{"id":4437,"date":"2024-08-04T14:17:20","date_gmt":"2024-08-04T14:17:20","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4437"},"modified":"2024-08-04T14:17:20","modified_gmt":"2024-08-04T14:17:20","slug":"xanthan-gum","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/ksantan-sakizi\/","title":{"rendered":"Ksantan sak\u0131z\u0131 g\u0131da i\u015flemede nas\u0131l kullan\u0131l\u0131r?"},"content":{"rendered":"

Yayg\u0131n olarak m\u0131s\u0131r \u015fekeri sak\u0131z\u0131 ve Hansen sak\u0131z\u0131 olarak bilinen ksantan sak\u0131z\u0131, kompleks bir polisakkarit olarak Xanthomonas campestris'in fermantasyonu ile \u00fcretilen bir t\u00fcr \u015fekerdir (glikoz, sukroz, laktoz).<\/p>\n

Ksantan sak\u0131z\u0131 genellikle m\u0131s\u0131r ni\u015fastas\u0131 taraf\u0131ndan, ana hammadde olarak karbonhidratl\u0131 lahana yabani kolza Xanthomonas campestris'in siyah \u00e7\u00fcr\u00fcmesi taraf\u0131ndan, aerobik fermantasyon biyom\u00fchendislik teknolojisi ile \u00fcretilir, 1,6-glikozidik ba\u011f\u0131 keser, dall\u0131 zinciri a\u00e7ar, bir t\u00fcr asidik h\u00fccre d\u0131\u015f\u0131 heteropolisakkaritlerden olu\u015fan 1,4 ba\u011f\u0131na g\u00f6re d\u00fcz zincirin sentezinde.<\/p>\n

Ksantan sak\u0131z\u0131 beyaz veya a\u00e7\u0131k sar\u0131 tozdur, m\u00fckemmel koyula\u015ft\u0131rma, s\u00fcspansiyon, em\u00fclsifikasyon ve suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir ve iyi termal, asit ve alkali stabilitesine sahiptir, bu nedenle \u00e7e\u015fitli g\u0131dalarda yayg\u0131n olarak kullan\u0131l\u0131r.<\/p>\n

Ksantan sak\u0131z\u0131 suda h\u0131zla \u00e7\u00f6z\u00fcnebilir ve suda iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir. \u00d6zellikle so\u011fuk suda \u00e7\u00f6z\u00fcnebilir, bu da karma\u015f\u0131k i\u015flemlerden tasarruf sa\u011flayabilir ve kullan\u0131m\u0131 uygundur.<\/p>\n

Bununla birlikte, g\u00fc\u00e7l\u00fc bir hidrofilikli\u011fe sahip oldu\u011fu i\u00e7in, do\u011frudan suya k\u00fc\u00e7\u00fck eklenirse ve kar\u0131\u015ft\u0131rma yeterli de\u011filse, d\u0131\u015f su tabakas\u0131 emilir ve jelatinimsi bir k\u00fctleye geni\u015fler, bu da suyun i\u00e7 tabakaya girmesini \u00f6nler, b\u00f6ylece oyun rol\u00fcn\u00fc etkiler, bu y\u00fczden do\u011fru kullan\u0131ma dikkat etmeliyiz.<\/p>\n

Ksantan sak\u0131z\u0131 kuru tozu veya tuz, \u015feker ve di\u011fer kuru toz yard\u0131mc\u0131lar\u0131 ile iyice kar\u0131\u015ft\u0131r\u0131l\u0131r ve yava\u015f\u00e7a kar\u0131\u015ft\u0131r\u0131lan suya ilave edilir, kullan\u0131m i\u00e7in bir \u00e7\u00f6zelti haline getirilir.<\/p>\n

Ksantan zamk\u0131 \u00e7\u00f6zeltisi d\u00fc\u015f\u00fck konsantrasyon ve y\u00fcksek viskozite \u00f6zelliklerine sahiptir (1% sulu \u00e7\u00f6zeltisinin viskozitesi jelatinin 100 kat\u0131na e\u015fde\u011ferdir), bu da olduk\u00e7a etkili bir koyula\u015ft\u0131r\u0131c\u0131d\u0131r.<\/p>\n

Ksantan gam sulu \u00e7\u00f6zeltisi statik veya d\u00fc\u015f\u00fck kesme etkisi alt\u0131nda y\u00fcksek viskoziteye sahiptir ve y\u00fcksek kesme etkisi alt\u0131nda viskozitede keskin bir d\u00fc\u015f\u00fc\u015f g\u00f6sterir, ancak molek\u00fcler yap\u0131 de\u011fi\u015fmeden kal\u0131r.<\/p>\n

Ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesi, s\u0131cakl\u0131k de\u011fi\u015fimi ile b\u00fcy\u00fck \u00f6l\u00e7\u00fcde de\u011fi\u015fmez, ksantan sak\u0131z\u0131 sulu \u00e7\u00f6zeltisi 10-80 \u2103 aras\u0131nda viskozite neredeyse hi\u00e7 de\u011fi\u015fmez, geni\u015f bir s\u0131cakl\u0131k aral\u0131\u011f\u0131nda d\u00fc\u015f\u00fck sulu \u00e7\u00f6zelti konsantrasyonu hala kararl\u0131 bir y\u00fcksek viskozite g\u00f6sterir. 1% ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisi (1% potasyum klor\u00fcr i\u00e7eren) 25 \u2103'den 120 \u2103'ye \u0131s\u0131t\u0131ld\u0131\u011f\u0131nda, viskozite sadece 3% azal\u0131r. Viskozitesi sadece 3% kadar azal\u0131r.<\/p>\n

Ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisi asit ve alkalilere kar\u015f\u0131 \u00e7ok kararl\u0131d\u0131r, PH 5-10 aras\u0131nda viskozitesi etkilenmez, PH 4'ten az ve 11'den b\u00fcy\u00fck oldu\u011funda viskozite hafif bir de\u011fi\u015fiklik g\u00f6sterir. PH3-11 aral\u0131\u011f\u0131nda, maksimum ve minimum viskozite aras\u0131ndaki fark 10%'den azd\u0131r. Ksantan sak\u0131z\u0131 5% s\u00fclf\u00fcrik asit, 5% nitrik asit, 5% asetik asit, 10% hidroklorik asit ve 25% fosforik asit gibi \u00e7e\u015fitli asit \u00e7\u00f6zeltilerinde \u00e7\u00f6z\u00fclebilir ve bu ksantan sak\u0131z\u0131 asit \u00e7\u00f6zeltisi oda s\u0131cakl\u0131\u011f\u0131nda olduk\u00e7a kararl\u0131d\u0131r, aylarca s\u00fcren kalite par\u00e7alar\u0131 de\u011fi\u015fmeyecektir.<\/p>\n

Ksantan sak\u0131z\u0131 sodyum hidroksit \u00e7\u00f6zeltisinde de \u00e7\u00f6z\u00fclebilir ve koyula\u015ft\u0131r\u0131c\u0131 \u00f6zelliklere sahiptir. Oda s\u0131cakl\u0131\u011f\u0131nda olu\u015fan \u00e7\u00f6zelti \u00e7ok kararl\u0131d\u0131r. Ksantan sak\u0131z\u0131, perklorik asit, peroksodis\u00fclf\u00fcrik asit bozunmas\u0131 gibi g\u00fc\u00e7l\u00fc oksitleyici maddeler olabilir, s\u0131cakl\u0131k art\u0131\u015f\u0131 ile bozunma h\u0131zlan\u0131r.<\/p>\n

Ksantan gam \u00e7\u00f6zeltisi ve bir\u00e7ok tuz \u00e7\u00f6zeltisi (potasyum tuzu, sodyum tuzu, kalsiyum tuzu, magnezyum tuzu, vb.) kar\u0131\u015fabilir, viskozite etkilenmez. Daha y\u00fcksek tuz konsantrasyonu ko\u015fullar\u0131nda, doymu\u015f tuz \u00e7\u00f6zeltisinde bile \u00e7\u00f6kelme ve flok\u00fclasyon olmaks\u0131z\u0131n \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fcn\u00fc korur ve viskozitesi neredeyse hi\u00e7 etkilenmez.<\/p>\n

Ksantan sak\u0131z\u0131n\u0131n kararl\u0131 \u00e7ift sarmal yap\u0131s\u0131, g\u00fc\u00e7l\u00fc antioksidan ve anti-enzimatik yetene\u011fe sahip olmas\u0131n\u0131 sa\u011flar, proteaz, amilaz, sel\u00fclaz ve hemisel\u00fclaz gibi bir\u00e7ok enzim ve di\u011fer enzimler ksantan sak\u0131z\u0131n\u0131n bozulmas\u0131n\u0131 sa\u011flayamaz.<\/p>\n

