ʻO nā mea hōʻiliʻili a me nā mea hōʻiliʻili

Hoʻokomo ʻia nā hopena i nā wai ākea me ka wai, a me nā mea hana gel a me nā mea hana gel e hana ai i nā hōʻino. I nā kūlana ʻelua, ua lohi ka wai, ʻoiai ma ka pūnaehana colloidal e nalowale kona mau kao a hoʻololi i ke ʻano o ka huahana ʻai. ʻO ka kemika, nā like like ʻelua. I nā kūlana ʻelua, aia nā macromolecules kahi a ke kaawale a nā kahili ʻia o nā hui hydrophilic. Pili ka wai kaiāulu i kēia mau hui. Hiki ke hoʻololi aku nā mea kikowaena i ka hoʻopili me nā pūpū waiwai (hydrogen, calcium), etc. ʻAʻohe kumu kūʻokoʻa maoli ma waena o kēia mau hui ʻelua.

ʻO nā mea hōʻiliʻili a me nā mea hōʻiliʻili e hoʻokaʻawale i nā kūlohelohe, semi-synthetic a me synthetic.

Nā lama maoli he mau mea kanu o ka mea kanu, me ka ʻokoʻa ka gelatin. Hoʻopili kēia me ka mauʻu a me ka mucus mai "Irish moss" (carrageenan), orchis (Salep), flax a me nā hua quince, carob, astragalus, arabian acacia, a me ka agar a me ka pectin.

Semi-synthetic thickeners pili pū i nā mea kanu mea kanu e like me ka selulose a i ke kumu aliʻi paha. ʻO kēia nā kumu o nā huahana kūlohelohe e loli ana nā waiwai physicochemical i ke kuhikuhi i makemake ʻia e ka hoʻolauna ʻana i kekahi mau lālā hana i komo iā lākou. Hoʻopili kēia me ka methyl cellulose, ethyl cellulose (ethoxose), carboxymethyl cellulose (no ka laʻana, he cellulose ultra-swelling, fondin, cellin), amylopectin.

Nā mea ulana kila - Eia kēia wai-soluble polyvinyl alcohols a i nā eters, polyacry template.

Hōʻike ʻia nā thickeners kūlohelohe a me nā semi-synthetic i ka hana ʻai i nā nui liʻiliʻi. Hoʻohana wale nā thickeners Synthetic i ka hana ʻana i nā huahana kūleʻa.

E noʻonoʻo i nā mea ākea nui a me nā mea hōʻiliʻili (maʻalahi nā selulose eters, nā keʻena wānana i hoʻololi ʻia, nā pectins, a me ka alginic acid, a pēlā aku)

Mea maʻalahi e hoʻohana. ʻO ka Methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose i hoʻohana nui ʻia e like me nā mea hoʻohui. Hoʻohana ʻia lākou i ka hana ʻana i ka saal, ke ʻano o ka iʻa, aisa paha, a pēlā aku. Eia kekahi, ke hoʻokō nei lākou i ka crystallization o ke kō i loko o ka hana i nā huahana confectionery a e hoʻomālamalama i nā hāmua a me nā mea inu.

ʻO ka huina o kēlā me kēia lā i ka ʻai o nā derivatives a pau o ka cellulose ʻaʻole pono e ʻoi aku ma mua o 25 mg pākeke o ke kaumaha o ke kino. Mai ka nānā ʻana o ka hoʻomaʻemaʻe hoʻomaʻamaʻa ʻai, ʻaʻole pono kēia mau mea, no ka mea, hele ka huakaʻi cellulose e hele ana i ka pāʻai a me ka excreted i loli ʻole.

Hoʻokumu ʻia ka Microcrystalline cellulose (MCC) ma ke kumu o ka cellulose. ʻO MCC kahi cellulose i hoʻokaʻawale ʻia e ka waikona a hoʻohana ʻia ia i hoʻopiha ʻia ma ka ʻoihana meaʻai. ʻAʻole eli ʻia ʻo MCC, a nui mau i nā ʻōnaehana nui i ka ʻōnaehana kaʻe a hiki ke hoʻonāukiuki a hōʻino paha i nā paia o nā kahe o ke koko, ʻoi aku hoʻi nā capillaries. No laila, i kēia manawa, hoʻohana ʻia ka MCC i ka hana ʻana i nā meaʻai i nā mea liʻiliʻi.

Palapala a me nā ʻāpana. I loko o ka meaʻai meaʻai, nā mō'ī ʻano kūhelu a me nā ʻāpana huina i hoʻololi ʻia i hoʻohana ʻia e lilo i mea uhi i nā mea ʻalae a me nā mea hōʻiliʻili. Hoʻohana ʻia nā dextrins, nā wela i mālama ʻia me nā waikona, alkalis a i ʻole nā enzyme, nā wīwī me nā pūʻulu hana (acetylated), ka hoʻohana ʻana i nā phosphorylated a me nā pōkā oxidized, hoʻohana ʻia ka hydroxypropyl a me nā hoʻololi hou o ke kō.

Hoʻohana wale ʻia ka hoʻohana ʻana i nā ʻanoʻai āpau ma nā kumu no ka noʻonoʻo ʻana i ka ʻenehana no ka hana ʻana i nā huahana meaʻai maikaʻi. Nā ʻoni keʻokeʻo ʻē aʻe a me nā ʻano ʻē aʻe i ʻē aʻe. ʻO ka ʻike o nā kalima a me ka lehu (ma nā kākela a pau i hoʻololi ʻia, arsenic, manganese (ma nā wīwī i hoʻoneʻe ʻia), sodium klorida a me nā hui carboxyl i nā pōkole oxidized, nā hui acetyl i nā hōkele acetylated, a me nā koena phosphate i nā hōkū phosphorylated i kaupalena ʻia i ke kālai aliʻi.

A l ginov a y k a me a p e a slot e a me e pili ana i l a. ʻO ka waikawa alginic a me nā kumulima he polysaccharides i loaʻa mai i D-mannuric a me L-glucuronic acid, i hoʻopili ʻia e nā hono glycosidic. ʻAʻole hoʻoheheʻe ʻia ka waila Alginic i ka wai, akā hoʻopiʻi maikaʻi ia i nā paʻakai, e hoʻomoʻi ma ka wai o ka paʻakai (alginates).

Hoʻohana ʻia nā alginates e like me nā mānoanoa, nā ʻahu a me nā emulsifiers. I ka papa meaʻai ʻo ia i hoʻohana no ka hana ʻana i nā huaʻai, nā kumulāʻau, nā ʻalohilohi, nā makulū palupalu, no ka hoʻomaʻamaʻa ʻana i nā ʻano waina a me kaʻaila. Eia kekahi, ʻo nā kāpena pale no nā huahana o nā ʻiʻo, nā ʻaleme a me nā huaʻai i hana ʻia mai lākou. Hoʻololi ʻia ka ʻike o nā alginates i nā huahana o ka meaʻai i loko o ka awelika mai ka grama a hiki i ka 10 g. Ma muli o nā ʻōlelo kikoʻī o ka FAO-WHO, ʻae ʻia ke ʻai aku i ka waika alginic a me kāna mau paʻakai i ka meaʻai me ka ʻole o ka pilikia o ke kanaka ma ka huina a hiki i 25 mg no ka kilogram o ke kaumaha o ke kino (ma nā ʻōlelo o manuahi alginic manuahi).

