He aha ka ʻokoʻa ma waena o Guar a me Xanthan Gum

ʻO Guar gum a me xanthan gum nā ʻano hydrocolloids ʻelua i hoʻohana mau ʻia ma ke ʻano he mea hoʻohui meaʻai a me nā mea hana mānoanoa. ʻOiai lākou e kaʻana like i kā lākou mau hana, aia kekahi mau ʻokoʻa nui ma waena o nā mea ʻelua:

1. Puna:

• Guar Gum: Loaʻa ʻia ka guar gum mai nā ʻanoʻano o ka mea kanu guar (Cyamopsis tetragonoloba), kahi mea maoli no India a me Pakistan. Hoʻohana ʻia nā ʻanoʻano e unuhi i ka ʻōpala, a laila hoʻomaʻemaʻe ʻia a hoʻohana ʻia i nā noi like ʻole.
• Xanthan Gum: Hana ʻia ka Xanthan gum ma o ka fermentation e ka huakini Xanthomonas campestris. Hoʻomoʻa ka bacteria i nā ʻakipaʻa, e like me ka glucose a i ʻole ka sucrose, e hana i ka xanthan gum. Ma hope o ka fermentation, hoʻomaloʻo ʻia ka ʻōpala a hoʻomaloʻo ʻia a lilo i pauka maikaʻi.

2. Hana Kemika:

• Guar Gum: He galactomannan ka gum Guar, he polysaccharide i haku ʻia me ke kaulahao laina o nā ʻāpana mannose me nā lālā galactose i kekahi manawa.
• Xanthan Gum: He hetero-polysaccharide ka Xanthan gum me nā ʻāpana hou o ka glucose, mannose, a me ka glucuronic acid, me nā kaulahao ʻaoʻao o ka acetate a me ka pyruvate.

3. Solubility:

• Guar Gum: Hiki ke hoʻoheheʻe ʻia ke kāpia Guar i ka wai anuanu akā hana ʻia i nā ʻoluʻolu ʻeleʻele loa, ʻoi aku ka nui ma nā ʻano kiʻekiʻe. Hoʻohana maʻamau ia ma ke ʻano he mānoanoa ma nā ʻano meaʻai a me nā noi ʻoihana.
• Xanthan Gum: Hiki ke hoʻoheheʻe ʻia ka Xanthan gum i ka wai anuanu a me ka wai wela a hōʻike i ka ʻano pseudoplastic, ʻo ia hoʻi ke emi nei kona viscosity me ke koʻikoʻi shear. Hoʻokumu ia i nā gels paʻa i ke alo o kekahi mau ion, e kūpono ana ia no ka nui o nā noi.

4. Viscosity a me ka kikokikona:

• Guar Gum: Hāʻawi pinepine ka Guar gum i ka viscosity kiʻekiʻe i nā hoʻonā e hoʻohālikelike ʻia me ka xanthan gum. Hoʻohana pinepine ʻia no ka hāʻawi ʻana i kahi ʻano maʻemaʻe, ʻoluʻolu i nā huahana meaʻai e like me nā meaʻai, nā lole, a me nā mea ʻē aʻe.
• Xanthan Gum: Hāʻawi ʻo Xanthan gum i nā waiwai hoʻokuʻu a me ka hoʻopaʻa ʻana, e hana ana i kahi hopena viscous me kahi ʻano elastic. Hoʻohana maʻamau ia i ka bakena gluten-free, ʻaʻahu salakeke, a me nā huahana dairy e hoʻomaikaʻi i ke ʻano a me ka waha.

5. Paʻa:

• Guar Gum: Pilikia ke kumu Guar i ka pH a me ka hoʻololi ʻana o ka mahana, a e emi paha kona viscosity ma lalo o nā kūlana ʻakika a i nā wela kiʻekiʻe.
• Xanthan Gum: Hōʻike ʻo Xanthan gum i ke kūpaʻa ʻoi aku ka maikaʻi ma luna o kahi ākea o nā waiwai pH a me nā mahana, kūpono ia no nā noi e koi ana i ka lōʻihi o ke ola ʻana a me nā kūlana hana.

6. Nā hopena like ʻole:

• Guar Gum: Hiki i ka Guar gum ke hōʻike i nā hopena synergistic ke hui pū ʻia me nā hydrocolloids ʻē aʻe e like me ka ʻūhini ʻūhini gum a i ʻole xanthan gum. Hoʻonui kēia hui ʻana i ka viscosity a me ka paʻa, e ʻae ai i ka mana nui aʻe ma luna o ke ʻano a me ka mouthfeel i nā ʻano meaʻai.
• Xanthan Gum: Hoʻohana pinepine ʻia ʻo Xanthan gum i hui pū me nā hydrocolloids a i ʻole nā ​​​​mea mānoanoa e hoʻokō ai i ke ʻano kikoʻī a me nā waiwai rheological i nā huahana meaʻai.

I ka hōʻuluʻulu ʻana, ʻoiai ʻo ka guar gum a me ka xanthan gum e lawelawe ma ke ʻano he mau mea mānoanoa maikaʻi a me nā stabilizers i ka meaʻai a me nā noi ʻoihana, ʻokoʻa lākou i kā lākou kumu, ʻano kemika, solubility, viscosity, stability, and texture-modifying properties. He mea nui ka hoʻomaopopo ʻana i kēia mau ʻokoʻa no ke koho ʻana i ke kāʻei kūpono no nā ʻano kikoʻī a me ka hoʻokō ʻana i nā ʻano huahana i makemake ʻia.