Sab saum toj 5 cov zaub mov tuab thiab lawv cov ntawv thov hauv kev ua zaub mov noj

Cov zaub mov thickenters ua si muaj lub luag haujlwm tseem ceeb hauv kev xa cov khoom lag luam yog qhov ua tau zoo nkauj, lossis lub cev ntawm cov zaub mov .

 

Siv thoob plaws cov ntawv thov-los ntawm cov mis nyuj thiab cov khoom noj kom zoo nkauj, thiab cov khoom noj kom zoo, thiab lawv cov khoom noj khoom haus zoo li no, thiab yuav ua li cas rau hauv cov khoom noj hnub no {}}

 

1. xanthan ntawm cov pos hniav

 

Nws yog dab tsi:
Cov microbor polysaccharide tsim los ntawm Xanthomonas Campestris los ntawm fermentation .

Cov txiaj ntsig tseem ceeb:

Cov viscosity siab ntawm qhov muaj ntau

Kev ruaj khov tshaj plaws ntawm cov dav PY thiab ntau

Tau tshaj cov ntsev thiab cov enzymes

Muab shear-thinning tus cwj pwm (zoo tagnrho rau cov kua thiab hnav khaub ncaws)

Cov Kev Siv Cov Ntaub Ntawv Feem Ntau:

Nyias khaub ncaws

Bakery Sau

Gluten-Dawb Baking

Qhob dej haus

Cov kua pleev thiab cov pob zeb

Vim li cas nws ua haujlwm: Xanthan ntawm cov pos hniavcov ntaub ntawv ib qho ruaj khov, du cov qauv txawm nyob hauv cov acidic lossis qhov hluav taws xob siab zoo, ua rau cov khoom uas yuav tsum muaj lub neej ntev {}}

 

 

2. guar pos hniav

 

Nws yog dab tsi:
Tus neeg saib xyuas ntuj ua rau muaj los ntawm cov gloar taum (cyamopsis tetragonoloba) .

Cov txiaj ntsig tseem ceeb:

Muaj peev xwm dej siab

Thickens txias thiab kua kub

Raug nqi thiab siv tau

Tau tshaj lwm cov pos hniav rau cov teebmeem syergistic

Cov Kev Siv Cov Ntaub Ntawv Feem Ntau:

Mis nyuj khov thiab khov ua si qab zib

Bakery Khoom

Kua zaub thiab kua quav

Gluten-dawb zaub mov txawv

Cov Lus Qhia Cov Qauv:Cov pos hniav guar yog qhov ua tau zoo nyob rau hauv cov pa viscosity tsawg thiab ua tau zoo nrog xanthan ntawm cov pos hniav rau kev txhawb nqa kev tswj.

 

3. gellan pos hniav

 

Nws yog dab tsi:
Kev ua tau zoo polysaccharide tsim los ntawm microbial fermentation (sphingomonas elodlea, muaj nyob rau hauv cov ntawv teev cov hmoov av thiab cov hmoov av ntau}

Cov txiaj ntsig tseem ceeb:

Cov qauv kua roj los yog cov kua nplaum ruaj nyob ntawm hom

Zoo heev rau kev ncua rau cov lus hauv dej haus

Ua haujlwm ntawm qib qis

Kub-ruaj khov thiab p-toleant

Cov Kev Siv Cov Ntaub Ntawv Feem Ntau:

Tsob ntoo-raws li thiab mis nyuj

Pudding thiab gels

Txiv hmab txiv ntoo sau

Khoom noj haus thiab haus ntxiv

Vim li cas thiaj tsim kev hlub nws: Gellan pos hniavyog zoo meej rau cov ntawv sau kom huv, npaj-rau-haus cov khoom uas xav tau kev ncua ntev nrog cov kua txiv lossis nroj tsuag-protein rau.

 

4. pectin

 

Nws yog dab tsi:
Lub fiber muaj fiber los ntawm cov txiv hmab txiv ntoo peels (ib txwm citrus lossis kua) .

Cov txiaj ntsig tseem ceeb:

Cov ntaub ntawv gels nyob rau hauv muaj suab thaj thiab acid

Huv kom huv-phoo

Zoo heev rau Jams thiab Cov Khoom Siv Raws Li Cov Txiv Hmab Txiv Ntoo

Siv nyob rau hauv tsawg-qab zib los yog tsis muaj ib daim ntawv thov qab zib (amidated pectin)

Cov Kev Siv Cov Ntaub Ntawv Feem Ntau:

Jams thiab jellies

Yogurts thiab txiv hmab txiv ntoo npaj

Nroj-Raws Li Gummies

Glazes thiab txiv hmab txiv ntoo kis

Huv kom huv Daim Ntawv Ceeb Toom: Pedinyog dav tau txais los ntawm cov neeg siv khoom thiab feem ntau tshwm hauv cov khoom tau muab tso rau "ntuj" lossis "additive-free."

 

 

5. transrageenan

 

Nws yog dab tsi:
Ib lub hydrocollows muab rho tawm los ntawm cov seaweed liab, muaj nyob rau ntau hom (Kappa, Iota, Lambda) nrog varying gelling thiab thickening cov khoom {}}

Cov txiaj ntsig tseem ceeb:

Zoo heev rau cov mis nyuj

Cov foos ntshiab lossis elastic gels nyob ntawm hom

Ruaj khov nyob rau ntawm qhov kub

Txhim kho ncua kev ncua ntawm cov hais

Cov Kev Siv Cov Ntaub Ntawv Feem Ntau:

Chocolate mis nyuj thiab dej qab zib

Puddings thiab custards

Nroj Tsuag Cov Nqaij thiab Cov Ntaub Ntawv Deli

Mis nyuj khov thiab khov ua si qab zib

Tswv yim qhia:Siv Kappatsheb cab kujrau cov gels khov kho thiab iota rau muag muag, elastic textures . Feem ntau txuas nrog locust taum cov pos hniav rau synergy .

 

Yuav ua li cas xaiv cov tuab tuab rau txoj haujlwm yog?

 

Txhua tus tuab muaj cov haujlwm tshwj xeeb raws li:

Tau qhov twg los (ntuj vs . microbial)

Solubility thiab phua

Kev sib cuam tshuam nrog lwm cov khoom xyaw

Thermal Stability thiab ua hwm kev ua siab ntev

 

Tuab dua	Zoo tshaj plaws rau	Huv kom ruaj ntseg
Xanthan ntawm cov pos hniav	Cov kua txhuas, hnav khaub ncaws, gluten-dawb	Tswj kav
Guar pos hniav	BAKERY, cov khoom qab zib khov	Tau
Gellan pos hniav	Nroj tsuag cog cov dej haus, puddings	Tau
Pedin	Jams, yogurt, txiv hmab txiv ntoo sau	Tau
Tsheb cab kuj	Mis nyuj, nroj tsuag, dej haus	Tswj kav

 

NtawmChemsis, peb muab cov pos hniav siab dawb huv suav nrog cov pos hniav, xaim-roj, thiab ntau pab neeg tau npaj txhij los txhawb koj txoj kev vam meej.

 

Tiv Tauj Peb Hnub No Rau Kev Txhawb Kev Pab Tswv Yim, Cov Qauv Dawb, lossis Nom Kev Cai Muab Cov Lus Taw Qhia {}}}}}}}