Pektiny. ʻO nā pectins nā mea kūlohelohe e pili ai nā haki o ka waikona D-galacturonic e ka pilina o glycosidic i nā molika molumona. Hoʻohui ʻia nā pectins mai nā hua e ka acid a i ʻole alkaline extraction a i ʻole ke kaomi ʻana o ka enzymatic. ʻO nā hui Carboxyl kahi i hoʻopili ʻia me ka methanol. Hoʻohana ka kiʻekiʻe a me ka haʻahaʻa esterified pectins e like me ke kiʻekiʻe o ka esterification.

Hoʻohana nui ʻia nā pectins maikaʻi e hoʻonui ʻia i ka nui o ka gbr o ka nui o 1-5 g no ka kilogram o ka huahana no ka mākaukau ʻana o nā marmalades, jellies, fruit fruit, ice cream, iʻa pā, mayonnaise, sauces, a me nā mea no ka hoʻomākaukau o ka curd cream - a hiki i ka 8 g / kg. Hoʻohana ʻia nā pectins haʻahaʻa haʻahaʻa no ka hana ʻana o nā huahana me nā haʻahaʻa haʻahaʻa, ʻo ia hoʻi, nā jellies a me nā pastes, nā jellies, nā waiū waiu, etc.

I ke kino o ke kanaka, a hiki i ka 90% o nā pectins i wāwahi a ʻeli. ʻAʻole paʻa nā hopena hopena o nā pectins i ke olakino kanaka. Hiki ke hoʻohana ʻia nā pectins me ka ʻole o ka palena palena, me ka hoʻihoʻi ʻia o nā pectins amidated, kahi i hoʻohuli ʻia ai nā ʻāpana o nā hui carboxyl manuahi me amides. No kēia mau pectins, ʻo PSP ka 25 g i ka kilogram o ka paona kino.

A r. ʻO Agar kahi pūpū o nā polysaccharides o ka agarose a me agaropectin a loaʻa i nā nui nui i ke algae. Loaʻa nā Agar ma ke ʻano o ka calcium a me nā paʻakai magnesium i nā algae ʻulaʻula, kahi i lawe ʻia mai e ka wai wai. ʻO ka hiki i ka gel ka mana o ka agar he 19 mau manawa ke kiʻekiʻe ma mua o ka gelatin.

Hoʻohana ʻia ʻo Agar i ka mālama ʻana i ka ʻai a me ka iʻa, ma ka hana ʻana i ka marmalade, confectionery, puddings, aila hau a me nā kīʻaha momona loa i loko o nā kūpaʻa a hiki i 20 g / kg. I ka hana ʻana o kekahi mau ʻano kāhi, ua hoʻokaʻawale ʻē ʻia ka agar a me ka hui pū me nā thickeners ʻē aʻe i loko o kahi a hiki i 8 g / kg. Eia kekahi, hana ka hoʻohana ʻana e hoʻomālamalama i nā wai momona.

Hoʻopilikia ka Agar i ke kino kanaka. ʻAe ʻia kona hoʻohana ʻana i nā ʻāina he nui.

Karragen ("Irish Moss"). ʻO ka Carrageenan ka polysaccharides, a i ke ʻano o ka paʻakai o ka calcium, sodium a pālala paha, he ʻāpana ia i nā algae ʻulaʻula, mai kahi i lawe ʻia i ka wai.

Hoʻohana ʻia ka Carrageen i loko o ka ʻoihana meaʻai me ke ʻano mea hōʻiliʻili no ka ʻai a me nā iʻa manu, jellies, puddings, me nā huaʻai a me nā mea kanu i ka hoʻoliʻi ʻana o 2-5 g / kg. Hiki ke mālama ia e like me ka stabilizer a me ka emulsifier i ka hana ʻana i nā mea wai koko me ka waiū i loko o ka manaʻo o 200-300 mg / l. I ka wā e hana ai i ka ʻai hau, ʻo ka hoʻohui o ka carrageenan pale i ka hoʻokumu ʻana o ke aniani nui.

ʻO Furcellaran kahi mea e like me ka carrageenan i loaʻa mai kekahi mau lau moana. Loaʻa iā ia nā hiʻohiʻona o ka carrageenan. Ua hoʻokumu ʻia ka PSP o ke carrageenan a me ka furcellaran ma kahi o 75 mg no hoʻokahi kilogram o ka nui maloʻo, he iwakāluakū 20-40%.

ʻO Gummaribik. ʻO kahi arabic kahi polysaccharide i loaʻa i ka D-galactose, L-arabinose, L-ramnose a me ka D-glucuronic acid. Hoʻokuʻu ʻia ia mai nā ʻano lāʻau ʻalika a me ʻAsia i hoʻohana ʻia i ka ʻoihana meaʻai no ka hana ʻana i nā lau ʻuʻī, kēkē, ʻeke kekili, etc. me he mea paʻa a he pila. Hiki ke hoʻohana ʻia me ka ʻole o ka palena, akā me ka noʻonoʻo ʻana i nā ʻano ʻona loea no kekahi mau ʻano o nā leʻa kūpaʻa, ʻāpono ʻia nā māla gum a kaila o 10 g / kg.

ZHELATIN ʻO ka Gelatin he polypeptide linear ʻole ʻono ʻole a me nā ʻono, loaʻa i ka iwi a me ka ʻili o nā holoholona. I ka hana ʻana o nā huahana ʻiʻo, hoʻohana ʻia ka gelatin i ka hana ʻana i ke kani male, ham a pau, etc. Ma ka ʻohi ʻana i ka iʻa i hoʻohana ʻia ia no ka hoʻomākaukau no nā ʻano aniani a me nā hoʻopiha, i loko o ka ʻoihana e hoʻokau ʻia ai - no ka hana ʻana i nā huaʻai, nā pōpoki, ka hau aila, ke aʻa. Eia kekahi, ʻo ka gelatin ka mea e hoʻomaʻamaʻa ai i ka waina. I nā huahana meaʻai, ke ʻano o ka iniha o ka gelatin mai 8 a 60 g / kg, hilinaʻi i ka ʻano a me ka ʻenehana o ka hana. E like me nā loiloi o ka FAO-WHO, hoʻohana ʻia ka gelatin me ka ʻole o ka pale, akā i ka manawa like, ua hana ʻia nā koi no ka hoʻomaʻemaʻe ʻana o ka kemika a me ka microbiological. No ka laʻana, ʻaʻole pono nā māhu o ka lehu ma mua o ka 3,5%, sulfur dioxide - a hiki i 100-125 mg / kg.

I kekahi mau'āina, hoʻohana ʻia nā māla lau i nā mea lapalapa a me nā emulsifiers - polysaccharides guaran, tragantum, ka-raich gum, locust bei gum a me nā mea'ē aʻe. Ma ko mākou ʻāina, ʻaʻole i ʻike lākou i ka noi.

Loaʻa nā koena i ke koena o ka D-galactose, ka D-glucuronic acid, arabinose a me rhamnose. ʻO ia nā māhele o nā paia pā.