Bununla birlikte, ksantan sak\u0131z\u0131n\u0131n \u00e7\u00f6z\u00fcnme i\u015flemi s\u0131ras\u0131nda, viskoz bir tutkal tabakas\u0131 olu\u015fturmak i\u00e7in partik\u00fcl y\u00fczeyinin h\u0131zl\u0131 \u00e7\u00f6z\u00fcnmesi nedeniyle, kolayca aglomerasyona yol a\u00e7ar, genel \u00e7\u00f6z\u00fcnme oran\u0131n\u0131 azalt\u0131r, baz\u0131 uygulamalarda belirli s\u0131n\u0131rlamalara tabidir. \u015eu anda, ksantan sak\u0131z\u0131 \u00e7o\u011funlukla ni\u015fastan\u0131n viskozitesini art\u0131rmak, yap\u0131\u015ft\u0131rmay\u0131, termal stabiliteyi ve tapyoka ni\u015fastas\u0131, m\u0131s\u0131r ni\u015fastas\u0131, patates ni\u015fastas\u0131 vb. dahil olmak \u00fczere di\u011fer fizikokimyasal \u00f6zellikleri \u00f6nlemek i\u00e7in kuru \u0131s\u0131l i\u015flem i\u00e7in ni\u015fasta ile kar\u0131\u015ft\u0131rmak i\u00e7in kullan\u0131lmaktad\u0131r. ve ksantan sak\u0131z\u0131 kuru \u0131s\u0131l i\u015flem, hidroksil ni\u015fasta molek\u00fclleri ve karboksil grubunun ksantan sak\u0131z\u0131 molek\u00fcllerinin fiziksel ve kimyasal \u00f6zelliklerinin \u00e7apraz ba\u011flanmas\u0131n\u0131n neden oldu\u011fu de\u011fi\u015fiklikler.<\/p>\n

G\u0131da i\u015flemede ksantan gam uygulamas\u0131 ve dozaj\u0131<\/strong><\/p>\n

Ksantan sak\u0131z\u0131, kesme inceltici bir ps\u00f6doplastik s\u0131v\u0131d\u0131r, viskozitesi k\u00fctle konsantrasyonundaki art\u0131\u015fla kademeli olarak artar, s\u0131cakl\u0131ktaki art\u0131\u015fla birlikte azalma ve ard\u0131ndan artma e\u011filimi g\u00f6sterir ve g\u0131da uygunlu\u011fu s\u00fcrecinde; ksantan sak\u0131z\u0131 \u0131s\u0131yla tersine \u00e7evrilebilir bir jeldir; ksantan sak\u0131z\u0131 donma-\u00e7\u00f6z\u00fclme stabilitesi iyidir, ancak g\u0131da i\u015flemede kullan\u0131m se\u00e7iminin \u00f6zel ko\u015fullar\u0131na g\u00f6re su tutma \u00f6zelli\u011fi iyi de\u011fildir.<\/p>\n

\u00c7in'in g\u0131da katk\u0131 maddeleri sa\u011fl\u0131k standartlar\u0131 kullan\u0131m\u0131na g\u00f6re, ksantan sak\u0131z\u0131n\u0131n \u00e7e\u015fitli g\u0131da t\u00fcrlerinde \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re uygun miktarda kullan\u0131labilece\u011fi baz\u0131 dozajlar a\u015fa\u011f\u0131da \u00f6zetlenmi\u015ftir:<\/p>\n

I. \u0130\u00e7eceklerde uygulama<\/strong>
\nKsantan sak\u0131z\u0131 iyi hidrofilikli\u011fe, s\u0131cakl\u0131\u011fa, asit ve alkaliye ve tuza kar\u015f\u0131 iyi stabiliteye sahiptir, sulu \u00e7\u00f6zeltide h\u0131zla \u00e7\u00f6z\u00fclebilir ve stabil bir sol olu\u015fturabilir, i\u00e7ece\u011fin k\u0131vam\u0131n\u0131 art\u0131rabilir, i\u00e7ece\u011fin ve partik\u00fcl s\u00fcspansiyonunun stabilitesini art\u0131rabilir. \u00d6rne\u011fin, s\u0131v\u0131 i\u00e7eceklerde 0.1-0.3% dozaj\u0131nda koyula\u015ft\u0131rmak, s\u00fcspanse etmek ve duyusal kaliteyi artt\u0131rmak i\u00e7in; kat\u0131 i\u00e7eceklerde ise 0.1-0.3% dozaj\u0131nda \u00fcr\u00fcn\u00fcn kal\u0131planmas\u0131n\u0131 kolayla\u015ft\u0131rmak ve tad\u0131n\u0131 artt\u0131rmak i\u00e7in kullan\u0131labilir.<\/p>\n

