{"id":4237,"date":"2024-09-28T23:30:27","date_gmt":"2024-09-28T15:30:27","guid":{"rendered":"https:\/\/www.ficchem.com\/?p=4237"},"modified":"2024-10-31T14:36:55","modified_gmt":"2024-10-31T06:36:55","slug":"food-grade-xanthan-gum-take-you-to-learn-about-xanthan-gum","status":"publish","type":"post","link":"https:\/\/www.ficchem.com\/cs\/food-grade-xanthan-gum-take-you-to-learn-about-xanthan-gum\/","title":{"rendered":"Potravin\u00e1\u0159sk\u00e1 xantanov\u00e1 guma - P\u0159e\u010dt\u011bte si o xantanov\u00e9 gum\u011b"},"content":{"rendered":"
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Potravin\u00e1\u0159sk\u00e1 xantanov\u00e1 guma - P\u0159e\u010dt\u011bte si o xantanov\u00e9 gum\u011b<\/h2>\n
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\"Xanthanov\u00e1<\/h3>\n

<\/h3>\n

P\u016fvod xantanov\u00e9 gumy<\/h3>\n

Xantanov\u00e1 guma, zn\u00e1m\u00e1 tak\u00e9 jako guma Hansheng, byla objevena v laborato\u0159i americk\u00e9ho ministerstva zem\u011bd\u011blstv\u00ed. V r\u00e1mci projektu, jeho\u017e c\u00edlem bylo otestovat mo\u017enosti vyu\u017eit\u00ed r\u016fzn\u00fdch polymer\u016f, byla tato l\u00e1tka objevena. Od t\u00e9 doby byla xantanov\u00e1 guma podrobena rozs\u00e1hl\u00fdm studi\u00edm a bylo zji\u0161t\u011bno, \u017ee xantanov\u00e1 guma je bezpe\u010dn\u00e1. V roce 1969 se proto xantanov\u00e1 guma za\u010dala pou\u017e\u00edvat ve Spojen\u00fdch st\u00e1tech. \u00da\u0159ad pro kontrolu potravin a l\u00e9\u010div (FDA) schvaluje potravin\u00e1\u0159sk\u00e9 p\u0159\u00eddatn\u00e9 l\u00e1tky na americk\u00e9m trhu a mno\u017estv\u00ed xantanov\u00e9 gumy v potravin\u00e1ch nen\u00ed omezeno. Xantanov\u00e1 guma je druh mikrobi\u00e1ln\u00edho polysacharidu produkovan\u00e9ho bakteri\u00ed Xanthomonas campestris fermentac\u00ed sacharid\u016f. Xantanov\u00e1 guma m\u00e1 mnohostrann\u00e9 vyu\u017eit\u00ed. Podle t\u011bchto pou\u017eit\u00ed se xanthanov\u00e1 guma d\u011bl\u00ed na mnoho druh\u016f, podle xanthan gum. \u010cistotu lze rozd\u011blit na pr\u016fmyslovou, potravin\u00e1\u0159skou a reagen\u010dn\u00ed. Dnes p\u0159edstav\u00edm p\u0159edev\u0161\u00edm pou\u017eit\u00ed a sc\u00e9nu xantanov\u00e9 gumy potravin\u00e1\u0159sk\u00e9 t\u0159\u00eddy.<\/p>\n

Jak\u00e9 jsou nev\u00fdhody konzumace potravin\u00e1\u0159sk\u00e9 xantanov\u00e9 gumy?<\/h3>\n

U potravin\u00e1\u0159sk\u00e9 xantanov\u00e9 gumy pozn\u00e1me, \u017ee je jedl\u00e1, kdy\u017e usly\u0161\u00edme jej\u00ed n\u00e1zev. \u00da\u0159ad FDA nem\u00e1 \u017e\u00e1dn\u00e1 omezen\u00ed t\u00fdkaj\u00edc\u00ed se mno\u017estv\u00ed xantanov\u00e9 gumy, pokud je schv\u00e1lena jako potravin\u00e1\u0159sk\u00e1 p\u0159\u00edsada. M\u016f\u017eeme si myslet, \u017ee pro organismus nem\u00e1 \u017e\u00e1dn\u00e9 z\u00e1sadn\u00ed nev\u00fdhody. V\u00fdzkumy lidsk\u00e9ho t\u011bla dosp\u011bly k z\u00e1v\u011bru, \u017ee jedin\u00fdm negativn\u00edm \u00fa\u010dinkem xantanov\u00e9 gumy jsou z\u0159ejm\u011b pouze \u017ealude\u010dn\u00ed pot\u00ed\u017ee. Velk\u00e9 d\u00e1vky xantanov\u00e9 gumy zvy\u0161uj\u00ed frekvenci stolice, zvy\u0161uj\u00ed po\u010det st\u0159evn\u00edch pohyb\u016f a m\u011bn\u00ed zastoupen\u00ed bakteri\u00ed. To se zd\u00e1 b\u00fdt dobr\u00e9, zp\u016fsobuje to \u017ealudek. D\u016fvodem nep\u0159\u00edjemn\u00fdch pocit\u016f je to, \u017ee je mo\u017en\u00e9 zkonzumovat pouze nejm\u00e9n\u011b 15 gram\u016f, a ty se v ka\u017edodenn\u00edm \u017eivot\u011b sotva vyskytnou.<\/p>\n