ʻO ka carob a me ka guarana polana ka polysaccharides mau huaʻa (beans) o ka lāʻau carob Ceratonia siliqua, nā ʻōpala i kapa ʻia me Tsaregradsky. Hoʻohana ʻia kēia mau polysaccharides i nā mea ākea a me nā emulsifiers. Aʻo ka maʻamau lākou ka galactomannan (galactose a me ka mannose).

ʻO Guaran kahi galactomannon polysaccharide, akā pili ka galactose i loko. Loaʻa ia mai nā hua kanu o ka mea kanu India Cyamopsis tetragonolobus. ʻAʻohe o kau palena o kona hoʻohana.

ʻO Traganth (tragacanth) kahi hui kahi o ka kūlohelohe a me ka acidys polysaccharides i piha i nā L-arabinose, D-xylose, D-galactose a me ka waikawa galacturic. Ua wehe ʻia lākou mai nā mea kanu o nā ʻano astragalus e ulu ana ma ka Hikina Waena. Hoʻohana ʻia ia e he mea paʻa no ka hau hau a i ʻole ka gel eʻe ana a hiki i 20 g / kg.

ʻO ke kūleʻa gumich kahi kahi India i kahi ʻāpana. Loaʻa ʻia mai ka lāʻau Sterculia, kanaka maoli i India.

ʻAʻole i ʻike i ka mea āu e ʻimi nei? E hoʻohana i ka huli:

Hoʻohana ʻia ka Gelatin:

I ka lāʻau lapaʻau ke kumu o nā homaʻi no ka mālamaʻana i nā ʻano kīnā like ʻole,

· I ka lāʻau lapaʻau - no ka hana ʻana o nā kapeta a me nā suppositions,

· I ka ʻoihana meaʻai no ka hana ʻana o nā huahana confectionery - jelly, marmalade, etc.

Hoʻohana ʻia ʻo Gelatin no ka hana ʻana o ka haukō e pale ai i ke kinipōpō gula a e hōʻemi i ka protein coagulation.

ʻAʻole gel ʻulaʻula a māmā paha ka melemele maloʻo, ʻaʻohe ʻono a ʻono ʻono. I ka wai anuanu a hoʻoheheʻe i nā waikona, ikaika nui kāna, akā ʻaʻole e palū. Hoʻopau ka gelatin waʻa i ka hoʻomoʻa ʻana, hana i kahi hoʻonā e hoʻoneʻe i ka ʻeli.

Gelatin

He nui ka nui o ka protein, ka haneli gelatin, a ʻo kona waihona calorie he 355 kcal i 100 g. ʻO ke hoʻohana ʻana o kēia huahana i nā nui he nui i hiki ke hōʻike i ke ʻano o nā paona hou aku.

He waiwai olakino ikaika loa ia. Aia i loko o kāna mau waiwai, ʻo ia mau mau manawa i ʻoi aku i ka gelatin maʻamau.

He melemele keʻokeʻo keʻokeʻo a i ʻole ka palaki. Kāhea ʻole ka Agar agar i ka wai anuanu. Hoʻopaula wale ia i nā mahana mai 95 a 100 degere. Ua maemae ke kiko o ka wela. I ka wā e hoʻohele ai i ka mahana o 35-40 ° C, e lilo ia i gel maʻemaʻe a ikaika, kahiʻano thermally e hoʻohuli. Ma ka hoʻomoʻa ʻia i ka 85-95 ° С, ua lilo hou i wai kūlohelohe, huli hou i loko o ke keka i ka 35-40 ° С.

"Lole"

ʻO ia ka hoʻoponopono, ʻōnaehana me ka hoʻopiha piha o nā hua, nā hua, mālama, nā wai wai. Hoʻopilikia ia i kahi wela wela a me ka manuahi.

ʻano: kaila ʻaila, nāʻaila, ka huaʻai, (E 1414), ka huina o ka huina (E 450, E 440)

Ke ʻano o ka hoʻohana ʻana: hoʻohui ka thickener i kahi nui o 25% i ka nui o ke kau o ka hoʻopiha.

Ka hana mua. Lawe o 1000 g. KAUKA - BINDERS, 1000 g. Hou i ka hou a iʻa hou aku, 1000 g. ke kō - hui i nā mea āpau, hoʻohui i ka 2000 ml. wai. Lulu.

ʻElua ala. Lawe i kahi compote kaupaona 3000 g, hoʻokaʻawale i ka wai wai mai ka hua, hoʻopuka i ka 1000 g o ka hui i loko o ka wai, hui. E kali a kūleʻa ka palu ʻana. E ninini i nā huaila i loko o ka pau ʻana o ka hoʻopau, hoʻoulu, hoʻohana e like me ke kuhikuhi ʻana.

3 ke ʻano. ʻO nā hua momona momona, ʻaʻole defrosting, kau i ka haki i loko o kahi pahu. E kāwili i ka pauku me ka meli inā he momona ka huaʻai (lawe i ke kō i ka pauku 1: 1), inā he momona (1: 0,5).

Lemon hoʻopiha: lemon 1000g. + nuka 1000g. + zagustig. Wai wai 1500 ml.

Ka hoʻopiha ʻona: ʻona 100g. + kōlā 1000 g + zagustig. Waiwai 2000ml.

ʻO ka hoʻopiha o Apple: apple 1200g. + Sugar 800g. + zagustig. Waiwai 2000ml.

ʻO nā hua i loko piʻiona: nā hua paʻalā (compote) 2 kg. + huaʻai ʻaila 1 kg + peni 1 kg.

· Lula ʻia i nā kīnika, nā ʻalemona: nā palaka a me nā ʻalemona 11.2 kg. + wai 2l + mānoanoa 1 kg.

· Kākau i loko o ka waiū kolo: Kīī kekhi (kahi momona momona) 500g. + huaʻomaʻo 50 g. (1 pc.) + hānai 200 g. + hoʻomehana 100 - 150 g.

No ka hoʻomākaukau ʻana i nā hoʻopiha ʻana i nā hua, ʻakaʻapa i nā huaʻai (nā lemona, nā ʻona). E hoʻohui i nā kōpala i hoʻomoʻa mua a me ka stabilizer. Hoʻohui i ka hopena hopena, a laila hoʻohana i ka hana. E hoʻomākaukau i nā huaʻai i ka aniani, hoʻohui i ka stabilizer me ka kōkō a hoʻomoʻi mālie ia i ka wai me ka wikiwiki o ka hoʻoulu ʻana. E hoʻolohi lohi i nā hua āpau i ka wā e hoʻomaka ai ke kaʻina o ka palala. No nā hoʻopiha piha o ka ʻai, pono ke kāwili ʻia ka mea hoʻoponopono i ka hīnaʻi berena a laila e like me ke ʻano kuke.

DOSAGE: 100g. kāwili no 300g. - 600g. ke kō a me ka 1000g. hua.

· Ka kulo papa, ka kuke wikiwiki.

· Ua maʻalahi ia i ka mahele nui i ka hoʻopiha o ka hoʻopiha ʻana, e hoʻomoʻo maoli iā ia.

· Mālama ʻia ke ʻano o nā hua a me ko lākou ʻano kūlohelohe.

