{"id":7770,"date":"2024-08-08T11:12:13","date_gmt":"2024-08-08T11:12:13","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7770"},"modified":"2024-08-08T11:12:13","modified_gmt":"2024-08-08T11:12:13","slug":"sanzan-gum","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/sanzan-gum\/","title":{"rendered":"Bir g\u0131da katk\u0131 maddesi olan Sanzan sak\u0131z\u0131 nedir?"},"content":{"rendered":"

Sanxan, \u00c7in'de ba\u011f\u0131ms\u0131z olarak geli\u015ftirilen ve end\u00fcstriyel olarak \u00fcretilen ilk sfingomyelin t\u00fcr\u00fcd\u00fcr ve Sphingomonas sanxanigenens sp.nov. (S.s.sp.nov.), yeni bir Sphingomonas t\u00fcr\u00fcd\u00fcr.<\/p>\n

Sanzanigen g\u0131da katk\u0131 maddesi olarak listelenmi\u015ftir<\/strong><\/p>\n

1. Onayland\u0131:<\/strong> 2 Haziran 2020 tarihinde Ulusal Sa\u011fl\u0131k Komisyonu, Lactobacillus sanxanigenens sp. nov. R0052 ve di\u011fer 53 \"\u00dc\u00e7 Yeni G\u0131da\" (No. 4 of 2020) hakk\u0131nda Duyuru yay\u0131nlayarak Sansum'u bir g\u0131da katk\u0131 maddesi olarak onaylad\u0131.<\/p>\n

2. Kullan\u0131m kapsam\u0131n\u0131n geni\u015fletilmesi:<\/strong> 7 Ekim 2023 tarihinde Ulusal Sa\u011fl\u0131k Komisyonu, \u015eeftali Sak\u0131z\u0131 ve di\u011fer 15 \"\u00dc\u00e7 Yeni G\u0131da\" hakk\u0131nda Duyuru (No. 8 of 2023) yay\u0131nlayarak Trizan sak\u0131z\u0131n\u0131n deneme kapsam\u0131n\u0131 geni\u015fletti.<\/p>\n

3. Sansan sak\u0131z\u0131 kullan\u0131m\u0131 i\u00e7in kriterler: (\u015eubat 2024 itibariyle)<\/strong><\/p>\n

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

Mizan Jel'in \u00d6zellikleri<\/strong><\/p>\n

1. Jel \u00f6zellikleri.<\/strong> K\u00fctle oran\u0131 0,5%'den fazla olan trizan sak\u0131z\u0131 \u00e7\u00f6zeltisi 80\u00b0C'nin \u00fczerine kadar \u0131s\u0131t\u0131l\u0131r ve ard\u0131ndan oda s\u0131cakl\u0131\u011f\u0131na so\u011futularak \u0131s\u0131yla tersinir bir jel olu\u015fturulur. K\u00fctle fraksiyonu 0.5% ila 1% aral\u0131\u011f\u0131nda, jel k\u00fctle fraksiyonunun artmas\u0131yla jel mukavemeti, elastikiyet ve yap\u0131\u015fma gibi \u00fc\u00e7 karakteristik indeks artar; ve k\u00fctle fraksiyonu 1.2%'ye ula\u015ft\u0131ktan sonra, trizan sak\u0131z\u0131n\u0131n y\u00fcksek k\u00fctle fraksiyonunun suda homojen bir \u015fekilde \u00e7\u00f6z\u00fcnmesinin zorlu\u011fu nedeniyle karakteristik de\u011fer biraz azal\u0131r.
\nEk olarak, karakteristik indeksler a\u00e7il i\u00e7eri\u011fi, pH, metal katyon t\u00fcrleri ve k\u00fctle fraksiyonundan etkilenmektedir.<\/p>\n

