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    Ksantanovaya камедь 3913900090

    Ksantanovaya камедь
    Ksantanovaya камедь
    Ksantanovaya камедь
    Ksantanovaya камедь
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    • Availability: In stock
    • Packaging: кг.
    • SKU: 34353646
    • ТН ВЭД: 3913900090
    • The country of manufacture: Евро Союз
    • Status: предоплата
    • Brand name: Европа
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    We bring to your attention one of the most popular thickeners - xanthan gum (E415, Xantan gum). Used in all areas of the food industry!

    Xanthan gum.

    1.Origin.

    Xanthan gum is a natural polysaccharide that was discovered in the late 50s during scientific research on the industrial use of microbial biopolymers at the research laboratory of the US Department of Agriculture. Scientific studies have shown that the bacterium Xanthomonas Campestris, found in plants of the cabbage family, produces a high molecular weight protective polysaccharide. This polysaccharide was called xanthan gum, it exhibits interesting properties from a technical and economic point of view. Xanthan gum is a microbiological product and its characteristics are highly dependent on microorganisms. The molecular weight and properties of xanthan can be regulated by altering the vital conditions of microorganisms.

    Xanthan gum has found its way from food to oil production.

    2.Structure.

    Xanthan gum is a high molecular weight hydrocarbon polymer. It is a linear polysaccharide containing a large number of trisaccharide side chains. The main chain has a cellulose structure, and the side chains form two D-manose units and one galacturonic acid unit. Acetyl groups and pyruvic acid groups are attached to them. Thanks to this structure of the side chains, the xanthan chain is extremely strongly protected from chemical and enzymatic hydrolysis.

    3.Properties.

    Solutions xanthan gum is stable at various temperatures and acidity, as well as during mechanical processing, it tolerates freezing and thawing well.

    Xanthan is soluble in cold and hot water, sugar solutions and milk, but not soluble in most organic solvents. Aqueous solutions of xanthan gum have an unusual property - under mechanical stress (stirring, pumping, etc.) they lose their viscosity. As soon as the mechanical impact ends, the initial viscosity is instantly restored.

    Xanthanum solutions are highly pseudoplastic, i.e. when the shear stress increases, full viscosity is almost instantaneously reached. Xanthan gum has a high "rest" viscosity, but when shear is applied, the viscosity decreases, i. E. it has a plasticity index. The high viscosity "at rest" means that xanthan has exceptional emulsion properties and imparts good stickiness to solutions. Compared to other hydrocolloids, xanthan gum is more pseudoplastic. Pseudoplasticity enhances the perceived qualities of the final product (aroma release, organoleptic properties) and guarantees excellent miscibility, pump stability and fluidity.

    Xanthan gum is one of the most resistant to changes in pH.

    The viscosity of solutions in the pH range 1-13 is relatively constant. Xanthan solutions are very

    resistant to acid hydrolysis, especially when organic acids are present. Xanthan gum does not dissolve directly in organic solvents. Up to 40-50% of common solvents such as isopropanol, methanol, ethanol or acetone can be added to an aqueous solution of xanthan gum without fear of gum precipitation.

    The thermal stability of xanthan gum is generally superior to other soluble xanthan gums. water polysaccharides. In the production of foodstuffs, the viscosity of xanthan gum solutions after heat exposure, eg sterilization is completely recoverable.

    Xanthan gum shows good resistance to enzymatic degradation and, when dissolved, does not undergo degradation under the influence of enzymes such as amylase, cellulase, etc.

    4.Production.

    Xanthan gum is obtained by fermentation of pure culture using the microorganism Xanthomonas campestris.

    Industrial production Xanthan gum mimics a natural process under optimal conditions. A solution containing carbohydrates, a nitrogen source and nutritional salts forms the basis of the fermentation process. The fermentation process itself takes place under sterile equipment, with controlled pH, oxygen and temperature. At the end of fermentation, isopropyl alcohol is added, and the xanthan gum precipitates, then it is dried and ground. Xanthan gum has a white or cream color and is available in powder form.

    All our products are packed in 25kg multilayer paper bags with polypropylene liner.

    Specifications
    TypePowder
    Weight25000

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