· Kūpono ka hoʻopiha i ka hoʻomehana ʻana a me ka mālama wela.

Keahi ʻana: pahu pahu pepa me kahi pahu poli.

ʻO ke ola a me kahi kūlana e waiho ai - 12 mau mahina ma kahi maloʻo maloʻo.

ʻO nā kumuhana kūpono no ka hana o ka confectionery

Hiki ke hoʻokaʻawale i nā mea ʻenehana i hoʻohana ʻia i ka hana o nā huahana confectionery i ka ma mua a me ke tuarua. Kūkulu nui ka waihona hiʻona maʻamau i kekahi ʻano o nā huahana confectionery me ka waiwai pono a me ka waiwai o ka rheological. ʻO nā mea waiwai nui he meli, molases, pīni koko, nati, ka hua a me ka Berry semi-oti nā huahana, palaoa palaoa, kākele, kāwele, ka moʻo 90% o nā mea hana āpau i hoʻohana ʻia.

ʻO nā kumuwaiwai hou hana, me ka ʻole o ka hoʻololi ʻana i ko lākou mau wahi rheological, hāʻawi i ka piquancy confectionery, aesthetic helehelena, hoʻomaikaʻi i ke ʻano, a hoʻonui i ke ola o ka noho. ʻO nā kumuwaiwai ʻē aʻe e pili ana i ka gelatiners, nā waikona meaʻai a me nā mea wai, nā mea hoʻohuihui, nā emulsifiers, nā mea ʻūʻū ʻana, nā mea hoʻohui i ka umauma o ka wai, etc.

1.1. ʻO nā mea hōʻiliʻili a me nā mea hōʻiliʻili

ʻO nā mea hōʻeha a me nā mea hōʻiliʻili e hoʻohana i nā mea waiwai i nā mea liʻiliʻi e hoʻonui i ka hiʻona o nā huahana meaʻai, hana i ka ʻano like o ke ʻano o nā huahana marmalade a me nā mea ʻalike me nā hihia jelly, a me ka hoʻokūpaʻa ʻana i ke ʻano o ka huahana o nā pastel, nā hihia aihala.ʻAʻole maʻa mau ka hoʻokaʻawale ʻia ma waena o nā mea ākea a me nā mea hōʻiliʻili, ʻoiai he mau mea e loli ana ke kiʻekiʻe o nā waiwai ʻelua o nā waiwai o nā mea ākea a me nā waiwai o nā mea kanu. Hiki i kekahi o nā thickeners ke hana i nā gels ikaika ma lalo o kekahi mau kūlana.

Ka poʻe i hōʻike ʻia: nā keʻa i hoʻololi ʻia, carboxymethyl cellulose E466, ka ʻūlū ʻūlū ʻohi E410, ʻoi aku ka hua manu E412, xanthan gum E415, nā Arabian gum E414. ʻO kēia mau huahana kahi mea me kahi kiʻekiʻe kiʻekiʻe o ka wai wai, hydrocolloids me kahi hopena koʻikoʻi ikaika a me nā pae like ʻole o ka hoʻomau ʻana i ka hana. Nā mea kūʻai aku: agar-agar E406, gelatin holoholona, carrageenan E407, pectin E440, sodium alginate E401. ʻO kēia mau mea he hydrocloid lōʻihi lōʻihi o ka polymer, he hana gelling kiʻekiʻe, ʻoi aku ka nui o ka hana thickening, a loaʻa iā lākou kahi ʻano like ʻole o ka hana mau ʻana.

ʻO ka hapanui o nā thickeners a me nā mea e hōʻiliʻili ai he polysaccharides. ʻO kahi meaʻokoʻa loa ka gelatin gelatin he ʻano protein.

ʻO ka hoʻonohonoho ʻana o nā polysaccharides me nā waiwai o nā mea ākea a me nā mea hōʻiliʻili e like me ke kumu o ka ua i hōʻike ʻia i ke kiʻi ma Fig. Ua hoomakau- 1.

ʻO nā peno ʻO E 440 kahi hui o nā polysaccharides koʻikoʻi molekela nui e hana i nā pā o nā cell me nā hana intercellular me ka cellulose, hemicellulose a lignin. ʻO nā pectins ka mea kanu huaʻai mea e hoʻomehala a wehe i nā huahana metabola i nā mea make, nā radionuclides, nā metala kaumaha, nā toxins mai ke kino, hoʻokaʻawale i nā hana o ka gastrointestinal tract, system cardiovascular, a hoʻemi i ka glucose koko.

Loaʻa ka hapa nui o pectin i nā hua a me nā hua kanu. I ka papa meaʻai, loaʻa mai ka pectin mai ka pomace o ka apple pomace, mai nā pulp i pīpī a me nā hīnaʻi o ka pua. ʻO nā pectins Citrus i hua ʻia mai nā huaʻa i hoʻolaʻa ʻia: ka ʻaka, ka lemons, a pēlā aku.

ʻO nā mea o nā pectic ka: pectic acid - residact acid acidactact hono e pili ana i nā hono a-1,4-glycosidic i nā kaulahao lōʻihi, heʻuʻuku lākou i ka wai, ʻaʻole i hiki ke kaha i ka gel, nā pectate he paʻakai o ka pectic acid, nā pectic acid he pectic acid he wahi liʻiliʻi o nā hui carboxyl i hoʻohālikelike ʻia me ka methyl alkohol, nā pectinates he paʻakai o nā pectic acid, nā protopectin he pectic acid, kahi i hoʻopaʻa nui ʻia ai kahi hapa nui o nā hui carboxyl me ka methyl alkohol. He protopectin ka ʻie ʻana i ka hiki.

Ke kau pono i ka gel pectin i ke kaumaha o ka molekole (20 tausani - 50 tausani), a i ka helu o nā pūʻulu methyl e hana ana i ka molekō, a me nā kiko o nā hui carboxyl manuahi a me kā lākou poni ʻana me nā mea metala. Ma muli o ke kiʻekiʻe o ka esterification o nā hui carboxyl, hiki ke hoʻokaʻawale ʻia nā pectins haʻahaʻa a ʻae ʻia, kahi i loaʻa mai ka feedstock a i ʻole ka alkaline extraction, a i ʻole ka enzymatic cleavage. Loaʻa nā pectins maikaʻi loa mai ka peel o nā hua citrus a me nā huaʻai, a me nā pectins mai pulp i nā haʻahaʻa haʻahaʻa.

Hoʻohana nui ʻia ka pectin kiʻekiʻe (is methoxylated) pectin ka nui no ka hoʻomākaukau ʻana i nā hua hua (marmalade, marshmallows, jellies, jams), ʻono me nā hua kūlohelohe a i ʻole nā synthetic flavors. ʻO Pectin me kahi kikoʻī o nā hui methoxy kahi mea hoʻoponopono maikaʻi loa no ka confamyra foamy: pastilles, marshmallows, whip i ke kāʻei lole.

Hoʻohana nui ʻia nā pectins i kahi mea waiwai i ke ʻano o ka hua i loko o ka hana o nā hua ʻai huaila, kaʻaila, nā iʻa iʻa a me ka mayonnaise.