Ma Yinfei ve arkada\u015flar\u0131 0.004%, 0.006%, 0.008%, 0.010%, 0.012% ksantan gam ilavesinin mango suyu i\u00e7ece\u011finin stabilitesi \u00fczerindeki etkisini belirlemi\u015flerdir. Sonu\u00e7lar, i\u00e7eceklerin TSI stabilite indeksinin \u00f6nce azalma sonra artma e\u011filimi g\u00f6sterdi\u011fini ve TSI indeksinin en k\u00fc\u00e7\u00fck oldu\u011funu ve i\u00e7eceklerin 0.008% ilave seviyesinde en stabil oldu\u011funu g\u00f6stermi\u015ftir. TSI indeksi 0.008%'de en k\u00fc\u00e7\u00fckt\u00fc ve i\u00e7ece\u011fin stabilitesi en y\u00fcksekti. CMC 9 ve jelatin ile s\u0131ras\u0131yla 0.012%, 0.050% ve 0.015% katk\u0131 miktarlar\u0131nda kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, i\u00e7ece\u011fin lezzeti, dokusu ve stabilitesi piyasadaki yayg\u0131n mango suyu i\u00e7eceklerinden daha iyi ve daha y\u00fcksek olmu\u015ftur.<\/p>\n

Chen Gang ve arkada\u015flar\u0131 yer f\u0131st\u0131\u011f\u0131 s\u00fct\u00fc i\u00e7ece\u011fine ksantan sak\u0131z\u0131 eklemi\u015f ve yer f\u0131st\u0131\u011f\u0131 s\u00fct\u00fc i\u00e7ece\u011finin em\u00fclsifikasyonunun \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirildi\u011fini ve eklenen ksantan sak\u0131z\u0131 miktar\u0131 artt\u0131k\u00e7a em\u00fclsifikasyonun daha iyi oldu\u011funu bulmu\u015flard\u0131r. Du Yu, laktik asit bakteri i\u00e7ece\u011fine farkl\u0131 miktarlarda sodyum karboksimetil sel\u00fcloz, pektin, ksantan sak\u0131z\u0131 ve guar sak\u0131z\u0131 ortogonal testi eklemi\u015f, sonu\u00e7lar ksantan sak\u0131z\u0131n\u0131n laktik asit bakteri i\u00e7ece\u011finin stabilitesi \u00fczerinde belirli bir etkiye sahip oldu\u011funu g\u00f6stermi\u015ftir.<\/p>\n

\u0130kinci olarak, tah\u0131l ve tah\u0131l \u00fcr\u00fcnlerindeki uygulama<\/strong>
\nHamur, belirli bir \u015fekli korumak i\u00e7in gluten proteinine dayanarak, hamur olu\u015fumunu sa\u011flamak i\u00e7in bir s\u00fcre sonra una az miktarda su ilave etmektir. Ksantan sak\u0131z\u0131 g\u00fc\u00e7l\u00fc su emme yetene\u011fine sahiptir, viskoz jel olu\u015fturmak i\u00e7in su ile birle\u015ftirilebilir ve ni\u015fasta par\u00e7ac\u0131klar\u0131, gl\u00fcten proteinleri \u00fc\u00e7 boyutlu bir uzaysal a\u011f yap\u0131s\u0131 olu\u015fturmak i\u00e7in birle\u015ftirilir, b\u00f6ylece hamurun su tutma kapasitesini artt\u0131r\u0131r, gl\u00fctenin g\u00fcc\u00fcn\u00fc artt\u0131r\u0131r ve hamurun stabilitesini artt\u0131r\u0131r. Eri\u015fte \u00fcr\u00fcnlerinde kullan\u0131lan miktar genellikle 0.03-0.08% olup, toklu\u011fu art\u0131rma, su tutma ve raf \u00f6mr\u00fcn\u00fc uzatma rol\u00fcn\u00fc oynar.<\/p>\n

