黃原膠是一種高聚物，因此具有其他聚合物的溶解性。 回收日化原料的高手表明，聚合物的表層在溶解時(shí)由四個(gè)亞層組成。那么您知道該產(chǎn)品的作用主要有什么嗎？

Xanthan gum is a high polymer, so it has the solubility of other polymers. Experts in recycling daily chemical raw materials show that the surface layer of the polymer is composed of four sublayers when dissolved. Do you know the main functions of this product?

A. 流體動(dòng)力液體層，圍繞著流動(dòng)流體中的每一個(gè)固體

A. Hydrodynamic fluid layer, surrounding every solid in the flowing fluid

B. 凝聚層，包括呈橡膠狀的溶脹聚合物材料

B. Condensing layer, including swelling polymer material in the form of rubber

C、固體膨脹層

C. Solid swelling layer

D. 固體浸潤(rùn)層，即充滿溶劑分子的聚合物空隙和凹槽

D. Solid wetted layer, i.e. polymer voids and grooves filled with solvent molecules

其中A和B是重要的亞層，受液體湍流程度的影響，湍流程度與剪切速率密切相關(guān)。 因此，攪拌剪切速率是影響聚合物溶解的主要外部因素。

Among them, a and B are important sub layers, which are affected by the degree of liquid turbulence, which is closely related to the shear rate. Therefore, the stirring shear rate is the main external factor affecting polymer dissolution.

然而，一些實(shí)驗(yàn)發(fā)現(xiàn)，雖然在高剪切速率下黃原膠的溶解速率加快，但在高剪切速率下完全溶解的膠溶液的終粘度長(zhǎng)期低于相同濃度和低剪切速率下的粘度。 因此，雖然攪拌和剪切的速度可以極大地影響黃原膠的溶解速度，但會(huì)阻礙其他因素的出現(xiàn)，在工業(yè)生產(chǎn)應(yīng)用中高速攪拌并不容易實(shí)現(xiàn)。

However, some experiments found that although the dissolution rate of xanthan gum was accelerated at high shear rate, the final viscosity of completely dissolved gum solution at high shear rate was lower than that at the same concentration and low shear rate for a long time. Therefore, although the speed of mixing and shearing can greatly affect the dissolution rate of xanthan gum, it will hinder the emergence of other factors, and it is not easy to realize high-speed mixing in industrial production and application.

此外，固體粒徑，即固體顆粒的半徑（D），也是影響高聚物溶解的重要外部因素。 當(dāng)溶解速率υ相同時(shí)，粒徑（D）越大，溶解時(shí)間越長(zhǎng)r=D/ん。 但經(jīng)實(shí)驗(yàn)證明，粒徑越大，黃原膠的分散性越大，而且可以快速溶解。

In addition, the solid particle size, that is, the radius (d) of solid particles, is also an important external factor affecting the dissolution of polymers. When the dissolution rate υ At the same time, the larger the particle size (d), the longer the dissolution time, r=d/ ん. However, experiments have proved that the larger the particle size, the greater the dispersion of xanthan gum, and it can be dissolved quickly.

因此，要提高黃原膠的溶解度，需要進(jìn)行化學(xué)反應(yīng)或物理改性。 目前，速溶黃原膠已研制成功。 原膠產(chǎn)品可以減弱分子間作用，保持黃原膠膠原蛋白的特性，顯著提高其分散性和溶出度。 它已廣泛用于沙拉醬、醬汁、腌泡汁、乳制品、飲料和其他食品中。

Therefore, chemical reaction or physical modification is needed to improve the solubility of xanthan gum. At present, instant xanthan gum has been successfully developed. Raw rubber products can weaken the intermolecular interaction, maintain the characteristics of xanthan collagen, and significantly improve its dispersion and dissolution. It has been widely used in salad dressings, sauces, pickles, dairy products, beverages and other foods.

黃原膠在面食制品中，氫氧化鉀廠家認(rèn)為這是值得推廣的添加劑。在掛面、拉面、方便面生產(chǎn)中，加入黃原膠，增強(qiáng)了面團(tuán)的筋力，壓出的面片有韌性，烘干時(shí)降低斷條率，同時(shí)改善產(chǎn)品I：3感，吃I：3有筋，清新爽滑，對(duì)油炸方面還可節(jié)省用油，降低成本。

Xanthan gum in pasta products, potassium hydroxide manufacturers believe that this is an additive worthy of promotion. In the production of vermicelli, ramen and instant noodles, xanthan gum is added to enhance the strength of the dough, the extruded dough has toughness, and the broken strip rate is reduced when drying. At the same time, the i:3 feeling of the product is improved. Eating i:3 is gluten, fresh and smooth. It can also save oil and reduce costs in terms of frying.

在速凍餃子餛飩皮中加入黃原膠，能提高產(chǎn)品的口感，減少爛皮和混湯度；在餡類產(chǎn)品中加入總量的0．05％ ～0．1％ 的黃原膠，可以有利于湯汁的保水，保證產(chǎn)品在開(kāi)水中煮透，湯汁香味濃郁，并可提高和改善口感，黃原膠用面包、蛋糕等的添加劑成分，可增加松軟度和延長(zhǎng)產(chǎn)品的貨架期。更多產(chǎn)品了解請(qǐng)關(guān)注我們網(wǎng)站http://www.baiyaowl.cn！

Adding xanthan gum to the quick-frozen dumpling wonton skin can improve the taste of the product and reduce the rotten skin and soup mixing degree; Adding 0.05% - 0.1% xanthan gum to stuffing products can help keep the water in the soup, ensure that the product is thoroughly boiled in boiling water, and the soup has a strong flavor, which can improve and improve the taste. Xanthan gum uses additives such as bread and cake, which can increase the softness and prolong the shelf life of products. For more product information, please follow our website http://www.baiyaowl.cn ！