Hoʻohana ʻia nā pectins haʻahaʻa e hana ana i ka hana ʻana i nā lau o nā lau a me nā huaʻai huaʻai, nā pastes a me nā jellies. ʻO kēia ʻano o ka pectin, ʻaʻole ia e koi i ka hoʻohui ʻana o ka waikawa no ka gelation, ua hoʻohana ʻia e hana i nā hua jelly a me nā hoʻopiha (no ka laʻana, ʻo nā huahana mint me ka mint a i ʻole cinnamon flavour), kahi o ka pH low e pono ai no ka gelation o ka methoxylated pectin maikaʻi loa. Hiki i ka pectin haʻahaʻa (low methoxylated) pectin i nā haʻahaʻa haʻahaʻa hiki ke hāʻawi i kahi kiko thixotropic i nā hoʻopihapiha confectionery. I nā hoʻonaninani ke kiʻekiʻe, hiki ke loaʻa ka gelation maloʻo inā e hoʻoliʻiliʻi ka paʻakai o nā calcium i loko o ka hoʻopiha.

No ka hana ʻana i nā huahana confectionery keu o nā ʻano like ʻole, hoʻopau ka pectin i ka 8 kg no ka citrus i 26 kg no bit pectin i 1 ton o ka huahana.

Hoʻohālikelike ʻia me nā mea hana ʻē aʻe e hoʻohana maʻamau no ka hoʻomākaukau no nā huahana confectionery, koi ʻo pectin i ka hoʻopiʻi ʻana a me nā ʻōnaehana hana. Ma kahi ʻē aʻe, hāʻawi ʻo pectin i nā maikaʻi like me kahi pupu maikaʻi a maikaʻi loa a ka ʻono i loko o ka waha, me ka hoʻohui, pectin, ma muli o ke ʻano wikiwiki a lula ʻia, pono ia e hoʻohana i kā ka ʻenehana hana hoʻomohala hou.

I ka mākeke o nā lako maka no ka ʻoihana confectionery, ʻano ākea nā ʻano pectin o nā limahana hana ʻē aʻe. Ma kahi o 80% o pectin haole he pectin mai nā hua citrus nui-fruited. ʻO ka mea hana nui o ka citrus pectin ʻo ia ka hui ʻāina ʻo Gercules Inc. ka loaʻa iā lākou ma kahi o 150 mau ʻāpana ma nā ʻāina ʻē o ka honua. ʻO ka ʻenehana nui loa ʻo Kopenhagen pectin lawena (Denemaka) e hana ana ma kahi o 20 mau pectins me ka ʻenehana GENU no nā ʻano like ʻole o ka ʻoihana meaʻai. Na Apple pectin i hana nui ʻia ma ʻEnelani, Farani, Austria, Switzerland, Kelemānia, Mekiko, Italia. ʻO nā māka nui loa no ka hana o ka pectin pectin maloʻo ka pipi & Grossman, Grinstedt, Herbsrtreit & Fox KG, Cesalpina.

Gelatin (mai lat. gelatus - ke aniani, ʻōlala) - kahi huahana o ka protein, he mea ia e hui ana i ka laina polypeptides laina me nā kaupaona ʻōhua like ʻole o ka holoholona. Hana ʻia ka Gelatin mai nā iwi, nā tendons, cartilage a me nā mea ʻē aʻe ma o ka hoʻolōʻihi ʻana me ka wai. I kēia hihia, ʻo ka kolagala, ʻo ia kahi ʻāpana o ke kulu, hoʻokomo ʻia i loko o ka glutin. ʻO ka hopena hopena ua hoʻōla ʻia, hoʻopili ʻia a hoʻonaninani hoʻi i kahi aniani, ʻoki ʻia i mau ʻāpana a maloʻo. E hoʻokuʻu i nā pepa gelatin a nahu.

ʻO ka gelatin maloʻo maloʻo - tastelessless, odorless, aniani, ʻokoʻa a ʻulaʻula ʻole a i ʻole ka melemele paha. I ka wai anuanu a hoʻoheheʻe i nā waikona, ikaika nui kāna, akā ʻaʻole e palū. A hoʻomoʻa, hoʻomoʻa ka gelatin kūmū, hana i kahi hoʻonā palipale i paʻa i ka ʻele.

Hoʻohana nui ʻia ʻo Gelatin i ka hana ʻana i ka ʻohu, leole, ka ʻili hau, no ka hoʻoulu ʻana i ka ʻohu, marmalade a me nā huahana confectionery, ʻo ia hoʻi i ka kuke ʻana. Hoʻopili ia, hoʻohana i nā ʻenehana no ka hoʻomākaukau no ka pia a me ka waina no kā lākou wehewehe. ʻO ka dosage maʻamau o ka gelatin he 0.5-8% ma ka paona o ka huahana. I ka ʻoihana meaʻai, hoʻohana ʻia nā ʻano gelatins like me nā ʻano o nā huahana a me nā ʻenehana loea ʻenehana o kāna hana.

ʻO ke mākaukau i hoʻololi ʻia. He lōʻihi loa ke kaʻina hana o ke kō, a hoʻohana ʻia no ke kūkulu ʻana i nā hihia kīla lehu. Hoʻohana ʻia ka starch loli i loko o nā ʻoihana liʻiliʻi, no ka mea e koi i ka nui o ka wai (10-12 mau manawa) no ka hoʻokumu ʻana i kaʻaila, pono kahi e hoʻoneʻe ʻia. Ua hoʻokumu ka ʻepekema noiʻi o ka Pūnaehana Pūnaewele o ka Confectionery i ka hana ʻana i ke kōpaʻa i hoʻololi ʻia. ʻAʻole ʻokoʻa loa ka manaʻo i hoʻohana ʻia me ka hoʻohana ʻana i nā mea ʻala no nā hana kuʻuna mai nā ʻano ʻē aʻe (i hoʻohana ʻia ka agar) a i ʻole ka ʻono, ʻaʻohe ʻula, a me ka honi. I ka manawa like, ʻo 20 ke kumu o ke kumu Lūkini he 20 mau manawa haʻahaʻa ma mua o nā haole.

ʻO ka pūlule Carboxymethyl (CMC), a i ka paʻakai sodium CMC, lilo ia i stabilizer no ka hana mau. ʻO ka huahana maemae kahi maʻa keʻokeʻo a i ʻole creamy fibrous granule a pau paha i ka hygroscopic, odorless, stabil, soluble i loko o ka wai a hiki ʻole i ka pauka huehue, methyl alkohol, ethanol, benzene, chloroform a me nā pilala hou o ke ʻano. ʻAʻole ʻike ʻia ka CMC i nā holoholona holoholona a i ʻole nā mea ʻulaʻula kukui o ka mālamalama.

Hoʻohana ʻia ka Carboxymethyl cellulose i loko o nā wahi ʻai liʻiliʻi wale nō. Hoʻohana ia i ka hana o ka hau kalaka, confectionery (jelly, mousse, marmalade, jams, fruit and berry fillings, cream, pasta, pastries, pasta), kākena a me nā huahana huahana, kahi ʻāpana o ka hua a me nā huahana tabletting.

