Dab tsi yog cov haujlwm thiab kev siv ntawm distilled monoglycerides?

Distilled monoglycerides yog siv los ua khoom noj khoom haus zoo. Nws ua dab tsi thiab qhov twg tuaj yeem siv tau? Cov no yog cov ncauj lus kom ntxaws hauv qab no, nyeem rau yog tias koj xav tau.

nyhuv:

1. Distilled monoglyceride yog tau los ntawm reacting hydrogenated xibtes roj thiab glycerol, purified los ntawm ib tug molecular distillation ntaus ntawv, thiab siv raws li ib tug emulsifier nyob rau hauv cov zaub mov kev lag luam.

Cov khoom yog cov dawb waxy flakes los yog cov hlaws khib nyiab, insoluble hauv dej, thiab tuaj yeem tawg tau los ntawm kev co thiab sib tov nrog dej kub. Nws yog dej-hauv-roj emulsifier. Soluble nyob rau hauv kub organic solvents ethanol, benzene, acetone, ntxhia roj, thiab taag roj. Lub freezing point tsis qis dua 54 degree.

2. Distilledmonoglycerides yog ib qho khoom noj khoom haus dav siv. Enzymatic synthesis muaj cov yam ntxwv ntawm kev hloov pauv siab thiab qhov tshwj xeeb zoo. Qhov tseem ceeb yog kev txhim kho ntawm kev npaj catalytic enzyme. Cov kab mob uas tsim cov lipase tshwj xeeb yog kuaj los ntawm cov av. Cov kab mob lipase-tsim nrog cov enzyme ntau dua tau txais los ntawm kev sib txawv ntawm kev yug me nyuam.

3. Zoo emulsifying, dispersing, thiab stabilizing teebmeem: roj-dej sib cais feem ntau tshwm sim nyob rau hauv kev ua zaub mov. Ntxiv cov emulsification stabilizer tuaj yeem ua rau cov theem sib xyaw ua kom zoo ib yam emulsion, zam thiab tiv thaiv cov roj-dej sib cais, stratification, thiab nag lossis daus hauv cov khoom noj thiab dej haus. Txhim kho cov khoom zoo thiab ua kom lub neej ntev.

Raws li ib qho ntxiv rau cov khoom qab zib, nws yog siv los ua ib qho emulsifier ntxiv chocolate, ice cream, thiab lwm yam, los yog ua ib qho surfactant. Nws muaj emulsifying, dispersing, stabilizing, defoaming, antistatic, zaj duab xis txheej, thiab anti-aging zog ntawm starch.

Condensed mis nyuj, malted mis nyuj, cheese, instant mis nyuj hmoov, thiab lwm yam mis nyuj monoglycerides yog zoo emulsifiers, uas yuav txhim kho instant solubility, tiv thaiv los nag, agglomeration, thiab granulation, thiab txhim kho cov khoom zoo.

Kev siv tshwj xeeb yog raws li hauv qab no:

1. Khoom qab zib thiab chocolate tuaj yeem tiv thaiv kev sib cais ntawm cov roj thiab roj hauv cov khoom qab zib xws li toffee; tiv thaiv lub crystallization ntawm chocolate qab zib thiab kev sib cais ntawm cov roj thiab dej, thiab ua rau kom lub siab mos siab muag. Kev siv ntau npaum li cas yog 0.2% rau 0.5%.

2. Cov dej khov nab kuab tuaj yeem ua rau cov ntaub so ntswg sib npaug, cov ntaub so ntswg zoo thiab du, kev ua haujlwm puffing tau zoo tuaj, thiab cov duab tuav tau zoo tuaj.

3. Margarine tuaj yeem tiv thaiv cov roj-dej sib cais, stratification, thiab lwm yam tshwm sim, thiab txhim kho cov khoom zoo.

4. Cov dej haus, ntxiv rau cov dej qab zib uas muaj protein ntau, tuaj yeem txhim kho kev ruaj ntseg, thiab tiv thaiv cov roj los ntawm ntab thiab cov protein los ntawm dab dej. Nws tseem tuaj yeem siv los ua tus stabilizer hauv emulsified essence.

5. Lub khob cij, tuaj yeem txhim kho lub khob noom cookie, tiv thaiv lub khob cij los ntawm kev laus, lub khob cij yog mos, lub ntim nce, nws yog elastic, thiab lub txee lub neej ntev.

6. Pastry, sib xws nrog lwm cov emulsifiers, raws li ib tug foaming neeg sawv cev ntawm pastry, thiab tsim ib tug complex nrog protein, yog li ua ib tug nruab nrab npuas zaj duab xis, thiab lub ntim ntawm cov khoom qab zib yuav nce.

7. Rau biscuits, ntxiv rau hauv lub khob noom cookie tuaj yeem ua kom cov roj sib npaug sib npaug hauv lub xeev emulsified, tiv thaiv cov roj los ntawm oozing tawm, thiab txhim kho cov brittleness ntawm biscuits.

8. Nyob rau hauv cov tshuaj pleev ib ce thiab tshuaj emulsions: dav siv nyob rau hauv cov tshuaj pleev, cream, liniments thiab txhim kho cov dispersion thiab stability ntawm lub dispersed theem.