2. Reolojik \u00f6zellikler.<\/strong> Trizan sak\u0131z\u0131n\u0131n sulu \u00e7\u00f6zeltisi, kayma seyrelmesi olan, zamana ba\u011fl\u0131 olmayan ve tiksotropi g\u00f6stermeyen tipik bir ps\u00f6doplastik s\u0131v\u0131d\u0131r.
\nSulu \u00e7\u00f6zeltinin viskozitesi, k\u00fctle oran\u0131n\u0131n artmas\u0131yla artar ve k\u00fctle oran\u0131 0,4%'den y\u00fcksek oldu\u011funda viskozite \u00f6nemli \u00f6l\u00e7\u00fcde artar.
\n70\u00b0C'nin alt\u0131ndaki s\u0131cakl\u0131k, pH4.0'\u0131n \u00fczerindeki asit ve alkali ortam, metal iyonlar\u0131 vb. sulu Sansan sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesi \u00fczerinde \u00f6nemli bir etkiye sahip de\u011fildir, yani sulu Sansan sak\u0131z\u0131 \u00e7\u00f6zeltisi iyi bir s\u0131cakl\u0131k direncine, asit ve alkali direncine ve tuz direncine sahiptir.<\/p>\n

3. Em\u00fclsifikasyon performans\u0131 ve stabilite performans\u0131.<\/strong> 0.2% Sanzan sak\u0131z\u0131 sulu \u00e7\u00f6zeltisi iyi em\u00fclsifikasyon performans\u0131 ve stabilite performans\u0131 g\u00f6sterir, 0# dizel yak\u0131t\u0131n em\u00fclsifikasyon indeksi 100%'ye ula\u015f\u0131r, bu da petrol alkanlar\u0131n\u0131 tamamen em\u00fclsifiye edebilir ve stabil em\u00fclsiyon olu\u015fturabilir.
\nPolimerlerin em\u00fclsifiye \u00e7\u00f6zeltilerin stabilitesini art\u0131rmadaki etkinli\u011fi b\u00fcy\u00fck \u00f6l\u00e7\u00fcde molek\u00fcler yap\u0131lar\u0131na ba\u011fl\u0131d\u0131r, a\u00e7il ikame maddelerinin say\u0131s\u0131 \u00f6zellikle \u00f6nemli bir etkiye sahiptir, bu nedenle Sansan sak\u0131z\u0131nda bulunan \u00e7ok say\u0131da asetil ve gliserol grubunun em\u00fclsifiye edici \u00f6zellikleri ve stabilitesinde \u00f6nemli bir rol oynayabilece\u011fi varsay\u0131lmaktad\u0131r.<\/p>\n

Sansan sak\u0131z\u0131n\u0131n \u00fcretimi ve bozunmas\u0131<\/strong><\/p>\n

1. Trizan sak\u0131z\u0131 \u00fcretimi<\/strong>
\nDi\u011fer sfingomiyelinlerle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, trizan sak\u0131z\u0131n\u0131n a\u00e7\u0131k bir avantaj\u0131 vard\u0131r - \u00fcretim
\nSfingomiyelinlerin \u00e7o\u011funun ekstrakte edilmesi i\u00e7in organik \u00e7\u00f6z\u00fcc\u00fcler gerekir, bu da sadece maliyetli de\u011fil ayn\u0131 zamanda nispeten d\u00fc\u015f\u00fck bir verime sahiptir, oysa Sanxan sak\u0131z\u0131, Sanxan'\u0131 \u00e7\u00f6keltmek i\u00e7in sadece \u00fcretici su\u015flar\u0131n fermantasyon suyunun pH'\u0131n\u0131 yakla\u015f\u0131k 3.0'da kontrol etmeyi gerektiren asit \u00e7\u00f6keltme ile \u00fcretilir, bu da uygun ve maliyet tasarrufu sa\u011flayan bir y\u00f6ntemdir ve Sanxan sak\u0131z\u0131n\u0131n b\u00fcy\u00fck \u00f6l\u00e7ekli ve ticarile\u015ftirilmi\u015f \u00fcretimine yol a\u00e7abilir.<\/p>\n

2. Sanxan sak\u0131z\u0131n\u0131n bozunmas\u0131<\/strong>
\nBozunmas\u0131 zor olan b\u00fcy\u00fck miktardaki mikrobiyal polisakkaritlerin \u00e7evreye sal\u0131nmas\u0131 \u00e7evre \u00fczerinde olumsuz bir etkiye sahip olacakt\u0131r ve polisakkarit molek\u00fcllerinin y\u00fcksek molek\u00fcler a\u011f\u0131rl\u0131k gruplar\u0131na sahip \u00f6zellikleri d\u00fc\u015f\u00fck biyolojik aktiviteye neden olacakt\u0131r, bu nedenle bozunmalar\u0131n\u0131n incelenmesi, yaln\u0131zca \u00e7evresel sorunlar\u0131 \u00e7\u00f6zmek i\u00e7in de\u011fil, ayn\u0131 zamanda faydal\u0131 oligosakkarit \u00fcr\u00fcnleri \u00fcretmek i\u00e7in antioksidan aktiviteyi geli\u015ftirmek i\u00e7in de \u00f6zellikle \u00f6nemlidir.<\/p>\n

