Xanthan Gum CAS:11138-66-2 Umthengisi woMvelisi

I-Xanthan Gum yigum efunyenwe ngokubiliswa kweentsholongwane ezivela kwi-xanthomonas campestris organism. Izinzile kakhulu kutshintsho lwe-viscosity kumaqondo obushushu ahlukeneyo, i-ph, kunye noxinzelelo lwetyuwa. Ikwayi-pseudoplastic kakhulu ekhokelela ekunciphiseni i-viscosity ngokunyusa i-shear. Isabela ngokubambisana ne-guar gum kunye ne-tara gum ukubonelela ngokwanda kwe-viscosity kwaye ne-carob gum ukubonelela ngokwanda kwe-viscosity okanye ukwakheka kwe-gel. Isetyenziswa kwiidressing zesaladi, iisosi, iidizethi, izinto ezibhakiweyo, kunye neziselo kwi-0.05–0.50%. I-xanthan gum (i-corn starch gum) isebenza njenge-texturizer, i-carrier agent, kunye ne-gelling agent kumalungiselelo e-cosmetic. Ikwaqinisa kwaye ityebise iifomyula. Le gum iveliswa ngokubiliswa kwe-carbohydrate kunye ne-Xanthomonas campestris. Ekutyeni, kumayeza, nakwi-cosmetics njenge-stabilizer kunye ne-thickening agent. Ulawulo lwe-rheology kwiinkqubo ezisekwe emanzini. Kwi-oyile negesi yokubhola kunye nolwelo lokugqiba. I-Xanthan gum isetyenziswa kakhulu kwi-mediums zomlomo neze-topical pharmacological, kwi-cosmetics, nasekutyeni njenge-allergies yokumisa nokuzinzisa. Ikwasetyenziswa njenge-allergies yokutyeba kunye ne-emulsifying. Ayinatyhefu, iyahambelana nezinye izithako ezininzi zamayeza, kwaye ineempawu ezilungileyo zozinzo kunye ne-viscosity kuluhlu olubanzi lwe-pH kunye nobushushu. Ii-gels ze-Xanthan gum zibonisa ukuziphatha kwe-pseudoplastic, i-shear thinning ihambelana ngqo nesantya se-shear. I-viscosity ibuyela kwisiqhelo kwangoko xa kukhululwa uxinzelelo lwe-shear.