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Personne àcontacter Candy
Tianjin, Tianjin
Physical & Chemical Properties.:
1, Tasteless, odorless & safety: U. S. Food and Drug
Administration in ***9 had approved xanthan gum used in food in
***3, FAO also had approved xanthan gum as the world's use of food
additives, and not limits of its adding amount.
2, High viscosity: Compared with other multi-sugar solution, even
in low concentrations but also have a very high viscosity, 1%
aqueous solution viscosity is equivalent to gelatin **0 times, so
it can be used as a good thickening and stability in agent.
3, Unique rheology: Under the shearing, the solution viscosity
decreased rapidly, once the shearing lifted, the solution viscosity
will immediately be restored, this feature gives foods such as ice
cream, ham, sausage, juice and vegetable protein beverages, baked
goods with a good taste. This feature also makes xanthan gum widely
used in oil drilling and exploitation.
4, Good thermal stability: In a higher temperature range (******0 °
C) and preserving its unique features is the good accessories for
production of frozen food and bakery.
5, Stability in acid-base: The viscosity is unaffected by acid-base
effects, in the PH value of ***2 can maintain the context of the
original features, so it has a broad range of applications.
6, Strong anti-oxidant and anti-enzyme effect: It can still play a
role even in the sodium hypochlorite, hydrogen peroxide, biological
activity enzymes existence.
7, Compatibility: It can mixed with guar gum, Cassia bean gum and
produce a useful synergy. This kind of adhesive can produce gel
effect under certain conditions.
8, With high concentrations of salts, sugars coexist, remained
stable in the thickening system.
9, It has a good suspension for the insoluble solids and oil
droplets.
*0, Microwave stability: It has formed a stable system, even if
thaw in the microwave also have no impact on its performance.
