黄原胶是一种高聚物，因此具有其他聚合物的溶解性。 回收日化原料的高手表明，聚合物的表层在溶解时由四个亚层组成。那么您知道该产品的作用主要有什么吗？

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. 流体动力液体层，围绕着流动流体中的每一个固体

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

B. 凝聚层，包括呈橡胶状的溶胀聚合物材料

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

C、固体膨胀层

C. Solid swelling layer

D. 固体浸润层，即充满溶剂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是重要的亚层，受液体湍流程度的影响，湍流程度与剪切速率密切相关。 因此，搅拌剪切速率是影响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，一些实验发现，虽然在高剪切速率下黄原胶的溶解速率加快，但在高剪切速率下完全溶解的胶溶液的终粘度长期低于相同浓度和低剪切速率下的粘度。 因此，虽然搅拌和剪切的速度可以极大地影响黄原胶的溶解速度，但会阻碍其他因素的出现，在工业生产应用中高速搅拌并不容易实现。

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，固体粒径，即固体颗粒的半径（D），也是影响高聚物溶解的重要外部因素。 当溶解速率υ相同时，粒径（D）越大，溶解时间越长r=D/ん。 但经实验证明，粒径越大，黄原胶的分散性越大，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，要提高黄原胶的溶解度，需要进行化学反应或物理改性。 目前，速溶黄原胶已研制成功。 原胶产品可以减弱分子间作用，保持黄原胶胶原蛋白的特性，显着提高其分散性和溶出度。 它已广泛用于沙拉酱、酱汁、腌泡汁、乳制品、饮料和其他食品中。

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.

黄原胶在面食制品中，氢氧化钾厂家认为这是值得推广的添加剂。在挂面、拉面、方便面生产中，加入黄原胶，增强了面团的筋力，压出的面片有韧性，烘干时降低断条率，同时改善产品I：3感，吃I：3有筋，清新爽滑，对油炸方面还可节省用油，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.

在速冻饺子馄饨皮中加入黄原胶，能提高产品的口感，减少烂皮和混汤度；在馅类产品中加入总量的0．05％ ～0．1％ 的黄原胶，可以有利于汤汁的保水，保证产品在开水中煮透，汤汁香味浓郁，并可提高和改善口感，黄原胶用面包、蛋糕等的添加剂成分，可增加松软度和延长产品的货架期。更多产品了解请关注我们网站http://www.jinhao360.com！

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.jinhao360.com ！