Daim ntawv qhia ua tiav rau Cov Khoom Noj Tseem Ceeb hauv Cov Khoom Ci

Khoom noj khoom haus additives ua si ob peb lub luag haujlwm tseem ceeb hauv cov khoom bakery, ua rau lawv zoo, kev ntxhib los mos, zoo li, thiab txee lub neej. Hauv blog no, peb yuav tso lub teeb rau ntau yam khoom noj ntxiv hauv kev ci nrog rau emulsifiers, enzymes, preservatives, thiab thickeners.

Food Additives Txhais

Khoom noj khoom haus additives yog cov khoom ntxiv rau cov zaub mov thaum lub sij hawm ua los yog npaj kom ua tiav cov txheej txheem los yog lub hom phiaj ua haujlwm. Cov additives no pab ntau lub luag haujlwm, xws li khaws cia freshness, txhim khu tsw, txhim kho kev ntxhib los mos, thiab ua kom muaj kev nyab xeeb ntawm zaub mov.

4 Piv txwv ntawm Cov Khoom Noj Ntxiv yog dab tsi?

Plaub qhov piv txwv ntawm cov khoom noj khoom haus muaj xws li emulsifiers, preservatives, enzymes thiab thickeners. Cov piv txwv no sawv cev rau ntau pawg ntawm cov khoom noj ntxiv, qhia txog lawv cov haujlwm sib txawv hauv kev khaws cia, txhim kho tsw, thiab txhim kho kev ntxhib los mos ntawm ntau yam khoom bakery.

Khoom noj khoom haus emulsifiers

Emulsifiers yog cov khoom uas txhawb kev tsim thiab stabilization ntawm emulsions, tso cai rau cov dej thiab rog nyob rau hauv ib daim ntawv qhia.

Nov yog qee yam emulsifiers zaub mov additives hauv Baking:

Ntxiv	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Polysorbates Polysorbate kua Polysorbate hmoov	Polysorbate 80-E433 Polysorbate 60-E435	Polysorbate yog ib tug series ntawm emulsifiers, thiab ib tug nquag siv daim ntawv yog Polysorbate 80. Nyob rau hauv ci, Polysorbate emulsifiers yuav txhim khu kev ntxhib los mos ntawm ntau yam khoom, pab mus rau ib tug finer crumb qauv. Polysorbate 80 kuj tseem pab khaws cov dej noo, tiv thaiv cov khoom kom qhuav thiab stale.
Mono-thiab Diglycerides	E471	Siv nyob rau hauv cov khob cij thiab yob formulations los txhim kho lub khob noom cookie tuav, ntxiv dag zog rau gluten network, thiab txhim khu lub ntim thiab kev ntxhib los mos ntawm qhov kawg ci khoom.
Sodium Stearoyl Lactylate (SSL)	E481	Sodium Stearoyl Lactylate yog ntau yam emulsifier uas ua lub luag haujlwm tseem ceeb hauv kev txhim kho qhov zoo ntawm ntau yam khoom ci. Nws daim ntawv thov yog dav, ncua los ntawm qhob cij thiab yob rau ncuav mog qab zib, muffins, thiab txawm tias gluten-dawb cov khoom, pab txhim kho kev ntxhib los mos, ntim, thiab txee lub neej.
Diacetyl Tartaric Acid Esters ntawm Monoglycerides (DATEM)	E472e	DATEM yog ib qho emulsifier thiab khob noom cookie txias uas yog siv rau hauv ci, ua rau lub khob noom cookie ntxiv dag zog, txhim kho ntim, kev ntxhib los mos, thiab txee lub neej ntawm ntau yam khoom ci.
Cov tshuaj sorbitan	Ntu 80-E494 Ntu 60-E491 Ntu 20-E493	Sorbitan esters, feem ntau muaj nyob rau hauv cov khoom ci xws li qhob cij, ncuav, thiab pastries, ua lub luag haujlwm tseem ceeb hauv kev txhim kho tag nrho cov khoom zoo. Los ntawm kev txhim kho emulsification thiab muaj txiaj ntsig zoo rau lub khob noom cookie, lawv ua rau muaj kev ntxhib los mos thiab cov qauv hauv cov khoom kawg.

Bakery Preservatives

Preservatives ua lub luag haujlwm tseem ceeb hauv kev tswj xyuas qhov tshiab thiab zoo ntawm cov khoom ci los ntawm kev tiv thaiv kev lwj thiab kab mob microbial. Lawv inhibit qhov kev loj hlob ntawm cov kab mob, cov poov xab, thiab pwm, pab kom lub neej ntev ntawm cov khoom ci.

