Xanthan gum, tseem hu ua Hanseum gum, yog ib hom microbial exopolysaccharide uas tsim los ntawm Xanthomnas campestris los ntawm kev siv fermentation engineering siv cov carbohydrates ua cov khoom siv tseem ceeb (xws li hmoov txhuv nplej siab). Nws muaj cov rheology tshwj xeeb, cov dej solubility zoo, cua sov thiab acid-base stability, thiab muaj kev sib raug zoo nrog ntau yam ntsev, ua tus neeg sawv cev thickening, tus neeg sawv cev ncua, emulsifier, stabilizer, tuaj yeem siv dav hauv zaub mov, roj av, tshuaj thiab lwm yam ntau dua 20 kev lag luam, tam sim no yog lub ntiaj teb qhov loj tshaj plaws ntawm kev tsim khoom thiab siv dav heev microbial polysaccharide.
Cov Khoom:Xanthan gum yog hmoov daj dawb dawb uas txav tau, me ntsis tsw ntxhiab. Yaj tau hauv dej txias thiab dej kub, cov kua nruab nrab, tiv taus khov thiab yaj, tsis yaj hauv ethanol. Yaj nrog dej thiab emulsifies rau hauv cov dej khov uas ruaj khov thiab khov.
Daim Ntawv Thov：Nrog nws cov rheology zoo heev, zoo solubility hauv dej, thiab ruaj khov zoo heev nyob rau hauv qhov kub thiab acid-base mob, xanthan gum tau dhau los ua ib qho tseem ceeb hauv ntau yam kev siv. Ua ib tug thickening agent, suspension agent, emulsifier, thiab stabilizer, nws tau pom nws txoj kev mus rau hauv ntau tshaj 20 lag luam, suav nrog zaub mov, roj av, tshuaj, thiab ntau lwm yam.
Kev lag luam zaub mov yog ib qho ntawm cov neeg tau txais txiaj ntsig tseem ceeb ntawm xanthan gum lub peev xwm tshwj xeeb. Nws lub peev xwm los txhim kho cov qauv thiab kev sib xws ntawm cov khoom noj tau ua rau nws yog qhov kev xaiv nrov ntawm cov chaw tsim khoom. Txawm hais tias nws nyob rau hauv cov kua ntses, cov kua ntses, lossis cov khoom ci, xanthan gum ua kom muaj qhov ncauj du thiab txaus nyiam. Nws sib xws nrog ntau yam ntsev ntxiv rau nws qhov kev ua tau zoo hauv kev npaj zaub mov.
Hauv kev lag luam roj av, xanthan gum ua lub luag haujlwm tseem ceeb hauv kev khawb thiab tawg cov kua dej. Nws cov khoom tshwj xeeb rheological ua rau nws yog ib qho khoom siv zoo tagnrho, txhim kho cov kua viscosity thiab kev ruaj khov. Tsis tas li ntawd, nws ua haujlwm ua tus neeg sawv cev tswj kev lim dej, txo cov kev tsim cov ncuav mog qab zib thaum lub sijhawm khawb. Nws lub peev xwm ua haujlwm hauv qab qhov kub thiab txias heev ua rau nws yog qhov kev xaiv nyiam ntawm cov kws tshaj lij hauv kev ua haujlwm roj.
Cov teb kho mob kuj tau txais txiaj ntsig zoo los ntawm cov khoom tshwj xeeb ntawm xanthan gum. Nws tus cwj pwm rheological tso cai rau kev tswj hwm cov tshuaj tso tawm, ua rau nws yog ib qho khoom xyaw zoo tshaj plaws hauv cov tshuaj formulations. Ntxiv mus, nws biocompatibility thiab biodegradability ua rau nws haum rau ntau yam kev siv kho mob xws li cov ntaub qhwv qhov txhab thiab cov txheej txheem tswj kev xa tshuaj.
Ntxiv rau cov lag luam uas tau hais los saum toj no, xanthan gum tseem siv tau rau ntau yam lag luam, suav nrog kev lag luam tshuaj lom neeg niaj hnub. Txij li cov tshuaj txhuam hniav mus rau cov tshuaj zawv plaub hau, xanthan gum pab txhawb rau qhov zoo nkauj thiab ruaj khov ntawm cov khoom no.
Qhov muaj txiaj ntsig zoo ntawm xanthan gum rau kev lag luam yog qhov tsis muaj qhov sib piv thaum piv rau lwm cov microbial polysaccharides. Nws ntau yam kev siv thiab cov yam ntxwv tshwj xeeb tau ua rau nws yog ib qho khoom xyaw rau ntau tus neeg tsim khoom siv. Tsis muaj lwm cov microbial polysaccharide uas tuaj yeem sib piv nws qhov kev ua tau zoo thiab kev ua haujlwm zoo.
