科技與狠活或者很多食品視頻都有提到“黃原膠”，從那以后“黃原膠”就被大家認識了，那么“黃原膠”到底是種什么物質，從哪里來，有什么用？下面氫氧化鉀廠家為您分析：

"Xanthan gum" has been mentioned in many food videos, such as science and technology and ruthless living. Since then, "Xanthan gum" has been known by everyone. So what kind of substance is "Xanthan gum", where does it come from, and what is its use? The following potassium hydroxide manufacturer will analyze for you:

黃原膠(Xanthangum)，又名漢生膠，是由野油菜黃單胞桿菌(Xanthomnascampestris)以碳水化合物為主要原料(如玉米淀粉)經發(fā)酵工程生產的一種作用廣泛的微生物胞外多糖。

Xanthan gum, also known as Hansen gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering with carbohydrate as the main raw material (such as corn starch).

黃原膠特點性能：

Xanthan gum features and properties:

黃原膠對不溶性固體和油滴具有良好的懸浮作用。黃原膠溶膠分子能形成超結合帶狀的螺旋共聚體,構成脆弱的類似膠的網狀結構,所以能夠支持固體顆粒、液滴和氣泡的形態(tài),顯示出很強的乳化穩(wěn)定作用和高懸浮能力。

Xanthan gum has good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecule can form a super-bonded band of helical copolymer, forming a fragile colloidal network structure, so it can support the form of solid particles, liquid droplets and bubbles, showing a strong emulsification stability and high suspension capacity.

黃原膠溶液具有低濃度高粘度的特性(1%水溶液的粘度相當于明膠的100倍),是一種的增稠劑。

Xanthan solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is 100 times that of gelatin), and is a highly effective thickener.

黃原膠水溶液在靜態(tài)或低的剪切作用下具有高粘度,在高剪切作用下表現(xiàn)為粘度急劇下降,但分子結構不變。而當剪切力時,則立即恢復原有的粘度。剪切力和粘度的關系是完全可塑的。黃原膠假塑性非常突出,這種假塑性對穩(wěn)定懸浮液、乳濁液極為有效。

Xanthan gum aqueous solution has high viscosity under static or low shear, and its viscosity drops sharply under high shear, but its molecular structure remains unchanged. When the shear force is eliminated, the original viscosity will be restored immediately. The relationship between shear force and viscosity is completely plastic. Xanthan gum pseudoplasticity is very prominent, which is extremely effective for stabilizing suspension and emulsion.

黃原膠溶液的粘度不會隨溫度的變化而發(fā)生很大的變化,一般的多糖因加熱會發(fā)生粘度變化,但黃原膠的水溶液在10-80℃之間粘度幾乎沒有變化,即使低濃度的水溶液在廣闊的溫度范圍內仍然顯示出穩(wěn)定的高粘度。1%黃原膠溶液(含1%氯化鉀)出25℃加熱到120℃.其粘度僅降低3%。

The viscosity of xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharides will change due to heating, but the viscosity of xanthan gum aqueous solution will hardly change between 10-80 ℃, even if the low concentration aqueous solution still shows stable high viscosity in a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25 ℃ to 120 ℃, and its viscosity is only reduced by 3%.

它具有獨特的流變性，良好的水溶性、對熱及酸堿的穩(wěn)定性、與多種鹽類有很好的相容性，作為增稠劑、懸浮劑、乳化劑、穩(wěn)定劑，可應用于食品行業(yè)。

It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. As a thickener, suspending agent, emulsifier, stabilizer, it can be used in the food industry.

許多食品中都添加黃原膠作為穩(wěn)定劑、乳化劑、懸浮劑、增稠劑和加工輔助劑。只要添加的量維持在規(guī)定的標準范圍之內，對人的身體健康并不會造成危害。

Xanthan gum is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing assistant. As long as the added amount is maintained within the range of national standards, it will not cause harm to human health.

黃原膠可控制產品的流變性、結構、風味及外觀形態(tài)，其假塑性又可保證良好的口感，因此被廣泛應用于色拉調料、面包、奶制品、冷凍食品、飲料、調味品、釀造、糖果、糕點、湯料和罐頭食品中。

Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, candy, cakes, soup and canned foods.

按照國內食品添加劑使用標準，黃原膠可以用于面包、冰激凌、乳制品、肉制品、果醬、果凍、飲料中，具體用量要提前去了解好。更多相關產品事項就來咨詢我們http://www.shrisa.cn吧！

According to the domestic standards for the use of food additives, xanthan gum can be used in bread, ice cream, dairy products, meat products, jam, jelly and beverages. The specific amount should be known in advance. Consult us for more relevant product matters http://www.shrisa.cn Come on!