He Chengyun ve arkada\u015flar\u0131, buharda pi\u015firilmi\u015f ekme\u011fe belirli miktarda ksantan sak\u0131z\u0131 eklemi\u015f, ksantan sak\u0131z\u0131n\u0131n buharda pi\u015firilmi\u015f ekme\u011fin sertli\u011fini, yap\u0131\u015fmas\u0131n\u0131, \u00e7i\u011fnemesini azaltt\u0131\u011f\u0131n\u0131, elastikiyetini, kohezyonunu ve y\u00fckselmesinin geri kazan\u0131lmas\u0131n\u0131 sa\u011flad\u0131\u011f\u0131n\u0131 ve ksantan sak\u0131z\u0131 eklenen miktar\u0131n 0.10% oldu\u011funu, buharda pi\u015firilmi\u015f ekme\u011fin dokusunu iyile\u015ftirmenin en iyi etkisi oldu\u011funu bulmu\u015flard\u0131r.<\/p>\n

Eri\u015ftelere uygun miktarda ksantan sak\u0131z\u0131 eklenmesi, gluten proteini ve ni\u015fasta gran\u00fcllerinin kombinasyonunu art\u0131rabilir ve hamur yap\u0131s\u0131n\u0131n kompaktl\u0131\u011f\u0131n\u0131 geli\u015ftirebilir. Feng Junmin ve arkada\u015flar\u0131, ksantan sak\u0131z\u0131n\u0131n donmu\u015f eri\u015ftelerin maksimum gerilme kuvvetini art\u0131rabildi\u011fini, depolama s\u0131ras\u0131nda donmu\u015f eri\u015ftelerin erime entalpisini ve donma suyu i\u00e7eri\u011fini azaltabildi\u011fini, donmu\u015f eri\u015ftelerin gluten zar\u0131n\u0131n zarar g\u00f6rmesini \u00f6nleyebildi\u011fini ve eri\u015ftelerin stabilitesini art\u0131rabildi\u011fini bulmu\u015flard\u0131r.<\/p>\n

Buna ek olarak, dondurulmu\u015f k\u00f6fte veya wonton derilerine ksantan sak\u0131z\u0131 eklenmesi, cildin dokusunu iyile\u015ftirmede rol oynayabilir, \u00e7\u00fcr\u00fcm\u00fc\u015f cildin pi\u015firilmesini ve \u00e7orban\u0131n kar\u0131\u015ft\u0131r\u0131lmas\u0131n\u0131 azaltabilir ve dolguya belirli miktarda ksantan sak\u0131z\u0131 ekleyebilir, dolgu \u00e7orbas\u0131n\u0131 zengin ve dolu hale getirebilir.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, unlu mamuller uygulamas\u0131nda<\/strong>
\nKsantan sak\u0131z\u0131 \u00e7ok say\u0131da hidroksil grubu i\u00e7eren bir polisakkarittir, hidrofilik bir kolloiddir, gl\u00fcten proteinleri ile etkile\u015fime girebilir, kompozit uzaysal a\u011f yap\u0131s\u0131n\u0131n olu\u015fumu, gl\u00fcten proteinlerinin su tutma kapasitesini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131r\u0131r, hamurun mukavemetini art\u0131r\u0131r, b\u00f6ylece unlu mamullerin su tutma kapasitesini, esnekli\u011fini, yumu\u015fakl\u0131\u011f\u0131n\u0131 art\u0131r\u0131r, dokuyu iyile\u015ftirir ve raf \u00f6mr\u00fcn\u00fc uzat\u0131r. Kek i\u00e7inde kullan\u0131lan miktar genellikle 0.1-0.3 %'dir, rol\u00fc mikro g\u00f6zenekli, kabar\u0131k, raf \u00f6mr\u00fcn\u00fc uzatmakt\u0131r; ekmek i\u00e7inde kullan\u0131lan miktar genellikle 0.1-0.2%'dir, rol\u00fc: kabar\u0131k, ham lif i\u00e7eren siyah ekmek i\u00e7in en uygun olan\u0131d\u0131r.<\/p>\n

Song Zhenshan ve di\u011ferlerinin testi, 0.05% ~ 0.10% ksantan sak\u0131z\u0131 keki 7 g\u00fcn yerle\u015ftirildikten sonra, kekin sertli\u011finin ve sertlik de\u011fi\u015fim oran\u0131n\u0131n bo\u015f kontrol grubundan daha k\u00fc\u00e7\u00fck oldu\u011funu ve 0.10% ksantan sak\u0131z\u0131 ile kekin sertli\u011finin de\u011fi\u015fim oran\u0131n\u0131n en k\u00fc\u00e7\u00fck oldu\u011funu g\u00f6stermi\u015ftir, bu da 0.10% ksantan sak\u0131z\u0131 ilavesinin kekin ya\u015flanmas\u0131n\u0131 geciktirebilece\u011fini g\u00f6stermektedir.<\/p>\n

