Ob txoj haujlwm ntawm emulsifiers

Abstract:Khoom noj khoom haus emulsifier occupies ib tug tseem ceeb heev txoj hauj lwm nyob rau hauv cov zaub mov kev lag luam, tuaj yeem txhim kho cov khoom noj khoom haus zoo, tiv thaiv cov zaub mov tsis zoo, ua kom lub neej txee ntawm cov zaub mov, txhim kho saj thiab tsos ntawm cov zaub mov, thiab txhawb cov neeg siv khoom xav tau.Kev siv cov zaub mov emulsifier pib nrog kev ntxiv monoglyceride. thiab lecithin rau margarine. Keeb kwm, cov tshuaj no tsuas yog hu ua emulsifiers. Txawm li cas los xij, raws li kev tshawb fawb tau ua tiav, tau pom ntau txoj haujlwm thiab lawv tau pib siv ntau yam, xws li khob cij, ice cream thiab ncuav mog qab zib.

Ntsiab lus: khoom noj khoom haus fcov emulsifiers   function ntawmecov mulsifiers

Vim li cas cov khob cij thiab taum pauv xav tau emulsifiers? Feem ntau hais lus, ib qho emulsifier paub zoo rau nws cov teebmeem emulsifying, txawm li cas los xij, qhov tseeb nws muaj ntau yam haujlwm thiab cov hauv qab no tsuas yog qee qhov piv txwv:

l Hloov cov roj siv lead ua thiab tiv thaiv dej tawg hauv kev ua noj.

l Ua kom puas emulsion kom ruaj khov ua npuas ncauj thiab ua kom zoo nkauj hauv cov dej khov, thiab ua kom nws cov duab.

l Reacts nrog cov proteins kom ua ib qho yooj yim-nce mov paj hauv qhob cij.

l Ua rau cov hmoov txhuv nplej siab ua rau cov mov ci mos.

Emulsification

Roj thiab dej tsim emulsion los ntawm nplawm, txawm li cas los xij, emulsion pib tawg tam sim tom qab nplawm yog nres. Lub hom phiaj ntawm emulsification yog kom ruaj khov emulsion lub xeev los ntawm kev tiv thaiv kev tawg uas tshwm sim vim creaming aggregation thiab coalescence. Txhawm rau daws cov teeb meem no, txo qhov loj me ntawm cov khoom tawg, txo qhov sib txawv ntawm qhov sib txawv ntawm qhov sib txawv thiab kev tiv thaiv qhov chaw ntawm cov roj tee yog qhov zoo.

Muaj ob hom emulsion, O / W emulsion lossis roj tee dej hauv dej, uas tuaj yeem pom hauv dej khov thiab mis nyuj, thiab W / O emulsion lossis dej tee dej hauv cov roj, pom hauv butter thiab margarine.

Tsis ntev los no, kev txhim kho ntawm W / O / W hom emulsion lossis dej dispersed nyob rau hauv cov roj tee ntawm O / W hom emulsion thiab O / W / O hom, ib hom sib txawv emulsion tau nce zuj zus.

Cov ntau hom emulsions no tsis tsuas yog ua rau cov khoom muaj calorie tsawg xws li qab zib uas muaj roj tsawg, tab sis kuj ua kom cov emulsion ruaj khov los ntawm kev ua kom cov khoom tsis ruaj khov tam sim no nyob rau thaj tsam tob tshaj ntawm cov dej ntws. Saj kuj tuaj yeem txhim kho los ntawm kev txhaj tshuaj seasonings thiab flavors rau hauv cov dej ntws.

Xaus

Cov zaub mov emulsifiers tau siv dav hauv kev lag luam khoom noj. Raws li kev txhim kho zoo hauv cov qhob cij thiab ncuav mog qab zib, nws tuaj yeem tiv thaiv cov nyhuv hydrophobic ntawm amylose hauv cov hmoov nplej, yog li tiv thaiv kev laus thiab rov qab ntawm lub khob noom cookie; txhawb kev tsim ntawm gluten cov ntaub so ntswg, txhim khu toughness; txhim kho foamability, thiab ua kom pores dispersed thiab ntom; Txhawb kom luv emulsification, dispersion, txhim kho kev ntxhib los mos thiab saj. Nyob rau hauv margarine, cov dej tuaj yeem tawg mus rau hauv cov roj los ua kom ruaj khov thiab zoo ib yam emulsion, yog li txhim kho cov qauv ntawm margarine. Emulsify thiab disperse cov roj ntxiv nyob rau hauv cov khoom noj confectionary, txhim kho lub ilv ntawm saj, thiab nyob rau tib lub sij hawm ua rau saum npoo ntawm cov khoom frosted los tiv thaiv sticking rau wrapping ntawv thiab tiv thaiv crystallization ntawm qab zib. Hauv dej haus, nws tuaj yeem ua lub luag haujlwm ntawm aroma, solubilization, emulsifying thiab dispersing, thiab anti-oxidation. Hauv cov dej khov nab kuab, cov qhob noom xim kasfes thiab lwm yam khoom noj, qhov loj thiab kev loj hlob ntawm cov roj muaju tuaj yeem tswj tau, thiab cov qauv ntawm cov khoom tuaj yeem txhim kho.

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