Xanthan ntawm cov pos hniav-Cov Khoom Noj Ntau Tshaj Plaws Kev Tshawb Fawb
Rheology kho tshuab|Emulsion Engineer|Txee rau lub neej
Hauv cov khoom noj thev naus laus zis thev naus laus zis, ua haujlwm ntxiv ua haujlwm pab rau cov khoom lag luam tseem ceeb ntawm cov khoom lag luam. Xanthhan ntawm cov pos hniav tshwm sim ua tus hwm biopolymer daws tau cov khoom noj ua haujlwm raws li tus kws viscosity catilitizing, theem cov khoom siv stabilizer, thiab cov kws txawj ntse. Qhov no microby exopolysaccharide txuas ntxiv mus ua koob npe txuas ntxiv rau cov qauv kev tshawb fawb rau nws cov kev ua tsis tau zoo tshaj li ntawm cov kev ua tau zoo ntawm PHOTRA thiab thermal exctre.
1.Bio-synthesis & Kev Ua Haujlwm Superiority
Produced via Xanthomonas campestris fermentation, this anionic heteropolysaccharide delivers exceptional rheological control at minimal dosage thresholds (0.1-2% w/w). Nws cov xeeb ntxwv pseudoplastic cwj pwm ua ke:
Tuam Tsev Qub Thomubility hla ionic ib puag ncig
PH zam (2-12)
Thermal resilisence (-18 degree rau 120 degree)
Synero Compatibility nrog hydocolloid tshuab
2Cov. Kev tswj hwm qib siab rheology
Precision viscosity modoration rau kev hloov siab
Xanthan tus shear-thinning tus yam ntxwv ua:
Kev sib sau ua ke ntawm engineering:Cov txheej txheem kev hloov pauv hauv Gelatin-dawb gelling tshuab (Bloom lub zog ua +20%)
Ntses Architecture:Tos cov kev teeb meem optimization nyob rau hauv cov roj ua noj muaj roj (35% viscosity bimno bimter thiab starch-raws li lub tshuab)
Bakery Flu Dej Dynamics:Khob noom cookie rhooology tswj rau gluten-dawb matrices
3Cov. Interfacial Science Kev Siv
Roj-dej interface stabilization tshuab
Raws li ib tug tuaj tos emulsion stabilizer, xanthhan:
Ua tiav 85% emulsion ruaj khov rau hauv cov nroj tsuag-raws li cov leeg ua kom loog analogues
Txo cov tshuaj pleev xim rau 40% hauv RTD dej haus
Ua rau cov khoom lag luam qis-zog emulsification hauv cov qauv ntim cov ntawv
4Cov. Tshuab colloidal
Qoob ManOrrotection & Discersion Technology
Xanthhan lub peev xwm sib koom ua ke muab:
Khov Khaub Ncaws Khoom Siv Tshuab:Dej khov crystal inhibition (<50μm morphology control)
Ncua Lub Tshuab:Particle sedimation tus nqi txo (92% ruaj khov tshaj {1}}} lub hlis cia)
Synergistic Blends:Txhim Kho Gellan-Cov pos hniav Nillionity hauv Vaws cheese matrices
5Cov. Daj-sau cov qauv tsim
Lub rooj sib tham Networken cov neeg siv khoom xav tau
Raws li USDA birodreadred ® ntawv pov thawj cov khoom xyaw, Xanthhan pab:
Cog-raws li kev txhim kho tshiab:Cov Ntawv Qhia Txog Cov Kws Tshaj Lij Hauv Alt-Protein Tshuab
Gluten-dawb qauv:Kev txhim kho cov roj kev txhim kho ntawm CELIAC muaj kev nyab xeeb ci (+30}}% ntim tawm)
Cov ntawv sau kom huv,Hloov ntawm 12 cov khoom siv hluavtaws hluavtaws (e 415- e466 series)
6Cov. Kev ua lag luam-tsav ua haujlwm zoo
Kev sib txawv ntawm cov khoom tso tawm
Thermal txheej txheem kam kam:Tswj xyuas kev ua haujlwm los ntawm kev ua haujlwm
Kev Sib Tham Sib Koom Tes Synergistic:Tau tshaj Carrageenan-pectin stabilization tshuab
Kev cai ua raws cai:Gras cov xwm txheej thoob plaws FDA / EFSA / JECFA tsab cai tswjfwm
7.Kev Ua Kom Muaj Txoj Kev Tsim Kho Kev Kho Mob
Nrog rau 68% ntawm cov neeg siv thoob ntiaj teb ua ntej cov khoom lag luam uas ua kom huv (iF 2023 daim ntawv qhia txog 2023))
Tsis-GMO fermentation substrates
40% txo cov dej hneev taw thiab cov pos hniav
Tau tshaj txog upcycled raw khoom ntws
Koj puas xav tau kuv los tsim cov ntaub ntawv tshwj xeeb lossis cov lus qhia kev siv rau cov zaub mov tshwj xeeb?
