1. Xanthan gum yog siv los ua cov kua qaub thiab ntsev-resistant thickening thiab stabilizing tus neeg sawv cev
Siv nyob rau hauv ntau yam ntsev soda cheese, diluted ntsev dej qab zib, seasonings (xws li cw muab tshuaj txhuam, oyster sauce, zaub xam lav hnav khaub ncaws). Cov nyhuv stabilizing ntawm xanthan cov pos hniav yog pom tseeb zoo dua li lwm cov kua nplaum. Nws muaj zog thermal stability. Cov tshuaj tua kab mob qis qis yuav tsis teb rau nws. Nws tuaj yeem siv rau ntau yam ntsev dej qab zib cheese, pulp cheeses, tsiaj qe dawb cheeses, thiab lwm yam, nrog rau ntau npaum li cas ntawm 0.08%-0.3%.
Xanthan cov pos hniav zoo ntsev tsis kam, kua qaub thiab alkali tsis kam tuaj yeem hloov kho cov tshuaj tiv thaiv kab mob ua kom cov hmoov nplej hauv cov hmoov nplej, ntxiv rau qhov tsis txaus ntawm cov hmoov me me, thiab ua kom cov cw muab tshuaj txhuam zoo thiab sib xws, txhim kho phab ntsa dai thiab xim, thiab txuas ntxiv. lub neej txee. Rau flavored sauces xws li txiv hmab txiv ntoo sauce thiab taum ntses, xanthan gum yog siv los ua ib tug thickening tus neeg sawv cev thiab stabilizing tus neeg saib xyuas kom cov ntses zoo ib yam, yooj yim mus kis, tsis yooj yim rau agglomerate, yooj yim sau, thiab txhim khu lub saj.
2. Xanthan cov pos hniav ua ib qho emulsifier
Xanthan cov pos hniav yog siv los ua ib qho emulsifier hauv cheese los tiv thaiv cov roj txheej thiab txhim kho kev ruaj ntseg ntawm cheese, tiv thaiv cov protein ntau, thiab nws lub peev xwm emulsifying kuj tseem siv tau ua npuas dej stabilizer, xws li brewing npias. Tom qab kev taw qhia ntawm 0.02% xanthan cov pos hniav nyob rau hauv lub emulsification system raws li cov kua protein, cov emulsification yog ho txhim kho, thiab cov mix system muaj siab shear npaum li cas thiab thermally induced siab viscosity yam ntxwv.
3. Xanthan cov pos hniav raws li ib tug muab tub lim
Raws li qhov ruaj khov siab-viscosity muab tub lim, xanthan cov pos hniav tuaj yeem siv dav hauv kev ua ntau yam khoom noj txom ncauj, qhob cij, ncuav qab zib qhuav, khaws cia thiab lwm yam khoom noj. Yog tias tsis hloov cov khoom qub qub, nws tuaj yeem tswj tau cov khoom zoo, ua kom cov khoom noj muaj lub neej ntev dua thiab saj zoo dua, uas muaj txiaj ntsig zoo rau kev sib txawv ntawm cov zaub mov thiab kev siv lub teeb industrialization. Hauv kev noj ntau yam khoom noj khov, xanthan cov pos hniav muaj lub luag haujlwm ntawm kev tiv thaiv dej tsis zoo, ncua kev tsis zoo, thiab ua kom lub neej ntev.
4. Xanthan cov pos hniav ua ib qho emulsion stabilizer
Xanthan gum yog siv los ua emulsification stabilizer hauv cov khoom noj khov. Hauv cov dej khov thiab dej khov, xanthan cov pos hniav tuaj yeem kho cov viscosity ntawm cov khoom sib xyaw kom nws muaj qhov sib xws thiab ruaj khov. Vim hais tias kev sib raug zoo ntawm cov viscosity ntawm xanthan cov pos hniav thiab qhov kub thiab txias muaj plasticity thiab shearing zog, lub viscosity txo thiab cov tsis kam txo thaum lub sij hawm ua hauj lwm, uas yog zoo rau cov txheej txheem. Nyob rau hauv lub caij txias aging, lub viscosity rov qab, uas yog ib qho txiaj ntsig kom nce qhov nthuav dav thiab tiv thaiv kev tsim ntawm cov dej khov loj hauv cov nqaij ice cream, ua rau cov dej khov nab kuab du thiab muag heev. Nyob rau tib lub sijhawm, qhov khov-thaw ruaj khov ntawm cov khoom yog txhim kho, thiab cov qab zib thiab dej sib tov sib xyaw thaum yaj, thiab tsis muaj qhov tshwm sim ntawm slurry sib cais. Lub sij hawm laus tshaj plaws yog 2-3h. Qhov ntau npaum li cas yog 0.2% rau 0.4%.