He aha ka Xanthan Gum?

Xanthan gumhe mea hoʻohui meaʻai maʻalahi a hoʻohana nui ʻia e pāʻani i ke kuleana koʻikoʻi i ke ʻano, paʻa, a me ka maikaʻi holoʻokoʻa o nā huahana like ʻole. Hoʻokumu ʻia kēia polysaccharide ma o ka fermentation o nā carbohydrates e ka bacteria Xanthomonas campestris. Hoʻopili ʻia ka mea i loaʻa i ka pauka, e maʻalahi ke hoʻohui ʻia i loko o nā ʻano hana like ʻole.

ʻO kekahi o nā hiʻohiʻona nui e waiwai ai ka xanthan gum ʻo kona hiki ke hana ma ke ʻano he mea mānoanoa. I ka ʻoihana meaʻai, hoʻohana ʻia ia e hoʻonui i ka viscosity o nā wai, e hāʻawi ana i kahi ʻano maʻalahi a paʻa. He mea maikaʻi loa kēia i nā huahana e like me nā pāpale salakeke, nā ʻuala, a me nā gravies, kahi e pono ai ka mālama ʻana i ka mānoanoa i makemake ʻia no nā kumu sensory a me ka nani.

ʻO ke kaʻina hana o ka hana ʻana i ka xanthan gum e pili ana i ka fermentation o nā kō, e like me ka glucose a i ʻole sucrose, e Xanthomonas campestris bacteria. I ka wā fermentation, hoʻopuka ka bacteria i ka xanthan gum ma ke ʻano he hopena. Hoʻomaʻemaʻe ʻia a hoʻomaloʻo ʻia ka mea hopena e hana i ka pauka i hoʻohana mau ʻia i ka meaʻai a me nā ʻoihana ʻē aʻe.

Ma kahi o kāna hana ma ke ʻano he mānoanoa, hana ʻo xanthan gum ma ke ʻano he stabilizer i nā huahana meaʻai. Kōkua ia i ka pale ʻana i nā mea ʻai mai ka hoʻokaʻawale ʻana a mālama i kahi ʻano like ʻole i ke ola o ka huahana. He mea koʻikoʻi kēia i nā huahana e like me nā lole saladi a me nā mea i hoʻokumu ʻia i ka waiū, kahi mea koʻikoʻi ke kūpaʻa i ka mālama ʻana i ka maikaʻi.

ʻIke ʻia ʻo Xanthan gum no kāna mau waiwai emulsifying. ʻO nā emulsifiers nā mea e kōkua i ka hoʻohui ʻana i nā mea e hoʻokaʻawale ʻole, e like me ka aila a me ka wai. I loko o nā pāpale salakeke a me nā ʻuala, hāʻawi ka xanthan gum i ke kaʻina hana emulsification, e hōʻoiaʻiʻo ana i kahi hui homogeneous a me ka ʻoluʻolu o ka waha.

ʻO kahi hoʻohana kaulana o ka xanthan gum i loko o ka bakena ʻole gluten. No ka loaʻa ʻole o ka gluten i ka xanthan gum, he mea waiwai nui ia i nā ʻano ʻai kahi hiki ʻole ke hoʻohana ʻia nā mānoanoa kuʻuna e like me ka palaoa. Kōkua ia e hoʻohālike i ke ʻano a me ke ʻano o ka gluten i hāʻawi ʻia i loko o nā meaʻai i kālua ʻia, e lilo ia i mea koʻikoʻi i ka palaoa gluten-free, nā keke, a me nā meaʻai ʻē aʻe.

ʻOi aku ka maikaʻi o ka xanthan gum ma mua o ka ʻoihana meaʻai. Hoʻohana ʻia ia i nā ʻāpana ʻē aʻe, e komo pū me nā cosmetics, pharmaceuticals, a me nā kaʻina hana ʻoihana. I loko o nā mea hoʻonaninani, hiki ke loaʻa ka xanthan gum i nā huahana e like me nā lotions a me nā ʻaila, kahi e hāʻawi ai i ke ʻano a me ka paʻa o nā ʻano. I loko o nā lāʻau lapaʻau, hoʻohana ʻia i kekahi mau lāʻau lapaʻau e kāohi i ka hoʻokuʻu ʻana i nā mea hana.

Eia kekahi, ua loaʻa ka xanthan gum i nā noi i ka ʻoihana ʻaila ʻaila. I loko o ka ʻeli ʻana i nā wai, kōkua ia i ka mālama ʻana i ka viscosity a me ka hoʻokuʻu ʻana i nā ʻāpana paʻa, e pale iā lākou mai ka hoʻopaʻa ʻana. ʻO kēia ka mea e hōʻoiaʻiʻo ai i ka ʻeli ʻana o nā luawai ma o ka hoʻolako ʻana i ke kūpaʻa i ka wai wili.

Ua aʻo nui ʻia ka palekana o ka xanthan gum ma ke ʻano he meaʻai meaʻai, a ʻike ʻia he palekana (GRAS) e nā luna hoʻoponopono, me ka US Food and Drug Administration (FDA) a me ka European Food Safety Authority (EFSA). Eia naʻe, e like me nā meaʻai meaʻai, pono e hoʻohana i ka xanthan gum i loko o nā palena i ʻōlelo ʻia e hōʻoia i kona ʻai palekana.

I ka hopena, ʻo xanthan gum he polysaccharide kupaianaha me nā noi like ʻole ma nā ʻoihana like ʻole. ʻO kāna hana ma ke ʻano he mānoanoa, stabilizer, a me ka emulsifier i ka ʻoihana meaʻai, i hui pū ʻia me kāna mau waiwai gluten-free, ua lilo ia i mea waiwai nui i nā huahana he nui. ʻO ka hāʻawi ʻana i ke ʻano o nā ʻaʻahu salakeke a i ʻole ka hoʻonui ʻana i ka paʻa o nā ʻano lāʻau lapaʻau, ke hoʻomau nei ka xanthan gum i mea hoʻohui waiwai nui i ka honua o ka hana ʻana a me ka hana ʻana.