Thickening agents, gelling Cheebtsam

Cov khaus xim ua rau cov dej khov ua kua dej, thiab cov neeg tsim cov gel thiab cov neeg tsim cov tshuaj pleev ua rau cov tshuaj kua. Hauv ob qho xwm txheej, cov dej raug khi, txij li nyob hauv txoj kab ke colloidal nws plam nws qhov kev mus ncig thiab hloov cov xwm yeem ntawm cov khoom lag luam. Chemically, ob pawg puav leej zoo heev. Hauv ob qho xwm txheej no, cov no yog cov macromolecules hauv cov pawg hydrophilic uas muaj kev faib ntau. Ib puag ncig dej ua ke nrog cov pab pawg no. Cov neeg sawv cev muag khoom tuaj yeem hloov pauv kev cuam tshuam nrog cov inorganic ions (hydrogen, calcium), thiab lwm yam. Tsis muaj qhov meej meej uas sib txawv ntawm ob pab neeg no.

Cov thim cov phom thiab cov gelling tau muab faib ua ntuj, ib nrab ntawm hluavtaws thiab hluavtaws.

Ntuj tuab tuab tuab yog cov tshuaj ntawm tsob ntoo keeb kwm, tshwj ntawm gelatin. Cov no suav nrog cov pos hniav cog thiab hnoos qeev los ntawm "Irish ntxhuab" (carrageenan), orchis (Salep), flax thiab quince noob, carob, astragalus, arabian acacia, zoo li agar thiab pectin.

Semi-hluavtaws thickeners kuj siv rau cov tshuaj ntawm cov nroj tsuag keeb kwm zoo ib yam li cellulose lossis hmoov txhuv nplej siab. Cov no yog ib qho kev sib txuas ntawm cov khoom ntuj uas muaj lub zog ntawm lub cev tau hloov pauv hauv qhov xav tau los ntawm kev qhia qee pawg ua haujlwm hauv lawv. Cov no suav nrog methyl cellulose, ethyl cellulose (ethoxose), carboxymethyl cellulose (piv txwv, ultra-o cellulose, fondin, cellin), amylopectin.

Khoom cua thickeners - Cov no yog dej-soluble polyvinyl cawv lossis ethers, polyacrylates.

Lub ntuj thiab ib nrab hluavtaws tuab tau tso cai rau hauv kev tsim khoom noj hauv cov khoom lag luam tsawg. Synthetic thickeners tsuas yog siv hauv kev tsim cov khoom lag luam ntawm cov tshuaj pleev ib ce.

Xav txog lub ntsiab thickeners thiab gelling cov neeg ua haujlwm (yooj yim cellulose ethers, hloov pauv starches, pectins, alginic acid, thiab lwm yam)

Siv tau yooj yim. Methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose yog siv dav ua zaub mov ntxiv. Lawv siv rau hauv kev tsim cov kua ntses, ntses kib, ntses dej khov, thiab lwm yam. Ib qho ntxiv, lawv ua kom nrawm crystallization ntawm cov piam thaj hauv kev ua cov khoom lag luam confectionery thiab qee kom sib haum ntawm cov kev daws teeb meem thiab haus.

Kev noj haus txhua hnub nrog rau cov zaub mov ntawm tag nrho cov kev lom neeg ntawm cellulose yuav tsum tsis pub ntau tshaj 25 mg rau ib phaus ntawm lub cev hnyav. Los ntawm qhov pom ntawm kev noj zaub mov kom huv si, cov tshuaj no yuav tsis muaj mob, vim tias cellulose ethers hla dhau cov zaub mov thiab raug nthuav tawm tsis hloov pauv.

Microcrystalline cellulose (MCC) yog tsim raws ntawm cellulose. MCC yog cov cellulose ib nrab hydrolyzed los ntawm acid thiab siv los ua cov muab tub lim hauv kev lag luam khoom noj khoom haus. MCC tsis zom zom, thiab cov khoom sib txuam tseem nyob rau hauv cov hlab ntsha hauv lub cev thiab tuaj yeem ua rau lub cev thiab cov hlab ntsha puas tsuaj, tshwj xeeb tshaj yog cov hlab ntsha. Yog li ntawd, tam sim no, MCC yog siv rau hauv kev tsim khoom noj khoom haus hauv cov khoom lag luam tsawg.

Modules thiab thav ntawv. Hauv kev lag luam khoom noj, haiv neeg cov hmoov txhuv nplej siab thiab zom cov hmoov txhuv nplej tshiab tau siv los ua cov thickeners thiab gelling tus neeg sawv cev. Dextrins, cov hmoov hnub qub kho nrog cov kua qaub, alkalis lossis enzymes, cov hnub qub nrog cov pawg ua haujlwm (acetylated), phosphorylated thiab oxidized starch rog yog siv, hydroxypropyl thiab lwm yam kev hloov kho ntawm cov hmoov txhuv nplej siab tau siv.

Kev siv txhua hom starch muaj tsuas yog txiav txim siab ntawm qhov thev naus laus zis xav txog kev tsim cov khoom noj muaj txiaj ntsig zoo. Cov hnub qub yug thiab hloov kho muaj qhov txawv ntawm kev ua kom dawb huv. Cov ntsiab lus ntawm cov leej faj sulfur thiab cov hmoov tshauv (hauv txhua qhov kev hloov kho starches), arsenic, manganese (hauv cov tshuaj dawb), sodium chloride thiab carboxyl pawg hauv oxidized starch rog, acetyl pawg hauv acetylated starch, thiab phosphate seem hauv phosphorylated starch rog yog txwv nyob rau hauv cov keeb kwm cov hmoov txhuv nplej siab.

A l ginov a y k thiab nrog rau kis laub thiab e li txog l thiab. Alginic acid thiab nws cov derivatives yog polysaccharides muab tau los ntawm D-mannuric thiab L-glucuronic acids, txuas nrog los ntawm glycosidic bonds. Alginic acid tsis yaj nyob hauv dej, tab sis nws khi nws zoo, ntsev ntawm cov kua qaub no (alginates) yaj zoo rau hauv dej.

Alginates raug siv ua cov thickeners, gelling agents thiab emulsifiers. Hauv kev lag luam khoom noj khoom haus lawv siv rau kev tsim ua cov txiv ntoo, txiv ntoo, puddings, khoom qab zib muag, kom paub meej ntawm cawv thiab kua txiv. Tsis tas li ntawd, cov tsho tiv no tiv thaiv rau cov khoom lag luam, chees thiab txiv hmab txiv ntoo yog tsim los ntawm lawv. Qhov siab ntawm alginates hauv cov khoom lag luam yog tswj nyob rau hauv thaj tsam li ntawm ib txog txog 10 g. Raws li cov lus pom zoo los ntawm FAO-WHO, nws tau tso cai rau haus alginic acid thiab nws cov ntsev rau hauv cov zaub mov uas tsis muaj kev phom sij rau tib neeg kev noj qab haus huv hauv ntau npaum li 25 mg rau ib phaus ntawm lub cev qhov hnyav (hauv qhov tseeb dawb alginic acid).

Pektiny. Pectins yog cov tshuaj ntuj hauv qhov uas tawg ntawm D-galacturonic acid yog txuas nrog los ntawm glycosidic bonds rau hauv cov qauv molecules. Pectins yog tsim los ntawm cov txiv hmab txiv ntoo los ntawm cov kua qaub los yog kua nyeem los yog los ntawm kev zom cov enzymatic. Carboxyl pawg yog ib nrab esterified nrog methanol. Siab thiab qis esterified pectins yog qhov txawv nyob ntawm qhov degree ntawm esterification.

Cov esterified siab heev pectins siv nyob rau hauv ib qho nyiaj ntawm 1-5 g ib kilogram ntawm cov khoom rau kev npaj marmalades, jellies, kua txiv, kua txiv, kib ntses, mayonnaise, kua ntsw, thiab lwm yam, thiab rau kev npaj ntawm curd cream - txog li 8 g / kg. Tsawg esterified pectins yog siv rau kev tsim cov khoom qab zib qis, feem ntau yog zaub jellies thiab pastes, jellies, mis tso, thiab lwm yam.

Hauv tib neeg lub cev, txog li 90% pectins tau tawg thiab zom. Qhov tshwm sim tsis zoo ntawm pectins rau tib neeg kev noj qab haus huv tsis tau tsim. Cov tshuaj pectins tuaj yeem siv tau yam tsis muaj txiaj ntsig ntau, tsuas yog tshwj xeeb ntawm cov pectins, uas nyob hauv ib feem ntawm cov pab pawg dawb carboxyl tau hloov mus rau amides. Rau cov pectins no, PSP txog li 25 g ib phaus ntawm lub cev hnyav.

Thiab r. Agar yog kev sib xyaw ntawm polysaccharides ntawm agarose thiab agaropectin thiab pom nyob hauv cov khoom loj hauv algae. Agar nyob rau hauv daim ntawv ntawm calcium los yog ntsev ntsev yog pom nyob rau hauv ntau cov algae liab, ntawm qhov uas nws tau muab rho tawm los ntawm dej tawm. Cov dej tso kua nplaum-tsim muaj peev xwm ntawm agar yog 19 zaug siab dua li ntawm gelatin.

Agar yog siv rau hauv kev txuag cov nqaij thiab ntses, hauv kev tsim cov marmalade, confectionery, puddings, ice cream thiab ntau yam qab zib tais hauv ntau txog 20 g / kg. Kev tsim tawm ntawm qee hom cheese, agar yog siv ob qho tib si thiab sib xyaw ua ke nrog lwm cov tuab hauv qhov ntau txog 8 g / kg. Tsis tas li ntawd, agar yog siv los kho kom pom cov kua txiv.

Agar tsis muaj kev puas tsuaj rau tib neeg lub cev. Nws siv raug tso cai hauv ntau lub tebchaws.

Karragen ("Irish Moss"). Carrageenan muaj polysaccharides, thiab nyob rau hauv daim ntawv ntawm ntsev ntawm calcium, sodium los yog potassium, nws yog ib feem ntawm ntau yam algae liab, los ntawm qhov uas nws tau muab rho tawm nrog dej.

Carrageen yog siv rau hauv kev lag luam khoom noj khoom haus ua tus sawv cev rau nqaij thiab ntses ntses, jellies, puddings, thiab txiv hmab txiv ntoo thiab zaub ntau hauv 2-5 g / kg. Nws tuaj yeem raug siv ua stabilizer thiab emulsifier hauv kev tsim cov khaub noom cocoa nrog rau mis hauv ib qho kev sib xyaw ntawm 200-300 mg / l. Thaum ua cov dej khov, qhov sib ntxiv ntawm carrageenan txwv tsis pub cov tsim ntawm muaju ntawm cov dej khov loj.