V\u00fdhody konzumace potravin\u00e1\u0159sk\u00e9 xantanov\u00e9 gumy<\/h3>\n

<\/h3>\n

Naproti tomu se zd\u00e1, \u017ee v\u00fdhod potravin\u00e1\u0159sk\u00e9 xantanov\u00e9 gumy je p\u0159\u00edli\u0161 mnoho. N\u011bkter\u00e9 studie zjistily, \u017ee xantanov\u00e1 guma m\u016f\u017ee sn\u00ed\u017eit hladinu cukru v krvi po velk\u00e9m mno\u017estv\u00ed j\u00eddla. Kdy\u017e se dostane do t\u011bla, zpomal\u00ed tr\u00e1ven\u00ed v t\u011ble a ovlivn\u00ed vstup cukru do krve. Po j\u00eddle doch\u00e1z\u00ed k rychlej\u0161\u00edmu dosa\u017een\u00ed vrcholu hladiny cukru v krvi. Xantanov\u00e1 guma m\u00e1 tak\u00e9 n\u011bkter\u00e9 potenci\u00e1ln\u00ed v\u00fdhody, v\u010detn\u011b sn\u00ed\u017een\u00ed hladiny cholesterolu, zv\u00fd\u0161en\u00ed sytosti p\u0159i j\u00eddle, sn\u00ed\u017een\u00ed hmotnosti, zkoum\u00e1n\u00ed protirakovinn\u00fdch vlastnost\u00ed, zlep\u0161en\u00ed pohybu st\u0159ev, zv\u00fd\u0161en\u00ed pravidelnosti stravy a p\u0159id\u00e1n\u00ed visk\u00f3zn\u00edch tekutin a \u017ev\u00fdka\u010dek lidem s poruchami polyk\u00e1n\u00ed. Hlavn\u00ed materi\u00e1ly a tak d\u00e1le, dal\u0161\u00ed role jsou samoz\u0159ejm\u011b st\u00e1le p\u0159edm\u011btem studia.<\/p>\n

Pou\u017eit\u00ed potravin\u00e1\u0159sk\u00e9 xantanov\u00e9 gumy<\/h3>\n

Xantanov\u00e1 guma je druh mikrobi\u00e1ln\u00edho polysacharidu. Polysacharid zlep\u0161uje kvalitu potravin, chu\u0165, vzhled a sm\u011br pou\u017eit\u00ed t\u00edm, \u017ee \u0159\u00edd\u00ed reologick\u00e9 chov\u00e1n\u00ed v\u00fdrobku, a zlep\u0161uje potravin\u00e1\u0159skou a obchodn\u00ed hodnotu potravin. Pou\u017e\u00edv\u00e1 se jako d\u016fle\u017eit\u00e1 p\u0159\u00edsada v oblasti n\u00e1poj\u016f, kol\u00e1\u010d\u016f, \u017eel\u00e9, konzervovan\u00fdch potravin, mo\u0159sk\u00fdch plod\u016f, zpracov\u00e1n\u00ed masa atd. a m\u00e1 velk\u00e9 uplatn\u011bn\u00ed v suspenz\u00edch, emulg\u00e1torech, zahu\u0161\u0165ovadlech, pojivech apod. N\u00ed\u017ee jsou uvedeny n\u011bkter\u00e9 aplikace potravin\u00e1\u0159sk\u00e9 xantanov\u00e9 gumy v r\u00e1mci n\u011bkter\u00fdch vynikaj\u00edc\u00edch vlastnost\u00ed.<\/p>\n

