xanthan

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.