Yintoni iXanthan Gum?

Xanthan gumsisongezo sokutya esiguquguqukayo nesisetyenziswa ngokubanzi esidlala indima ebalulekileyo kuthungelwano, uzinzo, kunye nomgangatho uwonke weemveliso ezahlukeneyo. Le polysaccharide iveliswa ngokubiliswa kweecarbohydrates yibhaktheriya iXanthomonas campestris. I-substance ephumayo icutshungulwa ibe ngumgubo, okwenza kube lula ukudibanisa kwiintlobo ezahlukeneyo zezicelo.

Enye yeempawu eziphambili ezenza i-xanthan gum ixabiseke kukukwazi kwayo ukusebenza njenge-agent etyebisayo. Kwishishini lokutya, isetyenziselwa ukukhulisa i-viscosity yolwelo, ibonelela ngobume obugudileyo kunye nobungaguquguqukiyo. Oku kunenzuzo ngakumbi kwiimveliso ezifana nokunxitywa kwesaladi, i-sauces, kunye ne-gravies, apho ukugcinwa kobunzima obufunekayo kubalulekile kuzo zombini izizathu zovakalelo kunye nobuhle.

Inkqubo yokudala i-xanthan gum ibandakanya ukubiliswa kweeswekile, ezifana ne-glucose okanye i-sucrose, yi-Xanthomonas campestris bacteria. Ngexesha lokuvutshelwa, iibhaktheriya zivelisa i-xanthan gum njenge-byproduct. Into ephumayo iye ihlanjululwe kwaye yomiswe ukwenza umgubo osetyenziswa ngokuqhelekileyo ekutyeni nakwamanye amashishini.

Ukongeza kwindima yayo njenge-thickener, i-xanthan gum isebenza njenge-stabilizer kwiimveliso ezininzi zokutya. Inceda ukuthintela izithako ekwahluleni kwaye igcine ukwakheka okuhambelanayo kubomi beshelufu bemveliso. Oku kubaluleke ngakumbi kwiimveliso ezifana nokunxitywa kwesaladi kunye nezinto ezisekwe kubisi, apho uzinzo lubalulekile ekugcineni umgangatho.

I-Xanthan gum yaziwa ngokuba yi-emulsifying properties. I-Emulsifiers zizinto ezinceda ukudibanisa izithako ezinokuthi zihlukane, njengeoli kunye namanzi. Kwi-salad yokugqoka kunye ne-sauces, i-xanthan gum igalelo kwinkqubo ye-emulsification, iqinisekisa umxube we-homogeneous kunye nomlomo omnandi.

Olunye usetyenziso oluphawuleka lwe-xanthan gum kukubhaka okungenagluten. Ekubeni i-xanthan gum ayinayo i-gluten, isithako esibalulekileyo kwiindlela zokupheka apho i-thickeners yendabuko efana nomgubo ayinakusetyenziswa. Inceda ukulinganisa ukuthungwa kunye nesakhiwo esibonelelwa yigluten kwizinto ezibhakiweyo, iyenza ibe yinto ebalulekileyo kwisonka esingenagluten-free, iikeyiki kunye nezinye izinto eziphathwayo.

Ukuguquguquka kwe-xanthan gum kunabela ngaphaya kweshishini lokutya. Isetyenziswa kwamanye amacandelo ahlukeneyo, kuquka izinto zokuthambisa, amayeza, kunye neenkqubo zemizi-mveliso. Kwizimonyo, i-xanthan gum inokufumaneka kwiimveliso ezifana ne-lotions kunye ne-creams, apho igalelo kwi-texture kunye nokuzinza kwezinto ezibunjwa. Kwii-pharmaceuticals, isetyenziswe kumayeza athile ukulawula ukukhutshwa kwezinto ezisebenzayo.

Ngaphaya koko, i-xanthan gum ifumene izicelo kwishishini lokomba ioyile. Kwi-drilling fluids, inceda ukugcina i-viscosity kunye nokumisa amasuntswana aqinileyo, ukuthintela ukuhlalisa. Oku kuqinisekisa ukugrunjwa okusebenzayo kwamaqula ngokubonelela uzinzo kulwelo lokomba.

Ukukhuselwa kwe-xanthan gum njengesongezo sokutya kuye kwafundwa ngokubanzi, kwaye ngokuqhelekileyo kubonwa njengekhuselekile (GRAS) ngabasemagunyeni abalawulayo, kuquka i-US Food and Drug Administration (FDA) kunye ne-European Food Safety Authority (EFSA). Nangona kunjalo, njengaso nasiphi na isithako sokutya, kubalulekile ukusebenzisa i-xanthan gum ngaphakathi kwemida ekhuthazwayo ukuqinisekisa ukusetyenziswa kwayo ngokukhuselekileyo.

Ukuqukumbela, i-xanthan gum yipolysaccharide ephawulekayo enezicelo ezahlukeneyo kumashishini ahlukeneyo. Indima yayo njenge-thickener, i-stabilizer, kunye ne-emulsifier kushishino lokutya, kunye neempawu zayo ezingenayo i-gluten, yenze ukuba ibe sisithako esisisiseko kwiimveliso ezininzi. Ingaba igalelo kwi-texture ye-salad dressings okanye ukuphucula ukuzinza kwe-pharmaceulation formulations, i-xanthan gum iyaqhubeka iyinto exabisekileyo kunye neyongezwayo kwihlabathi lokuvelisa kunye nemveliso.