Loaʻa nā pōmaikaʻi o CMC ma luna o nā mea hoʻokele hou o kona pono i nā haʻahaʻa haʻahaʻa, hiki i ka hiki ke hoʻōla i ka laulā, me ka hoʻēmi ʻana ʻana i ka hopena o nā ʻōmole ʻōmaʻomaʻo, holoʻokoʻa holoʻokoʻa me nā mea āpau o nā huahana, a me nā ʻano hydrocolloid ʻē aʻe.

Aia nā mea e kū nei i ka CMC:

maʻalahi kāpae i ka wai, i mea hoʻopuka i ka palalā ʻana o nā hopena wai āpau.
ʻaʻole loli ka lōkihi no ka manawa lōʻihi,
paʻa i ka wai
nona ka paʻa a hoʻopaʻa ʻana i nā waiwai,
hōʻike i ka hopena o ke synergism me nā biopolymers protein (casein, protein soy),
hana ʻia he kiʻi ʻolelo a mau loa.
insoluble i loko o nā solvent organik, nā aila a me nā momona, haki a me ka ʻono ʻole, ʻona a maikaʻi ʻole ka physiologically a hoʻomaopopo ʻia i kahi palekana palekana meaʻai.

Hoʻopili ke ʻano kaiāulu ʻo "Giord" i nā ʻano mea hoʻohui me ka hoʻohana ʻana i ka CMC: "Blanose", "Aquabisorb A-500", "Stabilan SM" - ka paʻakai paʻakai o ka cellulxymethyl cellulose (E 466).

Loaʻa iā "Aquaborz" ka hiki ke hoʻopaʻa i ka wai: ʻo kekahi hapa ia mea e hiki ai ke hoʻopaʻa i ka 100 mau wahi o ka wai. Loaʻa kēia mau hoʻohui i kā lākou noi a ʻaʻole wale i ka hoʻonohonoho ʻana o nā ʻāpana palaoa, hiki iā lākou ke hoʻohana pono no ka palala ʻana a me ka kū ʻana o ke kūpaʻa ʻana o nā hoʻopiha hua, e pale ai i ka uhi ʻana o ke kōpaʻa ʻona palupalu, e hoʻonā pono ai i nā meringues a me nā marshmallows.

Ke hoʻohana nei iā "Stabilan" hiki iā ʻoe ke:

loaʻa ka huahana me kahi pālahalaha kūno, ʻo ia hoʻi me nā kōnō ʻole kīwī ʻole a haʻahaʻa hoʻi,
mālama i ka hoʻonohonoho a me ke ʻano o ka huahana i pau i ka wā o kahi mālama.
Hōʻalo ka hoʻokaʻawale ʻōpū.

Nā hila no ka Algae. ʻO nā kalapika nui i nā algae ʻulaʻula, he polysaccharides, e like me ka hana i ka amylopectin. Hoʻokahi pūʻulu ʻepekema mai Norewai, USA a me Lūkia i kahi inoa hou no ka polysaccharides o nā algae ulaula ʻē aʻe. ʻO nā Polysaccharides wale nō nā koena D-galactose i kapa ʻia nā kalaiwa, a me nā poʻe me L-galactose e like me ka agaranes. Inā hoʻokomo ʻia kekahi o ke koena galactose i ka polysaccharides no ke koena o ka 3,6-anhydrogalactose, a laila inoa nā inoa i ka "carraginose" a me "agarose", kēlā me ia. Pākuʻi ʻia ʻo Agaroses agar agar a me nā agaroid.

Loaʻa ka Agar-agar mai nā mea momona loa (anfelcium, helidium, gracillaria, eucheum). Hoʻi hou i nā makahiki 1990. i Lūkia, ua kāpae ʻia ka hana ʻana o ka hana-agar under kiai a kūʻai ʻia, i kēia manawa i kūʻai lilo ʻia aku nei ma kahi ʻē.

ʻO nā mea hana nui no ka agar-agar mai nā ʻoihana penei: Volf & Olsen, Algas Marinas SA, B & V, Setexam, ʻO Hoʻolālā mea hoʻokele waiwai a me nā mea e hoʻohālikelike ʻia, a me nā mea pono o ka agar-agar mai nā ʻāina e like me Germany, Chile, Spain, Italy , Morocco, Kina, etc.

ʻO Agar ka ikaika nui o ka hōʻiliʻili ikaika. ʻO ka hiki o ka agarana ke emi i ka wā e hoʻomoʻa ai i ka mua o nā waikawa. Hoʻokomo ʻia kahi hopena wai anu e hoʻolele i nā jellies i ka hoʻomahaʻana i ka 45 ° C. ʻO ka haʻalulu ʻana o ke aniani wai he 80-90 ° C. Hoʻohana ʻia ʻo Agar i ka hana ʻao i ka hana ʻana o ka marmalade, ʻeliʻu, i ka hana ʻana o ka ʻai a me nā ʻaleʻa iʻa, i loko o ka hana ʻana i ka ʻikeke, kahi ia e pale ai i ka hoʻokumu ʻana o ka hau, a me ka hoʻomālamalama ʻana i nā ʻōmole. Hoʻolālā ʻia nā Jellies ma ke kumu o ka agar-agar, i nā mea āpau a me nā mea hana'ē aʻe a ka gel, i hōʻailona ʻia e kahi puʻu glassy.

ʻAʻole kaupalena ʻia ka hoʻohana ʻana i ka hana i ka ʻoihana meaʻai, a ʻo ka nui o ka manawa i hoʻohui ʻia i nā huahana huaʻai e hoʻoholo ʻia e nā kumu aʻoaʻo a me nā kūlana no kēia huahana.

Kuhi ʻia nā helu ma ka confectionery he 1-1.2% ma ke paona o ka huahana i pau. Aia i ka kikoʻī o ka waiwai nui, ka hiki ke hōʻiliʻili o ka agar, a i ʻole ka ikaika o ka gel (kaila o 1.5%), hiki i ka 500 a 930 g / cm ma 20 ° C e like me Nikon. E hoʻoholo ka mākaʻikaʻi Gelling i ke ʻano o ka agar: 600, 700, 800, 900.

Loaʻa ka Agaroid (Black Sea agar) mai ka phylloflora algae e ulu ana ma ka Pōʻī. E like me ka maʻa, maloʻo nui ka agaroid i ka wai anuanu, hoʻokumu i kahi hopena colloidal i loko o ka wai wela, ma kahi e maloʻo ai kahi jelly o kahi ʻano maʻamau. ʻO ka hiki ke gel ka hana ʻana i kahi agaroid ma 2-3 mau manawa haʻahaʻa ma mua o kahi agar.

Loaʻa nā Jellies me ka hoʻohana ʻana i ka agaroid i ka lōʻihi o ka hana a ʻaʻohe o ka vitreous fracture ʻano ʻano no ka agar. ʻOi aku ka kiʻekiʻe o ka pauku gelation ma luna o kahi agaroid ma mua o kahi pahu i hoʻomākaukau ʻia e hoʻohana ana i ka agar. Hoʻokumu pū ka agaroid i nā jellies me ka hiki ʻana i kahi wai i ʻoi aku ka wai, no laila e hōʻemi ia i ka paleʻana i ka hoʻomaloʻo a me ka waihona. I loko o ka meaʻai meaʻai, loaʻa kekahi agaroid i ka hoʻohana like e agar.