Furcellaran yog cov khoom zoo ib yam li carrageenan tau los ntawm qee hom hom nyom hiav txwv. Nws muaj cov yam ntxwv ntawm carrageenan. PSP ntawm carrageenan thiab furcellaran tau tsim los txog 75 mg rau ib kilogram ntawm qhuav teeb meem loj, ntawm uas 20-40% yog sulfates.

Gummaribik Cov pos hniav yog ib hom tshuaj polysaccharide uas muaj D-galactose, L-arabinose, L-ramnose thiab D-glucuronic acid. Nws yog rho tawm los ntawm Asmeskas thiab Asian hom acacia thiab yog siv rau hauv kev lag luam khoom noj rau kev tsim cov zaub kaus poom, cov kua ntses, kua qab, thiab lwm yam. raws li stabilizer thiab phau ntawv tiv thaiv. Nws tuaj yeem siv tau yam tsis txwv, tab sis coj mus rau hauv tus lej thev naus laus zis rau qee hom zaub cov kaus poom, cov ntsiab lus ntawm cov pos hniav ntawm 10 g / kg tau pom zoo.

ZHELATIN Nkag yog ib hom kab polypeptide tsis muaj kev saj thiab tsw, nws tau txais los ntawm cov pob txha thiab tawv nqaij ntawm cov tsiaj. Hauv kev tsim cov nqaij, gelatin siv rau hauv kev lag luam ntawm nqaij ntshiv, cov nqaij ntses kaus poom, thiab lwm yam. Hauv cov ntses ua kev lag luam nws yog siv rau kev npaj ntau cov kua ntsw thiab sau, nyob hauv kev lag luam ua khoom xyaw - rau kev tsim cov txiv ntoo ua kua txiv, ua kua ntses, noj dej qab zib, zom khaub noom. Tsis tas li ntawd, gelatin siv los ua kom pom tseeb cawv. Hauv cov khoom noj cov khoom noj, cov ntau cov nkaws ntawm 8 txog 60 g / kg, nyob ntawm seb hom thiab tshuab siv ntawm kev tsim khoom. Ua raws li cov lus pom zoo ntawm FAO-WHO, gelatin siv tsis muaj kev txwv, tab sis tib lub sijhawm, kev cai yog tsim rau nws cov tshuaj lom neeg thiab microbiological purity. Piv txwv li, cov ntoo tshauv cov ntsiab lus yuav tsum tsis pub ntau tshaj 3.5%, sulfur dioxide - txog 100-125 mg / kg.

Hauv qee lub tebchaws, cov pos hniav zaub yog siv los ua cov thickeners thiab emulsifiers - polysaccharides guaran, tragantum, ka-raich ntawm cov pos hniav, cov pos hniav taum pauv thiab lwm tus. Hauv peb lub tebchaws, lawv tsis tau pom daim ntawv thov.

Cov pos hniav muaj cov seem ntawm D-galactose, D-glucuronic acid, arabinose thiab rhamnose. Lawv yog cov ua ke ntawm phab ntsa.

Carob thiab guarana cov pos hniav yog polysaccharides ntawm cov noob (taum) ntawm cov ntoo carob Ceratonia siliqua, cov pawm ntawm cov uas paub tias yog Tsaregradsky. Cov polysaccharides no tau siv los ua cov thickeners thiab emulsifiers. Lawv feem ntau suav nrog galactomannan (galactose thiab mannose).

Guaran yog polysaccharide galactomannon, tab sis galactose ntau tshaj nyob hauv nws. Tau los ntawm cov noob ntawm Indian cog Cyamopsis tetragonolobus. Tsis muaj kev txwv txog nws txoj kev siv.

Traganth (tragacanth) yog sib xyaw ntawm cov kab mob nruab nrab thiab acidic polysaccharides uas muaj L-arabinose, D-xylose, D-galactose thiab galacturic acid. Lawv muab rho tawm los ntawm cov nroj tsuag ntawm cov hom astragalus loj hlob nyob hauv Middle East. Nws yog siv raws li phau ntawv khaws rau khov thiab raws li ib lub gel tuab li 20 g / kg.

Cov pos hniav karaich yog Indian neeg khab seeb. Tau los ntawm Sterculia ntoo, ib txwm nyob rau Is Nrias teb.

Tsis pom qhov koj tab tom nrhiav? Siv txoj kev tshawb:

Nkaws siv yog:

Hauv cov tshuaj raws li qhov chaw ntawm cov protein ua rau kev kho mob ntawm ntau yam zaub mov noj,

· Hauv chaw muag tshuaj - rau kev tsim cov tshuaj ntsiav thiab cov tshuaj tiv thaiv ib puag ncig,

· Hauv kev lag luam khoom noj khoom haus rau kev tsim cov khoom lag luam confectionery - jelly, marmalade, thiab lwm yam.

Nkaws kuj tseem siv rau kev tsim cov khoom qab zib los tiv thaiv cov kua qab zib thiab txo cov protein coagulation.

Nkaub qhuav gelatin tsis muaj xim lossis lub teeb daj, tsis hnov ​​qab lossis tsw. Hauv cov dej txias thiab dilute acids, nws swells, tab sis tsis yaj. Cov kua roj gelatin yaj thaum kub dua, tsim cov tshuaj uas khov rau hauv jelly.

Calorie Nkaws

Cov khoom noj uas muaj tseeb nkaws muaj cov protein ntau, thiab nws cov lus qhia hauv calorie yog 355 kcal hauv 100 g. Kev siv cov khoom no hauv qhov ntau ntau tuaj yeem ua rau pom qhov hnyav ntxiv.

Nws yog cov ntawv qhia zoo heev. Hauv nws lub zog, nws yog ob peb zaug ntawm lub sijhawm zoo dua rau gelatin dog dig.

Nws yog xim daj dawb hmoov los yog phaj. Agar agar yog qhov tsis haum rau hauv dej txias. Nws tag nrho yaj nkaus xwb ntawm kub txog 95 txog 100 degrees. Cov tshuaj sib tov kub yog qhov tseeb thiab khov. Thaum txias rau qhov kub thiab txias ntawm 35-40 ° C, nws dhau los ua cov ntshiab huv thiab ruaj khov gel, uas ua kom sov thim rov qab. Thaum rhuab mus rau 85-95 ° С, nws rov ua cov kua ua kua, rov qab hloov mus rau hauv ib lub gel ntawm 35-40 ° С.

Threader "Mos-Tus Xiav"

Nws yog kev txhim kho, cov thickening tivthaiv rau kev sau cov txiv hmab txiv ntoo, berries, khaws cia, kua txiv. Nws raug rau kev kho kom sov thiab khov.

muaj pes tsawg leeg: zaub cream, qab zib, hmoov txhuv nplej siab, (E 1414), gelling tivthaiv (E 450, E 440)

Txoj kev siv: thickener yog ntxiv nyob rau hauv ib qho nyiaj ntawm 25% mus rau tag nrho qhov hnyav ntawm txhaws.

1 txoj kev. Siv 1000 g. Muag muag - BINDERS, 1000 g. Cov txiv ntoo tshiab lossis khov tshiab, 1000 g. qab zib - sib tov txhua yam, ntxiv 2000 ml. dej. Shuffle.

Thib 2 txoj kev. Siv lub compote uas hnyav 3000 g, cais cov kua txiv los ntawm cov txiv hmab txiv ntoo, qhia 1000 g ntawm qhov sib xyaw ua kua txiv, sib tov. Tos rau qhov sib xyaw kom tuab. Ncuav cov berries rau hauv cov khoom tiav tiav, do, siv raws li qhia.

Thib 3 txoj kev. Cov dej khov ua ke, tsis yog defrosting, muab los ntawm lub ntim rau hauv ntim. Sib tov cov hmoov uas muaj suab thaj yog tias cov kua tshuaj muaj acidic (noj qab zib rau hmoov 1: 1), yog tias qab zib (1: 0.5).

Txiv qaub txhaws: txiv qaub 1000g. + suab thaj 1000g. + zagustig. Dej 1500 ml.

Txiv kab ntxwv filling: txiv kab ntxwv 100g. + suab thaj 1000 g + zagustig. Dej 2000ml.

Kua txhaws: kua 1200g. + Qab Zib 800g. + zagustig. Dej 2000ml.

Txiv ntoo hauv jelly: cov txiv ntoo hauv kas fes (compote) 2 kg. + cov kua txiv hmab txiv ntoo 1 kg + stabilizer 1 kg.

Kev ruaj los ntawm raisins, almonds: minced raisins thiab almonds 11,2 kg. + dej 2l + nkev tuab 1 kg.

· Cottage cheese filling: Tsev cheese (txhua cov ntsiab lus rog) 500g. + qe 50 g. (1 pc.) + suab thaj 200 g. + stabilizer 100 - 150 g.

Txhawm rau npaj cov txiv hmab txiv ntoo, sau cov txiv hmab txiv ntoo (txiv qaub, txiv av txiv ntoo). Ntxiv cov dej qab zib ua ntej thiab cov taub kom khov. Sib tov cov txiaj ntsig loj, thiab tom qab ntawd siv rau hauv ntau lawm. Txhawm rau npaj cov txiv hmab txiv ntoo hauv jelly, sib tov cov stabilizer nrog qab zib thiab maj mam ntxiv nws hauv dej nrog nrawm. Maj mam ua kom paub cov kua txiv suav sai li sai tau thaum txheej txheem ntawm thickening pib. Rau kev sau nqaij, tus stabilizer yuav tsum tau npaj ua ntej nrog qhob cij thiab tom qab ntawd zoo li hauv kev ua noj.

KHAWV: 100g. sib tov rau 300g. - 600g. qab zib thiab 1000g. txiv ntoo.

Method Txoj kev ua txias, ua noj sai.

Nws tau yooj yim faib rau qhov loj ntawm qhov txhaws, txig nws tuab.

Cov tsos ntawm cov txiv hmab txiv ntoo thiab lawv qhov ntuj saj yog khaws cia.

Daim filling yog tiv taus khov thiab kho kub.

Cov: duab los qhia lub thawv nrog lub hnab yas.

Txee lub neej thiab chaw cia khoom - 12 lub hlis hauv qhov chaw txias thiab qhuav.

Cov khoom siv raw rau kev tsim cov khoom tsis sib haum

Cov ntaub ntawv raw khoom siv hauv kev tsim cov khoom lag luam tuaj yeem muab faib ua thawj thiab theem nrab. Cov khoom siv lub ntsiab yog tsim ib co qauv ntawm cov khoom sib txuas nrog cov khoom tsim nyog thiab cov rheological. Cov khoom siv tseem ceeb yog qab zib, zib suab thaj, cocoa taum, txiv ntoo, txiv hmab txiv ntoo thiab txiv hmab txiv ntoo ua tiav cov khoom tiav, hmoov nplej, hmoov txhuv nplej siab, uas muaj 90% ntawm tag nrho cov khoom siv raw.