\u015eu anda, trizan sak\u0131z\u0131n\u0131n bozunmas\u0131 i\u00e7in iki y\u00f6ntem vard\u0131r; birincisi, bozunmu\u015f \u00fcr\u00fcn\u00fc elde etmek i\u00e7in safla\u015ft\u0131r\u0131lm\u0131\u015f trizan sak\u0131z\u0131na hidrojen peroksit ve Vc ekleyerek oksidasyon y\u00f6ntemidir; \u0130kinci y\u00f6ntem, bozunma i\u00e7in bozunma bakterilerinin uygulanmas\u0131d\u0131r, bir \u00e7al\u0131\u015fma, Aspergillus fumigatus, Pseudomonas fluorescens ve Bacillus megaterium'un sinerjik bozunmas\u0131 alt\u0131nda trizan sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesinin ve trizan sak\u0131z\u0131 polisakkaritlerinin molek\u00fcler a\u011f\u0131rl\u0131\u011f\u0131n\u0131n \u00f6nemli \u00f6l\u00e7\u00fcde azald\u0131\u011f\u0131n\u0131 ve bozunmadan sonra trizan sak\u0131z\u0131 polisakkaritlerinin molek\u00fcler a\u011f\u0131rl\u0131\u011f\u0131n\u0131n \u00f6nemli \u00f6l\u00e7\u00fcde azald\u0131\u011f\u0131n\u0131 g\u00f6stermi\u015ftir. Bozunma analiz edildikten sonra, trizan sak\u0131z\u0131n\u0131n ramnoz bile\u015feninin tamamen bozundu\u011fu sonucuna var\u0131lm\u0131\u015ft\u0131r. Bu t\u00fcr par\u00e7alay\u0131c\u0131 bakteriler trizan sak\u0131z\u0131n\u0131 tamamen par\u00e7alayabilir, bu da sadece bu polisakkaritin kitlesel uygulamas\u0131ndan sonra \u00e7evresel tehlikelerini \u00e7\u00f6zmekle kalmaz, ayn\u0131 zamanda antioksidan aktivitesini de geli\u015ftirir, bu da trizan sak\u0131z\u0131n\u0131n daha fazla uygulama ara\u015ft\u0131rmas\u0131 i\u00e7in g\u00fc\u00e7l\u00fc bir destek sa\u011flar.<\/p>\n

Trizan sak\u0131z\u0131n\u0131n g\u0131dalarda kullan\u0131m\u0131<\/strong><\/p>\n

\u00c7in'de kendi geli\u015ftirdi\u011fi bir biyo-sak\u0131z olan Trizan sak\u0131z\u0131, do\u011fa ve maliyet a\u00e7\u0131s\u0131ndan b\u00fcy\u00fck avantajlara sahiptir, ancak Trizan sak\u0131z\u0131 end\u00fcstrisinin h\u0131zl\u0131 geli\u015fimi i\u00e7in s\u0131n\u0131rlay\u0131c\u0131 fakt\u00f6rler haline gelen belirsiz sentez yolu ve dar uygulama alan\u0131 ile birlikte veriminin ve \u00fcretim oran\u0131n\u0131n iyile\u015ftirilmesi gerekmektedir.<\/p>\n

K\u0131sa bir s\u00fcre \u00f6nce onaylanm\u0131\u015f bir g\u0131da katk\u0131 maddesi olan trizan sak\u0131z\u0131n\u0131n \u015fu anda sadece baz\u0131 et \u00fcr\u00fcnlerinde, s\u00fct \u00fcr\u00fcnlerinde ve i\u00e7eceklerde s\u0131n\u0131rl\u0131 miktarda uygulanmas\u0131na izin veriliyor, ancak trizan sak\u0131z\u0131n\u0131n di\u011fer g\u0131da alanlar\u0131nda da uygulanmas\u0131na y\u00f6nelik ara\u015ft\u0131rmalar devam ediyor.<\/p>\n