Loaʻa ʻia nā carrageenans e ka lawe ʻia mai ka nui o nā ʻano ʻōmaʻomaʻo i nā ʻāpana ʻulaʻula. ʻO ka hoʻohana nui ʻana o ka carrageenans i loko o ka ʻoihana meaʻai ma muli o kā lākou kūʻokoʻa hoʻonaninani a me nā waiwai hoho, kōkua lākou i ka hoʻomaikaʻi ʻana i ke ʻano o nā huahana, hoʻonui i ka hopena o ka huahana i pau, hāʻawi i ka elasticity a me ka hoʻoikaika, kūlia i ka syneresis. ʻO kēia mau waiwai o nā carrageenans e ʻae iā lākou e hoʻohana ʻia i ka hana i kahi kō i nā kolo, kōkolo, a me nā mai i nā kū iʻa, ham sausages, nā huahana o ke kino holoʻokoʻa mai ka puaʻa a me ka pipi. Aia ma muli o ke ʻano o ka ʻū maka maka, ka hoʻomohala ʻana o ka huahana, ka pae ʻana o ka māhina, ka momona a me ka kiko hoapili, ka pae o ka hoʻohana ʻana i nā mea kanu ʻole, nā ʻano hoʻohālikelike ʻana o nā hua ʻai i nā hua ʻai he 0.2-2 kg i 100 kg o nā mea hana pono ʻole.

Hoʻohana nui ʻia nā Carrageenans ma ke ʻano he astringent no ka hoʻomākaukau ʻana i nā puddings a me nā hua ʻai, nā mea ʻona o ka ʻaina, a me kaʻaila kulo. Na nā Carrageenans e wehewehe i ka pia a me ka ʻōpū o ka impregnate, hoʻohui iā ia i nā pāhana ākea: i ka ʻai a me ka ʻai ʻīlio, nā kīwī palaka, nā sabona palau me ka shampoo. Ke hoʻohuli nei nā Carrageenans i nā wai wai i loko o kaʻaila a i ʻole nā jellies kūpaʻa a hāʻawi i nā mea inu koki i kahi kūʻono viscous. Eia kekahi, hoʻomaikaʻi i nā carrageenans, ʻaʻole ʻike mākou i ke aniani kalima ma nā huahana frozen. Ma USA a me Asia Hema, hoʻohui kēia waiwai i nā schnitzels a me nā steaks e hana ai i kahi ʻāpana i ʻaʻano like ʻole, airy. ʻO ka hele ʻana o nā carrageenans i ka meaʻai i hōʻike ʻia e ka hōʻailona ʻo "E407" i ʻike ʻia ma ka waihona.

Hoʻopilikia ke ʻano o ke algae i ke ʻano a me nā mea o nā carrageenan hopena, i hilinaʻi i ka ʻike o ka polysaccharides.

ʻO ka Carrageenan, i loaʻa mai i ka alika ʻulaʻula Eucheuma cottonii, i hana ʻia no ka hoʻohana ʻana i ka mea i hōʻiliʻili ʻia i loko o nā ʻono ʻaina keu. Hāʻawi kēia ʻano carrageenan i kahi hopena colloidal maʻemaʻe, hana i kahi gel kūmole a hiki ke hana i kahi gel elastic me nā ʻōpala i ʻūlū ʻūhini.

Hoʻohana ʻia ia i loko o nā ʻoihana hoʻoulu ʻana i ka ʻai, hoʻonui i ka hua o nā huahana ʻai.

Loaʻa ka Carrageenan mai ka Irish moss (chondrus) - Chundrus crispus (L.), e ulu ana ma ke komohana ʻākau o Ireland a me ka mokuʻāina o Massachusetts. Ma Irani, ua hōʻiliʻili ʻia nā algae i ka hāʻule, a i ʻAmelika i ke kauwela. I nā ʻōlelo kikoʻī kemika, pili ka chondrus i ka agar a loaʻa iā 55-80% carrageenan polysaccharides.ʻO nā mea nui he a-, b- a me g-carrageenans, ʻokoʻa i ka nui o ka 3,6-anhydro-D-galactose. Eia kekahi, ʻo ka moss Irish, a i ole chondrus, e loaʻa ana ma kahi o 10% protein, waiwai i nā salala halogen (iodine, bromine, chlorine), calcium carbonate. ʻO kahi hiʻohiʻona o ka moss Irish, ʻaʻole like me ka agar, ʻo kona mea momona kiʻekiʻe.

Mai ke ala o Baltic algae, loaʻa ka furcellaria i kahi lāʻau i kapa ʻia ʻo furcellaran. Ka hoʻohālikelike ʻana o ke ʻano o ka furcellaran me ka hoʻohālike o ke kalaiwa. ʻOiai o ka furcellaran i loaʻa i ka lemi liʻiliʻi, i hōʻike ʻia e nā waiwai āpau i loaʻa i ke carrageenan. ʻO ka ikaika o ka jelly furcellaran ma mua o ka agar, akā i ʻoi aku ma mua o ka agaroid.

ʻO ke hana ʻana i nā carrageenans ma mea waiwai nui no ka lāʻau olakino, ka meaʻai a me kekahi mau ʻoihana ʻē aʻe i kūkulu ʻia i ka USA, France, Canada, England, Sweden, Norway, Ireland, Portugal, Pilipina a me kekahi mau'āina ʻē aʻe. ʻO ka hoʻohana honua ʻana o ka carrageenans ma mua o 14,000 tons i kēlā me kēia makahiki a ke hoʻonui ʻia nei e ka 1-3% makahiki i kēlā me kēia makahiki.

Ua hoʻokumu ʻia ka hana Agaroid ma ka US mua ma mua o nā ʻāina Baltic a me Ukraine. Hoʻopili ʻo Furcellaria a me phyllophores ia mai ka algae ʻulaʻula. I ka pilina me ka hoʻokaʻawale ʻana loa o nā kīʻaha Baltic a me ʻIlepaʻa mai Lūkia, ua nalowale ka ʻāina i kēia mau kumu kumu ʻoluʻolu. ʻO kekahi o nā mea hoʻolako nui i ka furcellaran i ka Russian Federation ʻo ia ka hui Estonia ʻo Est-Agar. Ma ka Hikina Wāwahine a me ke Kai Waihona, hoʻoili ʻana i ka anfelia a me ka hana ʻana o ka agar-agar mai ia i hoʻokumu ʻia. No nā kumu like, ma ke kūkulu hema ʻo Primorye, ua hoʻohana ʻia ka gracillaria i loko o ka mariculture. No kekahi mau makahiki, ua hoʻāʻo ʻia nā hoʻokolohua e hoʻopaʻa i ka hoʻokuʻu ʻia o nā carrageenans mai chondrus prickly, akā hana like ʻole ka hoʻopuka.

ʻO Agar-agar, nā carrageenans a me nā pectins i like me ka mea e pono ai nā meaʻai kaiʻai, akā ua palena iki ʻia. Ma muli o ka hiki ke hoʻohaʻahaʻa ʻahaʻaina o nā carrageenans a me nā pectins, nui mau manawa e koi ʻia no ka loaʻa ʻana o kahi huahana confectionery me nā waiwai i koho ʻia ma mua o ka hana agar.

