CMC na xanthan gum birasa?

Carboxymethylcellulose (CMC) na xanthan gum byombi ni hydrophilique colloide ikunze gukoreshwa munganda zibiribwa nkibibyimbye, stabilisateur, hamwe na gelling. Nubwo basangiye ibikorwa bimwe bisa, ibintu byombi biratandukanye cyane nkomoko, imiterere, nibisabwa.

Carboxymethylcellulose (CMC):

1. Inkomoko n'imiterere:
Inkomoko: CMC ikomoka kuri selile, polymer karemano iboneka murukuta rw'utugingo ngengabuzima. Ubusanzwe ikurwa mubiti byimbaho ​​cyangwa fibre.
Imiterere: CMC ni selile ikomoka kuri carboxymethylation ya molekile ya selile. Carboxymethylation ikubiyemo kwinjiza amatsinda ya carboxymethyl (-CH2-COOH) muburyo bwa selile.

2. Gukemura:
CMC ibora mumazi, ikora igisubizo gisobanutse kandi cyiza. Urwego rwo gusimbuza (DS) muri CMC rugira ingaruka ku gukemura no ku bindi bintu.

3. Imikorere:
Kubyimba: CMC ikoreshwa cyane nkibintu byiyongera mubicuruzwa bitandukanye byibiribwa, birimo amasosi, imyambarire n'ibikomoka ku mata.
Gutezimbere: Ifasha guhagarika emulisiyo no guhagarikwa, birinda gutandukanya ibiyigize.
Kubika Amazi: CMC izwiho ubushobozi bwo kugumana amazi, ifasha kugumana ubushuhe mu biribwa.

4. Gusaba:
CMC ikoreshwa cyane mu nganda zibiribwa, imiti n’imiti yo kwisiga. Mu nganda zibiribwa, zikoreshwa mubicuruzwa nka ice cream, ibinyobwa nibicuruzwa bitetse.

5. Ibibujijwe:
Nubwo CMC ikoreshwa cyane, imikorere yayo irashobora guterwa nibintu nka pH no kuba hari ion zimwe. Irashobora kwerekana imikorere itesha agaciro mubihe bya acide.

Xanthan gum:

1. Inkomoko n'imiterere:
Inkomoko: Amashanyarazi ya Xanthan ni mikorobe ya polysaccharide ikorwa na fermentation ya karubone na bagiteri Xanthomonas campestris.
Imiterere: Imiterere yibanze ya xanthan gum igizwe numugongo wa selile hamwe numurongo wa trisaccharide. Irimo glucose, mannose na glucuronic aside.

2. Gukemura:
Amashanyarazi ya Xanthan arashobora gushonga cyane mumazi, agakora igisubizo kiboneka mumitwe mike.

3. Imikorere:
Kubyimba: Kimwe na CMC, xanthan gum nigikoresho cyiza cyane. Itanga ibiryo neza kandi byoroshye.
Igihagararo: Xanthan gum ituma ihagarikwa na emulisiyo, birinda gutandukana.
Gelling: Mubisabwa bimwe, xanthan gum ifasha muburyo bwa gel.

4. Gusaba:
Amashanyarazi ya Xanthan afite uburyo bwinshi bwo gukoresha mu nganda z’ibiribwa, cyane cyane mu guteka bidafite gluten, kwambara salade hamwe nisosi. Irakoreshwa kandi mubikorwa bitandukanye byinganda.

5. Ibibujijwe:
Mubisabwa bimwe, gukoresha cyane amase ya xanthan birashobora kuvamo gukomera cyangwa "gutemba". Kugenzura neza dosiye birashobora gusabwa kugirango wirinde ibintu bitifuzwa.

Gereranya:

1. Inkomoko:
CMC ikomoka kuri selile, polymer ishingiye ku bimera.
Amashanyarazi ya Xanthan akorwa binyuze muri fermentation ya mikorobe.

Imiterere yimiti:
CMC ni selile ikomoka kuri carboxymethylation.
Amashanyarazi ya Xanthan afite imiterere igoye hamwe na trisaccharide iminyururu.

3. Gukemura:
Byombi CMC na xanthan gum birashobora gushonga amazi.

4. Imikorere:
Byombi bikora nkibibyimbye na stabilisateur, ariko birashobora kugira ingaruka zitandukanye muburyo bwimiterere.

5. Gusaba:
CMC na xanthan gum bikoreshwa mubiribwa bitandukanye ninganda zikoreshwa mu nganda, ariko guhitamo hagati yabyo bishobora guterwa nibisabwa byihariye kubicuruzwa.

6. Ibibujijwe:
Buriwese ufite aho ugarukira, kandi guhitamo hagati yabyo bishobora guterwa nibintu nka pH, dosiye, hamwe nuburyo bwifuzwa bwibicuruzwa byanyuma.

Nubwo CMC na xanthan gum bifite imikoreshereze isa na hydrocolloide munganda zibiribwa, ziratandukanye nkomoko, imiterere, nuburyo bukoreshwa. Guhitamo hagati ya CMC na xanthan gum biterwa nibikenewe byihariye byibicuruzwa, urebye ibintu nka pH, dosiye hamwe nibyifuzo byanditse. Ibintu byombi bigira uruhare runini muburyo bwimiterere, ituze hamwe nubwiza rusange bwibiribwa bitandukanye nibicuruzwa byinganda.