What causes xanthan gum species not to survive

1. Xanthan gum is a kind of monosporary polysaccharide produced by the fermentation of Pseudoxanthomonas spp., and an acidic extracellular heteropolysaccharide composed of xanthomonas from cabbage black rot wild rape with carbohydrates as the main raw material.

2. Harm: Xanthan gum is a legal additive, and the safety is high, although there is no nutrition, as long as it is added to the food according to the national regulations, it is not harmful to the human body after ingestion, it will not be absorbed by the human body, but will be excreted with the normal excretion of the human body.

1.Xanthan gum, as a quality improver for cakes, can increase the volume of cakes, improve the structure of cakes, make the void size of cakes uniform and elastic, delay aging, and prolong the shelf life of cakes. Adding a small amount of xanthan gum to cream products and dairy products can make the product structure firm, easy to slice, easier to release fragrance, and delicate and refreshing taste.

2.Used in beverages, it can make the beverage have an excellent taste, give the beverage a refreshing characteristic, make the insoluble components in the juice beverage form a good suspension, and keep the liquid uniform and not stratified. When added to beer, it produces excellent foaming.

Xanthan gum is also widely used in canned food, ham sausages, biscuits, snacks, instant noodles, jelly and meat products.

3.Xanthan gum is a new type of polysaccharide fermentation product, which was first put into industrial production by the American Kelco company in 1961, and is widely used in more than 20 industries such as food, petroleum, geology and mining, ceramics, textiles, printing and dyeing, medicine, papermaking, fire extinguishing, coatings, cosmetics, etc., and is used as more than 30-40 varieties. Xanthan gum.

1. Xanthan gum, also known as yellow gum, Hansheng gum, xanthomonas polysaccharide, is a monosporary polysaccharide produced by the fermentation of Pseudoflantomonas spp., which is composed of xanthomonas in cabbage black rot wild rape with carbohydrates as the main raw material, through aerobic fermentation bioengineering technology, cut off the 1,6-glycosidic bond, open the branched chain, and synthesize an acidic extracellular heteropolysaccharide composed of a straight chain according to the 1,4-bond.

In 1952, Xanthomonas nigra rot was isolated from the Northern Pioril Research Institute of the United States Department of Agriculture, Illinois, and converted cabbage extract into water-soluble acidic extracellular heteropolysaccharides.

Xanthan gum is produced by the fermentation of sugars by Xanthomonas xanthomonas to produce extracellular microorganisms. Due to its special macromolecular structure and colloidal properties, it has a variety of functions, and can be widely used in various fields of the national economy as an emulsifier, stabilizer, gel thickener, sizing, film former, etc.

2. China's "Standard for the Use of Food Additives" (GB2760-2014) stipulates that carrageenan and xanthan gum are allowed to be used in appropriate amounts of various foods as thickeners according to production needs.

Food additive carrageenan (GB and food additive xanthan gum (GB), the physical and chemical indexes and microbiological indicators of carrageenan and xanthan gum have been specified in detail. In other words, carrageenan and xanthan gum can be used in food, and their use in accordance with national standards will not cause harm to human health.

As a food additive, thickener is mainly used to improve and increase the viscosity of food, with high safety, and there is no limit on the amount of use in many foods.

Some merchants will put xanthan gum in porridge, which can increase the viscosity of Zhou, in fact, the porridge made by themselves is more delicious.

Fresh and sweet seafood and shrimp porridge.

First, the materials. Ingredients: 150 grams of rice porridge, 300 grams of green shrimp.

Excipients: 2 ml peanut oil, 3 grams of salt, 1 gram of pepper, 10 grams of ginger, 30 grams of chives.

Second, the practice. 1. Prepare ingredients: porridge rice, green shrimp, chives, ginger, etc.;

2. Wash and soak the porridge for 20 minutes;

3. Wash the green shrimp, remove the shrimp line, remove the shrimp shell, put salt, pepper, oil and marinate;

4. Put the washed porridge rice into a pot and add an appropriate amount of water;

5. Press the porridge button for about 45 minutes; PS: Each rice cooker has different functions and slightly different porridge cooking time.

