He aha ka ʻokoʻa ma waena o CMC a me xanthan gum

1. Nānā a me ke kumu

1.1.Carboxymethyl Cellulose (CMC):

ʻO ka CMC he cellulose derivative i hana ʻia e ke kemika hoʻololi ʻana i ka cellulose kūlohelohe i loaʻa mai nā paia o nā mea kanu, e like me ka pulp lāʻau a i ʻole nā pulu pulupulu. Ma o ke kaʻina hana i kapa ʻia ʻo carboxymethylation, ua hoʻololi ʻia nā hui hydroxyl ma ke kuamoʻo cellulose me nā hui carboxymethyl, e hoʻoheheʻe ʻia i ka wai a hiki iā ia ke hana i nā hopena viscous.

 

1.2. Xanthan Gum:

ʻO ka Xanthan gum kahi polysaccharide microbial i hana ʻia e ka huakini Xanthomonas campestris i ka wā o ka fermentation o ka glucose, sucrose, a i ʻole lactose. Ma hope o ka fermentation, hoʻomaloʻo ʻia ka ʻōpala (e hoʻohana pinepine ʻia i ka isopropyl alcohol), maloʻo, a hoʻoheheʻe ʻia a lilo i pauka maikaʻi.

 

1.3.Key ʻokoʻa:

ʻO CMC ka mea kanu a hoʻololi kemika, ʻoiai ʻo ka xanthan gum i microbially synthesized ma o ka fermentation. Hoʻopili kēia ʻokoʻa i kā lākou haku mele ʻana, hana, a me nā manaʻo hoʻoponopono (e laʻa, i ka lepili meaʻai organik).

 

2. Hoʻolālā Kimia

2.1.CMC Kūlana:

Loaʻa i ka CMC kahi iwi hope cellulose laina me nā hui carboxymethyl i pani ʻia. He ʻano like kona ʻano kemika, a ʻo ke degere o ka hoʻololi ʻana (DS)—ʻo ia hoʻi, ka helu awelika o nā pūʻulu carboxymethyl i kēlā me kēia ʻāpana anhydroglucose-hiki ke hoʻomalu ʻia e hoʻololi i kona solubility a me ka viscosity.

 

2.2. Hoʻokumu ʻia ʻo Xanthan Gum:

He paʻakikī ko ka Xanthan gum. He iwi kuamoʻo like me ka cellulose me nā kaulahao ʻaoʻao trisaccharide i haku ʻia me ka mannose a me ka glucuronic acid. Hāʻawi kēia ʻano hana ʻokoʻa i kāna mau waiwai ʻoi a hoʻopaʻa.

 

2.3.Key ʻokoʻa:

He ʻano maʻalahi a maʻalahi ka CMC, ʻoiai ʻo ka xanthan gum e hōʻike ana i kahi ʻano lālā, e hopena i ka paʻa maikaʻi ma lalo o nā kūlana like ʻole e like me ka pH, ka mahana, a me ka ikaika shear.

 

3.Na Waiwai Hana

Waiwai	CMC	Xanthan Gum
Ka hoʻoheheʻe	Hiki ke hoʻoheheʻe ʻia i ka wai	Hiki ke hoʻoheheʻe ʻia i ka wai
pH Paʻa	Paʻa ma ke kū ʻole i ka pH alkaline iki	Paʻa loa ma kahi ākea pH ākea
Hoʻomanawanui wela	Pilikino i ka wela kiʻekiʻe (degradation ma >80°C)	Paʻa wela maikaʻi
ʻAhi ʻAhi	Newtonian (e mau ana ka viscosity)	ʻO ka hoʻoheheʻe ʻana (e emi ana ka viscosity me ka shear)
Paʻa Paʻa-Thaw	ʻAʻohe ʻino a haʻahaʻa	Maikaʻi

ʻOkoʻa kī:

ʻOi aku ka maikaʻi o ka Xanthan gum ma lalo o nā kūlana kaʻina hana koʻikoʻi, e ʻoi aku ka maikaʻi no nā huahana e koi ana i nā pōʻai freeze-thaw, sterilization, a i ʻole ka hoʻololi pH.

 

4. Nā noi

4.1.CMC hoʻohana:

ʻOihana Meaʻai: Hoʻohana ʻia i loko o ka ice cream, nā mea i hoʻomoʻa ʻia, nā kīʻaha, nā lole, a me nā mea inu e hāʻawi i ka viscosity, mouthfeel, a me ka hoʻokuʻu ʻia.

ʻO nā lāʻau lapaʻau: He mea hoʻopaʻa i loko o nā papa a me kahi mānoanoa i nā wai waha.

Mea hoʻomaʻamaʻa: Hoʻohana ʻia i loko o nā lotions a me ka toothpaste no ka paʻa a paʻa.

ʻOihana: Hoʻohana ʻia i nā wai wili, hana pepa, a me nā mea holoi.

 

4.2. Hoʻohana Xanthan Gum:

ʻOihana Meaʻai: Hoʻohana nui ʻia i ka kuke ʻana i ka gluten-free, nā ʻaʻahu salakeke, nā kīʻaha, a me nā mea ʻē aʻe o ka waiū no ka mānoanoa a me ka hoʻopaʻa ʻana.

ʻO nā lāʻau lapaʻau: hana ma ke ʻano he mea hoʻokuʻu i nā syrups a me nā ʻano kumuhana.

Mea hoʻonani: Hoʻokūpaʻa i nā emulsion a hoʻonui i ka viscosity i nā huahana mālama ʻili.

ʻOihana: Hoʻohana ʻia i ka hoʻihoʻi hou ʻana i ka aila, mahiʻai, a me nā pena.

 

4.3.Key ʻokoʻa:

ʻOiai he mea maʻalahi nā mea ʻelua, ʻoi aku ka maikaʻi o ka xanthan gum i nā noi paʻakikī ma muli o kona kūpaʻa ʻana ma lalo o nā kūlana kaumaha.

 

5. Allergenicity a me ka Lepili

ʻO ka CMC a me ka xanthan gum ka mea i ʻike ʻia he palekana (GRAS) e ka US FDA a ʻae ʻia no ka hoʻohana ʻana i ka meaʻai ma ka honua holoʻokoʻa. Eia naʻe:

 

Manaʻo ʻia ʻo CMC he hypoallergenic a kūpono ia no ka hapa nui o nā noi meaʻai.

 

ʻO Xanthan Gum, ʻoiai he palekana nō hoʻi, ua fermented ʻia mai nā kō i hiki ke loaʻa mai nā allergens maʻamau e like me ke kulina a me ka soy. Hiki i nā poʻe me nā maʻi allergies koʻikoʻi a i ʻole nā ​​maʻi maʻi ke hoʻohana ʻole ʻia nā mana allergen-free.

 

I loko o nā huahana kūlohelohe a maʻemaʻe paha, ʻae ʻia ka xanthan gum i kekahi manawa ma muli o kona kumu "fermentation kūlohelohe", ʻoiai hiki ke pale ʻia ka CMC no ka mea ua hoʻololi ʻia.