科技与狠活或者很多食品视频都有提到“黄原胶”，从那以后“黄原胶”就被大家认识了，那么“黄原胶”到底是种什么物质，从哪里来，有什么用？下面氢氧化钾厂家为您分析：

"Xanthan gum" has been mentioned in many food videos, such as science and technology and ruthless living. Since then, "Xanthan gum" has been known by everyone. So what kind of substance is "Xanthan gum", where does it come from, and what is its use? The following potassium hydroxide manufacturer will analyze for you:

黄原胶(Xanthangum)，又名汉生胶，是由野油菜黄单胞杆菌(Xanthomnascampestris)以碳水化合物为主要原料(如玉米淀粉)经发酵工程生产的一种作用广泛的微生物胞外多糖。

Xanthan gum, also known as Hansen gum, is a widely used microbial extracellular polysaccharide produced by Xanthomonas campestris through fermentation engineering with carbohydrate as the main raw material (such as corn starch).

黄原胶特点性能：

Xanthan gum features and properties:

黄原胶对不溶性固体和油滴具有良好的悬浮作用。黄原胶溶胶分子能形成超结合带状的螺旋共聚体,构成脆弱的类似胶的网状结构,所以能够支持固体颗粒、液滴和气泡的形态,显示出很强的乳化稳定作用和高悬浮能力。

Xanthan gum has good suspension effect on insoluble solids and oil droplets. Xanthan gum sol molecule can form a super-bonded band of helical copolymer, forming a fragile colloidal network structure, so it can support the form of solid particles, liquid droplets and bubbles, showing a strong emulsification stability and high suspension capacity.

黄原胶溶液具有低浓度高粘度的特性(1%水溶液的粘度相当于明胶的100倍),是一种的增稠剂。

Xanthan solution has the characteristics of low concentration and high viscosity (the viscosity of 1% aqueous solution is 100 times that of gelatin), and is a highly effective thickener.

黄原胶水溶液在静态或低的剪切作用下具有高粘度,在高剪切作用下表现为粘度急剧下降,但分子结构不变。而当剪切力时,则立即恢复原有的粘度。剪切力和粘度的关系是完全可塑的。黄原胶假塑性非常突出,这种假塑性对稳定悬浮液、乳浊液极为有效。

Xanthan gum aqueous solution has high viscosity under static or low shear, and its viscosity drops sharply under high shear, but its molecular structure remains unchanged. When the shear force is eliminated, the original viscosity will be restored immediately. The relationship between shear force and viscosity is completely plastic. Xanthan gum pseudoplasticity is very prominent, which is extremely effective for stabilizing suspension and emulsion.

黄原胶溶液的粘度不会随温度的变化而发生很大的变化,一般的多糖因加热会发生粘度变化,但黄原胶的水溶液在10-80℃之间粘度几乎没有变化,即使低浓度的水溶液在广阔的温度范围内仍然显示出稳定的高粘度。1%黄原胶溶液(含1%氯化钾)出25℃加热到120℃.其粘度仅降低3%。

The viscosity of xanthan gum solution will not change greatly with the change of temperature. The viscosity of general polysaccharides will change due to heating, but the viscosity of xanthan gum aqueous solution will hardly change between 10-80 ℃, even if the low concentration aqueous solution still shows stable high viscosity in a wide temperature range. 1% xanthan gum solution (containing 1% potassium chloride) is heated from 25 ℃ to 120 ℃, and its viscosity is only reduced by 3%.

它具有独特的流变性，良好的水溶性、对热及酸碱的稳定性、与多种盐类有很好的相容性，作为增稠剂、悬浮剂、乳化剂、稳定剂，可应用于食品行业。

It has unique rheology, good water solubility, stability to heat, acid and alkali, and good compatibility with a variety of salts. As a thickener, suspending agent, emulsifier, stabilizer, it can be used in the food industry.

许多食品中都添加黄原胶作为稳定剂、乳化剂、悬浮剂、增稠剂和加工辅助剂。只要添加的量维持在规定的标准范围之内，对人的身体健康并不会造成危害。

Xanthan gum is added to many foods as stabilizer, emulsifier, suspending agent, thickener and processing assistant. As long as the added amount is maintained within the range of national standards, it will not cause harm to human health.

黄原胶可控制产品的流变性、结构、风味及外观形态，其假塑性又可保证良好的口感，因此被广泛应用于色拉调料、面包、奶制品、冷冻食品、饮料、调味品、酿造、糖果、糕点、汤料和罐头食品中。

Xanthan gum can control the rheology, structure, flavor and appearance of products, and its pseudoplasticity can ensure good taste, so it is widely used in salad dressings, bread, dairy products, frozen foods, beverages, condiments, brewing, candy, cakes, soup and canned foods.

按照国内食品添加剂使用标准，黄原胶可以用于面包、冰激凌、乳制品、肉制品、果酱、果冻、饮料中，具体用量要提前去了解好。更多相关产品事项就来咨询我们http://www.jinhao360.com吧！

According to the domestic standards for the use of food additives, xanthan gum can be used in bread, ice cream, dairy products, meat products, jam, jelly and beverages. The specific amount should be known in advance. Consult us for more relevant product matters http://www.jinhao360.com Come on!