Nov yog cov piv txwv ntawm cov tshuaj preservatives hauv kev ci:

Ntxiv	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Sodium Benzoate hmoov	E211	Sodium Benzoate feem ntau muaj nyob rau hauv qee cov khoom ci, tshwj xeeb tshaj yog cov khoom xyaw acidic xws li cov txiv hmab txiv ntoo txhaws lossis cov khoom qab zib, los tiv thaiv cov kab mob microbial thiab txhim kho cov khoom txee lub neej.
Calcium Propionate	E282	Calcium Propionate yog siv dav hauv qhob cij, yob, thiab lwm yam khoom ci los tiv thaiv kev loj hlob ntawm pwm thiab txuas ntxiv tshiab. Nws pab tswj kev lwj, tshwj xeeb tshaj yog nyob rau hauv cov khoom uas muaj cov dej noo ntau dua.
Potassium Sorbate	E202	Potassium Sorbate feem ntau yog siv rau hauv cov khoom ci xws li ncuav mog qab zib, pastries, thiab qhob cij kom inhibit qhov kev loj hlob ntawm pwm thiab ua kom lub neej txee ntawm cov khoom no.

Bakery Preservatives — Preservatives nyob rau hauv Bakery khoom

Ci Enzymes

Ci enzymes, tseem ceeb lom catalysts hauv daim ntawv ntawm cov proteins, muaj lub peev xwm tshwj xeeb los ua kom cov tshuaj lom neeg tsis muaj kev puas tsuaj. Piv txwv ntawm cov enzymes siv hauv cov khoom noj khoom haus muaj xws li amylase, qabzib oxidase thiab maltogenic amylase.

Ntxiv	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Alpha Amylase Enzyme	E1100	Alpha-amylase yog ib qho enzyme uas feem ntau siv rau hauv ci kom zom cov hmoov txhuv nplej siab rau hauv cov suab thaj yooj yim, ua kom yooj yim rau cov txheej txheem fermentation thiab pab txhawb kev ntxhib los mos thiab tsw ntawm cov khoom ci.
Glucose Oxidase Enzyme	E1103	Kev siv dav hauv kev ci, qabzib oxidase ua lub luag haujlwm tseem ceeb hauv kev txhawb nqa lub khob noom cookie, ua kom cov khoom ua kom zoo dua qub, thiab cuam tshuam rau tag nrho cov yam ntxwv ntawm cov khoom ci kawg.
Maltogenic Amylase	PIB: 3.2.1.133	Maltogenic amylase yog ib qho enzyme siv hauv kev ci los hloov cov hmoov txhuv nplej siab hauv cov hmoov nplej, ua rau kev txhim kho cov khob noom cookie, kev ntxhib los mos, thiab tag nrho cov khoom ci zoo.

Baking Enzymes — Ci Enzymes hauv ncuav mog qab zib

Thickeners hauv Baking

Thickeners ua lub luag haujlwm tseem ceeb hauv kev ci los ntawm kev ntxiv kev ntxhib los mos, qauv, thiab sib xws rau ntau yam zaub mov txawv. Cov khoom xyaw no pab ua kom tiav qhov xav tau tuab thiab ruaj khov nyob rau hauv ntau yam ntawm cov khoom ci.

Nov yog qee cov thickeners hauv ci:

Ntxiv	CODE NUMBER	FUNCTIONS IN BAKERY PRODUCTS
Xanthan Gum	E415	Xanthan gum yog ib hom gluten-dawb thickening tus neeg saib xyuas thiab stabilizer. Nws yog feem ntau siv hauv gluten-dawb ci los txhim kho kev ntxhib los mos thiab qauv ntawm cov khoom ci.
Carrageenan	E407	Carrageenan ua haujlwm ntau yam hauv kev ci, pab txhawb kev ntxhib los mos, ruaj khov, thiab noo noo khaws cia hauv ntau yam khoom ci.
Agar-agar	E406	Agar-agar, ib tug neeg tsis noj nqaij lwm txoj rau gelatin, yog muab los ntawm seaweed. Nws yog siv los ua thickening thiab gelling tus neeg sawv cev hauv ntau yam khoom qab zib thiab jellies.
Guar cov pos hniav	E412	Guar cov pos hniav, muab los ntawm guar taum, yog lwm cov gluten-dawb thickening tus neeg saib xyuas. Nws yog siv los txhim kho lub viscosity thiab stability ntawm batters thiab mov paj nyob rau hauv gluten-dawb zaub mov txawv.

Thickeners in Baking — Thickeners hauv Baking

Lub Takeaway

Nws yog tsim nyog sau cia tias ntau homzaub mov additivestej zaum yuav muaj cov haujlwm tshwj xeeb thiab cov khoom siv, thiab qhov kev xaiv ntawm cov khoom noj khoom haus uas siv tau tuaj yeem nyob ntawm qhov xav tau ntawm cov khoom ci kawg.

Hauv CHEMSINO, cov zaub mov additives saum toj no yog tag nrho cov muag khoom. Txais tos tiv tauj peb kom paub meej cov nqi thiab kuaj dawb.

Dab tsi yog Preservatives siv hauv ncuav mog qab zib

Xanthan Gum Thickener: Cov Khoom Siv Khoom Noj