Cov khoom siv raw ntxiv, tsis tas hloov lawv cov khoom rheological, muab cov khoom pov thawj cov nplaim hluav taws kub, kom pom qhov zoo nkauj, txhim kho tus qauv, thiab txuas ntxiv lub neej txee. Cov ntaub ntawv raw ntxiv muaj xws li gelatiners, cov kua zaub mov thiab kua xim, flavours, emulsifiers, ua npuas ncauj foaming, noo noo-khaws cov additives, thiab lwm yam.

1.1. Thickeners thiab gelling cov neeg sawv cev

Cov neeg hnav khaub thuas thiab cov muag khoom yog cov tshuaj uas siv rau hauv cov khoom me me uas ua rau kom cov viscosity ntawm cov zaub mov, tsim cov qauv zoo li jelly ntawm cov khoom ua marmalade thiab khoom qab zib nrog jelly rooj, thiab tseem ruaj khov lub cev qauv ntawm cov khoom lag luam pastel, whipped khaub noom rooj plaub.Kev sib cais meej ntawm cov thickeners thiab gellants tsis yog ib txwm ua tau, vim muaj cov tshuaj uas muaj ntau qib ntawm ob qho tib si cov yam ntxwv ntawm cov tuab thiab cov khoom ntawm gellants. Qee cov tuab tuab tuaj yeem tsim cov gels khov raws li qee yam kev mob.

Cov mob siab ua si muaj xws li: hloov pauv cov hmoov txhuv nplej siab, carboxymethyl cellulose E466, taum taum cov pos hniav E410, cov pos hniav guar E412, xanthan ntawm cov pos hniav E415, Arabian ntawm cov pos hniav E414. Cov khoom lag luam no yog cov tshuaj uas muaj qhov dej siab tshaj ntawm cov dej, hydrocolloids nrog lub zog ua kom muaj zog thiab ntau qib kev ruaj khov. Tus sawv cev muag: agar-agar E406, tsiaj gelatin, carrageenan E407, pectin E440, sodium alginate E401. Cov tshuaj no tseem yog cov kav ntev hydrocolloids ntawm lub polymer, muaj qhov kev qhia txog kev ua haujlwm siab, dhau ntawm lawv cov kev ua haujlwm tuab, thiab tseem muaj qib sib txawv ntawm kev ua kom lub zog ruaj khov.

Feem ntau cov thickeners thiab gelling cov neeg sawv cev yog polysaccharides. Qhov tshwj xeeb yog cov kua roj gelatin muaj protein ntau.

Kev faib tawm ntawm polysaccharides nrog cov khoom ntawm thickeners thiab gelling agents nyob ntawm qhov chaw nag lossis daus yog pom hauv Daim Duab. 1.

Pectins E 440 yog ib pab pawg uas muaj qhov loj molecular phaus polysaccharides uas ua rau cov xovtooj ntawm phab ntsa thiab cov ntawv sib ntxiv ua ke nrog cellulose, hemicellulose thiab lignin. Pectins yog cov nroj tsuag kev noj haus uas ua kom lub siab thiab tshem tawm cov khoom lag luam hauv cov khoom lom, radionuclides, cov hlau hnyav, lub cev muaj cov co toxins los ntawm lub cev, ua haujlwm zoo rau lub plab zom mov, lub plawv plawv, thiab txo cov ntshav qabzib.

Qhov loj tshaj plaws ntawm pectin yog pom hauv cov txiv hmab txiv ntoo thiab cov qoob loo hauv paus. Hauv kev lag luam khoom noj, pectin tau txais los ntawm cov kua pomace, los ntawm beet pulp thiab pob tawb ntawm paj noob hlis. Citrus pectins yog tsim los ntawm cov kua txiv qaub: txiv kab ntxwv, txiv qaub, thiab lwm yam.

Cov tshuaj muaj xws li: pectic acids - galacturonic acid residues txuas los ntawm a-1,4-glycosidic cov hlua hauv cov saw ntev, lawv tau me ntsis soluble hauv dej, tsis muaj gel-forming muaj peev xwm, pectates yog ntsev ntawm pectic acid, pectic acids yog pectic acids uas nyob rau hauv uas ib qho me me ntawm carboxyl pawg yog esterified nrog methyl cawv, pectinates yog ntsev ntawm pectic acids, protopectin yog pectic acids, nyob rau hauv uas ib feem tseem ceeb ntawm carboxyl pawg yog esterified nrog methyl cawv. Nws yog ib qho protopectin uas muaj qhov kev xav tsis zoo.

Cov gel-forming muaj peev xwm ntawm pectin nyob ntawm lub cev hnyav molecular (20 txhiab - 50 txhiab), ntxiv rau cov xov tooj ntawm cov pab pawg methyl uas ua cov molecule, thiab cov ntsiab lus pub dawb pawg carboxyl thiab lawv hloov nrog cov hlau. Ua raws li cov neeg kawm ntawv qib esterification ntawm cov pawg carboxyl, cov esterified tsawg thiab cov esterified pectins yuav txawv, tau los ntawm kev pub noj haus los ntawm acid los yog alkaline extraction, lossis los ntawm enzymatic cleavage. Cov pectins zoo tshaj plaws tau txais los ntawm tev ntawm citrus cov txiv hmab txiv ntoo thiab txiv apples, thiab pectins los ntawm beet pulp yog qhov zoo dua.

Cov tshuaj esterified (mas methoxylated) pectin yog siv rau hauv kev lag luam confectionery feem ntau yog rau kev npaj cov khoom ua txiv ntoo (marmalade, marshmallows, jellies, jams), flavored nrog ntuj txiv hmab txiv ntoo los yog cov khoom siv hluavtaws. Pectin nrog cov ntsiab lus siab ntawm methoxy pawg yog qhov zoo stabilizer rau foamy confectionery: pastilles, marshmallows, whipped khoom qab zib pawg.

Cov esterified siab heev pectins tau siv los ua cov gel-forming tshuaj hauv kev tsim cov kua txiv, kua txiv khov, cov kaus poom ntses thiab mayonnaise.

Tsawg esterified pectins yog siv rau hauv kev tsim cov zaub thiab txiv ntoo jellies, pastes thiab jellies. Hom pectin no, uas tsis tas yuav ntxiv cov kua qaub rau gelation, yog siv los tsim cov khoom lag luam jelly thiab cov ntim puv (piv txwv, mint cov khoom nrog mint lossis cinnamon tsw), nyob rau hauv uas muaj pH ntau yam tsim nyog rau gelation ntawm co methoxylated pectin yog qhov tsis lees txais. Tsis tshua muaj esterified (tsis tshua muaj methoxylated) pectin thaum tsis tshua muaj ntau tuaj yeem cuam tshuam thixotropic kev ntxhib los mos rau cov khoom tsis sib haum. Ntawm kev txhawb zog, gelation txias tuaj yeem tau yog tias diffusion ntawm calcium ions rau hauv kev sib sau.

Rau kev tsim cov txiv ntseej ua khoom noj los ntawm ntau cov khoom siv, pectin noj ntau yam los ntawm 8 kg rau citrus rau 26 kg rau beet pectin ib 1 tuj ntawm cov khoom tiav.

Piv rau lwm tus neeg sawv cev gelling feem ntau siv rau kev npaj ntawm cov khoom lag luam confectionery, pectin yuav tsum tau hais tias cov qauv thiab cov khoom lag luam tawm tau nruj. Ntawm qhov tod tes, pectin muab qhov zoo xws li kev ntxhib los mos zoo heev thiab saj hauv lub qhov ncauj, ntxiv rau, pectin, vim tias cov pa nrawm nrawm thiab tsim cov kev cai, tau txais txiaj ntsig los siv rau hauv cov txheej txheem txuas ntxiv thev naus laus zis.

Hauv kev ua lag luam ntawm cov ntaub ntawv nyoos rau cov khoom lag luam confectionery, ntau hom pectin ntawm cov tuam txhab tsim tawm txawv teb chaws tau sawv cev ntau. Kwv yees 80% ntawm pectin txawv teb chaws yog pectin los ntawm cov txiv ntoo loj-ua kua txiv. Cov neeg tseem ceeb ntawm cov citrus pectin yog lub tuam txhab Asmeskas Gercules Inc. muaj txog 150 tus neeg pab nyiaj hauv ntau lub teb chaws hauv ntiaj teb. Kev lag luam loj tshaj plaws Kopenhagen pectin npuag (Denmark) tsim txog 20 hom pectins nrog GENU lub npe rau ntau thaj chaw ntawm kev lag luam khoom noj khoom haus. Kua pectin yog tsim tawm hauv tebchaws Askiv, Fabkis, Austria, Switzerland, Lub Tebchaws Yelemees, Mexico, Ltalis. Cov tuam txhab loj tshaj plaws rau kev tsim cov pectin qhuav pectin yog Grill & Grossman, Grinstedt, Herbsrtreit & Fox KG, Cesalpina.

Nkaws (los ntawm lat. gelatus - khov, khov) - cov khoom lag luam protein, uas yog kev sib xyaw ntawm cov kab polypeptides uas muaj qhov hnyav sib txawv ntawm qhov hnyav ntawm cov tsiaj keeb kwm. Nkaws yog tsim los ntawm cov pob txha, pob txha pob txha pob txha pob txha, thiab lwm yam los ntawm kev kub nyhiab nrog dej. Hauv qhov no, collagen, uas yog ib feem ntawm cov ntaub so ntswg sib txuas, xa mus rau hauv glutin. Txoj kev daws teeb meem tau evaporated, meej thiab txias rau ib lub jelly, uas tau muab txiav ua tej daim thiab qhuav. Tso daim ntawv gelatin thiab crushed.

Npaj qhuav gelatin - tsis qab, tsis tsw, pob tshab, yuav luag tsis muaj xim lossis daj me ntsis. Hauv cov dej txias thiab dilute acids, nws swells, tab sis tsis yaj. Thaum rhuab, cov kua qaub dej gelatin yaj, ua rau cov kua nplaum ua kua uas ua rau hauv jelly tuaj.

Nkaws muaj dav siv hauv kev lag luam ntawm jelly, nqaij ntses nyoo, mis nyuj khov, rau kev tsim khoom ntawm jelly, marmalade thiab lwm yam khoom siv confectionery, nrog rau hauv kev ua noj ua haus. Ntxiv rau, nws yog siv hauv thev naus laus zis rau kev npaj npias thiab cawv rau lawv kev paub meej. Kev siv li qub ntawm gelatin yog 0.5-8% los ntawm qhov hnyav ntawm cov khoom. Hauv kev lag luam khoom noj khoom haus, ntau hom khoom lag luam ntawm gelatins siv, uas yog vim yog hom khoom lag luam thiab cov yam ntxwv thev naus laus zis ntawm nws cov khoom.

