Lambar Kas ta Xanthan: 11138-66-2 Molecular Formula: C3H4O2
| Bayyanar | rawaya zuwa fari foda |
| Dankowar jiki | 3000-7500 cps (0.5%aq.soln.at 25 ℃) |
| Ragowar PH | 6.0-8.5 |
| Danshi | ≤2.0% |
| Matsakaicin nauyin kwayoyin halitta | ≤15.0% |
| Ragowa | 1,000,000-4,000,000 |
Xanthan danko, wanda kuma aka sani da Hansen's danko, wani microbial extracellular polysaccharide ne da aka samar ta hanyar fermentation na kwayoyin Xanthomonas campestris ta amfani da carbohydrates a matsayin babban albarkatun kasa (misali sitacin masara).Yana yana da musamman rheological Properties, mai kyau ruwa solubility, kwanciyar hankali ga zafi da acid da sansanonin, da kuma mai kyau karfinsu tare da iri-iri na salts, kuma an yi amfani da ko'ina a matsayin thickener, suspending wakili, emulsifier da stabilizer a cikin fiye da 20 masana'antu kamar abinci. man fetur da magunguna.
Masana'antar abinci: waɗanda aka fi amfani da su a cikin kayan gasa, kayan abinci mai daɗi, ruwan 'ya'yan itace, kayan abinci da daskararru, da sauransu, na iya ƙara ɗanɗanon abinci, haɓaka ɗanɗano da sanya abincin ya zama injina.
Masana'antar harhada magunguna: xanthan danko wani muhimmin abu ne mai ɗaukar magunguna, ba za a iya amfani da shi azaman albarkatun ƙasa don capsules ba, kayan gyaran gyare-gyare na ɗan adam na musamman, amma kuma ana amfani da su don kera magungunan baka, allura, zubar da ido da sauran magunguna.
Masana'antar abinci: guje wa zafi mai yawa gwargwadon yiwuwa, zai fi dacewa ƙarawa a zazzabi na 40 ° C - 60 ° C.Matsakaicin matsakaici tsakanin 0.2% da 2%.Gabaɗaya, mafi kauri da nauyi abincin shine mafi girman adadin xanthan gum da aka ƙara.
Masana'antu Pharmaceutical: sashi ya bambanta bisa ga lokacin amfani.Gaba ɗaya xanthan danko foda za a iya haxa shi kai tsaye tare da miyagun ƙwayoyi ko dakatar da shi a cikin wani bayani na musamman.
