Khoom noj khoom haus-qib xanthan cov pos hniav hmoov yog ib yam khoom noj khoom haus polysaccharide uas tsim los ntawm microbial fermentation. Nws muaj ntau yam haujlwm xws li thickening, emulsification, stabilization, thiab ncua kev kawm ntawv, thiab yog siv dav hauv kev lag luam khoom noj thiab lwm yam.
Khoom noj khoom haus-qib xanthan cov pos hniav hmoov, thaum siv hauv cov khoom ci, txhim kho cov dej tuav thiab muag muag ntawm cov khoom ci thaum ci thiab khaws cia, yog li txhim kho kev ntxhib los mos thiab txuas lub neej txee.
Hauv cov khoom noj nqaij, nws tenderizes thiab txhim kho dej tuav.
Hauv cov khoom noj khov, nws thickens thiab stabilizes cov qauv khoom noj.
Ntxiv cov zaub mov-qib xanthan pos hniav hmoov rau jams txhim kho kev ntxhib los mos thiab dej tuav, txhim kho cov khoom zoo.
Nyob rau hauv dej haus, nws ua raws li ib tug thickener thiab suspending tus neeg sawv cev, uas ua rau ib tug du kev ntxhib los mos thiab ntuj tsw.
Kev siv zaub mov-qib xanthan cov pos hniav hmoov (ua ke nrog guar gum thiab locust taum gum) hauv cov ice cream thiab cov khoom noj siv mis stabilizes cov khoom.
Khoom noj khoom haus-qib xanthan cov pos hniav hmoov, ua ke nrog carrageenan thiab locust taum cov pos hniav, kuj yog siv nyob rau hauv jelly thiab confectionery ua.