Hloov cov hmoov txhuv nplej siab. Cov txheej txheem gelling ntawm cov hmoov txhuv nplej siab yog qhov ntev heev, thiab nws yog siv rau kev tsim cov khoom qab zib jelly. Hloov cov hmoov txhuv nplej siab siv hauv cov lag luam me, vim tias nws yuav tsum muaj dej ntau (10-12 zaug) rau kev tsim cov roj, uas tom qab ntawd yuav tsum tau muab tshem tawm. Lub Koom Haum Tshawb Fawb Txog Kev Tshawb Fawb ntawm Kev Lag Luam Txuas Kev Lag Luam tau tsim cov khoom lag luam ntawm kev hloov cov taum pauv. Khoom qab zib ua siv cov taum mog tsis muaj qhov txawv ntawm qhov txawv ntawm cov zaub mov txawv (tsim tawm siv agar) tsis yog hauv saj, tsis muaj xim, tsis hnov ​​tsw. Nyob rau tib lub sijhawm, tus nqi ntawm cov khoom siv Lavxias yog 20 zaug qis dua tus nqi txawv teb chaws.

Carboxymethyl cellulose (CMC), los yog CMC sodium ntsev, yog siv ua stabilizer rau xwm yeem. Cov khoom ntshiab yog cov xim dawb los yog creamy fibrous granule lossis hmoov uas yog hygroscopic, ntxhiab tsw, ruaj khov, soluble hauv dej thiab insoluble hauv acid, methyl cawv, ethanol, benzene, chloroform thiab lwm cov organic solvents. CMC tsis raug rau cov tsiaj lossis roj zaub ntawm lub teeb ci.

Carboxymethyl cellulose tsuas yog siv hauv kev lag luam khoom noj khoom haus ntau xwb. Nws yog siv rau hauv kev tsim cov dej khov, khoom noj khoom haus (jelly, mousse, marmalade, jams, txiv hmab txiv ntoo thiab txiv ntseej puv, qab zib, nplej zom, ncuav qab zib, nplej zom), cov kua ntses thiab cov khoom lag luam, yog ib feem ntawm tshuaj ntsiav thiab cov khoom lag luam ntsiav tshuaj.

Qhov zoo ntawm CMC dua lwm cov khoom siv khov kho yog nws cov hauj lwm zoo ntawm kev tsis tshua muaj siab, muaj peev xwm txhim kho kev ua tau zoo, txo qhov cuam tshuam ntawm thermal txawv, tag nrho kev sib xyaw nrog txhua yam ntawm cov khoom, suav nrog lwm cov hydrocolloids.

CMC muaj cov yam ntxwv li nram no:

• yooj yim soluble hauv dej, ua rau muaj qhov tuab ntawm tag nrho cov kev daws teeb meem,
• viscosity tsis hloov rau lub sijhawm ntev,
• tuav dej
• muaj cov khoom siv ruaj khov thiab ruaj khov,
• qhia cov nyhuv ntawm synergism nrog protein biopolymers (casein, kua protein),
• tsim cov zaj duab xis pob tshab thiab ruaj khov,
• insoluble hauv cov organic solvents, roj thiab cov rog, tsis muaj ntxhiab thiab tsis qab, muaj sia thiab tsis muaj kev lees paub tias yog cov khoom noj muaj txiaj ntsig zoo.

Lub tuam txhab kev lag luam hauv tebchaws "Giord" tsim cov khoom noj rau cov zaub mov ntau yam siv CMC: "Blanose", "Aquabisorb A-500", "Stabilan SM" - sodium ntsev ntawm carboxymethyl cellulose (E 466).

"Aquaborz" muaj peev xwm tuav dej ntau ntxiv: ib qho ntawm nws muaj peev xwm khi tau 100 qhov dej. Cov tshuaj ntxiv pom lawv cov ntawv thov tsis tsuas yog nyob rau hauv kev sib xyaw ua ke ntawm cov khob noom cookie tej daim, lawv tuaj yeem siv tau zoo rau kev ua kom tuab thiab kub kub ntawm cov txiv ntoo ntim, los tiv thaiv qab zib txheej ntawm chocolate glaze, kom ruaj khov meringues thiab marshmallows.

Siv "Stabilan" tso cai rau koj:

• tau txais cov khoom lag luam nrog tuab zoo sib xws, nrog rau tsis muaj piam thaj lossis tsis muaj piam thaj,
• tswj cov qauv thiab tsos ntawm cov khoom tiav thaum lub sijhawm cia,
• Zam ntawm kev ya raws sib cais.

Algae cia. Lub ntsiab carbohydrates nyob rau hauv liab algae yog polysaccharides, zoo sib xws hauv cov qauv rau amylopectin. Ib pawg kws tshawb fawb los ntawm Norway, Tebchaws Asmeskas thiab Russia tau tshaj tawm cov npe tshiab rau polysaccharides ntawm ntau cov algae liab. Polysaccharides uas muaj cov D-galactose seem tsuas yog hu ua carrageenans, thiab cov uas muaj L-galactose li agaranes. Yog tias ib qho ntawm cov galactose seem raug hloov hauv polysaccharides rau cov khoom seem ntawm 3,6-anhydrogalactose, tom qab ntawd cov npe hloov nrog "carraginose" thiab "agarose", feem. Agaroses suav nrog agar agar thiab agaroid.

Agar-agar tau los ntawm cov seaweeds uas kim tshaj plaws (anfelcium, helidium, gracillaria, eucheum). Rov qab thaum ntxov xyoo 1990. nyob rau hauv Russia, kev lag luam ntawm agar-agar undergrowth tau raug txo kom tsawg, uas yog tam sim no yuav luag txhua tus neeg yuav khoom txawv teb chaws.

Cov tuam txhab loj ntawm agar-agar yog cov tuam txhab hauv qab no: Volf & Olsen, Algas Marinas SA, B & V, Setexam, Instrimpex consfit import & export tuam txhab, thiab lwm yam Cov khoom siv tseem ceeb ntawm agar-agar yog los ntawm cov teb chaws xws li lub teb chaws Yelemees, Chile, Spain, Ltalis , Morocco, Suav teb, thiab lwm yam.

Agar yog qhov tseem ceeb tshaj plaws rau tus neeg sawv cev. Lub peev xwm ntawm agar rau jelly poob thaum nws yog rhuab nyob rau hauv muaj cov kua qaub. Kev daws teeb meem aqueous tov ua kua roj daj kom txias txog 45 ° C. Lub ntsiab lus melting ntawm dej jelly yog 80-90 ° C. Agar yog siv rau hauv kev lag luam confectionery hauv kev lag luam marmalade, jelly, hauv kev tsim cov nqaij thiab ntses jellies, hauv kev tsim cov khoom noj khov, qhov twg nws tiv thaiv kev tsim cov dej khov, nrog rau kev qhia meej ntawm cov kua txiv. Jellies npaj los ntawm agar-agar, nyob rau hauv sib piv rau tag nrho lwm cov gel-forming cov neeg sawv cev, yog tus cwj pwm los ntawm lub ntsej muag iav.

Kev siv agar hauv kev lag luam khoom noj khoom haus tsis txwv, thiab nws cov nyiaj ntxiv rau cov khoom lag luam khoom noj yog txiav txim siab los ntawm cov qauv thiab cov qauv rau cov khoom lag luam no.

Cov kwv yees kwv yees ntau hauv cov khoom lag luam confectionery yog 1-1.2% los ntawm qhov hnyav ntawm cov khoom tiav. Ua raws li cov ntsiab lus ntawm cov khoom tseem ceeb, qhov gelling muaj peev xwm ntawm agar, los yog lub zog ntawm lub ntsej muag (thaj tsam 1.5%), tuaj yeem sib txawv ntawm 500 txog 930 g / cm ntawm 20 ° C raws li Nikon. Kev muaj lub peev xwm txiav txim siab txog hom agar: 600, 700, 800, 900.

Agaroid (Dub Hiav Txwv agar) tau los ntawm phylloflora algae loj hlob hauv Hiav Txwv Dub. Zoo li agar, agaroid yog qhov tsis zoo soluble nyob rau hauv dej txias, tsim cov tshuaj colloidal hauv cov dej kub, yog thaum txias ntawm cov dej ntawm lub jelly ntawm qhov tsis sib xws yog tsim. Cov dej khov ua kua ntawm cov agaroid yog 2-3 zaug qis dua qhov ntawm agar.

Jellies tau txais siv agaroid muaj lub siab sib xws thiab tsis muaj lub cev viav vias ntawm agar. Lub ntsuas kub ntawm dej khov ntawm jelly ntawm ib qho agaroid yog qhov siab ntau dua li ntawm ib lub jelly npaj siv agar. Cov agaroid tseem ua rau jellies nrog lub cev tsis muaj zog-tuav lub peev xwm, yog li ntawd nws muaj qhov txo qis dua kom qhuav thiab muaj suab thaj. Hauv kev lag luam khoom noj khoom haus, khoom noj khoom haus agaroid pom zoo xws li siv los ua agar.

Carrageenans tau los ntawm aqueous extraction los ntawm ntau hom algae liab. Cov khoom siv dav siv hauv carrageenans hauv kev lag luam khoom noj khoom haus yog vim lawv qhov txawv txav thiab kev khi zoo, lawv pab txhim kho cov qauv ntawm cov khoom, nce cov khoom ntawm cov khoom tiav, muab elasticity thiab resilience, tsis kam rau syneresis. Cov khoom ntawm carrageenans no tau siv rau hauv kev lag luam hauv cov nqaij npuas, nqaij hnyuv ntxwm thiab nqaij hnyuv ntxwm, nqaij hnyuv ntxwm, cov nqaij leeg los ntawm nqaij npuas thiab nqaij nyug. Nyob ntawm seb hom khoom siv raw li cas, kev tsim qauv ntawm cov khoom lag luam raug tsim, qhov sib piv ntawm cov leeg, cov rog thiab cov nqaij sib txuas, cov theem ntawm kev siv cov nqaij tsis muaj nqaij, ntau npaum li cas ntawm cov carrageenans hauv cov nqaij yuav ua tau 0.2-2 kg ib 100 kg ntawm cov ntaub ntawv tsis zoo.

