黄原胶是白色或浅黄色的粉末，具有优良的增稠性、悬浮性、乳化性和水溶性，并具有良好的热、酸碱稳定性，被广泛应用于各种食品中。下面氢氧化钾厂家为您讲讲黄原胶在食品加工中的应用及用量信息。

Xanthan gum is a white or light yellow powder with excellent thickening, suspension, emulsification and water solubility, and good thermal, acid and alkali stability. It is widely used in various foods. The following potassium hydroxide manufacturers will tell you about the application and dosage of xanthan gum in food processing.

一、在饮料中的应用

1、 Application in beverages

黄原胶的亲水性较好，对温度、酸碱和盐的稳定性良好，能迅速溶解于水溶液中并形成稳定的溶胶，增加饮料的稠度，提升饮料的稳定性和颗粒悬浮性。

Xanthan gum has good hydrophilicity and stability to temperature, acid, alkali and salt. It can quickly dissolve in aqueous solution and form a stable sol, increase the consistency of the drink, and improve the stability and particle suspension of the drink.

例如在液体饮料中使用量为0.1—0.3%，起到增稠、混悬、提高感官质量作用；在固体饮料中添加量为0.1—0.3%让产品更易成型、增强口感。

For example, the amount used in liquid drinks is 0.1-0.3%, which plays a role in thickening, suspension and improving sensory quality; The addition of 0.1-0.3% in the solid beverage makes the product easier to shape and enhance the taste.

二、在粮食及粮食制品中的应用

2、 Application in grain and grain products

面团是向面粉中加入少量水经过一段时间揉搓使之成团形成的，依靠面筋蛋白保持一定的形状。黄原胶吸水能力较强，可与水结合形成黏性凝胶，与淀粉颗粒、面筋蛋白结合形成三维空间网状结构，从而增加面团的持水性，增强面筋强度，提高面团的稳定性。在面制品中的使用量一般为0.03—0.08%，起到增强韧性、持水、延长保质期的作用。

The dough is formed by adding a small amount of water to the flour and kneading it for a period of time. It depends on the gluten protein to maintain a certain shape. Xanthan gum has a strong water absorption ability. It can combine with water to form a viscous gel, and combine with starch particles and gluten protein to form a three-dimensional space network structure, thus increasing the water holding capacity of the dough, strengthening the strength of gluten, and improving the stability of the dough. The amount used in flour products is generally 0.03-0.08%, which plays a role in enhancing toughness, water retention and extending the shelf life.

三、在焙烤食品中的应用

3、 Application in baking food

黄原胶是一种含有大量羟基的多糖，是一种亲水性胶体，能与面筋蛋白相互作用，形成复合空间网络结构，显著提高面筋蛋白持水性，提高面团的强度，从而增加焙烤食品的持水力、弹性、柔软度，改善口感，延长货架期。在蛋糕中的使用量一般为0.1-0.3%，作用是增加微孔、松软、延长货架寿命；在面包中使用量一般为0.1-0.2%，作用：松软、适用于含粗纤维的黑面包。

Xanthan gum is a kind of polysaccharide containing a large amount of hydroxyl, which is a hydrophilic colloid. It can interact with gluten protein to form a composite spatial network structure, significantly improve the water holding capacity of gluten protein, improve the strength of dough, thus increasing the water holding capacity, elasticity and softness of baked food, improving the taste and extending the shelf life. The amount used in the cake is generally 0.1-0.3%, which is used to increase the porosity, softness and shelf life; The amount used in bread is generally 0.1-0.2%. Function: soft, suitable for brown bread containing coarse fiber.

四、在冷冻饮品中的应用

4、 Application in frozen drinks

黄原胶在-18~100℃范围内均能起到稳定乳化液的作用，抑制水分子迁移，控制冰晶生长速度，使冰激凌口感绵软、细腻并能增加配料的黏度，使得冰激凌具有良好的可塑性、持形性、黏性和柔软性。在冰淇淋中的使用量一般为0.1-0.3%，起到多微孔、无冰凌、缩短老化时间、使产品组织细腻的作用。

Xanthan gum can stabilize emulsion in the range of - 18~100 ℃, inhibit the migration of water molecules, control the growth rate of ice crystals, make ice cream soft and delicate, increase the viscosity of ingredients, and make ice cream have good plasticity, consistency, viscosity and softness. The amount used in ice cream is generally 0.1-0.3%, which plays the role of microporous, ice free, shortening the aging time and making the product tissue delicate.

按照食品添加剂使用卫生标准，黄原胶可在各类食品中按生产需要适量使用，在一些食品中的用量概述如上，您可以作为参考使用，更多相关内容就来我们网站http://www.jinhao360.com进行咨询吧!

According to the hygienic standard for the use of food additives, xanthan gum can be used in various foods in an appropriate amount according to production needs. The amount used in some foods is outlined above. You can use it as a reference. More relevant information will come to our website http://www.jinhao360.com Consult!