I-Xanthan gum, eyaziwa ngokuba yiHanseum gum, luhlobo lwe-microbial exopolysaccharide eveliswa yiXanthomnas campestris ngobunjineli bokubila kusetyenziswa iicarbohydrate njengezinto eziphambili (ezifana nesitatshi sombona). Ine-rheology ekhethekileyo, ukunyibilika kwamanzi okuhle, ubushushu kunye nozinzo lwe-asidi, kwaye ihambelana kakuhle neentlobo ngeentlobo zeetyuwa, njenge-agent yokutyeba, i-agent yokumiswa, i-emulsifier, i-stabilizer, ingasetyenziswa kakhulu ekutyeni, kwi-petroleum, kumayeza nakwamanye amashishini angaphezu kwama-20, okwangoku yeyona mveliso inkulu kwihlabathi kwaye isetyenziswa kakhulu yi-microbial polysaccharide.
Iipropati:I-Xanthan gum yi-powder ethambileyo etyheli ukuya kwemhlophe, inevumba elincinci. Inyibilika emanzini abandayo nashushu, isisombululo esingathathi cala, imelana nokubanda nokunyibilika, ayinyibiliki kwi-ethanol. Isasazeka ngamanzi ize inyibilike ibe yi-colloid eqinileyo ene-hydrophilic viscous.
Isicelo：Ngenxa ye-rheology yayo ebalaseleyo, ukunyibilika kakuhle kwamanzi, kunye nokuzinza okumangalisayo phantsi kobushushu kunye neemeko ze-asidi-base, i-xanthan gum ibe yinxalenye ebalulekileyo kwiintlobo ngeentlobo zezicelo. Njenge-arhente yokutyeba, i-agent yokumisa, i-emulsifier, kunye ne-stabilizer, ifumene indlela yayo kumashishini angaphezu kwama-20, kuquka ukutya, i-petroleum, amayeza, kunye nezinye ezininzi.
Ishishini lokutya libe lelinye lawona maxhamli aphambili kwizakhono ezingaqhelekanga ze-xanthan gum. Amandla ayo okuphucula ubume kunye nokuhambelana kweemveliso zokutya ayenze yaba lukhetho oludumileyo phakathi kwabavelisi. Nokuba kukwiisosi, iidiresi, okanye kwiimpahla zokubhaka, i-xanthan gum iqinisekisa ukuba umlomo wayo uthambile kwaye unomtsalane. Ukuhambelana kwayo neetyuwa ezahlukeneyo kuncedisa ngakumbi ekusetyenzisweni kwayo ngendlela eguquguqukayo ekulungiseleleni ukutya.
Kwishishini lepetroleum, i-xanthan gum idlala indima ebalulekileyo ekubholeni nasekuqhekezeni ulwelo. Iimpawu zayo ezikhethekileyo ze-rheological zenza ukuba ibe sisongezelelo esifanelekileyo, siphucula ukuxinana kolwelo kunye nozinzo. Ukongeza, isebenza njengearhente yokulawula ukucoca, inciphisa ukwakheka kweekhekhe zokucoca ngexesha lenkqubo yokubhoboza. Amandla ayo okusebenza phantsi kobushushu obugqithisileyo kunye neemeko zoxinzelelo yenze ukuba ibe lukhetho oluthandwayo phakathi kweengcali ze-oyile.
Icandelo lezonyango likwazuza kakhulu kwiipropati ezibalaseleyo ze-xanthan gum. Indlela esebenza ngayo i-rheological ivumela ukukhululwa kwamayeza okulawulwayo, nto leyo eyenza ukuba ibe sisithako esifanelekileyo kwimixube yamayeza. Ngaphezu koko, ukuhambelana kwayo nezinto eziphilayo kunye nokubola kwayo kwenza ukuba ifaneleke kwiintlobo ngeentlobo zezicelo zonyango ezifana nokubopha amanxeba kunye neenkqubo zokuhambisa amayeza ezilawulwayo.
Ngaphandle kwala mashishini akhankanyiweyo ngaphambili, i-xanthan gum ifumaneka kwamanye amacandelo amaninzi, kuquka neshishini leekhemikhali zemihla ngemihla. Ukusuka kwi-toothpaste ukuya kwii-shampoo, i-xanthan gum inegalelo ekubunjweni nasekuzinzeni kwezi mveliso.
Ukuphila kwe-xanthan gum kurhwebo akunakuthelekiswa nanto xa kuthelekiswa nezinye ii-polysaccharides ze-microbial. Uluhlu olubanzi lwezicelo zayo kunye neempawu zayo ezibalaseleyo zenze ukuba ibe sisithako esithandwayo kubavelisi abaninzi. Akukho nanye i-polysaccharide ye-microbial enokulingana nokusebenza kwayo okuguquguqukayo.