Qu Li ve arkada\u015flar\u0131, ekme\u011fe do\u011fru miktarda ksantan sak\u0131z\u0131, \u00f6zellikle de 0.6% eklenmesinin ekme\u011fin tad\u0131n\u0131 daha iyi hale getirebilece\u011fini, ekmek \u00fcretimini art\u0131rabilece\u011fini ve ekme\u011fin ya\u015flanmas\u0131n\u0131 geciktirebilece\u011fini bulmu\u015flard\u0131r.<\/p>\n

Fan Tingting ve arkada\u015flar\u0131, guar sak\u0131z\u0131, hidroksipropil metil sel\u00fcloz (HPMC) ve sodyum aljinat ile birle\u015ftirilmi\u015f ksantan sak\u0131z\u0131n\u0131n ekmek kalitesi \u00fczerindeki etkisini incelemi\u015flerdir. \u00c7al\u0131\u015fma, ksantan sak\u0131z\u0131, sodyum aljinat ve HPMC'nin 1:2:6 oran\u0131nda kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, ekme\u011fin pi\u015firme kalitesinin daha iyi hale getirilebilece\u011fini ve ekme\u011fin ya\u015flanma kar\u015f\u0131t\u0131 \u00f6zelli\u011finin art\u0131r\u0131labilece\u011fini g\u00f6stermi\u015ftir.<\/p>\n

D\u00f6rd\u00fcnc\u00fc olarak, dondurulmu\u015f i\u00e7ecek uygulamas\u0131nda<\/strong>
\n18-100 \u2103 aral\u0131\u011f\u0131ndaki ksantan sak\u0131z\u0131, em\u00fclsiyonun stabilize edilmesinde rol oynayabilir, su molek\u00fcllerinin g\u00f6\u00e7\u00fcn\u00fc engelleyebilir, buz kristallerinin b\u00fcy\u00fcme oran\u0131n\u0131 kontrol edebilir, b\u00f6ylece dondurman\u0131n dokusu yumu\u015fak, narin olur ve bile\u015fenlerin viskozitesini art\u0131rabilir, dondurman\u0131n iyi plastisite, \u015fekil tutma, viskozite ve yumu\u015fakl\u0131\u011fa sahip olmas\u0131n\u0131 sa\u011flar. Dondurmada kullan\u0131lan miktar genellikle 0.1-0.3%'dir, bu da \u00e7oklu mikro g\u00f6zenekli, dondurmas\u0131z rol oynar, ya\u015flanma s\u00fcresini k\u0131salt\u0131r ve \u00fcr\u00fcn organizasyonunu hassas hale getirir.<\/p>\n

Liu Meisen ve arkada\u015flar\u0131, ksantan sak\u0131z\u0131n\u0131n yumu\u015fak dondurman\u0131n genle\u015fme oran\u0131n\u0131, viskozitesini, erime direncini \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabildi\u011fini ve \u00fcr\u00fcn\u00fcn sertli\u011fini azaltabildi\u011fini g\u00f6stermi\u015ftir. Zheng Meixia ve arkada\u015flar\u0131 yo\u011furtlu dondurma FJAT- 10151- DTJZ'ye ksantan sak\u0131z\u0131 ekleyerek, dondurman\u0131n erime direncini ve genle\u015fme oran\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde art\u0131rabildi\u011fini, buz kristallerinin art\u0131\u015f\u0131n\u0131 engelledi\u011fini bulmu\u015flard\u0131r.<\/p>\n

V. Tatland\u0131r\u0131c\u0131larda uygulama<\/strong>
\nKsantan sak\u0131z\u0131 suda iyi \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir, su bir sol olu\u015fturmak i\u00e7in h\u0131zla \u00e7\u00f6z\u00fclebilir, koyula\u015ft\u0131r\u0131c\u0131 bir rol oynayabilir ve \u0131s\u0131, asit, alkali ve tuz vb. g\u00fc\u00e7l\u00fc bir stabiliteye sahiptir, bu nedenle kullan\u0131lan baharatlara eklenebilir. \u00d6rne\u011fin, soya sosunda, istiridye sosunda, kullan\u0131m miktar\u0131 genellikle 0.05-0.1 %'dir, tuz direncinin rol\u00fc, k\u0131vam\u0131 artt\u0131r\u0131r, sos yapmak i\u00e7in uygundur, duvar\u0131 ve yap\u0131\u015fmay\u0131 artt\u0131r\u0131r.<\/p>\n