Carrageenans tau dav siv los ua astringent hauv kev npaj cov dej thiab cov txiv hmab txiv ntoo yogurts, cov zaub mov qab rog, thiab cov mis nyuj khov. Carrageenans qhia meej cov npias thiab impregnate cov ntaub so ntswg, ntxiv nws rau ntau cov khoom lag luam: hauv cov khoom noj miv thiab dev, quav tshuaj txau tshuaj, tso zis tso quav thiab tshuaj zawv plaub hau. Carrageenans tig dej rau hauv cream los yog jellies ntshiab thiab muab dej qab zib chocolate muaj viscous saj. Txuas ntxiv, ua tsaug rau carrageenans, peb tsis pom dej khov siv lead ua rau cov khoom khov. Nyob rau Asmeskas thiab cov tebchaws Esxias yav Qab teb, cov khoom siv no tseem ntxiv rau schnitzels thiab steaks ua ib qho nqaij zoo li lus, huab cua. Muaj cov carrageenans hauv zaub mov tau qhia los ntawm "E407" qhov cim pom ntawm pob ntawv.

Hom algae cuam tshuam rau hom thiab lub zog ntawm cov txiaj ntsig carrageenan, uas nyob ntawm seb cov ntsiab lus ntawm polysaccharides.

Carrageenan, muab los ntawm liab alga Eucheuma cottonii, yog npaj rau kev siv raws li tus neeg sawv cev gelling hauv cov kua dej ua kua jelly. Cov carrageenan no muab cov tshuaj ntshiab colloidal, ua rau lub pob tshab thiab muaj peev xwm tsim tau ib lub ntsej muag zoo nkauj nrog cov pos hniav taum.

Nws kuj tseem siv rau hauv kev lag luam nqaij ua lag luam, nce cov khoom tiav ntawm cov nqaij tiav.

Carrageenan tseem tau txais los ntawm Irish ntxhuab (chondrus) - Chundrus crispus (L.), uas loj hlob nyob rau sab qaum teb hnub poob ntug dej hiav txwv ntawm Ireland thiab Asmeskas lub xeev ntawm Massachusetts. Hauv Ireland, algae sau qoob loo rau lub caij nplooj zeeg, thiab Asmeskas hauv lub caij ntuj sov. Hais txog tshuaj lom neeg muaj pes tsawg leeg, chondrus yog ze rau agar thiab muaj 55-80% carrageenan polysaccharides.Cov khoom tseem ceeb yog a-, b- thiab g-carrageenans, txawv txav ntawm 3,6-anhydro-D-galactose. Ntxiv rau, Irish ntxhuab, los yog chondrus, muaj txog 10% protein, yog nplua nuj hauv cov ntsev halogen (iodine, bromine, chlorine), calcium carbonate. Ib qho tshwj xeeb ntawm Irish moss, tsis zoo li agar, yog nws cov ntsiab lus sulfur siab.

Los ntawm Baltic algae, furcellaria tau txais carrageenan hu ua furcellaran. Cov txheej txheem yam ntxwv ntawm furcellaran zoo ib yam li cov mis ntawm carrageenans. Txawm hais tias furcellaran muaj tsawg leej faj, nws yog tus cwj pwm los ntawm tag nrho cov khoom muaj nyob hauv carrageenan. Lub zog ntawm jelly furcellaran tsawg dua li ntawm agar, tab sis ntau dua qhov ntawd ntawm agaroid.

Kev tsim cov carrageenans ua cov khoom siv tseem ceeb rau kev kho mob, khoom noj khoom haus thiab qee lwm qhov kev lag luam yog tsim tshwj xeeb hauv Asmeskas, Fabkis, Canada, Askiv, Sweden, Norway, Ireland, Portugal, Philippines thiab qee lub tebchaws. Ntiaj teb noj ntawm carrageenans yog ntau tshaj 14,000 tons hauv ib xyoos thiab yog nce los ntawm 1-3% xyoo.

Agaroid ntau lawm nyob rau hauv qub USSR tau tsim los hauv cov teb chaws Baltic thiab Ukraine. Furcellaria thiab phyllophores muab rho tawm los ntawm algae liab. Hauv kev sib txuas nrog kev yuav luag tiav kev tsis sib haum xeeb ntawm Baltic thiab Dub Dej Hiav Txwv los ntawm Russia, lub teb chaws poob cov chaw ntawm cov ntaub ntawv raw. Ib qho ntawm cov xa khoom loj ntawm furcellaran mus rau Lavxias Federation yog lub tuam txhab Estonian Est-Agar. Hauv Sab Hnub Tuaj Far thiab Hiav Txwv Dawb, kev ua cov khoom ntawm anfelia thiab kev tsim khoom ntawm agar-agar los ntawm nws tau tsim muaj. Rau tib lub hom phiaj, nyob rau sab qab teb Primorye, gracillaria nkag mus rau hauv kev coj ua tseem ceeb yog siv. Tau ntau xyoo, kev sim tau tsim kom muaj kev tso tawm ntawm carrageenans los ntawm chondrus prickly, tab sis nws cov khoom tsim tau zoo siv tsis tau.

Agar-agar, carrageenans thiab pectins yog cov khoom noj muaj txiaj ntsig zoo ib yam, tab sis sib pauv tau tsawg. Vim tias qis dua qhov kev muaj peev xwm ntawm carrageenans thiab pectins, ob peb zaug ntxiv yuav tsum tau txais cov khoom lag luam confectionery nrog cov cuab yeej ua ntej tshaj agar agar.

Alginates. Ntawm tag nrho cov polysaccharides tau los ntawm algae, kev faib ua feem ntau yog suav los ntawm alginates - sodium, potassium, calcium ntsev ntawm alginic acid, muab rho tawm los ntawm algae xim av. Lub siab thov rau alginates tau piav qhia los ntawm qhov tseeb tias lawv tau siv dav hauv tus naj npawb ntawm kev lag luam thiab kev lag luam. Alginates yog polysaccharide uas muaj cov khoom seem ntawm D-mannuronic thiab L-guluronic acids. Alginates tau kawm hauv tib neeg. Raws li kev soj ntsuam, tsis muaj qhov cuam tshuam zoo ntawm alginates ntawm kev nqus ntawm calcium los ntawm kev noj haus tau qhia. Raws li FAO / WHO cov kws tshaj lij, kev noj tshuaj rau alginates txhua hnub tau txog li 50 mg rau 1 kg ntawm tus neeg lub cev qhov hnyav, uas nws siab tshaj qhov koob tshuaj uas tuaj yeem noj nrog zaub mov.

Cov cuab yeej tseem ceeb ntawm alginates yog lub peev xwm los ua tshwj xeeb tshwj xeeb colloidal kev daws teeb meem uas acid tiv taus. Alginate kev daws teeb meem yog qhov tsis zoo, yuav luag tsis muaj xim thiab ntxhiab tsw. Lawv tsis coagulate thaum rhuab thiab khaws lawv cov khoom thaum txias, thaum khov thiab tom qab defrosting. Yog li, alginates feem ntau siv hauv kev lag luam khoom noj khoom haus zoo li gel-forming, gelling, emulsifying, stabilizing thiab ya raws-khaws cov khoom siv.

Ntxiv 0.1-0.2% sodium alginate mus rau hauv cov kua ntsw, mayonnaises, cream ntxiv txhim kho lawv cov nplawm, sib txawv, khaws kev ruaj khov thiab tiv thaiv cov khoom no los ntawm kev zam. Cov lus qhia ntawm 0.1-0.15% sodium alginate hauv jam thiab jams tiv thaiv lawv los ntawm kev tsis muaj suab thaj. Alginates tau nkag rau hauv marmalades, jellies, thiab ntau yam jellied tais diav. Lawv ntxiv rau qhov muaj pes tsawg leeg haus dej haus tiv thaiv cov nag lossis daus. Sodium alginate kuj tseem siv tau los ua tus neeg sawv cev hauv kev tsim cov dej qab zib. Cov hmoov qhuav sodium alginate yog siv los ua kom sai sai ntawm kev tshem tawm cov hmoov qhuav thiab cov khoom noj khoom haus (tam sim no kas fes thiab tshuaj yej, hmoov mis, jelly, thiab lwm yam). Alginates yog siv los npaj cov khoom lag luam pwm - analogues ntawm cov ntses puv, txiv hmab txiv ntoo, thiab lwm yam, tau siv dav rau kev npaj ntawm cov tshuaj ntsiav ntau uas muaj cov khoom noj ua kua. Cov kev daws teeb meem ntawm cov ntsev ntawm alginic acid yog siv kom khov fillets ntawm nqaij, ntses thiab marine invertebrates. Tshaj li kaum xyoo dhau los, kev noj haus alginate rau kev npaj cov khoom noj qab zib khov tau loj hlob tshwj xeeb tshaj yog, uas nws muab cov ntaub ntawv zoo nkauj thiab ua rau nce ntim ruaj ntseg.

Ntxiv rau kev lag luam khoom noj, alginates yog siv dav hauv tshuaj, textile, sis plawv hniav thiab ntawv, tsuas thiab lwm yam lag luam. Hauv kev lag luam kws tshuaj, alginic acid thiab nws cov ntsev yog siv los ua cov gluing thiab cov tshuaj tsis sib xws hauv kev tsim cov ntsiav tshuaj, dragees, ntsiav tshuaj. Vim yog lub peev xwm ntawm alginates kom nqus dej 200-300 npaug ntawm cov dej nrog kev tsim cov khov ruaj khov gels devoid ntawm saj, xim thiab tsw, lawv siv raws li tiv thaiv cov hauv paus rau ntau yam tshuaj pleev thiab pastes. Cov tshuaj Alginic tseem siv los ua cov nqa tshuaj tua kab mob thiab lwm yam tshuaj.

Ib qho ntawm cov muaj txiaj ntsig zoo tshaj plaws thiab cov khoom muaj txiaj ntsig ntawm soluble alginates yog lawv lub peev xwm los ncua kev nqus ntawm radioactive strontium hauv tib neeg txoj hnyuv, yog li tiv thaiv kev tsub zuj zuj ntawm radionuclide hauv lub cev. Lawv kuj tiv thaiv kom tsis txhob cia ntsev ntawm cov hlau nyhav. Raws li alginate, cov khoom siv hnav khaub ncaws raug tsim - algipore, uas, nrog rau cov dej noo-nqus thiab cov qhov txhab ua kom zoo, muaj cov tshuaj tua kab mob kom meej meej. Hauv qhov no, algipor tuaj yeem siv rau hauv kev kho mob qhib qhov txhab dav dav uas tshwm sim nrog kub hnyiab thiab tawg raug mob.

Tam sim no, qee qhov kev npaj txawv teb chaws thiab domestic los ntawm algae yog siv dav. Lawv muaj immunostimulating thiab hepatoprotective cov yam ntxwv, txo cov roj cholesterol thiab lipids, muaj peev xwm txhawb tau hematopoiesis, muaj enterosorbing thiab oncological prophylactic teebmeem. Cov tshuaj uas nrov tshaj plaws yog cov tshuaj hauv tsev Klamin, tsim tawm los ntawm lipid feem ntawm laminaria algae.

