Xanthan Gum
Xanthan chingamu ndi polysaccharide yomwe imagwiritsidwa ntchito ngati chowonjezera cha chakudya ndi rheology modifier (Davidson ch. 24).Amapangidwa ndi njira yophatikizira kuyatsa shuga kapena sucrose ndi bakiteriya wa Xanthomonas campestris.
Muzakudya, xanthan chingamu nthawi zambiri imapezeka muzovala za saladi ndi sosi.Zimathandizira kukhazikika kwamafuta a colloidal ndi zida zolimba motsutsana ndi zonona pochita ngati emulsifier.Amagwiritsidwanso ntchito muzakudya ndi zakumwa zoziziritsa kukhosi, xanthan chingamu imapanga mawonekedwe osangalatsa a ayisikilimu ambiri.Mankhwala otsukira m'mano nthawi zambiri amakhala ndi xanthan chingamu, komwe amakhala ngati binder kusunga mankhwala yunifolomu.Xanthan chingamu imagwiritsidwanso ntchito pophika zakudya zopanda gluteni.Popeza gilateni yomwe imapezeka mu tirigu iyenera kusiyidwa, xanthan chingamu imagwiritsidwa ntchito kupatsa mtanda kapena kumenya "kumamatira" komwe kukanatheka ndi gluten.Xanthan chingamu imathandizanso kukulitsa zolowa m'malo mwa dzira zamalonda zopangidwa kuchokera ku dzira loyera kuti zilowe m'malo mwa mafuta ndi ma emulsifiers opezeka mu yolks.Komanso ndi njira yabwino yowonjezeretsa zakumwa zamadzimadzi kwa omwe ali ndi vuto lakumeza, chifukwa sichisintha mtundu kapena kukoma kwa zakudya kapena zakumwa.H
M'makampani amafuta, xanthan chingamu imagwiritsidwa ntchito mochulukira, nthawi zambiri kukulitsa madzi akubowola.Zamadzimadzizi zimagwira ntchito kunyamula zolimba zodulidwa ndi pobowola pamwamba.Xanthan chingamu imapereka kwambiri "otsika" rheology.Kuzungulirako kukayima, zolimba zimangoyimitsidwa mumadzi obowola.Kugwiritsiridwa ntchito kwakukulu kwa kubowola kopingasa komanso kufunikira kwa kayendetsedwe kabwino ka zinthu zolimba zolimba kwachititsa kuti pakhale kugwiritsa ntchito kwambiri xanthan chingamu.Xanthan chingamu nawonso anawonjezera kuti konkire anatsanulira pansi pa madzi, kuti kuonjezera mamasukidwe akayendedwe ake ndi kupewa washout.
| Zinthu | Miyezo |
| Katundu Wakuthupi | Zoyera kapena zopepuka zachikasu zopanda |
| Viscosity (1% KCl, cps) | ≥1200 |
| Kukula kwa Tinthu (ma mesh) | Min 95% imadutsa 80 mauna |
| Kumeta Mlingo | ≥6.5 |
| Kutaya pakuyanika (%) | ≤15 |
| PH (1%, KCL) | 6.0-8.0 |
| Phulusa (%) | ≤16 |
| Pyruvic Acid (%) | ≥1.5 |
| ndi 1:v2 | 1.02-1.45 |
| Nayitrojeni Yonse (%) | ≤1.5 |
| Total Heavy Metals | ≤10 ppm |
| Arsenic (As) | ≤3 ppm |
| Kutsogolera (Pb) | ≤2 ppm |
| Kuwerengera Kwambale (cfu/g) | ≤ 2000 |
| Nkhungu/ Yisiti (cfu/g) | ≤100 |
| Salmonella | Zoipa |
| Coliform | ≤30 MPN/100g |
Kusungirako: m'malo owuma, ozizira, ndi amthunzi okhala ndi zotengera zoyambirira, pewani chinyezi, sungani kutentha.
Shelf Life: miyezi 48
Phukusi:mu25kg / thumba
kutumiza:mwachangu
1. Kodi malipiro anu ndi otani?
T/T kapena L/C.
2. Kodi nthawi yanu yobereka ndi yotani?
Kawirikawiri tidzakonza zotumiza m'masiku 7 -15.
3. Nanga zolongedza?
Nthawi zambiri timapereka zonyamula ngati 25 kg / thumba kapena katoni.Inde, ngati muli ndi zofunikira zapadera pa iwo, tidzatero malinga ndi inu.
4. Nanga bwanji kutsimikizika kwa zinthuzo?
Malinga ndi zinthu zomwe mudayitanitsa.
5. Ndi zolemba ziti zomwe mumapereka?
Nthawi zambiri, timapereka ma Invoice Zamalonda, Mndandanda Wonyamula, Bili yotsitsa, COA, satifiketi yaumoyo ndi satifiketi Yoyambira.Ngati misika yanu ili ndi zofunikira zapadera, tidziwitseni.
6. Kodi doko lotsegula ndi chiyani?
Nthawi zambiri ndi Shanghai, Qingdao kapena Tianjin.
