{"id":3684,"date":"2024-09-27T21:29:02","date_gmt":"2024-09-27T13:29:02","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=3684"},"modified":"2024-10-31T15:23:48","modified_gmt":"2024-10-31T07:23:48","slug":"lets-talk-about-the-optimal-proportion-of-xanthan-gum-in-various-foods","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/bg\/lets-talk-about-the-optimal-proportion-of-xanthan-gum-in-various-foods\/","title":{"rendered":"\u041d\u0435\u043a\u0430 \u043f\u043e\u0433\u043e\u0432\u043e\u0440\u0438\u043c \u0437\u0430 \u043e\u043f\u0442\u0438\u043c\u0430\u043b\u043d\u043e\u0442\u043e \u0441\u044a\u043e\u0442\u043d\u043e\u0448\u0435\u043d\u0438\u0435 \u043d\u0430 \u043a\u0441\u0430\u043d\u0442\u0430\u043d\u043e\u0432\u0430 \u0433\u0443\u043c\u0430 \u0432 \u0440\u0430\u0437\u043b\u0438\u0447\u043d\u0438\u0442\u0435 \u0445\u0440\u0430\u043d\u0438."},"content":{"rendered":"<h2 class=\"entry-title fusion-post-title fusion-responsive-typography-calculated\" 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\u0445\u0440\u0430\u043d\u0438. \u041a\u0441\u0430\u043d\u0442\u0430\u043d\u043e\u0432\u0430\u0442\u0430 \u0433\u0443\u043c\u0430, \u0438\u0437\u0432\u0435\u0441\u0442\u043d\u0430 \u043e\u0449\u0435 \u043a\u0430\u0442\u043e \u0433\u0443\u043c\u0430 \u0425\u0430\u043d\u0441\u0435\u043d, \u0435 \u0448\u0438\u0440\u043e\u043a\u043e \u0438\u0437\u043f\u043e\u043b\u0437\u0432\u0430\u043d \u043c\u0438\u043a\u0440\u043e\u0431\u0435\u043d \u0438\u0437\u0432\u044a\u043d\u043a\u043b\u0435\u0442\u044a\u0447\u0435\u043d \u043f\u043e\u043b\u0438\u0437\u0430\u0445\u0430\u0440\u0438\u0434, \u043f\u0440\u043e\u0438\u0437\u0432\u0435\u0434\u0435\u043d \u043e\u0442 Xanthomonas campestris \u0447\u0440\u0435\u0437 \u0444\u0435\u0440\u043c\u0435\u043d\u0442\u0430\u0446\u0438\u043e\u043d\u043d\u043e \u0438\u043d\u0436\u0435\u043d\u0435\u0440\u0441\u0442\u0432\u043e \u0441 \u0432\u044a\u0433\u043b\u0435\u0445\u0438\u0434\u0440\u0430\u0442\u0438 \u043a\u0430\u0442\u043e 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[\u2026]<\/p>","protected":false},"author":1,"featured_media":3688,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,111],"tags":[],"class_list":["post-3684","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-product-information"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Let\u2019s talk about the optimal proportion of Xanthan gum in various foods. - Welcome to FIC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ficchem.com\/bg\/lets-talk-about-the-optimal-proportion-of-xanthan-gum-in-various-foods\/\" \/>\n<meta property=\"og:locale\" content=\"bg_BG\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta 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Xanthan gum, also known as Hansen gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering with carbohydrates as the main raw material (such as Corn starch). 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