Xanthan gum Cas numero: 11138-66-2 Imiterere ya molekulari: C3H4O2
| Kugaragara | umuhondo kugeza ifu yera |
| Viscosity | 3000-7500 cps (0.5% aq.soln.at 25 ℃) |
| Ibisigisigi bya PH | 6.0-8.5 |
| Ubushuhe | ≤2.0% |
| Ugereranije uburemere bwa molekile | ≤15.0% |
| Ibisigisigi | 1.000.000-4,000,000 |
Amashanyarazi ya Xanthan, azwi kandi ku izina rya Hansen, ni mikorobe idasanzwe yo mu bwoko bwa polysaccharide ikorwa na fermentation ya bacterium Xanthomonas campestris ikoresheje karubone nk'ibikoresho fatizo (urugero nk'ibigori by'ibigori).Ifite imiterere yihariye ya rheologiya, gukemura neza kwamazi, gutuza kubushyuhe na acide na base, hamwe no guhuza neza nu munyu utandukanye, kandi ikoreshwa cyane nkibyimbye, bihagarika, emulifier na stabilisateur mu nganda zirenga 20 nkibiryo, peteroli na farumasi.
Inganda zibiribwa: zikunze gukoreshwa mubicuruzwa bitetse, ibirungo, imitobe, ibiryo hamwe nibiribwa bikonje, nibindi, birashobora kongera ubwiza bwibiryo, kunoza uburyohe no gutuma ibiryo bikora neza.
Inganda zimiti: xanthan gum nigikoresho cyingenzi gitwara ibiyobyabwenge, ntishobora gukoreshwa gusa nkibikoresho fatizo bya capsules, ibikoresho byabantu bidasanzwe byo gusana, ariko kandi bikoreshwa mugukora imiti yo munwa, inshinge, ibitonyanga byamaso nibindi biyobyabwenge.
Inganda zibiribwa: irinde ubushyuhe bwinshi bushoboka, byaba byiza wongere ku bushyuhe bwa 40 ° C - 60 ° C.Igipimo kiri hagati ya 0.2% na 2%.Muri rusange, ibiryo binini kandi biremereye ibiryo niko ingano ya xanthan yongeyeho.
Inganda zimiti: igipimo kiratandukanye ukurikije igihe cyo gukoresha.Muri rusange ifu ya xanthan irashobora kuvangwa neza nibiyobyabwenge cyangwa igahagarikwa mugisubizo runaka.
