Xanthan chịngọm |11138-66-2
Nkọwa ngwaahịa
A na-akpọkwa Xanthan chịngọm Yellow adhesive, xanthan gum, Xanthomonas polysaccharide.Ọ bụ ụdị monospore polysaccharide sitere na gbaa ụka nke Pseudomonas Flava.Ebe ọ bụ na owuwu macromolecule pụrụ iche na njirimara colloidal, ọ nwere ọtụtụ ọrụ.Enwere ike iji ya dị ka emulsifier, stabilizer, gel thickener, ogige impregnating, onye na-emepụta akpụkpọ ahụ na ndị ọzọ.A na-etinye ya n'ọtụtụ ebe n'akụkụ dị iche iche nke akụ na ụba mba.
Isi ebumnuche
N'ime ụlọ ọrụ, a na-etinye ya n'ọrụ dị ka ọtụtụ ebumnuche stabilizer, onye na-eme mkpọtụ, na onye na-ahụ maka nhazi nhazi, gụnyere imepụta canning na nri karama, nri bred, ngwaahịa mmiri ara ehi, nri oyi kpọnwụrụ, esi nri salad, ihe ọ drinkụ ,ụ, ngwaahịa ime biya, swiiti, ihe ịchọ mma pastry na ndị ọzọ. .N'oge a na-emepụta ihe oriri, ọ na-adabere na-asọpụta, na-agbapụta ma na-apụ, channelization na ibelata ike oriri.
Nkọwapụta
| NGWA | Ọkọlọtọ |
| Ọdịdị | agba ọcha ma ọ bụ ude na ntụ ntụ na-enweghị atụ |
| Viscosity: | 1200-1600 mpa |
| Nyocha (na akọrọ ndabere) | 91.0 - 108.0% |
| Ọnwụ na ihicha (105o C, awa 2) | 6.0-12.0% |
| V1: V2: | 1.02 - 1.45 |
| Pyruvic acid | 1.5% nkeji |
| PH nke 1% ngwọta na mmiri | 6.0-8.0 |
| Ọla dị arọ (dị ka Pb) | 20 mg / kg kacha |
| Ndu (Pb) | 5 mg / kg kacha |
| Arsenic (As) | 2 mg/kg kacha |
| Nitrogen | 1.5% kacha |
| Ash | 13% kacha |
| Nha urughuru | 80 ntupu: 100% nkeji, 200 ntupu: 92% nkeji |
| Ngụkọta ọnụ ọnụ efere | 2000/g kacha |
| Yist na ebu | 100/g kacha |
| Ọrịa nje nje | enweghị |
| S. aureus | Ihe ọjọọ |
| Pseudomonas aeruginosa | Ihe ọjọọ |
| Salmonella sp. | Ihe ọjọọ |
| C. ndị na-agba ọsọ | Ihe ọjọọ |