Ntim: 25kg / hnab
Kev Khaws Cia:Xanthan gum siv tau dav hauv kev rho roj, tshuaj lom neeg, khoom noj, tshuaj, kev ua liaj ua teb, xim, ceramics, ntawv, textile, tshuaj pleev ib ce, kev tsim kho thiab kev tsim khoom tawg thiab lwm yam ntau dua 20 kev lag luam hauv kwv yees li 100 hom khoom. Yuav kom yooj yim khaws cia thiab thauj mus los, nws feem ntau yog ua rau cov khoom qhuav. Nws cov ziab muaj ntau txoj kev kho mob sib txawv: nqus tsev ziab, nruas ziab, tsuag ziab, fluidized txaj ziab thiab cua ziab. Vim tias nws yog cov khoom kub-rhiab, nws tsis tuaj yeem tiv taus kev kho mob kub siab ntev, yog li kev siv tsuag ziab yuav ua rau nws tsis yaj. Txawm hais tias qhov ua tau zoo ntawm lub nruas ziab siab, cov qauv kho tshuab nyuaj dua, thiab nws nyuaj rau ua tiav rau kev tsim khoom lag luam loj. Fluidized txaj ziab nrog inert spheres, vim ob qho tib si kub thiab loj hloov pauv thiab sib tsoo thiab crushing ua haujlwm, cov khoom khaws cia lub sijhawm kuj luv luv, yog li nws yog qhov tsim nyog rau kev ziab cov khoom kub-rhiab viscous xws li xanthan gum.
Cov kev ceev faj rau kev siv:
1. Thaum npaj cov kua xanthan gum, yog tias qhov kev sib xyaw tsis txaus, cov ntshav yuav tshwm sim. Ntxiv nrog rau kev sib xyaw tag nrho, nws tuaj yeem sib xyaw ua ntej nrog lwm cov khoom siv raw, thiab tom qab ntawd ntxiv rau hauv dej thaum sib xyaw. Yog tias nws tseem nyuaj rau kev sib xyaw, cov tshuaj yaj sib xyaw nrog dej tuaj yeem ntxiv, xws li me ntsis ntawm ethanol.
2. Xanthan gum yog ib qho anionic polysaccharide, uas siv tau ua ke nrog lwm cov tshuaj anionic lossis non-ionic, tab sis tsis tuaj yeem sib xws nrog cov tshuaj cationic. Nws cov kua muaj kev sib raug zoo thiab kev ruaj khov zoo rau feem ntau cov ntsev. Ntxiv cov electrolytes xws li sodium chloride thiab potassium chloride tuaj yeem txhim kho nws cov viscosity thiab kev ruaj khov. Calcium, magnesium thiab lwm yam ntsev bivalent tau qhia txog cov teebmeem zoo sib xws rau lawv cov viscosity. Thaum cov ntsev concentration siab dua 0.1%, qhov viscosity zoo tshaj plaws tau mus txog. Cov ntsev concentration siab dhau tsis txhim kho kev ruaj khov ntawm cov kua xanthan gum, thiab nws tsis cuam tshuam rau nws cov rheology, tsuas yog pH> Thaum 10 teev (cov khoom noj tsis tshua muaj tshwm sim), cov ntsev bivalent qhia txog kev nyiam tsim cov gels. Hauv qab cov xwm txheej acidic lossis nruab nrab, nws cov ntsev hlau trivalent xws li txhuas lossis hlau tsim cov gels. Cov ntsiab lus siab ntawm cov ntsev hlau monovalent tiv thaiv gelation.
3. Xanthan gum tuaj yeem ua ke nrog feem ntau cov thickeners lag luam, xws li cellulose derivatives, starch, pectin, dextrin, alginate, carrageenan, thiab lwm yam. Thaum ua ke nrog galactomannan, nws muaj cov nyhuv synergistic rau kev nce viscosity.
Xaus lus, xanthan gum yog ib qho txuj ci tseem ceeb ntawm kev tshawb fawb niaj hnub no. Nws lub peev xwm tshwj xeeb ua tus neeg sawv cev thickening, tus neeg sawv cev suspension, emulsifier, thiab stabilizer tau hloov pauv txoj kev ua haujlwm ntawm ntau yam lag luam. Txij li cov khoom noj uas peb noj mus rau cov tshuaj uas peb vam khom, xanthan gum qhov cuam tshuam yog qhov tsis lees paub. Nws qhov kev nrov npe hauv kev lag luam thiab kev siv dav dav ua rau nws yog lub zog tiag tiag hauv ntiaj teb ntawm cov khoom xyaw. Txais yuav lub khawv koob ntawm xanthan gum thiab qhib nws lub peev xwm hauv koj cov khoom hnub no.
Lub sijhawm tshaj tawm: Lub Xya Hli-03-2023