Alginates yog siv dav hauv kev lag luam ntawm textile thiab paper. Hauv kev lag luam textile, lawv tau siv rau cov xim tuab, thiab tseem yog hloov pauv rau cov hmoov txhuv nplej siab thaum sizing xov paj. Kev cog lus thaj chaw ntawm kev siv alginates suav nrog lawv siv hauv kev tsim cov khoom lag luam tshwj xeeb muaj zog thiab yoog raws thiab cov ntaub ua cov dej tsis haum.

Hauv kev lag luam pulp thiab ntawv, alginates yog siv rau kev kho saum npoo ntawm cov duab los qhia thiab qib tshwj xeeb ntawm daim ntawv rau cov punched tapes, ntxiv rau cov ntawv nrog cov txheej txheej zaj duab xis. Alginates tseem siv hauv kev tsim cov laminated décor zoo nkauj rau txheej chipboards.

Hauv Lavxias, kev tsim khoom lag luam ntawm alginates yog tsim los ntawm Arkhangelsk sim algae cog. Txog thaum tsis ntev los no, kev tsim cov zaub mov alginate tau txog 35 tons hauv ib xyoos (0.6% ntawm qhov xav tau uas twb muaj lawm), thiab txheej txheem - txog 150 tons hauv ib xyoos (kwv yees li 3% ntawm qhov kev thov). Cov khoom lag luam no yog ua raws li cov txheej txheem ntawm cov khoom siv los ntawm Dawb thiab Barents Seas, cov khoom lag luam tam sim no tsis tau raws li qhov xav tau thiab tau txais qee qhov los ntawm kev sib txawv hauv zej zog thiab kev xa khoom tuaj.

Tsis muaj kev tsim kev lag luam ntawm alginates hauv Far East, txawm hais tias qhov kev tsim kho ntawm alginate cog hauv Partizansk, Primorsky Territory, tau pib. Kev poob dav dav hauv kev txhim kho hauv kev lag luam hauv lub tebchaws tsis tso cai rau kev ua tiav tag nrho ntawm txoj haujlwm no. Nyob rau tam sim no, ntau lub koom haum tshawb fawb ntawm Academy ntawm Kev Tshawb Fawb tau tsim cov chaw tsim khoom ntawm alginates thiab tsim cov khoom me me ntawm cov khoom. Txhawm rau kom tau alginates, Japanese kelp siv, rau cov uas txhua tam sim no muaj kev cai tswj hwm thiab cov ntaub ntawv txheej txheem, thiab qee lwm hom algae xim av tau tsim.

Cov pos hniav. Cov pos hniav, lossis cov pos hniav (los ntawm Greek. Kommidion, kommi), yog dej-soluble lossis swellable polymers ntawm monosaccharides hauv nws - qabzib, galactose, arabinose, mannose, ramnose, glucuronic acid.

Cov pos hniav tuaj yeem raug faib ua peb yam nyob ntawm lub hauv paus chiv keeb: exudates (resins secreted los ntawm cov nroj tsuag), hydrocolloids ntawm ntau cov noob, biosynthetic colloids - polysaccharides ntawm cov kab mob me me, tshwj xeeb, tsim nyob rau hauv kev coj ua kua, derivatives tau los ntawm kev hloov kho ntawm polysaccharides ntawm lub hauv paus chiv keeb (piv txwv, fiber ntau, hmoov txhuv nplej siab )

Cov lus tawm yog kua txiv uas ntws los ntawm qee hom ntoo hauv lub caij nplooj ntoo hlav, cov kua txiv no yog tuab, pob tshab, tasteless, nws maj mam muaj zog hauv huab cua. Cov pos hniav tau txais nyob rau hauv daim ntawv ntawm daim ntawm ntau qhov ntau thiab tsawg, uas yooj yim crushed rau hauv ib tug dawb plua plav hmoov. Cherry kua nplaum yog hu ua cov pos hniav, tshwm sim los ntawm qee cov ntoo txiv ntoo: plums, txiv ntoo qab zib, nws tsaus xim. Cov pos hniav yog cov ntsev ntawm polyuronic acids, lawv yaj rau hauv dej, tsim cov roj khov thiab nplaum, qee cov pos hniav tsis yaj tag hauv dej, tab sis tsuas yog o tuaj. Cov lus nthuav dav suav nrog cov pos hniav arabic, karaya, trakagant, gatti.

Cov noob hydrocolloids tseem hu ua galactomaniae, txij li lawv cov polysaccharide cov qauv muaj mannose cov seem sib cuam tshuam los ntawm b-1,4 daim ntawv cog lus, ib feem ntawm cov galactose seem raug txuas los ntawm-1,6 daim ntawv cog lus. Feem ntau cov galactomannans tsis tawg rau hauv lub plab zom mov, yog li lawv muaj kev phom sij tsis muaj mob ntxiv. Cov theem ntawm lawv cov ntsiab lus hauv cov khoom noj khoom haus yog txiav txim siab los ntawm hauj lwm thev naus laus zis thiab raug tswj hwm los ntawm cov lus qhia thev naus laus zis Yuav luag tsuas yog kev zam tsuas yog cov kab noj hniav karaya, uas tus qauv rau nws cov lus qhia hauv kev lag luam khoom noj khoom haus tau tsim (los ntawm 5.0 g / kg hauv zom cov pos hniav, txhaws puv, ci ci thiab txog li 10.0 g / kg hauv emulsified sauces).

Cov pos hniav arabic, los yog Arabian cov pos hniav (Gummi arabicum), yog sau los ntawm cov kab nrib pleb ntuj los yog los ntawm kev txiav hauv cov pob tw ntawm Senegalese acacia (acacia senegal L.) lossis acacia seyal, nrog rau lwm yam muaj feem xyuam ntawm acacia, hom zoo tshaj plaws yog tau los ntawm kev txiav txim siab ntawm cog ntoo muaj rau-xyoo. Cov pos hniav arabic yog qhov qub tshaj plaws thiab nto moo tshaj plaws ntawm txhua qhov hydrocolloids nrhiav tau ntau dua 5 txhiab xyoo dhau los los ntawm cov neeg Iyiv thaum ub. Lo lus "Gummi" ("gummy") los ntawm lub npe Iyiv thaum ub rau cov khoom no yog "Kami". Niaj hnub no, lo lus "Gummy" yog hais txog txhua tus pos hniav.

Cov pos hniav arabic muaj qhov quav tshuaj arabin. Arabin maj mam tab sis ua kom yaj tag nrho nyob rau hauv ob npaug ntawm cov dej txias, sib sau ua cov kua nplaum tuab, uas yog cov hnab ntawv zoo thiab tsim kom muaj tus neeg sawv cev. Hauv cov tshuaj acid hydrolysis, arabin (calcium, potassium, magnesium ntsev ntawm arabinic acid) tau muab faib ua arabinose, galactose, rhamnose thiab glucuronic acid.

Rau kev siv hauv kev lag luam khoom noj khoom haus thiab tshuaj lag luam, cov exudate tom qab sib tsoo tau raug ntxuav ntxiv los ntawm kev ua kom huv hauv dej, ultrafiltration thiab pasteurization, thiab tom qab ntawd ua kom qhuav los ntawm kev txau kom qhuav. Cov khoom tsim tau yog non-toxic, yooj yim soluble hauv dej, xim, tsis muaj suab thiab tsw, thiab tseem ceeb heev, tsis cuam tshuam qhov txawv thiab tsw ntawm cov khoom noj.

Cov kev taw qhia tseem ceeb tshaj plaws ntawm kev siv cov pos hniav yog kom tau txais cov neeg ua dej caw hauv dej thiab qhuav sib tov rau haus. Cov khoom sib xyaw yog tau los ntawm cov tshuaj tsuag kom qhuav ua ke ntawm cov roj zaub thiab cov pos hniav arabic. Cov kua txiv hmab txiv ntoo tseem yog siv los tswj cov txiv hmab txiv ntoo cov khoom cua hauv kev tsim cov txiv hmab txiv ntoo haus cawv, thiab ntxiv rau kev tsim npias. Npuas npaus, lossis "cap", yog ib qho ntawm cov khoom tseem ceeb ntawm cov khoom no, cuam tshuam rau nws cov neeg siv khoom xav tau. Tus nqi ntawm cov npaus tsim thiab lub sijhawm thaum nws khaws cia yog nyob ntawm tus nqi ntawm cov pa roj carbon dioxide uas tso tawm thaum lub sijhawm thiab tom qab npias npias, qhov ntau thiab hom protein nyob hauv. Lub carboxylate ions ntawm cov pos hniav arabic, sib cuam tshuam nrog pawg amino them nyiaj ntawm npias proteins, ua npuas ncauj ruaj khov thiab cuam tshuam nws cov nplaum rau ntawm phab ntsa iav. Cov pos hniav arabic tau ntxiv rau npias tom qab cov txheej txheem ua ntej pib ua tiav. Ib qho kev daws teeb meem ntawm cov pos hniav ntawm 0.1% cov ntsiab lus tuaj yeem siv los ua lwm txoj hauv carrageenans kom paub meej ntawm cov npias kim.

Cov kev daws teeb meem tsawg ntawm cov pos hniav yog siv rau hauv kev tsim cov cawv liab kom tswj tau xim.

Cov pos hniav arabic tau siv dav los ua cov khoom siv rau microencapsulation ntawm lipophilic tshuaj, nrog rau cov flavours, namely cov roj yam tseem ceeb. Tau txais cov khoom tsw zoo hauv kev txiav txim siab tso cai rau peb los daws cov teeb meem ntawm kev faib khoom tsis sib xws ntawm qhov ntim ntawm cov zaub mov (sib xyaw qhuav, nqaij minced, kuaj thiab cheese loj, thiab lwm yam).

Cov pos hniav arabic, siv nyob rau hauv kev lag luam confectionery rau ntau pua xyoo, tseem khaws nws qhov kev ntxim nyiam vim nws cov yam ntxwv ua haujlwm tshwj xeeb. Cov haujlwm tseem ceeb tshaj plaws ua los ntawm cov pos hniav arabic hauv kev tsim cov khoom lag luam muaj cov khoom lag luam muaj raws li hauv qab no:

• tiv thaiv suab thaj crystallization,
• tsim cov zaj duab xis tiv thaiv thaum tsom iav,
• kev txhim kho kev ntxhib los mos
• emulsification ntawm cov rog thiab nws cov teeb meem sib faib hauv cov khoom, qhov kev noj haus muaj fiber ntau.

