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The xanthan gum is important because it has higher temperature stability than guar gum.

黄烷胶很重要,因为它比古尔胶在较高温度时更稳定.

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Purified water, fructose, natural bubblegum flavor, citric acid, xanthan gum, carrageenan gum.

纯净水, 果糖, 天然风味泡泡糖, 柠檬酸, 黄原胶, 卡拉胶口香糖.

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Production of xanthan gum by fed - batch fermentation was studied.

研究了黄原胶补料分批发酵的工艺.

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LBG also interacts with xanthan and carrageenan helices to form rigid gels.

LBG还 可与黄原胶和角叉胶单环反应,形成坚硬凝胶.

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The product is purified and contain 8.7 % of dissolved xanthan gum.

产品得到提纯并可获得浓度为8.7%的黄原胶浓缩掖.

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Xanthan gum is microbial , natural high molecular weight polysaccharide produced by a the bacterium Xanthomonas campestris.

黄原胶是野油菜黄单孢菌分泌于胞外的中性水溶性多糖.

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Taking shaddock, lily powder as materials , shaddock cake was produced with agar, xanthan complex hydrocollids.

以沙田柚 、 百合精粉为原料, 用琼脂 、 黄原胶复配型胶凝剂生产沙田柚果糕.

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Ingredients: olive extract, whitening factor, fatty polyoxyethylene ether sulfate, xanthan , polyethylene scratching particles, jojoba scratching particles.

成分: 橄榄提取液, 美白因子, 脂肪醇醚硫酸钠, 汉生胶, 聚乙烯磨砂粒, 霍霍巴磨砂粒.

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Xanthan and other hydrocolloids are now part of the tool kit of high - end chefs.

黄原胶及其他水状胶现在都是高级主厨工具箱的法宝.

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And the optimal dosages are 0.3 % MCC , 0.03 % CMC and 0.01 % xanthan gum.

通过正交试验确定稳定剂的配方是0.3%MCC+0.03%CMC+0.01%黄原胶.

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Xanthan gum hydrophilic matrix tablets were prepared using theophylline as a model drug.

以茶碱为模型药物,制备了黄原胶亲水性骨架片,研究了体外释药的影响因素.

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This technology had smaller effect to viscosity, especially to synergy with Xanthan gum.

此工艺对胶的粘度及与黄原胶的协效性影响较小.

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Gel systems were prepared by mixing degraded guar and degraded xanthan in certain conditions.

首次用降解瓜胶与降解黄原胶在一定条件下共混,形成凝胶体系.

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Therefore, the key to break emulsification and decrease viscosity is to degrade xanthan gum.

因此, 油水破乳和降低粘度的关键在于降解黄原胶.

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The salinity has no effect on the syneresis of xanthan - chromium ( III ) gel system.

凝胶的脱水行为基本上不受矿化度的影响.

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