1. S\u00fct ve i\u00e7ecek g\u0131dalar\u0131nda uygulama.<\/strong>
\nTrizan sak\u0131z\u0131n\u0131n g\u0131da \u00fcretimindeki en eski uygulamas\u0131, Trizan sak\u0131z\u0131n\u0131 pektin ve sodyum aljinat ile birlikte yo\u011furt i\u00e7in k\u0131vam artt\u0131r\u0131c\u0131 bir madde olarak kullanan Shandong Jiejing Group Co.<\/p>\n

Hebei Xinhe, kakaolu s\u00fct \u00fcretiminde Trizan sak\u0131z\u0131 kullanm\u0131\u015ft\u0131r, ilave miktar\u0131 sadece 0.04%-0'd\u0131r.08%, protein \u00e7\u00f6kelmesi, flok\u00fclasyon, s\u00fct ya\u011f\u0131 \u00e7\u00f6kelmesi probleminin \u00fcstesinden gelmek; Trizan sak\u0131z\u0131 ve monostearik asit gliserol ester bile\u015fimi, tah\u0131l ve protein i\u00e7eceklerinin haz\u0131rlanmas\u0131nda kullan\u0131labilecek i\u00e7ecek stabilizat\u00f6rlerini elde etmek i\u00e7in, i\u00e7eceklerin besin bile\u015fimini ve tad\u0131n\u0131 garanti etme \u00f6nc\u00fcl\u00fc\u011f\u00fcnde, \u00fcretim maliyetini \u00f6nemli \u00f6l\u00e7\u00fcde azaltabilir; Trizan sak\u0131z\u0131 ve aside diren\u00e7li tipte sodyum karboksimetilsel\u00fcloz kombinasyonu bir stabilizat\u00f6r \u00fcretmek i\u00e7in kullan\u0131l\u0131r. Trizan sak\u0131z\u0131 ve aside dayan\u0131kl\u0131 sodyum karboksimetilsel\u00fcloz kombinasyonu, meyve ve sebze sular\u0131na ve i\u00e7eceklerine uygulanabilen bir stabilizat\u00f6r elde etmi\u015ftir ve elma, armut, mango vb. hammaddelerden olu\u015fan \u00e7e\u015fitli meyve ve sebze sular\u0131 ve i\u00e7ecekleri i\u00e7in uygundur ve \u00fcr\u00fcnlerin raf \u00f6mr\u00fc boyunca \u00e7\u00f6kelme ve delaminasyon fenomenine sahip olmamas\u0131n\u0131 ve \u00fcr\u00fcnlerin tutarl\u0131 bir renk ve parlakl\u0131\u011fa ve tek tip ve kararl\u0131 bir sisteme sahip olmas\u0131n\u0131 sa\u011flayabilir.<\/p>\n

Chen Yukun ve arkada\u015flar\u0131, yo\u011furt k\u0131vamla\u015ft\u0131r\u0131c\u0131 olarak \u00fc\u00e7 Zan sak\u0131z\u0131 ve akasya fasulyesi sak\u0131z\u0131n\u0131 3:7 bile\u015fimine d\u00f6n\u00fc\u015ft\u00fcrerek, yo\u011furdun duyusal kalitesini ve stabilitesini daha iyi hale getirmi\u015flerdir.<\/p>\n

Tianjin Ziraat Fak\u00fcltesi'nden Li Xiaoyan ve di\u011ferleri. stabilizat\u00f6r elde etmek i\u00e7in \u00fc\u00e7 Zhan sak\u0131z\u0131, fosfat, em\u00fclgat\u00f6r bile\u015fimi olacak, soya, yer f\u0131st\u0131\u011f\u0131, badem, ceviz, hindistancevizi ve di\u011fer bitki proteinli i\u00e7ecek \u00fcretimine uygulanabilir, 6 ayl\u0131k depolamadan sonra oda s\u0131cakl\u0131\u011f\u0131nda i\u00e7ecek delaminasyon yapmaz, \u00e7\u00f6kelme olmaz, flok\u00fclasyon olmaz ve geleneksel i\u00e7ecekle kar\u015f\u0131la\u015ft\u0131r\u0131ld\u0131\u011f\u0131nda, hem maliyetleri d\u00fc\u015f\u00fcrmek hem de t\u00fcketicinin y\u00fcksek katk\u0131 maddeleri konusundaki endi\u015fesini azaltmak i\u00e7in stabilizat\u00f6r miktar\u0131n\u0131 azalt\u0131r.<\/p>\n