Tao De Cai, baharatl\u0131 taze \u00e7iyin sulu \u00e7\u00f6zelti sisteminin stabilitesini korumak i\u00e7in baharatl\u0131 taze \u00e7iy baharatlama s\u00fcrecine ksantan sak\u0131z\u0131 eklemi\u015ftir. Viskozite testi, tuz, malik asit, I+G vb. gibi di\u011fer k\u00fc\u00e7\u00fck bile\u015fenlerle kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f 0.05% ~ 0.40% ksantan sak\u0131z\u0131 eklenerek ger\u00e7ekle\u015ftirilmi\u015ftir. Sonu\u00e7lar, ksantan gam ilavesinin artmas\u0131yla viskozitenin artt\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. \u0130lave miktar\u0131 0.2%, 0.3% ve 0.4% oldu\u011funda, Spicy Fresh Dew \u015fi\u015fesinin dibinde tortu olu\u015fmam\u0131\u015f ve \u015fi\u015fe duvar\u0131nda duvara as\u0131l\u0131 delaminasyon olmam\u0131\u015ft\u0131r.<\/p>\n

Cen Jianwei ve arkada\u015flar\u0131 sadece ni\u015fasta eklendi\u011finde daha fazla ni\u015fastaya ihtiya\u00e7 duyuldu\u011funu ve elde edilen deniz \u00fcr\u00fcnleri sosunun uzun s\u00fcre bekletildi\u011finde topaklanma e\u011filimi g\u00f6sterdi\u011fini tespit etmi\u015ftir. Bununla birlikte, 4% ni\u015fasta 0.25% ksantan sak\u0131z\u0131 ile kar\u0131\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, sadece istenen k\u0131vam elde edilmekle kalmam\u0131\u015f, ayn\u0131 zamanda topaklanma olgusu da \u00f6nlenebilmi\u015ftir.<\/p>\n

Yan Wang ve arkada\u015flar\u0131, ksantan sak\u0131z\u0131 ve modifiye ni\u015fasta kombinasyonunun domates sal\u00e7as\u0131n\u0131n stabilitesini, viskozitesini ve parlakl\u0131\u011f\u0131n\u0131 daha da art\u0131rabilece\u011fini ve ona hassas bir lezzet verebilece\u011fini g\u00f6stermi\u015ftir. Chen Chunxiang soya sosuna ksantan sak\u0131z\u0131 eklemi\u015ftir, soya sosu zengin renk, g\u00f6vde kal\u0131n duvar\u0131, renklendirmesi daha kolay, daha iyi kalite ile elde edilmi\u015ftir.<\/p>\n

Alt\u0131nc\u0131 olarak, yemeklerde<\/strong>
\nSos da\u011f\u0131tmak i\u00e7in su yerine 0.1% ila 0.2%, ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisinin kullan\u0131lmas\u0131, sosun parlakl\u0131\u011f\u0131n\u0131, tad\u0131n\u0131 ve yal\u0131t\u0131m \u00f6zelliklerini iyile\u015ftirebilir ve bu iyi duyusal durum ve s\u0131cakl\u0131ktaki de\u011fi\u015fiklikle de\u011fi\u015fmez, belirli bir derecede duyusal kararl\u0131l\u0131k g\u00f6sterir. K\u0131zarm\u0131\u015f \u00fcr\u00fcnlerin hamuruna, 1% ni\u015fasta ksantan sak\u0131z\u0131 eklemek, k\u0131zarm\u0131\u015f \u00fcr\u00fcnlerin cildinin gevrekli\u011fini ve geni\u015flemesini art\u0131rabilir, sadece k\u0131zarm\u0131\u015f \u00fcr\u00fcnlerin hacmini art\u0131rmak i\u00e7in de\u011fil, ayn\u0131 zamanda sosun yap\u0131\u015fmas\u0131n\u0131 kolayla\u015ft\u0131rarak daha iyi bir lezzet etkisi g\u00f6sterir.<\/p>\n

VII. Di\u011fer g\u0131dalarda kullan\u0131m<\/strong>
\nTablo 1: Ksantan Gum'un di\u011fer g\u0131dalardaki kullan\u0131m miktar\u0131 ve rol\u00fcne ili\u015fkin \u00f6rnekler<\/strong><\/p>\n