6. After the porridge is cooked, add the marinated shrimp and ginger shreds;

7. After the shrimp is cooked, add chives and salt and mix well.

Xanthan gum is not harmful to the human body.

According to the "Health News", xanthan gum, also known as Hansheng gum, is a kind of polymer polysaccharide with special physical and chemical properties. For example, it has a double helix structure, chemical properties are very stable, general protease, amylase, cellulase, hemicellulase, etc. are difficult to degrade, it is not sensitive to acid, alkali, salt, temperature, can also be dissolved in cold water and hot water, can adapt to different application environments. Xanthan gum is a fermentation industrial product, mainly using glucose, sucrose, starch, corn and other carbohydrates as raw materials.

Xanthan gum belongs to "food additives that can be used in appropriate amounts according to production needs in various types of food", and its function is a thickener. Xanthan gum is a food additive that can be added according to national regulations, which is non-toxic and harmless. In addition, "Science and Technology**" added that the use of thickeners in many foods is not limited, and the so-called "long-term excessive use will be harmful to the human body", there is no scientific basis.

Xanthan gum has a very special property, that is, as long as you add a little bit to the water, it immediately becomes viscous. To exaggerate, juice with xanthan gum becomes jam, and milk with xanthan gum is like old yogurt.

Due to the wide range of uses and market value of xanthan gum, Chinese scientists who had been suppressed for many years began to actively participate in related research work at the beginning of the reform and opening up. Dozens of institutes such as Nankai University, Shandong University, Wuxi Institute of Light Industry, and Institute of Biology of the Chinese Academy of Sciences have carried out relevant research from different paths.

In 1979, the "Preliminary Report on the Study of Acid Polysaccharides Produced by Xanthomonas Fermentation" of the Department of Biology of Nankai was a landmark article, marking the beginning of the isolation of xanthan gum strains in China. Since then, the efforts of Professor Zhao Dajian and others of Nankai University for decades have laid a solid theoretical foundation for basic research related to xanthan gum.

Bio-glue can usually be divided into vegetable gum, animal gum and microbial gum. Vegetable gum includes guar gum, gum arabic, rubber, algin, etc., which need to be obtained by planting and collection; Animal glue is more famous for its gelatin, which was discredited for leather shoes some time ago, and donkey skin ejiao, which is claimed to cure all diseases. Our protagonist today, xanthan gum is the microbial gum produced by the fermentation of fungi.

Microbial glue is less affected by the regional environment and yield, and is a good object for the biochemical industry.

Xanthan gum is not harmful to the human body.

The state has rules for food additives, if it is a milk product purchased from a serious manufacturer, the additives, types and dosages in its ingredient list must comply with the rules of national food additives. If there is xanthan gum, then it is no problem. If it is believed that the manufacturer did not control the dosage according to the ingredient list written by it, it is harmful to the human body.

The main ingredient of xanthan gum is corn starch, and xanthan gum is mostly used in bread foods, dairy products, beverages, candies, etc. In other words, most of these foods eaten in daily life contain xanthan gum! Therefore, xanthan gum is generally not very harmful to the body.

However, although xanthan gum is a legal additive, there are also unscrupulous manufacturers who use low-quality xanthan gum, which may cause some harm.

Xanthan gum is one of the thickeners, which is a natural food additive allowed by the state, and its upper limit is 10 grams of kilograms. Xanthan gum can be used in bread, ice cream, dairy products, frozen sweets, baked goods, instant noodles, sausages, canned meat, etc., but not in rice porridge.

Because people destroy natural resources indiscriminately and misuse chemicals with recklessness; violates the laws of nature, and the rate of mining is greater than the rate of renewal of living things; Humanity becomes a slave to money.

It shows that the quality of sewage varies greatly, and there are strains that are specifically specific to the type of sewage, or they are repeatedly aerated and refluxed with their own sewage, and cultivated by themselves.

A lot, change the living environment! For example, water, pH, nutrients, temperature, etc.!

There are a lot of reasons.

Analyzed from the conditions under which the microorganisms grow:

Water – ph –

Nutrients ——