2. Et lavman yemeklerinde uygulama.<\/strong>
\nSansan sak\u0131z\u0131 esas olarak \u015fekerlerden, lipitlerden ve polipeptitlerden olu\u015fur, iyi reoloji ve jel kal\u0131nla\u015ft\u0131rma ile et ve sosis g\u0131dalar\u0131ndaki nemi etkili bir \u015fekilde kontrol edebilir ve \u00fcr\u00fcn\u00fcn g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc, \u015feklini, dokusunu, tad\u0131n\u0131 ve lezzetini iyile\u015ftirebilir.<\/p>\n

Ltd. \u00fc\u00e7 Zhan sak\u0131z\u0131 ve konjak sak\u0131z\u0131, karragenan ve bile\u015fik koyula\u015ft\u0131r\u0131c\u0131lar\u0131n haz\u0131rlanmas\u0131n\u0131n di\u011fer karma\u015f\u0131k preparatlar\u0131 olacak, k\u0131y\u0131lm\u0131\u015f bal\u0131k \u00fcr\u00fcnlerinin sertli\u011fini ve organizasyonun s\u0131k\u0131l\u0131\u011f\u0131n\u0131 art\u0131rabilir, b\u00f6ylece i\u015flemenin g\u00f6r\u00fcn\u00fcm\u00fc i\u00e7b\u00fckey de\u011fildir, iyi nemin i\u015flenmesi, jel alt\u0131nda donma ve \u00e7\u00f6z\u00fclme stabil tutulabilir ve ya\u015flanma fenomeni \u00fcretmez; ve \u00fc\u00e7 Zhan sak\u0131z\u0131 ve konjak unu, sodyum aljinat ve sosis i\u00e7in bile\u015fik koyula\u015ft\u0131r\u0131c\u0131 maddenin di\u011fer kompleks preparat\u0131, sosisleri geli\u015ftirebilir ve g\u00f6r\u00fcn\u00fcm ve \u015fekli, doku \u00f6zelliklerini, tad\u0131 ve lezzeti iyile\u015ftirmek i\u00e7in kullan\u0131labilir. K\u0131vam artt\u0131r\u0131c\u0131, sosisin su ve ya\u011f\u0131 tutma kabiliyetini artt\u0131rabilir ve sosis g\u00f6vdesinin esnekli\u011fini geli\u015ftirebilir, b\u00f6ylece sosis, muhafaza s\u00fcresini artt\u0131rmak ve sosisin muhafazalar\u0131n y\u0131rt\u0131lmas\u0131n\u0131 ve kesilen y\u00fczeydeki bir\u00e7ok hava deli\u011finin kalite problemini \u00f6nlemek i\u00e7in i\u00e7eride daha s\u0131k\u0131 bir \u015fekilde paketlenir.<\/p>\n

Pekin Meitian Prospect Technology Co, Ltd, Sanzan sak\u0131z\u0131, sodyum hiyal\u00fcronat, ksantan sak\u0131z\u0131 ve benzerlerini kar\u0131\u015ft\u0131rarak, et \u00fcr\u00fcnlerinin \u00fcretim s\u00fcrecinde malzemeleri tamamen em\u00fclsifiye etmek, homojen bir \u015fekilde kar\u0131\u015ft\u0131rmak, ya\u011f\u0131n ayr\u0131\u015fmas\u0131n\u0131 \u00f6nlemek, su tutma ve sertli\u011fi art\u0131rmak ve doku morfolojisini iyile\u015ftirmek i\u00e7in kullan\u0131lan bile\u015fik koyula\u015ft\u0131r\u0131c\u0131 elde eder ve neredeyse \u00fcretim maliyetini art\u0131rmaz.
\nHenan Tangxi Hydrocolloid Research Institute Co, Ltd. hidrokolloidin bile\u015feni olarak Sansan sak\u0131z\u0131 kullan\u0131r ve az ya\u011fl\u0131 ve sa\u011fl\u0131kl\u0131 et \u00fcr\u00fcnleri haz\u0131rlamak i\u00e7in kullan\u0131labilen, sadece et \u00fcr\u00fcnlerindeki ya\u011f i\u00e7eri\u011fini \u00f6nemli \u00f6l\u00e7\u00fcde azaltmakla kalmay\u0131p ayn\u0131 zamanda et \u00fcr\u00fcnlerinin tad\u0131n\u0131 ve besin de\u011ferini de iyile\u015ftiren bir ya\u011f ikamesi haz\u0131rlar.<\/p>\n