\"\"<\/p>\n

Ksantan Gum Kullan\u0131m\u0131<\/strong><\/p>\n

Ksantan sak\u0131z\u0131 g\u00fc\u00e7l\u00fc bir hidrofilikli\u011fe sahip oldu\u011fundan, do\u011frudan suya eklenirse ve kar\u0131\u015ft\u0131rma yeterli de\u011filse, d\u0131\u015f su tabakas\u0131 emilir ve bir jele geni\u015fler, b\u00f6ylece suyun i\u00e7 tabakaya girmesini \u00f6nler, bu da oyun rol\u00fcn\u00fc etkiler, bu y\u00fczden do\u011fru kullan\u0131ma dikkat etmeliyiz:<\/p>\n

Un, ni\u015fasta, \u015feker, monosodyum glutamat, tuz vb. g\u0131da \u00fcretimi gibi on veya daha fazla di\u011fer kuru hammadde ile bir ksantan sak\u0131z\u0131 al\u0131n ve ard\u0131ndan yava\u015f\u00e7a kar\u0131\u015ft\u0131rma suyuna bo\u015falt\u0131n, yakla\u015f\u0131k iki saat bekletin, tamamen \u00e7\u00f6z\u00fclene kadar kar\u0131\u015ft\u0131rmaya devam edin.<\/p>\n

Sonu\u00e7<\/strong><\/p>\n

Mikrobiyal bir h\u00fccre d\u0131\u015f\u0131 polisakkarit olan ksantan sak\u0131z\u0131 insan v\u00fccudu taraf\u0131ndan sindirilmez ve kalorisi de d\u00fc\u015f\u00fckt\u00fcr, bu nedenle fonksiyonel g\u0131dalara uygulanan iyi bir diyet lifi olarak kullan\u0131labilir. Bununla birlikte, \u00c7in'de g\u0131da s\u0131n\u0131f\u0131 ksantan sak\u0131z\u0131n\u0131n \u00fcretimi, ara\u015ft\u0131rma ve geli\u015ftirme \u00e7al\u0131\u015fmalar\u0131 ve uygulamalar\u0131 yeterince derin de\u011fildir. Gelecekte, ksantan sak\u0131z\u0131 \u00fcr\u00fcnlerinin ara\u015ft\u0131rma ve geli\u015ftirmesini g\u00fc\u00e7lendirmenin ve ksantan sak\u0131z\u0131 uygulamas\u0131n\u0131 geni\u015fletmenin yan\u0131 s\u0131ra, \u00fcretim s\u00fcrecini iyile\u015ftirmek, ksantan sak\u0131z\u0131n\u0131n \u00fcretim verimlili\u011fini ve kalitesini art\u0131rmak ve \u00fcretim maliyetini d\u00fc\u015f\u00fcrmek hala gereklidir.<\/p>\n

Literat\u00fcrden al\u0131nt\u0131:
\nZhang Lijing, Wang Yuanliang, Wang Chuanhua. G\u0131da End\u00fcstrisinde Ksantan Sak\u0131z\u0131 Uygulamas\u0131. G\u0131da Bilimi ve Teknolojisi Fak\u00fcltesi, Hunan Tar\u0131m \u00dcniversitesi
\nZeng Jinjin, Wang Fugang. Luohe T\u0131p Fak\u00fcltesi. \u00c7in Mutfa\u011f\u0131nda Ksantan Sak\u0131z\u0131 Uygulamas\u0131: Tatl\u0131 ve Ek\u015fi Domuz Eti \u00d6rne\u011fi.<\/p>","protected":false},"excerpt":{"rendered":"

Xanthan gum, commonly known as corn sugar gum and Hansen’s gum, is a kind of sugar (glucose, sucrose, lactose) produced by the fermentation of Xanthomonas campestris as a complex polysaccharide. Xanthan gum is usually manufactured by corn starch, by the black rot of kale wild rape Xanthomonas campestris with carbohydrates as the main raw material, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nHow is xanthan gum used in food processing? - China Chemical Manufacturer<\/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:\/\/longchangextracts.com\/tr\/ksantan-sakizi\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How is xanthan gum used in food processing? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Xanthan gum, commonly known as corn sugar gum and Hansen’s gum, is a kind of sugar (glucose, sucrose, lactose) produced by the fermentation of Xanthomonas campestris as a complex polysaccharide. 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