Xantanov\u00e1 guma se pou\u017e\u00edv\u00e1 jako zahu\u0161\u0165ovac\u00ed stabiliz\u00e1tor v r\u016fzn\u00fdch n\u00e1poj\u00edch a ko\u0159en\u00edc\u00edch p\u0159\u00edpravc\u00edch. Proto\u017ee stabiliza\u010dn\u00ed \u00fa\u010dinek xantanov\u00e9 gumy je lep\u0161\u00ed ne\u017e u jin\u00fdch lepidel a m\u00e1 tepelnou stabilitu, obecn\u00e1 sterilizace za vysok\u00fdch teplot nem\u016f\u017ee xantanov\u00e9 gum\u011b v\u00edce prosp\u011bt. Jej\u00ed \u00fa\u010dinek lze vyu\u017e\u00edt pro r\u016fzn\u00e9 d\u017eusov\u00e9 n\u00e1poje, rostlinn\u00e9 b\u00edlkovinn\u00e9 n\u00e1poje a ml\u00e9\u010dn\u00e9 b\u00edlkoviny. Xantanovou gumu lze tak\u00e9 pou\u017e\u00edt jako emulg\u00e1tor v r\u016fzn\u00fdch b\u00edlkovinn\u00fdch n\u00e1poj\u00edch a ml\u00e9\u010dn\u00fdch n\u00e1poj\u00edch, aby se zlep\u0161ila stabilita b\u00edlkovin a zabr\u00e1nilo se jejich vysr\u00e1\u017een\u00ed. Xantanovou gumu lze pou\u017e\u00edt jako plnidlo v r\u016fzn\u00fdch nad\u00fdchan\u00fdch potravin\u00e1ch, jako je nap\u0159\u00edklad chl\u00e9b s p\u0159esn\u00edd\u00e1vkou. Potravin\u00e1\u0159sk\u00e1 xanthanov\u00e1 guma dok\u00e1\u017ee pln\u011b udr\u017eet tvar a stabilitu potraviny, ani\u017e by se zm\u011bnila kvalita samotn\u00e9 potraviny, tak\u017ee potravina m\u00e1 del\u0161\u00ed trvanlivost. A lep\u0161\u00ed chu\u0165, xantanov\u00e1 guma jako stabiliz\u00e1tor emulze se b\u011b\u017en\u011b pou\u017e\u00edv\u00e1 ve zmrzlin\u011b, m\u016f\u017ee zabr\u00e1nit tomu, aby se ve zmrzlin\u011b objevily kroupy, a udr\u017eet zmrzlinu p\u0159i vy\u0161\u0161\u00ed teplot\u011b ne\u017e p\u0159i odd\u011blov\u00e1n\u00ed ka\u0161e, p\u0159i pou\u017eit\u00ed povrchov\u00fdch v\u00fdrobk\u016f v origin\u00e1le Gum m\u016f\u017ee zv\u00fd\u0161it pru\u017enost t\u011bsta. Je tak\u00e9 obl\u00edben\u00e1 u bezlepk\u00e1\u0159\u016f p\u0159i pe\u010den\u00ed. Lze ji pou\u017e\u00edt jako n\u00e1hradu p\u0161enice a dal\u0161\u00edch obilovin. Pou\u017e\u00edv\u00e1 se k v\u00fdrob\u011b bezlepkov\u00e9ho chleba. Krom\u011b v\u00fd\u0161e uveden\u00fdch \u00fa\u010del\u016f se xantanov\u00e1 guma st\u00e1le zpracov\u00e1v\u00e1 v potravin\u00e1ch. Aspekty hraj\u00ed d\u016fle\u017eitou roli v mo\u0159sk\u00fdch plodech a masn\u00fdch v\u00fdrobc\u00edch.<\/p>\n