3. Di\u011fer g\u0131dalarda uygulama<\/strong><\/p>\n

Sansan sak\u0131z\u0131 hidrofiliktir ve so\u011fuk su alt\u0131nda sak\u0131z haline gelebilir ve \u0131s\u0131tma ko\u015fullar\u0131 alt\u0131nda artabilir. Bu \u00f6zelli\u011fi kullan\u0131larak, hamurun donma-\u00e7\u00f6z\u00fclme stabilitesini analiz etmek ve bununla \u00fcretilen \u00e7\u00f6reklerin kalitesini de\u011ferlendirmek i\u00e7in dondurulmu\u015f hamura uygulanm\u0131\u015ft\u0131r. Sonu\u00e7lar, hamura 0.5% Sansan sak\u0131z\u0131 eklenmesinin donmu\u015f hamurun donma-\u00e7\u00f6z\u00fclme stabilitesini iyile\u015ftirebilece\u011fini ve \u00e7\u00f6reklerin elastikiyetini ve \u00e7i\u011fnenebilirli\u011fini art\u0131rarak \u00fcr\u00fcn\u00fcn kalitesini iyile\u015ftirebilece\u011fini g\u00f6stermi\u015ftir.<\/p>\n

Buna ek olarak, Sansan sak\u0131z\u0131, oksijen ve su buhar\u0131n\u0131n g\u0131da \u00fcr\u00fcnleriyle temas etmesini engelleyebilen, g\u0131dalar\u0131n bozulmas\u0131n\u0131 geciktirebilen ve depolama s\u0131ras\u0131nda g\u0131da \u00fcr\u00fcnlerinin kalitesini koruyabilen yenilebilir kompozit filmler haz\u0131rlamak i\u00e7in sodyum aljinat ile birle\u015ftirilebilir. \u00c7al\u0131\u015fma, trizan sak\u0131z\u0131 ve sodyum aljinat\u0131n iyi bir uyumlulu\u011fa ve sinerjiye sahip oldu\u011funu ve birle\u015ftirme i\u015fleminden sonra olu\u015fan yenilebilir membran\u0131n daha d\u00fczenli bir yap\u0131ya ve daha iyi bir performansa sahip oldu\u011funu do\u011frulamaktad\u0131r; bu da trizan sak\u0131z\u0131n\u0131n g\u0131da alan\u0131ndaki uygulama kapsam\u0131n\u0131 daha da geni\u015fletmekte ve gelecekte g\u0131da end\u00fcstrisindeki uygulama ve geli\u015fiminin \u00e7e\u015fitlendirilmesine yard\u0131mc\u0131 olmaktad\u0131r.<\/p>","protected":false},"excerpt":{"rendered":"

Sanxan is the first sphingomyelin species independently developed and industrially produced in China, which is produced by fermentation of Sphingomonas sanxanigenens sp.nov. (S.s.sp.nov.), a new species of Sphingomonas. Sanzanigen is listed as a food additive 1. Approval: On June 2, 2020, the National Health Commission issued the Announcement on Lactobacillus sanxanigenens sp. nov. R0052 and […]<\/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":"\nWhat is Sanzan gum, a food additive? - 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\/sanzan-gum\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Sanzan gum, a food additive? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Sanxan is the first sphingomyelin species independently developed and industrially produced in China, which is produced by fermentation of Sphingomonas sanxanigenens sp.nov. (S.s.sp.nov.), a new species of Sphingomonas. 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