemele paha e kahe ana
Mānoanoa	1600
Lākiō maʻemaʻe	7.8
PH (1% hopena)	5.5~8.0
Pohō ma ka maloʻo ʻana	≤15%
Lehu	≤16%
Ka nui o ka ʻāpana	200 ʻupena