Xanthan cov pos hniav tuaj yeem ua raws li kev ruaj ntseg emulsifier nyob rau hauv thaj tsam ntawm -18 ~ 100 degree, inhibit qhov kev tsiv teb tsaws ntawm cov dej molecules, tswj kev loj hlob ntawm cov dej khov nab kuab, ua rau cov ice cream mos thiab muag heev, thiab nce viscosity ntawm cov pos hniav. cov khoom xyaw, ua rau cov ice cream muaj zoo plasticity, zoo tuav kev ua tau zoo, viscosity thiab yooj.
Kev siv cov pos hniav xanthan hauv ice cream feem ntau yog 0.1-0.3%, uas ua lub luag haujlwm ua kom lawv microporous, tsis muaj dej khov, tshiab, thiab muaj saj zoo.
Xanthan cov pos hniav tuaj yeem ua rau nce tus nqi nthuav dav, viscosity, thiab melting kuj ntawm cov ice cream, thiab txo cov hardness ntawm cov khoom. Xanthan gum FJAT-10151-DTJZ yog ntxiv rau yogurt ice cream, thiab nws tau pom tias nws tuaj yeem txhim kho lub melting resistance thiab expansion rate ntawm ice cream, thiab inhibit qhov nce ntawm cov dej khov.