Kev siv DATEM hauv Food

Diacetyl tartrate mono-diglycerides, hu ua DATEM, tau muag raws li lub khob noom cookie hauv Tebchaws Meskas thaum ntxov li xyoo 1948, thiab tau siv rau hauv cov zaub mov ci ua zaub mov emulsifier tom qab xyoo 1976. Hauv Tebchaws Europe xyoo 1960, DATEM tsis yog siv xwb. nyob rau hauv cov zaub mov ci, tab sis kuj nyob rau hauv confectionery. , Margarine thiab lwm yam khoom noj kuj siv.

DATEM muaj cov haujlwm ntawm emulsification, stabilization, tiv thaiv kev laus thiab kev khaws cia tshiab. Siv nyob rau hauv qhob cij, pastry, biscuit, cereal zaub mov, extruded zaub mov, butter, hydrogenated zaub roj, zaub roj hmoov, kua zaub, pigment concentrate thiab lwm yam khoom.

• Txhim kho emulsification, tiv thaiv roj-dej sib cais, thiab siv los ua emulsifier thiab dispersant

• Ua kom lub khob noom cookie muaj zog, nce ntim, txhim kho cov qauv, mos zoo nkauj, tiv thaiv kev laus

• Ua ib qho nyuaj nrog cov hmoov txhuv nplej siab, tiv thaiv o thiab poob ntawm cov hmoov txhuv nplej siab, thiab txhim kho cov gelatinization cov yam ntxwv ntawm cov hmoov txhuv nplej siab.

• Siv nyob rau hauv cov tshuaj pleev ib ce ua kom cov qab zib mos thiab du;

Kev lag luam loj tshaj plaws rau emulsifiers hauv ntiaj teb yog kev lag luam ci. Hauv cov khoom lag luam bakery, feem ntau siv emulsifiers yog sodium stearoyl lactylate / calcium (SSL / CSL), diacetyl tartrate mono-diglycerides (DATEM), thiab molecularly distilled monoglycerides. (GMS), lecithin, thiab lwm yam. Lawv tuaj yeem cuam tshuam nrog gluten protein kom tsim cov complexes, txuas gluten molecules nrog rau ib leeg, tsim ib lub macromolecular gluten network, txhim khu elasticity, toughness thiab gas retention ntawm mov paj, nce lub ntim ntawm qhob cij, thiab txhim kho. cov ntaub so ntswg qauv ntawm qhob cij. Nws tseem tuaj yeem ua nrog amylose los ncua kev laus ntawm cov khoom. Thaum cov hmoov nplej zoo thiab kev ua haujlwm zoo tag nrho, qhov ntim ntawm cov khob cij ua los ntawm DATEM yog loj dua lwm cov emulsifiers.

Kev siv DATEM hauv ntau yam khoom noj

1. Kev siv DATEM hauv qhob cij

Lub luag haujlwm tseem ceeb tshaj plaws ntawm DATEM yog: nws tuaj yeem ua ke sai thiab ua tiav nrog cov hydrated gluten bundles, ua rau gluten network muaj zog, thiab tib lub sij hawm ntau dua thiab elastic, yog li ntawd lub khob noom cookie muaj lub network ntawm huab cua.

Hauv cov teb chaws txawv teb chaws, cov neeg ua mov ci yuav nyiam siv DATEM-muaj cov khob cij txias hauv cov khoom siv qis lossis cov ncuav ci ci kom tau txais huab cua siab tshaj plaws.

2. Kev siv DATEM rau biscuits thiab puffed khoom noj txom ncauj

DATEM tuaj yeem emulsify roj, nce ntim, thiab maj mam ua kom khov thiab txhim kho nrog ci, kom cov txheej txheem nruab nrab ua rau lub cev ntxeem tau zoo li lub cev xoob, txhim kho cov khoom porosity thiab saj, thiab txuas lub neej txee. Thaum ntxiv 0.12 feem pua ​​~0.5 feem pua ​​DATEM, nws tuaj yeem txo tau li 20 feem pua ​​​​ntawm cov rog noj hauv biscuits, thiab ua tiav cov txiaj ntsig kev noj qab haus huv thiab zaub mov zoo.

3. Daim ntawv thov DATEM hauv ncuav mog qab zib

Vim tias DATEM muaj cov khoom ua kom zoo, nws tuaj yeem tsim cov ncuav mog qab zib nrog cov honeycomb thiab nyias phab ntsa. Yog tias muaj roj ntxiv rau hauv cov mis, cov roj tuaj yeem tawg tau zoo dua thiab sib npaug ntawm qhov kev txiav txim ntawm DATEM, thiab cov roj nplua nyeem ua rau lub ncuav mog qab zib saj zoo dua thiab softer. Tshwj xeeb tshaj yog thaum ua ncuav mog qab zib nyob rau hauv ib-kauj ruam txoj kev, yog tias koj xav ua ib daim txhuam cev zoo, koj yuav tsum ntxiv emulsifiers, thiab DATEM, SSL, thiab GMS yog tag nrho cov kev xaiv zoo.