Iyini i-Xanthan Gum?

I-Xanthan gumiyisengezo sokudla esisebenza ngezindlela eziningi nesisetshenziswa kabanzi esidlala indima ebalulekile ekuthunjweni, ekuzinzeni, nakwikhwalithi iyonke yemikhiqizo ehlukahlukene. Le polysaccharide ikhiqizwa ngokuvutshelwa kwamacarbohydrate yibhaktheriya i-Xanthomonas campestris. Into ewumphumela ibe isicutshungulwa ibe yimpushana, okwenza kube lula ukuyifaka ezinhlobonhlobo zezinhlelo zokusebenza.

Esinye sezici eziyinhloko ezenza i-xanthan gum ibaluleke amandla ayo okusebenza njenge-ejenti ejiyayo. Embonini yokudla, isetshenziselwa ukuthuthukisa i-viscosity yoketshezi, inikeze ukuthungwa okubushelelezi nokungaguquguquki. Lokhu kunenzuzo ikakhulukazi emikhiqizweni efana nezingubo zesaladi, amasoso, nama-gravies, lapho ukulondoloza ukujiya okufunayo kubalulekile kuzo zombili izizathu zezinzwa nezobuhle.

Inqubo yokwenza i-xanthan gum ibandakanya ukuvutshelwa koshukela, njengeglucose noma i-sucrose, ngamabhaktheriya e-Xanthomonas campestris. Ngesikhathi sokuvutshelwa, amabhaktheriya akhiqiza i-xanthan gum njenge-byproduct. Into ewumphumela ibe isihlanzwa futhi yomiswa ukuze yenze impushana evame ukusetshenziswa ekudleni nakwezinye izimboni.

Ngaphezu kwendima yayo njenge-thickener, i-xanthan gum isebenza njenge-stabilizer emikhiqizweni eminingi yokudla. Isiza ekuvimbeleni izithako ekuhlukaniseni futhi igcine ukwakheka okungaguquki kuyo yonke impilo yeshelufu yomkhiqizo. Lokhu kubaluleke kakhulu emikhiqizweni efana nezingubo zesaladi nezinto ezenziwe ngobisi, lapho ukuzinza kubalulekile ekugcineni ikhwalithi.

I-Xanthan gum nayo yaziwa ngezakhiwo zayo zokuhlanganisa. Ama-Emulsifiers yizinto ezisiza ukuhlanganisa izithako ebezingahlukana, njengamafutha namanzi. Ekugqokeni kwesaladi namasoso, i-xanthan gum ifaka isandla enqubweni ye-emulsification, iqinisekisa ingxube ye-homogeneous kanye ne-mouthfeel ejabulisayo.

Ukusetshenziswa okukodwa kwe-xanthan gum kukubhaka okungenagluten. Njengoba i-xanthan gum ingenayo i-gluten, iyisithako esibalulekile ekuphekeni lapho ama-thickeners endabuko afana nofulawa angeke asetshenziswe. Isiza ukulingisa ukuthungwa kanye nesakhiwo i-gluten esinika yona ezimpahleni ezibhakiwe, iyenze ibe yingxenye ebalulekile yesinkwa esingenayo i-gluten, amakhekhe, nokunye ukuphatha.

Ukuguquguquka kwe-xanthan gum kudlulela ngalé kwemboni yokudla. Isetshenziswa kweminye imikhakha eyahlukene, okuhlanganisa izimonyo, ezemithi, nezinqubo zezimboni. Ezimonyoni, i-xanthan gum ingatholakala emikhiqizweni efana nama-lotions nama-creams, lapho ifaka isandla ekuthunjweni nasekuzinzeni kokwakheka. Emithi yokwelapha, isetshenziswa emithini ethile ukulawula ukukhululwa kwezithako ezisebenzayo.

Ngaphezu kwalokho, i-xanthan gum ithole ukusetshenziswa embonini yokumba uwoyela. Emanzini okumba, kusiza ukugcina i-viscosity futhi imise izinhlayiya eziqinile, zivimbele ukuthi zingahlali. Lokhu kuqinisekisa ukumba okusebenzayo kwemithombo ngokunikeza ukuzinza oketshezini lokumba.

Ukuphepha kwe-xanthan gum njengesithako sokudla kuye kwacwaningwa kabanzi, futhi ngokuvamile kuqashelwa njengephephile (GRAS) yiziphathimandla ezilawulayo, okuhlanganisa i-US Food and Drug Administration (FDA) kanye ne-European Food Safety Authority (EFSA). Kodwa-ke, njenganoma yisiphi isithako sokudla, kubalulekile ukusebenzisa i-xanthan gum ngaphakathi kwemikhawulo enconyiwe ukuze uqinisekise ukusetshenziswa kwayo okuphephile.

Sengiphetha, i-xanthan gum iyi-polysaccharide ephawulekayo enezinhlelo zokusebenza ezihlukahlukene kuzo zonke izimboni ezihlukahlukene. Iqhaza layo lokujiya, ukuqinisa, kanye ne-emulsifier embonini yokudla, kuhlanganiswe nezindawo zayo ezingenayo i-gluten, ikwenze kwaba isithako esiyisisekelo emikhiqizweni eminingi. Kungakhathaliseki ukuthi inikela ekuthunjweni kwezingubo zesaladi noma ithuthukisa ukuzinza kokwenziwa kwemithi, i-xanthan gum iyaqhubeka iyisengezo esibalulekile nesiguquguqukayo emhlabeni wokukhiqiza nokukhiqiza.