Cov pos hniav arabic yog siv dav hauv cov txheej txheej, los ntawm txheej noob txiv thiab raisins mus rau qab zib, chocolate, kua mis nyeem qaub thiab cov tshuaj pleev xim zaum kawg ntawm cov khoom tiav, thiab ib qho ntawm cov txheej txheem no tuaj yeem ua tau ntau dua lossis zoo dua qub thaum siv cov pos hniav. Lub luag haujlwm tseem ceeb ntawm cov pos hniav hauv cov txheej txheem ntawm txheej xim muaj raws li nram no: tswj kev txav ntawm cov roj tawg, tswj kev ua dej, tiv thaiv kom tsis txhob quaj ntawm qab zib, txhaws cov kab noj hniav ua cov khoom, txhim kho cov tsos ntawm cov khoom tiav.

Cov pos hniav arabic yog siv hauv kev zom khoom qab zib thiab lozenges kom tiv thaiv cov suab thaj ua kom muaj suab thaj thiab raws li kev khi tus kheej (ntawm qhov tsis txaus ntawm 10-45%) thiab kev sib xyaw nrog lwm cov tuab xws li hmoov txhuv nplej siab, gelatin, agar lossis pectin. Ua raws li cov ntsiab lus ntawm cov tuab tuab, cov hom suab thaj siv thiab cov dej noo nyob rau hauv kev zais, cov kev ntxhib los mos ntawm cov khoom tuaj yeem hloov los ntawm cov khoom qab zib ntawm kev ntxo mus rau cov khoom pastilles.

Cov txiv hmab txiv ntoo cov txiv hmab txiv ntoo zom khoom qab zib tau pib ua tshwj xeeb rau lub hauv paus ntawm cov pos hniav, uas muab ntau dua cov pob tshab ntawm cov khoom piv rau lwm cov hydrocolloids, txhim kho nws cov duab thiab kev ntxhib los mos, nce nws cov ntsiab lus melting, thiab txo qhov ua kom tsis haum rau daim ntawv.

Cov pos hniav arabic ua tau ntau qhov kev ua haujlwm hauv kev tsim khoom ntawm kev zom khoom qab: kev ntxig ntawm tsw, tswj kev tuav thiab tso cov tsw qab, kev ntxhib los mos txhim kho, kho qhov muag ntawm cov khoom tiav.

Cov pos hniav arabic tiv taus cov enzymes ntawm tib neeg lub plab zom mov thiab tuaj yeem ua qhov khoom noj muaj fiber ntau, txaus siab tib neeg lub cev xav tau cov fiber.

Agrisales Ltd ua cov kua nplaum ua kom zoo nkauj raws li peb hom khoom siv raw sib txawv hauv cov khoom hauv lub cev: a) Agrigum HPS - qhuav, tshwj xeeb xaiv (ua ke) thiab cov tshuab tsis meej exudate los ntawm pob tw thiab cov ceg ntoo ntawm acacia senegal (muaj kev sib hloov tsis zoo), b) "Agrigum Lump Cleaned" - ua kom qhuav thiab ntxuav kev sib cav sib cav los ntawm lub cev thiab cov ceg ntoo ntawm acacia Senegalese (muaj qhov tsis zoo kho qhov muag), c) "Agrigum Lump Talha" - ua kom qhuav thiab ntxuav kev tawm ntawm cov kab thiab cov ceg ntoo ntawm Acacia seyal (tau muab tso noe kho qhov muag sib hloov).

Nyob ntawm cov hauv paus chiv keeb ntawm cov khoom siv raw, Cov khoom lag luam Agrisales muaj lub hom phiaj ua haujlwm sib txawv:

1. "Agrigum Txau R" - tau txais los ntawm kev daws "Pob Cuam Tshuam" (acacia Senegalese) los ntawm ultrafiltration thiab tshuaj tsuag kom qhuav. Ib qho khoom siv thoob ntiaj teb rau kev siv hauv cov khoom lag luam, tshuaj, kev lag luam kho kom zoo nkauj ua lub zog tswj kom ruaj khov, emulsifier thiab cov khoom siv tiv thaiv (kev hloov pauv hauv cov khoom muaj zog hauv cov khoom).
2. "Agrigum Txau R-HPS" - tau los ntawm kev daws "Agrigum HPS" los ntawm ultrafiltration thiab tshuaj tsuag kom qhuav. Nws yog siv hauv kev npaj siab zoo emulsions nrog cov khoom me txog li 1 μm.
3. "Agrigum Txau R / E" - tau los ntawm Lump Khov cov dej tov los ntawm ultrafiltration thiab tshuaj tsuag kom qhuav. Nws yog siv los ua universal stabilizer hauv kev npaj emulsions. Piv nrog Agrigum Txau R-HPS, nws muab cov khoom loj me me ntawm cov emulsion thiab muaj ntau qhov sib txawv ntawm cov teeb meem loj.
4. Agrigum Emulsive 1192K thiab Agrigum Emulsive 2000 tau los ntawm Lump Cleaned. Qhov no yog qhov kev loj hlob tshwj xeeb ntawm tuam txhab siv rau emulsion stabilizers. Ob qho Agrigum Txau R-HPS thiab Agrigum Tsuag R / E yog qhov txawv ntawm qhov siab dua. Lawv siv rau hauv kev muaj zog qis dua piv rau Agrigum Txau R / HPS thiab Agrigum Tsuag R / E.
5. "Agrigum Txau GMH" - tau los ntawm kev daws "Agrigum Lump Talha" (Acacia seyal) los ntawm kev ua tshuaj tsuag kom qhuav. Siv hauv cov khoom siv tsis meej thiab cov chaw tsim khoom lag luam raws li lub ntsej muag ci.
6. "Agrigum Txau MGH" - tau los ntawm kev daws "Agrigum Lump Talha" (Acacia seyal) thiab kev lag luam kws tshuaj ua tus neeg sawv cev rau glazing thiab ua ib qho kev tsis txaus siab ntawm flavours. Piv rau Agrigum Tsuag GMH, nws muaj qis qis viscosity index. Nws yog siv hauv cov confectionery thiab kev lag luam kws tshuaj.
7. "Agrigum Hmoov 1AS" - tau los ntawm "Lump Cleaned" los ntawm kev siv tshuab tu, yog kev kho cua sov. Nws yog siv hauv kev lag luam confectionery.

Cov pos hniav Karaya yog lub ntuj tshwm sim, qee cov acetylated polysaccharide uas muaj L-ramnose, D-galactose thiab D-seem ntawm galacturonic acid. Nws yog soluble hauv dej. Qaug dej qhuav ua rau ntawm cov tawv ntoo uas raug puas tsuaj ntawm Sterculiaceae tsev neeg, tsiaj qus-loj hlob hauv Is Nrias teb. Ncos ntawm cov khoom siv roj hmab sau los ntawm txhais tes thiab muab faib ua ntau hom, nyob ntawm seb cov xim thiab cov tawv ntoo hauv qab. Kev ntxuav tu yog ua los ntawm kev zom hauv dej kub, lim thiab nag lossis daus nrog dej cawv los yog txau kom qhuav.

Cov pos hniav karaya yog siv es tsis txhob kim kim tragacanth, txawm hais tias karaya tsis muaj cov kua qaub tsis kam thiab saj cov cawv nruab nrab (cov tshuaj muaj ntxhiab tsw acidic). Lub peev xwm o o ntawm qhov kub tsawg thiab nce lub peev xwm zoo nyob rau hauv muaj cov mis protein ua rau karaya cov pos hniav cog lus rau kev siv nyob rau hauv kev lag luam mis nyuj, ntxiv rau cov nqaij tshwj xeeb.

Hauv cov tshuaj pleev ib ce, cov kua nplaum karaya yog siv rau hauv cov txheej txheem ua kom tiav (concentration 0.3–1%). Nws yog sib xws nrog lub ntsiab lus zoo ntawm ethanol thiab ntsev, muab cov kev daws teeb meem thiab cov gels mos hauv thaj tsam ntawm pH 3-7. Kev daws tau muaj qhov tsw ntxhiab tsw ntxhiab. Nws yog siv rau hauv cov khoom tu tawv nqaij thiab plaub hau, tshuaj txhuam hniav, ntsej mua nce ntshav, txhuam cov hmoov tshuaj.

Cov pos hniav tragacanth tiv thaiv los ntawm cov kab nrib pleb thiab cov xwm txheej hauv cov kab ntawm thorny tsob ntoo - Astragalus tragacanth. Ua raws li hom ntawm cov khoom siv txiav, cov pos hniav sib tw, ua kom ruaj khov, yuav siv hom ntawv kiv cua, hle nplooj thiab lwm yam caj dab. Nyob rau hauv cov ntaub ntawv ntawm kev txhaj tshuaj ntawm lub tawv ntoo nrog tuab awl, cov pos hniav yuav siv daim ntawv ntawm cov xov ntev ntev (vermicelli, lossis ribbon, tragacanth). Cov pos hniav sib xyaw tau txheeb raws cov xim rau hauv qib siab tshaj plaws - cov pob txha tsis muaj pob tshab lossis dawb pob, thiab qib kev kawm - cov xim daj, daj thiab xim av.

Qhov chaw ntawm cov pos hniav ua lag luam yog 12-15 hom astragalus.

Lub ntiaj teb chaw sau lo lus txiaj thoob ntiaj teb yog Iran thiab Qaib Cov Txwv. Tau ntev, peb lub teb chaws tau muag cov khoom muaj txiaj ntsig ntau los ntawm Iran. Xyoo 1930 Raws li kev tshawb nrhiav ntau ntxiv thiab kev qhia ntxaws ntxiv ntawm cov neeg astragals hauv Turkmenistan thiab Armenia, cov ntoo loj ntawm tragacanth astragals tau pom, vim yog qhov uas lawv tus kheej tsim cov pos hniav tau tsim. Ob hom tragacanth ntawm cov pos hniav tshwm ntawm cov khw hauv European: Persian tragacanth (ntau zaus dua) thiab Anatolian tragacanth. Los ntawm qee hom astragalus (A. Strobiliferus), loj hlob nyob rau ntawm ciam teb Pakistan, Is Nrias teb thiab Afghanistan, tau txais cov pos hniav, hu ua Chitral pos hniav.

Lub hauv paus tseem ceeb ntawm tragacanth (60-70%) muaj cov kua qaub ua kua qaub polysaccharides, uas suav nrog galacturonic acid, galactopyranose, fucose, arabofuranose thiab xylopyranose. Ntu ntawm cov polysaccharides no hu ua bassorin. Cov soluble polysaccharide - arabinum - muaj 8-10% hauv cov pos hniav. Tragacanth muaj cov hmoov txhuv nplej siab, cov roj ntsha uas hno cov dej, ua paug, cov kab mob ntawm cov organic acids thiab cov tshuaj nitrogenous.

