Gelatin zoo rau dab tsi? Cov txiaj ntsig thiab kev siv

Gelatin yog ntau yam khoom siv hauv ntau qhov kev lag luam rau nws qhov tshwj xeeb gelling thiab stabilizing peev xwm. Kab lus no yuav hais txog ntau hom gelatin thiab lawv cov ntawv thov sib txawv, qhia seb nws siv li cas hauv ntau qhov chaw.

Gelatin Powder yog dab tsi?

Gelatin hmoov yog cov khoom xyaw qhuav, tsis muaj tsw, thiab tsis muaj xim ua los ntawm collagen, muaj protein ntau nyob rau hauv cov ntaub so ntswg sib txuas. Nws feem ntau yog muab rho tawm los ntawm qhov chaw xws li tawv nqaij, pob txha, thiab pob txha mos. Nws yog feem ntau siv los ua tus neeg sawv cev gelling hauv cov khoom noj, tshuaj, thiab tshuaj pleev ib ce. Thaum sib tov nrog dej,gelatin hmoovtsim ib yam khoom zoo li gel. Cov cuab yeej no ua rau nws muaj txiaj ntsig hauv kev ua noj ua haus, xws li ua cov khoom qab zib xws li jelly, marshmallows, thiab gummy candies, thiab thickening soups thiab sauces.

Ntau hom gelatin

Gelatin tuaj yeem muab faib ua pawg hauv qab no raws li nws qhov chaw, txheej txheem, thiab kev siv:

1. Hom A Gelatin

Hom A Gelatin yog muab los ntawm cov tawv nqaij tawv nqaij, feem ntau yog nqaij npuas. Nws muaj pH ntau ntawm 3.8 txog 6. 0. Hom A Gelatin feem ntau yog siv rau hauv cov khoom noj khoom haus xws li khoom qab zib, khoom qab zib, thiab dej haus vim nws qhov meej meej thiab qhov chaw ceev ceev.

2. Hom B Gelatin

Hom B Gelatin yog tsim los ntawm alkaline-kho tsiaj cov pob txha thiab hides, feem ntau bovine. Nws muaj pH ntau ntawm 5.0 txog 7.5. Cov gelatin no feem ntau yog siv rau hauv kev siv tshuaj, xws li tshuaj ntsiav thiab ntsiav tshuaj, nrog rau kev tsim cov duab thaij duab thiab cov khoom siv tshuaj pleev ib ce.

3. Ntses Gelatin

Ntses gelatin yog muab rho tawm los ntawm cov tawv nqaij ntses thiab cov pob txha, muab ib txoj hauv kev zoo rau cov uas tsis txhob noj nqaij npuas lossis nqaij nyuj. Nws muaj qhov qis melting point piv rau bovine thiab porcine gelatins, ua rau nws haum rau siv nyob rau hauv cov khoom uas yuav tsum tau ib tug txo qhov chaw kub. Ntses gelatin feem ntau yog siv rau hauv cov khoom qab zib, khoom qab zib, thiab qee yam kev siv tshuaj.

4. Noj tau thiab muaj gelatin

Edible Gelatin yog muab rho tawm los ntawm cov pob txha tsiaj thiab tawv nqaij, ua raws li cov qauv kev nyab xeeb ntawm zaub mov, thiab siv hauv cov khoom noj thiab tshuaj.

Industrial Gelatin feem ntau yog muab los ntawm cov txheej txheem tawv tawv, tuaj yeem muaj cov khoom tsis huv thiab cov hlau seem, thiab feem ntau yog siv rau hauv cov ntawv thov tsis yog khoom noj, xws li kev yees duab, papermaking, thiab adhesives.

Gelatin siv rau dab tsi?

• Gelatin hauv Gummy Candies thiab Nougat

Hauv cov khoom qab zib gummy, gelatin yog ntxiv ntawm qhov concentration ntawm 2%-3%, thaum nyob rau hauv nougat, tus nqi ntawm 0.6% mus rau 3% lossis ntau dua. Rau kev tsim cov marshmallow, nws raug nquahu kom siv gelatin nrog lub zog tawg siab tshaj 240B, thaum tsim cov khoom qab zib nyuaj nrog cov kua txiv hmab txiv ntoo, 150B gelatin yog qhov tsim nyog. Piv rau cov hmoov txhuv nplej siab thiab agar, gelatin muab zoo dua elasticity, toughness, thiab pob tshab, ua rau nws tshwj xeeb yog qhov tseem ceeb rau kev tsim cov gummy candies thiab caramel nrog ib tug tag nrho cov duab thiab txaus elasticity, qhov twg high-zoo gelatin nrog muaj zog gelling zog yog xav tau.

