Dab tsi yog qhov sib txawv ntawm glear thiab xanthan ntawm cov pos hniav

Cov pos hniav grant thiab xanthan ntawm cov pos hniav yog ob hom hydrocolloids feem ntau yog siv los ua cov khoom noj khoom haus khoom noj thiab cov neeg sawv cev. Thaum lawv qhia qee qhov sib xws hauv lawv cov haujlwm, tseem muaj qhov sib txawv ntawm ob qho:

1. Source:

• Guar pos hniav: guar pos hniav yog muab tau los ntawm cov noob qoob loo (Cyamopsis Tetragragotola), uas yog haiv neeg rau Is Nrias teb thiab Pakistan. Cov noob tau ua tiav los rho cov pos hniav, uas yog tom qab ntawd huv thiab siv hauv ntau yam kev siv.
• Xanthan ntawm cov pos hniav: Xanthan ntawm cov pos hniav yog tsim los ntawm fermentation los ntawm tus kab mob xanthomonas campeesresris. Cov kab mob no ua cov carbohydrates, xws li cov piam thaj lossis sucrose, los tsim xanthan ntawm cov pos hniav. Tom qab fermentation, cov pos hniav yog precipitated, qhuav, thiab hauv av rau hauv cov hmoov zoo.

2. Cov qauv tshuaj:

• Guar pos hniav: guar pos hniav yog ib tug polysaccharide muaj cov kab txaij ntawm cov ceg ntoo uas tsis muaj qee zaus.
• Xanthan ntawm cov pos hniav: xanthhan ntawm cov pos hniav yog heteraccharide muaj cov piam thaj, ua haujlwm, thiab kua qaub, thiab cov pa roj acetate thiab pyuvate.

3. Solubility:

• Guar pos hniav: guar pos hniav yog soluble hauv dej txias tab sis cov kev daws teeb meem nquag, tshwj xeeb tshaj yog nyob rau ntau dua cov kev daws teeb meem. Nws yog feem ntau siv los ua tus neeg sawv cev tuab hauv ntau cov ntawv thov cov khoom noj thiab kev lag luam.
• Xanthan ntawm cov pos hniav: Xanthan ntawm cov pos hniav hauv ob qho tib si txias thiab dej sov thiab ua kom zoo pseudopastic cwj pwm, txhais tau tias nws viscosity txo nrog shear kev ntxhov siab. Nws tsim cov gels ruaj khov nyob rau hauv muaj qee cov ions, ua rau nws haum rau ntau cov ntawv thov.

4. Viscosity thiab kev ntxhib los mos:

• Guar pos hniav: gasar pos hniav feem ntau imparts qhov kev viscosity ntau dua rau cov kev daws teeb meem piv rau xanthan ntawm cov pos hniav. Nws yog feem ntau siv los muab txoj kev du, creamy kev ntxhib los mos hauv cov khoom noj khoom noj xws li cov kua nplaum, cov khoom hnav ris tsho, thiab lwm yam mob noj.
• Xanthan ntawm cov pos hniav: Xanthan ntawm cov pos hniav muaj kev raug tshem tawm zoo thiab ruaj khov, tsim cov tshuaj muaj kuab ntxaws nrog cov kev ntxhib los mos ntau dua. Nws yog feem ntau siv nyob rau hauv gluten-dawb khaub ncaws, nyias cov khaub ncaws hnav, thiab cov khoom noj siv mis los txhim kho kev ntxhib los mos thiab qhov ncauj.

5. Stability:

• Guar pos hniav: gasar pos hniav yog nkag siab tias qhov ntsuas kub thiab txias, thiab nws cov viscosity yuav txo qis hauv acidic tej yam kev mob lossis ntawm qhov kub siab.
• Xanthan ntawm cov pos hniav: Xanthan ntawm cov pos hniav zoo dua muaj kev ruaj khov ntau dua cov p p p p p p p P

6. SOnergistic cuam tshuam:

• Guar pos hniav: Cov pos hniav guar tuaj yeem ua rau muaj kev cuam tshuam zoo thaum sib xyaw ua ke xws li lochodoids xws li locust taum cov pos hniav lossis xanthan hniav. Qhov kev sib xyaw ua ke no txhim kho viscosity thiab ruaj khov, pub rau kev tswj ntau dua dhau kev ntxhib los mos thiab cov ncauj lus ntawm cov khoom noj khoom haus.
• Xanthan ntawm cov pos hniav: Xanthan ntawm cov pos hniav yog feem ntau siv nyob rau hauv kev sib xyaw nrog lwm cov hydrocolloids lossis thickeners kom ua tiav cov khoom siv thiab rheological cov khoom noj.

Hauv cov ntsiab lus xaus, thaum ob qho tib si guar thiab xanthan ntawm cov hniav uas ua tau zoo huv si thiab kev siv tshuaj, kev siv tshuaj, thiab kev hloov kho kom ruaj khov, thiab kev hloov kho kom ruaj khov. Nkag siab cov kev sib txawv no yog qhov tseem ceeb rau kev xaiv cov pos hniav uas tsim nyog thiab ua tiav cov khoom muaj nqis.