Dal\u0161\u00ed pou\u017eit\u00ed xantanov\u00e9 gumy<\/h3>\n

Potravin\u00e1\u0159sk\u00e1 xantanov\u00e1 guma se tak\u00e9 \u010dasto pou\u017e\u00edv\u00e1 v kosmetick\u00fdch p\u0159\u00edpravc\u00edch. Zabra\u0148uje odd\u011blov\u00e1n\u00ed n\u011bkter\u00fdch emulzn\u00edch v\u00fdrobk\u016f. D\u00edky tomu, \u017ee zadr\u017euje vlhkost, m\u016f\u017ee hr\u00e1t roli tak\u00e9 p\u0159i maz\u00e1n\u00ed a zvlh\u010dov\u00e1n\u00ed. Obvykle se pou\u017e\u00edvaj\u00ed dal\u0161\u00ed hladk\u00e9 a jemn\u00e9 emulzn\u00ed v\u00fdrobky. Xantanov\u00e1 guma, ale je t\u0159eba poznamenat, \u017ee xantanov\u00e1 guma se v\u011bt\u0161inou vyr\u00e1b\u00ed z n\u011bkter\u00fdch krmn\u00fdch bakteri\u00ed poch\u00e1zej\u00edc\u00edch z kuku\u0159ice, tak\u017ee u\u017eivatel\u00e9, kte\u0159\u00ed jsou alergi\u010dt\u00ed na alergii na kuku\u0159ici a dal\u0161\u00ed souvisej\u00edc\u00ed suroviny, by je m\u011bli pou\u017e\u00edvat s produktem z xantanov\u00e9 gumy.<\/p>\n

Mno\u017estv\u00ed a \u00fa\u010dinek r\u016fzn\u00fdch produkt\u016f xantanov\u00e9 gumy<\/h3>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Pou\u017eijte produkt<\/td>\npou\u017eit\u00ed (%)<\/td>\nutility<\/td>\n<\/tr>\n
N\u00e1poj z ovocn\u00e9 \u0161\u0165\u00e1vy<\/td>\n0.1-0.3<\/td>\nzahu\u0161\u0165ovac\u00ed suspenze, jemn\u00e1 chu\u0165, p\u0159\u00edrodn\u00ed aroma<\/td>\n<\/tr>\n
Zmrzlina<\/td>\n0.1-0.3<\/td>\nmikropor\u00e9zn\u00ed, bez ledu, zkracuj\u00ed dobu st\u00e1rnut\u00ed, umo\u017e\u0148uj\u00ed, aby byl v\u00fdrobek<\/p>\n

choulostiv\u00e1 organizace<\/td>\n<\/tr>\n

S\u00f3jov\u00e1 om\u00e1\u010dka, \u00fast\u0159icov\u00e1 om\u00e1\u010dka<\/td>\n0.05-0.1<\/td>\nDobr\u00e1 sn\u00e1\u0161enlivost soli, zv\u00fd\u0161en\u00e1 konzistence, vhodn\u00e9 pro p\u0159\u00edpravu<\/p>\n

om\u00e1\u010dka, zlep\u0161uj\u00edc\u00ed zav\u011b\u0161en\u00ed na ze\u010f a p\u0159ilnavost<\/td>\n<\/tr>\n

Mra\u017een\u00e9 cukrovinky<\/td>\n0.1-0.2<\/td>\nv kombinaci s vodou, konzistence a jemnost, ochrana proti vysou\u0161en\u00ed<\/td>\n<\/tr>\n
Pe\u010divo<\/td>\n0.5-1.5<\/td>\nOvocn\u00e1 n\u00e1pl\u0148, vhodn\u00e1 pro v\u0161echny druhy n\u00e1pln\u00ed<\/td>\n<\/tr>\n
Gel<\/td>\n0.5-1.5<\/td>\nCukr\u00e1\u0159sk\u00fd gel, ochucovadlo, \u017eel\u00edrovac\u00ed p\u0159\u00edpravek<\/td>\n<\/tr>\n
Nealkoholick\u00fd n\u00e1poj do<\/td>\n0.01-0.3<\/td>\nsuspenzn\u00ed \u010dinidlo, p\u011bnidlo, bez delaminace, zahu\u0161\u0165ov\u00e1n\u00ed<\/td>\n<\/tr>\n
Sal\u00e1tov\u00e9 ko\u0159en\u00ed<\/td>\n0.1-0.3<\/td>\nP\u0159\u00edzniv\u00e9 pro tvarov\u00e1n\u00ed, zabra\u0148uj\u00ed sr\u00e1\u017een\u00ed vody<\/td>\n<\/tr>\n
Instantn\u00ed nudle<\/td>\n0.2-0.3<\/td>\nZvy\u0161uje hou\u017eevnatost, zlep\u0161uje \u017ev\u00fdk\u00e1n\u00ed, \u0161et\u0159\u00ed palivo a udr\u017euje<\/p>\n