Hauv kev lag luam khoom noj khoom haus, tragacanth yog siv ntau cov kua txhaws, biscuit emulsions, cov kua ntsw ua kua qaub-stabilizer ruaj khov. Pom cov ntawv thov hauv ntau yam lag luam (xim thiab kua roj vanish, tawv, ntawv thiab luam ntawv). Hauv kev lag luam textile nws yog siv rau kev kho cov xim pleev xim thiab rau lub hom phiaj no nws tau npaj hauv lub ntim loj. Hauv kev lag luam kws tshuaj nws tau siv los ua tus sawv cev tiv thaiv kab mob (tsis txhob siv cov pos hniav) hauv kev tsim cov tshuaj, lozenges, ntsiav tshuaj.

Guar ntawm cov pos hniav yog cov hydrocarbon polymer uas muaj cov galactose thiab mannose, uas muab cov saw uas txuas nrog cov ceg rau ib sab sib npaug li cov kis ntawm ib leeg. Qhov feem ntau piv ntawm cov suab thaj no muaj kwv yees li 2: 1. Cov pos hniav muaj nyob hauv qhov endosperm ntawm cov nplej ntawm leguminous tsob ntoo (cyamopsis), uas loj hlob nyob hauv Is Nrias teb thiab Pakistan, nws tau nce rau ntau pua xyoo thiab siv ob qho tib neeg ua khoom noj thiab kev pub tsiaj. Cov. Sau suav txij lub Kaum Hlis txog Lub Kaum Ob Hlis. Lub qhov tso nruab nrab tau sib cais hauv cov txheej txheem ntawm cov crushing, sieving thiab sib tsoo mus ua hmoov zoo. Tej zaum nws yuav muaj cov husk thiab cov kab mob me me vim muaj qee qhov ua tsis tiav. Muaj qib siab viscosity guar tuaj yeem tau los ntawm kev hloov cov txheej txheem thiaj li ua rau lub galactomannan feem.

Cov hmoov nplej Guar tom qab cov hmoov txhuv nplej siab thiab cov pos hniav arabic yog qhov feem ntau hydrocolloid hauv kev ua khoom noj thiab cov khoom noj. Nws txoj kev noj mov hauv ntiaj teb no kwv yees li 25,000 tons hauv ib xyoos.

Guar ntawm cov pos hniav yog cov nroj tsuag ntuj polymer uas swells hauv dej txias. Guar tsis xav tau cua kub kom ua tiav tag nrho cov viscosity. Txoj kev daws teeb meem zoo li huab vim muaj qhov insoluble endosperm hais hauv nws. Guar ntawm cov pos hniav feem ntau yog siv nrog ntau lwm cov pos hniav, tshwj xeeb tshaj yog xanthan ntawm cov pos hniav, thiab qhov tshwm sim synergistic. Piv txwv li, cov khoom sib xyaw ntawm cov pos hniav guar thiab xanthan ntawm cov pos hniav muaj ntau dua qib siab dua viscosity dua li ntawm cov pos hniav thiab siv los tswj kev hnav khaub ncaws thiab kua ntsw, kua zaub, thiab lwm yam. Guar cov pos hniav feem ntau tseem xyaw nrog carrageenan thiab locust taum ntawm cov pos hniav rau kev ua mis nyuj khov, cov pos hniav guar yog siv rau hauv kev lag luam confectionery hauv kev tsim cov marshmallows, marshmallows thiab lwm yam khoom lag luam, hauv lwm qhov kev lag luam.

Carob taum cov pos hniav (E410) yog tsim los ntawm qhov endosperm ntawm cov noob ntawm cov nroj tsuag Garatonia siligua L., loj hlob hauv tebchaws Mediterranean (tseem hu ua Carob Tsob Ntoo). Nws yog ib feem soluble hauv dej txias thiab yuav tsum muaj cua kub tom qab kom ua tiav viscosity ntau. Qhov zoo rau cov chav kawm ntawm polysaccharides (piv ntawm mannose rau galactose 4: 1). Tsis zoo li guar, uas hydrates kiag li hauv dej txias, cov pos hniav taum plaub yuav tsum muaj cua sov tag nrho mus rau 80 ° C rau tag nrho cov dej.

Rau qhov siab tshaj plaws ua ib lub thickener, nws yog qhov zoo tshaj plaws ua ntej disperse locust taum ntawm cov pos hniav hauv dej kub (ntawm 80 ° C), thiab tom qab ntawd txias tov rau 25 ° C.

Carob taum cov pos hniav yog siv rau hauv kev tsim cov khoom noj khov (raws li stabilizer), cheese (nce qib ntawm coagulation), cov khoom lag luam cov nqaij (sausages, salami, hnyuv ntxwm) raws li kev khi thiab ruaj khov tus neeg sawv cev, homogenizing thiab txhim kho cov qauv thiab zoo, cov khoom bakery (txhim kho cov khoom tuav dej , ua kom ntev dua lub txee lub neej), mis hmoov kom txhim kho viscosity tsis muaj nce calories, txiv hmab txiv ntoo confectionery, zaub mov noj.

Tara ntawm cov pos hniav, lossis peruvian ntoo cov noob ntawm cov pos hniav, tau los ntawm kev sib tsoo cov endosperm ntawm Caesalpina spinosa (Tara-strauch) noob rau hauv hmoov. Muaj D-mannose thiab D-galactose seem. Cov pos hniav Tara raug siv hloov cov pos hniav guar lossis cov pos hniav carob. Daim ntawv thov tseem ceeb ntawm kev ntim cov pos hniav yog pom hauv cov ntawv sib xyaw nrog cov xanthan, gellan, carrageenan.

Cov pos hniav Ghatti tau los ntawm cov ntoo ntawm cov hom Anogeissus latifolia ntawm tsev neeg Combretaceae loj hlob hauv Is Nrias teb. Cov pos hniav ghatti yog xim daj, iav tag los yog xim liab-txho. Cov tshuaj lom neeg yog cov tshuaj polysaccharide uas muaj cov seem ntawm L-arabinose, D-galactose, L-ramnose, D-mannose thiab D-glucuronic acid. Cov saw tseem ceeb muaj cov seem galactose txuas los ntawm b-1,6-glycosidic bonds. Cov pos hniav Ghatti muaj qhov ua tau zoo stabilizing rau emulsions thiab tawg, nws yog siv ua ke nrog cov pos hniav arabic los yog hloov nws.

Xanthan ntawm cov pos hniav (E 415) yog siv ua cov thickener - lub stabilizer ntawm kev xwm yeem, nce viscosity, muaj cov khoom gelling. Los ntawm nws cov khoom siv tshuaj, xanthan ntawm cov pos hniav yog biosynthetic collaid - polysaccharide tau los ntawm fermentation siv cov kab mob Xanthomonas campestris. Xanthan ntawm cov pos hniav tau yooj yim soluble ntawm chav tsev kub, tuaj yeem txhim kho qhov xwm yeem ntawm cov khoom tiav nrog kev sib xyaw: xanthan ntawm cov pos hniav + carrageenan. Kev siv cov xanthan ntawm cov pos hniav hauv kev tsim cov khoom tiav ib nrab (cov nqaij minced, dumplings, txiav) yog qhov pom zoo, vim nws muab viscosity thiab elasticity. Qhov ntau npaum li cas ntawm xanthan ntawm cov pos hniav thaum siv hauv kev tsim cov nqaij yog 0.2-0.5% los ntawm qhov hnyav ntawm cov ntaub ntawv tsis tseem ceeb. Vim nws cov yam ntxwv tshwj xeeb (kev tawm tsam rau cov enzymes uas rhuav tshem kev ncaj ncees ntawm cov khoom, kom pH (2–12), rau kev ua haujlwm ntawm qhov kub thiab txias), rau kev tsim cov qauv zoo, nws tswj cov khoom lag luam kom ntev thiab lengthens nws lub neej txee. Cov txiaj ntsig tau zoo yog tau txais thaum xanthan ntawm cov pos hniav nrog carrageenan hauv ham brines tau siv hauv qhov sib piv (1: 9). Hauv qhov no, xanthan ntawm cov pos hniav khaws qhov tsis-hydrogenated ntawm carrageenan, ntxiv rau, nws pab txhawb nws txawm tias faib rau hauv cov leeg thiab ntau dua nqus dej.

Xanthan ntawm cov pos hniav yog siv dav hauv cov kua ntsw, khoom noj muaj mis nyuj, mis nyuj khov, khoom qab zib, khoom ci, dej haus. Cov tshuaj pom zoo ntawm cov xanthan ntawm cov pos hniav: cov ntsaws - 0.2-0.5%, dej qab zib - 0.05-0.2%, qaub cream, tsev me cheese, cream cheese, yogurt - 0.05-0.3%, mayonnaise - 0.2 –0.5%, sib xyaw qhuav, hnav khaub ncaws, kua ntsw - 0.1-0.2%, khoom noj khov, khoom qab zib, kua nyeem - 0.1-0.3%, khoom ci ci - 0.05–0.25%, syrups - 0.2-0.4%. Xanthan ntawm cov pos hniav yog qhov ua tau zoo stabilizer ntawm emulsions thiab foams, muab siab viscosity ntawm qhov muaj peev xwm tsawg, muaj cov khoom pseudoplastic, tiv thaiv syneresis, thixotropic nyhuv yog tsis tuaj, ruaj khov rau hauv cov kua qaub thiab alkaline ib puag ncig, tiv taus kub siab, tshaj tawm nrog cov tshuaj muaj ntsev ntau, muaj kev cuam tshuam nrog cov teebmeem galactomannans. (cov pos hniav ntawm cov pos hniav, cov pos hniav taum hauv lub nroog) thiab glucomannans (pos hniav pos hniav).

Cov pos hniav mos yog polysaccharose linear qauv, uas yog cov khoom lag luam ntawm cov metabolism ntawm cov kab mob Psedomonas elodea. Gellan ntawm cov pos hniav lwg me me tau tus yam ntxwv ntawm lub cev hnyav txog kwv yees li 500,000, lawv muaj cov tetrasaccharide units, suav nrog kev sib txuas ntawm cov kab pyrpanose cov nplhaib ntawm b-1,3-D-glucose, b-1,4-D-glucuronic acid, b-1,4-D piam thaj thiab a-1,4-L-ramnose. Lub peev xwm tshwj xeeb ntawm cov pos hniav gellan yog tias nws tsim cov ntawv gels nrog yuav luag txhua ions, suav nrog hydrogen (acid nruab nrab). Qhov tseeb tshaj plaws jellies yog tsim nrog Ca thiab Mg ions. Cov pos hniav Gellan yog siv rau hauv cov khoom qab zib, hauv cov khoom lag luam pastil, hauv kev zas. Qhov ntau npaum li cas hauv cov khoom noj khoom haus yog 0.1-1.0%.