TH135270B - Xanthan gum with rapid addition of water and high viscosity - Google Patents
Xanthan gum with rapid addition of water and high viscosityInfo
- Publication number
- TH135270B TH135270B TH1301000198A TH1301000198A TH135270B TH 135270 B TH135270 B TH 135270B TH 1301000198 A TH1301000198 A TH 1301000198A TH 1301000198 A TH1301000198 A TH 1301000198A TH 135270 B TH135270 B TH 135270B
- Authority
- TH
- Thailand
- Prior art keywords
- xanthan gum
- water
- high viscosity
- rapid addition
- properties
- Prior art date
Links
- 229920001285 xanthan gum Polymers 0.000 title claims abstract 7
- 229940082509 xanthan gum Drugs 0.000 title claims abstract 7
- 235000010493 xanthan gum Nutrition 0.000 title claims abstract 7
- 239000000230 xanthan gum Substances 0.000 title claims abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract 4
- 235000020679 tap water Nutrition 0.000 claims 1
- 239000008399 tap water Substances 0.000 claims 1
- 241000589636 Xanthomonas campestris Species 0.000 abstract 1
- 230000002255 enzymatic Effects 0.000 abstract 1
- 238000000855 fermentation Methods 0.000 abstract 1
- 230000004151 fermentation Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 229920000642 polymer Polymers 0.000 abstract 1
Abstract
การเปิดเผยนี้ให้แซนแธนกัมโพลีเมอร์และวิธีในการผลิตมัน ที่มีสมบัติที่ดีขึ้น เช่น สมบัติ ความทนรับการเติมน้ำที่เพิ่มขึ้น อัตราการเติมน้ำและหรือความหนืด เมื่อเทียบกับแซนแธนกัมสามัญ ขณะที่ยังคงไว้ซึ่งสมบัติของแซนแธนกัมที่มีประโยชน์ เช่น ความเสถียรต่อเอนไซมืและความเสถียร ต่อการเฉื่อย ออร์การนิซึมที่ใช้ในการหมักเพื่อผลิตแซนแธนกัมที่เปิดเผยโดยปกติคือสายพันธุ์ Xanthomonas campestris pathovar campestris This revelation provides the Xanthan Gum Polymers and a way to manufacture them. That has better properties such as the durability of the increased add water. Water addition rate and or viscosity Compared to ordinary xanthan gum While maintaining useful xanthan gum properties such as enzymatic stability and inertia stability, the fermentation origins are used to produce the exposed xanthan gum. Typically Xanthomonas campestris pathovar campestris.
Claims (1)
Publications (2)
Publication Number | Publication Date |
---|---|
TH135270B true TH135270B (en) | 2014-07-21 |
TH135270A TH135270A (en) | 2014-07-21 |
Family
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