vlhkost<\/td>\n<\/tr>\n

Klob\u00e1sa<\/td>\n0.2-0.3<\/td>\nZlep\u0161uje klyst\u00fdr, udr\u017euje vlhkost a mastnotu<\/td>\n<\/tr>\n
Masov\u00e9 konzervy<\/td>\n0.1-0.2<\/td>\nVhodn\u00e9 pro dochucen\u00ed a zmrazen\u00ed pol\u00e9vky<\/td>\n<\/tr>\n
S\u00fdr<\/td>\n0.2-0.5<\/td>\nUrychluje p\u00f3ry, zabra\u0148uje syner\u00e9ze<\/td>\n<\/tr>\n
Dort<\/td>\n0.1-0.3<\/td>\nZvy\u0161uje mikrop\u00f3ry, m\u011bkkost a prodlu\u017euje trvanlivost.<\/td>\n<\/tr>\n
Chl\u00e9b<\/td>\n0.1-0.2<\/td>\nM\u011bkk\u00fd, ide\u00e1ln\u00ed pro hn\u011bd\u00fd chl\u00e9b s hrub\u00fdmi vl\u00e1kny<\/td>\n<\/tr>\n
Dehydratovan\u00e9 potraviny<\/td>\n0.2-0.4<\/td>\nurychluje regeneraci a zachov\u00e1v\u00e1 barvu a chu\u0165<\/td>\n<\/tr>\n
L\u00e9ka\u0159stv\u00ed, make-up<\/td>\n0.2-1.0<\/td>\nStylingov\u00e9 \u010dinidlo, suspenzn\u00ed \u010dinidlo, zvlh\u010dova\u010d, zahu\u0161\u0165ov\u00e1n\u00ed, p\u0159ilnavost,<\/p>\n

maz\u00e1n\u00ed<\/td>\n<\/tr>\n

Zubn\u00ed pasta<\/td>\n0.4-0.6<\/td>\nSnadn\u00e1 v\u00fdroba zubn\u00ed pasty, zlep\u0161en\u00ed \u010di\u0161t\u011bn\u00ed zub\u016f zubn\u00ed pastou<\/p>\n

v\u00fdkonnost, dobr\u00e1 dispergovatelnost, hladk\u00fd pocit v \u00fastech<\/td>\n<\/tr>\n

Dom\u00e1c\u00ed zv\u00ed\u0159ata v konzerv\u00e1ch<\/td>\n0.1-0.3<\/td>\nmlet\u00e9 maso snadno ztuhne<\/td>\n<\/tr>\n
Krmivo pro ryby a krevety<\/td>\n0.5-2.0<\/td>\npojivo, pou\u017e\u00edvan\u00e9 pro krmivo pro sazenice ryb a krevet, l\u00e9ky pro ryby<\/td>\n<\/tr>\n
\u0158ezan\u00fd tab\u00e1k<\/td>\n0.1-0.3<\/td>\nZabra\u0148uje l\u00e1m\u00e1n\u00ed tab\u00e1ku, emulgaci tab\u00e1kov\u00e9 p\u0159\u00edchuti a<\/p>\n

hydrata\u010dn\u00ed lepidlo, vhodn\u00e9 pro tab\u00e1kov\u00e9 listy<\/td>\n<\/tr>\n

Dal\u0161\u00ed potravin\u00e1\u0159sk\u00fd pr\u016fmysl<\/td>\n1.0-2.0<\/td>\nm\u00e1 dobrou hou\u017eevnatost a lesk, neprask\u00e1, nem\u00e1 k\u016f\u017ei<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Konkr\u00e9tn\u00ed specifikace xantanov\u00e9 gumy naleznete zde.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/article>","protected":false},"excerpt":{"rendered":"

Food Grade Xanthan Gum \u2013 Take You To Learn About Xanthan Gum The origin of xanthan gum Xanthan gum, also known as Hansheng gum, was discovered in the laboratory of the US Department of Agriculture. In a project to test the potential use of a variety of polymers, the substance was discovered. Since then, xanthan [\u2026]<\/p>","protected":false},"author":1,"featured_media":4238,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1,111],"tags":[],"class_list":["post-4237","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news","category-product-information"],"acf":[],"yoast_head":"\nFood Grade Xanthan Gum \u2013 Take You To Learn About Xanthan Gum - 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\/cs\/food-grade-xanthan-gum-take-you-to-learn-about-xanthan-gum\/\" \/>\n<meta property=\"og:locale\" content=\"cs_CZ\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Grade Xanthan Gum \u2013 Take You To Learn About Xanthan Gum - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Food Grade Xanthan Gum \u2013 Take You To Learn About Xanthan Gum The origin of xanthan gum Xanthan gum, also known as Hansheng gum, was discovered in the laboratory of the US Department of Agriculture. In a project to test the potential use of a variety of polymers, the substance was discovered. 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