{"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\/lt\/lets-talk-about-the-optimal-proportion-of-xanthan-gum-in-various-foods\/","title":{"rendered":"Pakalb\u0117kime apie optimal\u0173 ksantano dervos kiek\u012f \u012fvairiuose maisto produktuose."},"content":{"rendered":"

\"\"Pakalb\u0117kime apie optimal\u0173 ksantano dervos kiek\u012f \u012fvairiuose maisto produktuose.<\/h2>\n
\n

Ksantano derva, dar vadinama Hanseno derva, yra pla\u010diai naudojamas mikrobinis ekstral\u0105stelinis polisacharidas, gaminamas Xanthomonas campestris fermentacijos in\u017einerijos b\u016bdu, kai pagrindin\u0117 \u017ealiava yra angliavandeniai (pvz., kukur\u016bz\u0173 krakmolas). Ji pasi\u017eymi unikaliomis reologin\u0117mis savyb\u0117mis, geru tirpumu vandenyje, stabilumu kar\u0161\u010diui, r\u016bg\u0161tims ir \u0161armams, geru suderinamumu su \u012fvairiomis druskomis. Kaip tir\u0161tiklis, suspensijos agentas, emulsiklis ir stabilizatorius jis gali b\u016bti pla\u010diai naudojamas daugiau kaip 20 pramon\u0117s \u0161ak\u0173, pavyzd\u017eiui, maisto, naftos ir medicinos. \u0160iuo metu tai did\u017eiausias ir pla\u010diausiai naudojamas mikrobinis polisacharidas pasaulyje.<\/p>\n

\"\"<\/p>\n

Kadangi ksantano derva daugiausia yra fermentacijos produktas, maisto pramon\u0117je n\u0117ra nustatytos vir\u0161utin\u0117s maistin\u0117s ksantano dervos i\u0161siskyrimo ribos. Vadinamasis d\u0117jimo santykis ir vir\u0161utin\u0117 riba yra tik geriausias maisto gamybos poveikis. Ksantano dervos dozavimas \u012fvairiuose maisto produktuose yra skirtingas. Pakalb\u0117kime apie optimali\u0105 ksantano dervos proporcij\u0105 \u012fvairiuose maisto produktuose.<\/p>\n

Sviestas ir koncentruotas sviestas yra da\u017eniausiai naudojami ir vartojami ingredientai kasdieniame gyvenime, o j\u0173 dozavimo santykis yra 5 g\/kg; dr\u0117gni makaron\u0173 produktai (pvz., te\u0161la) 10 g\/kg; sausi milt\u0173 produktai (pvz., makaronai) 4 g\/kg; cukrus ir sirupas (pvz., rudasis cukrus; granuliuotas cukrus; akmens cukrus; \u017ealiavinis cukrus; fruktoz\u0117 (sacharoz\u0117s \u0161altinis); melasa ir t. t.) 5 g\/kg; specialios medicinin\u0117s paskirties k\u016bdiki\u0173 mi\u0161iniai 9 g\/kg; kit\u0173 r\u016b\u0161i\u0173 maisto produkt\u0173 galima prid\u0117ti pagal atitinkam\u0105 kiek\u012f (pvz: modifikuoto pieno sudedamosios dalys - aromatizuotas raugintas pienas - sutir\u0161tintas pienas - s\u016brio produktai - d\u017eiovintos dar\u017eov\u0117s - d\u017eiovinti dumbliai - pupeli\u0173 produktai ir t. t.).<\/p>\n

\"\"<\/p>\n

Pasirinkite mus\uff1a<\/p>\n

Mes, \"Futureinter\", turime daugiau nei 15 met\u0173 verslo patirt\u012f j\u016bs\u0173 rinkoje. Mes taip pat turime prek\u0117s \u017eenkl\u0105 Dubajuje. Daugiausia prekiaujame maisto priedais, pramoniniais chemikalais ir \u012fvairiomis chemin\u0117mis med\u017eiagomis. Susisiekite su mumis d\u0117l i\u0161samesn\u0117s informacijos apie produktus. Leiskite mums pateikti jums konkurencingiausius produktus!<\/p>\n

\"\"<\/p>\n<\/div>\n

\n
<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

Pakalb\u0117kime apie optimal\u0173 ksantano dervos kiek\u012f \u012fvairiuose maisto produktuose. Ksantano derva, dar vadinama Hanseno derva, yra pla\u010diai naudojamas mikrobinis ekstral\u0105stelinis polisacharidas, gaminamas Xanthomonas campestris fermentacijos in\u017einerijos b\u016bdu, kai pagrindin\u0117 \u017ealiava yra angliavandeniai (pvz., kukur\u016bz\u0173 krakmolas). Ji pasi\u017eymi unikaliomis reologin\u0117mis savyb\u0117mis, geru tirpumu vandenyje, stabilumu kar\u0161\u010diui, [...]<\/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":"\nLet\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\/lt\/lets-talk-about-the-optimal-proportion-of-xanthan-gum-in-various-foods\/\" \/>\n<meta property=\"og:locale\" content=\"lt_LT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Let\u2019s talk about the optimal proportion of Xanthan gum in various foods. - Welcome to FIC\" \/>\n<meta property=\"og:description\" content=\"Let\u2019s talk about the optimal proportion of Xanthan gum in various foods. 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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