Ukupakisha: 25kg/ibhegi
Indawo yokugcina:I-Xanthan gum ingasetyenziswa kakhulu ekutsaleni ioyile, kwiikhemikhali, ekutyeni, kumayeza, kwezolimo, kwiidayi, kwiiseramikhi, kwiphepha, kwimpahla yokuthambisa, kwiimveliso zokwakha nakwizinto eziqhumayo kunye nakwamanye amashishini angaphezu kwama-20 kwiintlobo zeemveliso ezimalunga ne-100. Ukuze kube lula ukugcina nokuthuthwa, ngokubanzi yenziwa ibe ziimveliso ezomileyo. Ukomisa kwayo kuneendlela ezahlukeneyo zonyango: ukomisa nge-vacuum, ukomisa nge-drum, ukomisa nge-spray, ukomisa nge-fluidized bed kunye nokomisa ngomoya. Ngenxa yokuba yinto ethintela ubushushu, ayinakumelana nonyango lobushushu obuphezulu ixesha elide, ngoko ke ukusetyenziswa kokomisa nge-spray kuya kuyenza inganyibiliki kakhulu. Nangona ukusebenza kakuhle kokushisa kokomisa nge-drum kuphezulu, ulwakhiwo loomatshini luyinkimbinkimbi ngakumbi, kwaye kunzima ukuyifumana kwimveliso enkulu yemizi-mveliso. Ukomisa nge-fluidized bed kunye nee-inert spheres, ngenxa yobushushu obuphuculweyo kunye nokudluliselwa kobunzima kunye nemisebenzi yokugaya kunye nokutyumza, ixesha lokugcina izinto nalo lifutshane, ngoko ke lifanelekile kukomisa izinto ezixineneyo ezinobuthathaka kubushushu ezifana ne-xanthan gum.
Amanyathelo okusebenzisa:
1. Xa ulungisa isisombululo se-xanthan gum, ukuba ukusasazwa akwanelanga, kuya kuvela amahlwili. Ukongeza ekuxubeni ngokupheleleyo, ingaxutywa kwangaphambili nezinye izinto ezikrwada, ize yongezwe emanzini ngelixa ixutywa. Ukuba kusenzima ukuyisasaza, kunokongezwa isinyibilikisi esixutywayo namanzi, njengomlinganiselo omncinci we-ethanol.
2. I-Xanthan gum yi-anionic polysaccharide, engasetyenziswa kunye nezinye izinto ze-anionic okanye ezingezizo ze-ionic, kodwa ayinakuhambelana nezinto ze-cationic. Isisombululo sayo sinokuhambelana kakuhle kunye nozinzo kwiityuwa ezininzi. Ukongeza ii-electrolytes ezifana ne-sodium chloride kunye ne-potassium chloride kunokuphucula i-viscosity kunye nozinzo lwayo. I-calcium, i-magnesium kunye nezinye iityuwa ze-bivalent zibonise iziphumo ezifanayo kwi-viscosity yazo. Xa uxinaniso lwetyuwa luphezulu kune-0.1%, i-viscosity efanelekileyo ifikelelwa. Uxinaniso lwetyuwa ephezulu kakhulu aluphuculi uzinzo lwesisombululo se-xanthan gum, kwaye aluchaphazeli i-rheology yaso, kuphela i-pH> Ngentsimbi ye-10 (iimveliso zokutya azibonakali rhoqo), iityuwa zesinyithi ze-bivalent zibonisa ukuthambekela kokwenza ii-gel. Phantsi kweemeko ze-asidi okanye ezingathathi cala, iityuwa zesinyithi ze-trivalent ezifana ne-aluminium okanye i-iron zenza ii-gel. Umxholo ophezulu weetyuwa zesinyithi ze-monovalent uthintela i-gelation.
3. I-Xanthan gum ingadityaniswa nezinye izinto ezithibazayo zorhwebo, ezifana ne-cellulose derivatives, i-starch, i-pectin, i-dextrin, i-alginate, i-carrageenan, njl. Xa idibene ne-galactomannan, inefuthe elihambelanayo ekwandiseni i-viscosity.
Ukuqukumbela, i-xanthan gum ngummangaliso wokwenene wesayensi yanamhlanje. Amandla ayo akhethekileyo njenge-ejenti yokutyeba, i-suspension agent, i-emulsifier, kunye ne-stabilizer atshintshe indlela esebenza ngayo amashishini ahlukeneyo. Ukususela ekutyeni esikutyayo ukuya kumayeza esiwaxhomekeke kuwo, impembelelo ye-xanthan gum ayinakuphikiswa. Ukuthandwa kwayo kwezorhwebo kunye nokusetyenziswa kwayo ngokubanzi kuyenza ibe yindawo enamandla yokwenyani kwihlabathi lezithako. Yamkela umlingo we-xanthan gum kwaye uvule amandla ayo kwiimveliso zakho namhlanje.
Ixesha lokuthumela: Julayi-03-2023