• Gelatin hauv cov khoom noj khov

Hauv cov khoom noj khov, gelatin tuaj yeem siv rau hauv cov khoom xws li ice cream thiab cov khoom qab zib khov ua kom ruaj khov. Nws inhibits qab zib crystallization nyob rau hauv cov kev daws teeb meem thiab txo qhov loj ntawm crystals tsim. Cov ntsiab lus gelatin ntawm 1.5% tuaj yeem cuam tshuam 70% ntawm syrup crystallization. Thaum cov ntsiab lus siab tshaj 1.5%, nws tuaj yeem tiv thaiv crystallization hauv cov txiv hmab txiv ntoo jelly candies. Hauv cov dej khov nab kuab, gelatin tiv thaiv kev tsim ntawm cov dej khov loj loj thiab kev loj hlob ntawm cov dej khov nab kuab, ua rau muaj kev ntxhib los mos thiab qeeb melting tus nqi, ua rau lub cev ruaj khov thiab du. Cov qib sib ntxiv yog 0.3%-0.6%.

• Gelatin hauv yogurt

Nyob rau hauv yogurt, gelatin yog siv nyob rau hauv ntau yam hom, feem ntau yog pab raws li ib tug stabilizer. Gelatin tuaj yeem muab cov yogurt uas muaj roj tsawg nrog kev ntxhib los mos zoo ib yam li cov yogurt uas muaj roj ntau, txhim kho nws qhov kev lees paub. Hauv cov khoom lag luam yogurt, kev ua haujlwm ntawm gelatin molecules yog tsim kom muaj cov qauv tsis muaj zog gel network, tiv thaiv whey sib cais. Lub peev xwm ruaj khov ntawm lub zog siab thiab siab-melting-point gelatin tso cai rau nws siv nws tus kheej hauv cov khoom yogurt.

Collagen vs. Gelatin

Collagen yog cov protein uas muaj nyob hauv cov ntaub so ntswg, tawv nqaij, thiab pob txha. Nws yog siv feem ntau hauv cov khoom noj khoom haus thiab cov khoom tu tawv nqaij rau nws cov txiaj ntsig kev noj qab haus huv, xws li kev txhim kho daim tawv nqaij elasticity thiab kev noj qab haus huv. Collagen yog insoluble hauv dej thiab tsis gel.

Gelatin yog muab los ntawm collagen los ntawm cov txheej txheem uas ua rau nws soluble hauv dej kub thiab muaj peev xwm tsim cov gel thaum txias. Nws yog dav siv hauv cov khoom noj, tshuaj, thiab tshuaj pleev ib ce rau nws cov gelling thiab stabilizing zog.

Hauv kev xaus, Collagen yog cov protein nyoos siv rau cov txiaj ntsig kev noj qab haus huv, thaum gelatin yog cov txheej txheem ntawm collagen siv rau nws lub peev xwm gelling.

Great Vegan Alternatives rau Gelatin

Txawm li cas los xij, vim tias gelatin yog tsiaj los ntawm cov tsiaj, nws yuav tsis tsim nyog rau cov neeg noj zaub mov hauv qab no lossis cov neeg tsis noj nqaij, lossis rau cov tib neeg muaj kev txwv kev noj haus. Hmoov zoo, muaj ntau yam kev cog qoob loo uas tuaj yeem hloov tau gelatin zoo thaum tseem muab cov kev xav tau zoo nkauj thiab kev ua haujlwm.

1. Agar-agar, muab tau los ntawm liab algae, ua ib lub gel khov thaum txias thiab zoo tagnrho rau cov khoom qab zib thiab jams.
2. Pectin, muab rho tawm los ntawm txiv hmab txiv ntoo, gels nyob rau hauv lub xub ntiag ntawm qab zib thiab acid, ua rau nws haum rau txiv hmab txiv ntoo preserves.
3. Carrageenan, los ntawm liab seaweed, muab thickening thiab gelling zog nrog ntau hom muab ntau yam textures.
4. Guar cov pos hniav, los ntawm guar taum, thickens thiab stabilizes, feem ntau siv nyob rau hauv gluten-dawb ci.
5. Xanthan cov pos hniav, ua los ntawm fermentation, thickens thiab stabilizes nyob rau hauv me me.

Txhua qhov kev xaiv no muaj cov khoom tshwj xeeb rau ntau yam kev ua noj ua haus thiab kev lag luam.