Menene Xanthan Gum?

Xanthan danko ƙari ne na abinci iri-iri wanda ya sami shahara a masana'antar abinci don keɓaɓɓen kaddarorin sa da aikace-aikace masu yawa. Yana da polysaccharide, ma'ana shine carbohydrate mai tsayi mai tsayi wanda ya ƙunshi kwayoyin sukari. Ana samar da xanthan danko ta hanyar haƙar sukari, yawanci ana samo shi daga tushe kamar masara, waken soya, ko alkama, ta ƙwayoyin Xanthomonas campestris. Wannan tsari na fermentation yana haifar da samuwar wani abu mai kama da gel, wanda aka bushe sannan a niƙa a cikin foda mai kyau don samar da xanthan danko.

 

 

Binciken xanthan danko ya samo asali ne tun farkon shekarun 1960 lokacin da masana kimiyya a Ma'aikatar Aikin Gona ta Amurka ke gudanar da bincike akan polysaccharides microbial. An gano kwayar cutar Xanthomonas campestris tana samar da wani abu mai danko lokacin da ta cinye sukari. An gano wannan sinadari a matsayin xanthan danko kuma daga baya aka gano yana da kaddarori masu ban mamaki da yawa, wanda hakan ya sa ya zama wani sinadari mai kima a cikin abinci da sauran masana'antu.

 

Xanthan Gum hydrocolloid ne, ma'ana yana iya mu'amala da ruwa kuma ya samar da tsari mai kama da gel. Polysaccharide babban nauyin kwayoyin halitta ne, wanda ya ƙunshi maimaita raka'a na glucose, mannose, da glucuronic acid. Takamaiman abun da ke ciki da tsari na waɗannan rukunin sukari suna ba xanthan danko kaddarorin sa na musamman, gami da kauri, ƙarfafawa, emulsifying, da damar dakatarwa.

 

Ɗaya daga cikin fitattun fasalulluka na xanthan danko shine babban ɗankowar sa, har ma da ƙarancin ƙima. Lokacin da aka ƙara zuwa ruwa ko wasu ruwaye, xanthan danko yana watse da sauri kuma yana hydrates, yana samar da mafita mai ɗanɗano sosai da pseudoplastic. Pseudoplasticity yana nufin cewa abu yana aiki kamar mai ƙarfi a ƙarƙashin yanayi na tsaye amma yana gudana kamar ruwa lokacin da aka yi masa tsiya ko ƙarfi. Wannan kadarar tana ba da izinin xanthan danko don yin kauri da daidaita nau'ikan samfuran abinci, gami da miya, riguna, kayan kiwo, da cikar burodi, ba tare da yin tasiri ba ko kamanninsu.

 

Xanthan gum shima ingantaccen emulsifier ne, yana taimakawa wajen ƙirƙira da daidaita emulsions, waɗanda sune cakuɗe-haɗe na ruwa marasa ƙarfi kamar mai da ruwa. A cikin kayan ado na salad, alal misali, xanthan danko zai iya taimakawa wajen hana rarrabuwa na man fetur da ruwa, tabbatar da laushi da daidaito.

 

Wani muhimmin sifa na xanthan gum shine ikonsa na dakatar da barbashi a cikin ruwaye. A cikin abubuwan sha tare da ƙarin ɓangaren litattafan almara ko barbashi, xanthan danko yana taimakawa wajen rarraba barbashi a ko'ina cikin ruwa, yana hana daidaitawa ko rabuwa.

 

Bayan aikace-aikacen sa a cikin masana'antar abinci, ana amfani da xanthan gum a wasu sassa daban-daban, kamar su magunguna, samfuran kulawa na sirri, da hanyoyin masana'antu. A cikin magunguna, yana iya aiki azaman mai ɗaure ko mai kauri a cikin magunguna na ruwa, yayin da a cikin samfuran kulawa na sirri kamar man goge baki da ruwan shafa, yana ba da rubutu da kwanciyar hankali.

 

Amintaccen xanthan danko a matsayin ƙari na abinci an yi nazari sosai kuma an amince da shi daga hukumomin gudanarwa irin su Hukumar Abinci da Magunguna ta Amurka (FDA) da Hukumar Abinci ta Turai. Hukumar Tsaro (EFSA). Gabaɗaya ana la'akari da shi lafiya don amfani da yawancin jama'a, gami da waɗanda ke da cutar celiac, kamar yadda ba shi da alkama. Duk da haka, kamar kowane kayan abinci, wasu mutane na iya zama masu kula da xanthan danko kuma su fuskanci rashin jin daɗi na gastrointestinal lokacin cin abinci mai yawa.

 

 

A ƙarshe, xanthan danko wani abu ne mai mahimmanci na abinci wanda aka samo daga fermentation na sugars ta kwayoyin Xanthomonas campestris. Its na kwarai thickening, stabilizing, emulsifying, da suspending Properties sanya shi yadu amfani da amintacce sashi a cikin abinci masana'antu da daban-daban sauran aikace-aikace. Kamar kowane   ƙari na abinci , yana da mahimmanci a yi amfani da xanthan danko a cikin adadin da ya dace kuma bi ƙa'idodin tsari don tabbatar da aminci da ingancin samfuran ƙarshe.