黄原胶

中文别名:黄原胶树脂;黄胞胶;汗生胶;半乳甘露聚糖;汉生胶

CAS号:11078-31-2

分子量:暂无数据

分子式:(C35H49O29)n

黄原胶

英文名称: XANTHAN GUM

CAS NO: 11078-31-2 分子量: 暂无数据

EC NO: 234-394-2

分子式: (C35H49O29)n

别名: 黄原胶树脂;黄胞胶;汗生胶;半乳甘露聚糖;汉生胶

黄原胶应用添加量

　　使用产品 用量(%) 效 用

　　果汁饮料 0.1-0.3 增稠悬浮作用、口感滑爽、风味自然

　　冰淇淋 0.1-0.3 多微孔、无冰凌、缩短老化时间、使产品组织细腻

　　酱油、蚝油 0.05-0.1 耐盐性好、增加稠度、适用于做调味汁、增强挂壁性及附着性

　　冷冻甜食 0.1-0.2 结合水、产生稠度及细腻度、防脱水

　　烘焙食品 0.5-1.5 果馅成型、适用于各种馅料

　　胶凝体 0.5-1.5 甜食凝胶、调味、果冻成型

　　软饮料 0.01-0.3 悬浮剂、助泡剂、不分层、增稠度

　　色拉调味 0.1-0.3 利于成型、防止析水

　　方便面 0.2-0.3 增加韧性、改善咀嚼感、节省油耗、保持水份

　　香肠 0.2-0.3 利于成型、改善灌肠、保持水份与油性

　　肉罐头 0.1-0.2 便于调料、使汤冻化

　　干酪 0.2-0.5 加速凝孔、防脱水收缩

　　蛋糕 0.1-0.3 增加微孔、松软、延长货架寿命

　　面包 0.1-0.2 松软、最适用于含粗纤维的黑面包

　　脱水食品 0.2-0.4 加快复原速度、保持色泽味道

　　医药、化妆 0.2-1.0 定型剂、悬浮剂、保湿剂、具有增稠、附着、润滑作用

　　牙膏 0.4-0.6 易于牙膏膏体成型、提高牙膏附刷性能、分散性好、口感滑爽

　　宠物罐头 0.1-0.3 使碎肉易于凝固成型

　　鱼虾饲料 0.5-2.0 粘合剂，使用于鱼虾幼苗饲料，鱼药

　　石油业 0.2-0.4 具有良好的流变形，是最优质的钻井泥浆稳定剂

　　烟丝 0.1-0.3 防止烟草碎断、烟草香料乳化及保湿粘合剂，适用于烟草薄片

　　印染 0.5-1.5 载色剂、粘附剂、方便于颜料分散，着色和增色

　　陶瓷 0.3-1.0 适用于做陶瓷釉料的悬浮稳定剂

　　农药 0.1-0.3 适用于农药胶悬剂及各种水剂，具有良好的稳定性

　　胶体炸药 0.5-2.0 浆状、胶体、防水炸药

　　水溶涂料 0.2-0.3 适用于水溶性涂料、乳胶漆、具有良好的稳定性、易于喷涂

　　其他食品工业 1.0-2.0 具有良好的韧性及光泽、不断裂、不起皮

使用方法

　　黄原胶在大多数以水为基相体系内完全溶解，但由于它有极强的亲水性，如果直接加入水中而搅拌不充分，外层吸水膨胀成胶团，从而阻止水份进入里层，进而影响作用的发挥，因此必须注意正确使用：

　　取一份黄原胶用十份或以上其它干燥的原料，如食品制作中的糖、味精、盐等物调匀，然后慢慢倾倒在搅拌中的水里，浸泡约两小时，继续搅拌至完全溶解。

XANTHAN GUM

Product Name:XANTHAN GUM

Another Name:xanthan gum

CAS:11078-31-2

Molecular Weight:暂无数据

Molecular Formula:(C35H49O29)n

English Name: XANTHAN GUM CAS NO: 11078-31-2 molecular weight: no data EC NO: 234-394-2 Molecular formula: ( C35H49O29 ) n Alias: Xanthan gum; xanthan gum; sweat gum; galactomannan; xanthan gum Add the amount of xanthan gum application The use of product usage ( %) effect Fruit juice beverage 0.1-0.3 thickening suspension, smooth taste, flavor 0.1-0.3 microporous, ice cream ice, no relationship with aging time, make the product fine texture Soy sauce, oyster sauce, salt tolerance of 0.05-0.1, increase the thickness, suitable for sauces, reinforced wall and adhesion Frozen dessert 0.1-0.2 combined with water, the consistency and texture, prevent dehydration Baking food 0.5-1.5 fruit filling molding, suitable for all kinds of fillings Gel 0.5-1.5 sweets gel, seasoning, jelly molding Soft drinks 0.01-0.3 suspension agent, foaming agent, no delamination, the thickening degree Salad dressing to prevent condensate water, forming 0.1-0.3 Instant noodles 0.2-0.3, improve toughness increased sense of chewing, saving fuel, keep water. 0.2-0.3 for molding, improved enema sausage, keep moisture and oily Canned meat, soup seasoning 0.1-0.2 easy to freeze Cheese 0.2-0.5 accelerator, prevent dehydration shrinkage hole 0.1-0.3 cake increased microporous, soft, and prolong the shelf life 0.1-0.2 soft bread, most suitable for the crude fiber content of black bread Dehydrated food 0.2-0.4 to speed up the healing process, to maintain the color taste Pharmaceutical, cosmetic 0.2-1.0 sizing agent, suspending agent, humectant, with thickening, adhesion, lubrication 0.4-0.6 toothpaste toothpaste body shaping, easy the toothpaste with brush performance, good dispersibility, smooth taste Pet can 0.1-0.3 make minced meat easy solidification Fish and shrimp feed 0.5-2.0 binder, used in fish and shrimp seedling feed, fish medicine The oil industry 0.2-0.4 has good rheological, drilling mud stabilizer is the best quality Tobacco 0.1-0.3 tobacco, tobacco flavor to prevent broken emulsion and moisturizing adhesive, suitable for tobacco sheet Printing and dyeing 0.5-1.5 binding agent, adhesive, convenient in pigment dispersion, coloring and hyperchromic 0.3-1.0 ceramic is suitable for suspension stabilizer ceramic glaze Pesticide 0.1-0.3 used in pesticide suspending agent and agent, has good stability Colloidal 0.5-2.0 explosive slurry, colloid, water-proof explosive Water soluble paint 0.2-0.3 is suitable for water soluble paint, latex paint, good stability, easy to spray Other food industry 1.0-2.0 has toughness and luster, good is not broken, not skin Method of use Xanthan gum in the majority of water base system completely dissolved, but because it has a highly hydrophilic, if directly into the water while stirring is insufficient, the outer layer water-swelling into micelles, thereby preventing water entering the layer, thereby affecting the role of play, so we must pay attention to the proper use of: Take a xanthan gum with ten or more copies of other dry materials, such as food production of sugar, monosodium glutamate, salt, mix well, then slowly pour in the mixing of the water, soak about two hours, and continue to stir until completely dissolved.