Muab piv rau cov pos hniav gellan, xanthan ntawm cov pos hniav, thiab carrageenan

Hydrocolloidoidoids ua ib lub luag haujlwm tseem ceeb hauv kev lag luam khoom noj khoom haus niaj hnub, pab cov tuam txhab xav tau cov khoom lag luam xav tau, thiab txee rau hauv ntau yam khoom. Ntawm cov feem ntau dav siv yog cov pos hniav gellan, xanthan ntawm cov pos hniav, thiab carrageenan. Txhua tus muaj cov khoom tshwj xeeb thiab cov haujlwm uas ua rau lawv tsis tseem ceeb hauv cov zaub mov, dej haus, thiab tseem tsis- cov ntawv thov zaub mov.

 

Cov pos hniav yog dab tsi?

 

Gellan pos hniavYog cov polysaccharide tsim los ntawm fermentation ntawm sphingomonas elodea. Cov qhab nia lag luam suav nrog kev lag luam qis- acyl (la) thiab siab- gellan; La muab cov roj pleev khov kho, brittle gels thaum ha muab softer, elastic gels.

 

Yam ua hauj lwm

 

Cov pos hniav gellan yog qhov siab - Kev Ua Haujlwm Gelling Tus Neeg Sawv Cev Ua los ntawm microbial fermentation. Nws tsim muaj zog, pob tshab, thiab cua sov - Cov kua muag ruaj khov ntawm qhov ntau heev. Nyob ntawm cov qauv tsim, gellan pos hniav tuaj yeem tsim cov khoom muag muag, elastic textures lossis khov kho, nkig.

 

Cov Ntawv Thov

 

# Dej haus:Ncua Cov Txiv Hmab Txiv Ntoo Pulp, cocoa, thiab insolule tog tsis muaj kev cuam tshuam tsw lossis kev pom tseeb.

# Confectionery:Thaum tshav kub kub - Cov khoom lag luam gel ruaj khov hauv cov khoom qab zib jelly.

# Mis cer & Xaiv:Kev ntxhib los mos thiab stabilization hauv cov nroj tsuag - raws mis thiab yogurt.

# Lwm yam kev siv:Kws kho mob thiab saib xyuas tus kheej rau kev tswj hwm kev tso tawm thiab xwm yeem.

 

 

Xanthan ntawm cov pos hniav yog dab tsi?

 

Xanthan ntawm cov pos hniavYog lub siab - molecular {{l}} hnyav- nyhav cov polysaccharide produced los ntawm Xanthomonas Campestris. Nws yog qhov tsis - gelling tab sis muaj zog thickener thiab stabilizer.

 

Yam ua hauj lwm

Xanthan ntawm cov pos hniav yog cov microborial polysaccharide dav siv raws li cov tuab thiab stabilizer. Nws yog qhov ua tau zoo ntawm cov kev ua kom muaj ntau dua thiab muab cov viscosity zoo nkauj, txawm nyob hauv acidic lossis ntsev ib puag ncig. Nws tseem muaj shear- thinning, lub ntsiab lus nws yuav tsis viscous nyob rau hauv agitation tab sis rov qab sai ntawm so.

 

Cov Ntawv Thov

 

# Cov kua & hnav khaub ncaws:Muab nchuav tsis ruaj khov viscosity, tiv thaiv theem sib cais.

# Gluten - free baking:Hloov iav gluten txhawm rau txhim kho cov qhob noom cookie elasticity thiab crumb crumb.

# Dej haus:Stabilizes pulp thiab tiv thaiv sedimentation.

# Cov khoom noj khov:Txhim kho khov khov khov khov -} yaj xwm ruaj khov.

 

CarrageAn yog dab tsi?

 

Tsheb cab kujyog ib tsev neeg ntawm sulfated polysaccharides muab rho tawm ntawm liab seaweeds. Hom lag luam tseem ceeb: Kappa (κ) {{1 filling ruaj khov, nkig gels nyob rau hauv K⁺; Iota (ι) {{- ua cov ua qauv ywj nrog Cege; Lambda (λ) - tsis - gelling, siv los ua cov tuab.

 

Yam ua hauj lwm

 

Carrageenan yog lub ntuj hydrocolloid tau los ntawm liab seaweed. Nws muaj nuj nqis rau nws cov kev tawm tsam, thickening, thiab stabilizing tej yam. Carrageenan cuam tshuam nrog cov protein, tshwj xeeb tshaj yog cov mis nyuj proteins, ua rau nws haum rau mis los thiab tsob nroj} ua tiav cov qauv.

 

Cov Ntawv Thov

 

# Cov Khoom Siv Hluav Taws Xob:Chocolate mis, puddings, thiab cov mis nyuj khov rau kev ncua thiab creamy kev ntxhib los mos.

# Nqaij cov khoom lag luam:Txhim kho cov dej khaws cia, ua kom yuag, thiab ua kom zoo.

# Cog -}} Kev Xaiv:Muab cov qauv thiab cov duab kos rau hauv VACHANES thiab dej haus.

# Confectionery:Txhim kho cov kev ntxhib los mos hauv cov gels thiab Gummies.

 

 

Qhov sib txawv ntawm Gellan pos hniav, xanthan ntawm cov pos hniav, thiab carrageenan

 

Yam zoo	Gellan pos hniav	Xanthan ntawm cov pos hniav	Tsheb cab kuj
Lub hauv paus	Fermentation (Bacterial)	Fermentation (Bacterial)	Ntuj (liab seaweed)
Kev nyeem ntawv	Ruaj, meej gels	Viscous, tsis gel - kev sib sau	Elastic, creamy gels
Kev Siv Qeb	Tsawg heev (0.02-0.05%)	Nruab Nrab (0.2-0.5%)	Nruab Nrab (0.3-0.8%)
ua kom ruaj khov	Ntau yam	Heev ruaj khov (2-12)	Nkag siab txog pH thiab calcium qib
Thaum tshav kub kub	Siab	Siab	Mob siab rau siab
Zoo tshaj plaws rau	Raug tshem tawm, cov tshuaj tsw qab, dej haus	Cov kua pleev, gluten - free baking, haus	Mis los, nqaij, khoom qab zib, lwm yam

 

 

Xaiv txoj cai hydrocolloid

 

#Txhua kom meej, ruaj khov gels lossis ncua kev ruaj khovAkies gellan pos hniav yog qhov kev xaiv zoo tshaj plaws.

# Rau viscosity thiab txhim kho kev ntxhib los mos yam tsis muaj gelationXanthan ntawm cov pos hniav muaj cov ua haujlwm zoo heev.

# Rau creamy, elastic textures hauv cov mis nyuj lossis nqaij tshuabCrocageenan muab kev ua tau zoo sib txawv.

 

Tag

 

Gellan cov pos hniav, xanthan ntawm cov pos hniav yog pab rau cov neeg siv khoom noj kom ua tiav cov neeg tau txais kev pabcuam kom haum rau cov neeg siv khoom, thiab lub neej ntev. Los ntawm kev xaiv txoj cai hydrocolloid - lossis kev sib xyaw ua ke cov khoom lag luam uas muaj peev xwm ua tau cov khoom lag luam, cov kua mis, nqaij, thiab cov ntawv thov tshuab.

 

ChemsisMuab tag nrho cov zaub mov cov khoom noj cov khoom noj lossis cov neeg siv khoom thoob ntiaj teb. Tag nrho peb cov khoom yog halal, ISO muaj ntawv pov thawj, thiab nyiam ua tau zoo. Txais tos tiv tauj peb rau cov lus nug nrawm lossis kuaj dawb.