Kahiki. ʻO nā polysaccharides āpau i loaʻa mai algae, ʻo ka nui loa ka helu ʻana no ka alginates - sodium, potassium, kalima paʻakai o ka alginic acid, ka mea i hoʻoneʻe ʻia mai ka brown algae. Ua wehewehe ʻia ka koi nui no nā alginates e ka mea hoʻohana nui ʻia ma ka lehulehu o nā ʻoihana a me nā ʻoihana. ʻO Alginates kahi polysaccharide i loaʻa i ke koena o ka D-mannuronic a me L-guluronic acid. Ua aʻo ʻia ʻo Alginates i nā kānaka. I ka hopena o nā noiʻi, ʻaʻohe hopena maikaʻi o nā alginates i ke kō ʻana o ka calcium ma ka meaʻai i hōʻike ʻia. Wahi a nā poʻe loea FAO / WHO, ʻae ʻia ka nui o ka alginates i kēlā me kēia lā a hiki i 50 mg no 1 kg o ka paona kino o ke kanaka, ʻoi aku ka nui ma mua o ka hopena e hiki ke hoʻomālamalama ʻia me ka meaʻai.

ʻO ka waiwai nui o alginates ka mea e hiki ke hana hou i nā hopena colloidal ikaika e kūpaʻa ana i ka waikawa. He mea ʻole ke kūpaʻa Alginate, aneane ʻaʻole ʻāpana a ʻula ʻole. ʻAʻole lākou e pulupulu i ka wā wela a mālama i ko lākou waiwai i ka hoʻoinu ʻana, ma luna o ka manuahi a me ka hana ʻole i hope. No laila, hoʻohana nui ʻia nā alginates i ka ʻoihana meaʻai e like me ka gel-form, gelling, emulsifying, stabilizing and moist-ret komponen.

Hoʻohui ʻia 0.1-0,2% sodium alginate i loko, nā mayonnaises, nā hoʻomaʻamaʻa ʻana o nā ʻōmaʻomaʻo i ka hōʻeha ʻana, ka ʻili ʻana, ka mālama ʻana i ka mālama ʻana i nā huahana mai ka delamination. ʻO ka hoʻokumuʻana o 0.1-0.15% sodium alginate i loko o ka paka a me nā paka i mālama iā lākou mai ka huakai. Hoʻokomo ʻia ʻo Alginates i loko o nā pahu kalaiwa, nā ʻeleʻele, a me nā ʻano kīneki jellied. ʻO kā lākou hoʻohui i ka hoʻokumuʻana i nā mea inu ʻokoʻa e pale ai i ka hoʻoilo. Hiki nō ke hoʻohana ʻia ka sodium alginate e like me ke ao uhi ma ka hana ʻana i nā ʻāpana ʻoluʻolu. Hoʻohana ʻia ka sodium alginate hoʻoneʻe e hoʻopau i ka hoʻoheheʻe ʻana o ka pauku maloʻo a me nā meaʻai briquetted (kīwī wikiwiki a me kaʻaila, ka waiū bolo, kaʻaila, a me nā mea naʻe). Hoʻohana ʻia nā Alginates e hoʻomākaukau i nā huahana i hoʻopaʻa ʻia - nā mea hoʻohui o nā ʻano iʻa o nā iʻa, nā huaʻai a me nā mea ʻē aʻe, e hoʻohana ʻia no ka hoʻomākaukau ʻana i nā kapala mākaʻi e loaʻa ana nā huahana meaʻai wai. Hoʻohana ʻia nā kūmole wai māla pāpaʻu alginic e hoʻokaʻawale i nā piha o ka ʻiʻo, nā iʻa a me nā invertebrates moana. I kēia mau makahiki i hala aku nei, ua ulu nui ka nui o ka hoʻohana ʻana i ka alginate no ka hoʻomākaukau ʻana i kaʻaila ʻaila maoli, kahi ia e hāʻawi ai i kahi ʻano ʻoluʻolu a hoʻonui hoʻi i ka mālama paʻa ʻana.

Ma ka ʻoihana o ka meaʻai, hoʻohana nui nā alginates i ka lāʻau lapaʻau, ka textile, ka pulp a me ka pepa, nā kumukūʻai a me nā ʻoihana ʻē aʻe. I loko o ka hale kūʻai lapaʻau, hoʻohana ʻia nā alginic acid a me kāna mau paʻakai e like me ka gogala a me ka waiwai ʻilihune i ka hana ʻana o nā papa, dragees, nā pālima. Ma muli o ka hiki i nā alginates ke hoʻopili i ka 200-300 mau manawa ka nui o ka wai me ka hoʻokumu ʻana o nā wai kūleʻa viscous i ʻole o ka ʻono, ka ʻoniʻoni a me nā mea ʻono, ua hoʻohana ʻia lākou i mau waihona papa no nā ʻaila a me nā pastes. Hoʻohana ʻia nā gels alginic i mea lawe i nā lāʻau lapaʻau a me nā lāʻau lapaʻau ʻē aʻe.

ʻO kekahi o nā waiwai waiwai a hoʻohālike o ka limaleka o ka alima o ka mana o ko lākou hiki ke hoʻolohi i ka hoʻopihapiha ʻana o nā kaila stractium radioactive i loko o ka ʻōpū o ke kanaka, no laila e pale aku ai i ka hōʻiliʻili ʻana o kēia radionuclide i ke kino. Kāohi lākou i ka hōʻiliʻili ʻana o nā paʻakai o nā kala koʻikoʻi. Hoʻokumu ʻia ma alginate, ua hana ʻia kahi mea lole - algipore, kahi, me ka umauma o ka hoʻohuihui ʻana a me nā hōʻeha hōʻeha, nā mea i hōʻike ʻia i ka hopena antiseptic. I kēia hana, hiki ke hoʻohana ʻia nā algipor ma ka mālamaʻana i nā hāhiʻi nui o ka hōʻeha a me nā hōʻeha manuahi.

I kēia manawa, hoʻohana nui kekahi mau haole a me nā kūloko mai nā algae. Aia lākou i nā waiwai immunostimulate a me ka hepatoprotective, hoʻohaʻahaʻa i ka kolamu koko a me nā lipids, hiki iā lākou ke hoʻoulu i ka hematopoiesis, i komo i ka enterosorbing a me ka oncological prophylactic effects. ʻO ka mea kaulana loa ʻo Klamin ka lāʻau lapaʻau, hana ʻia mai ka lipid hapa o ka laminaria algae.

Hoʻohana nui ʻia nā Alginates i nā ʻoihana ʻakano a me nā pepa. I ka hana ʻili, ua hoʻohana ʻia no ka hoʻonaninani kāwili, a me nā mea hoʻowalewale no ka huehue. Hoʻokomo i nā wahi i hoʻohana i nā alginates ka hoʻohana ʻana i kā lākou hana ma ka hana ʻana i nā mea uʻi a me nā mea hoʻonaninani lāʻau ikaika a me nā mea hoʻonaninani wai.

I ka ʻoihana peni a me nā ʻāpana pepa, hoʻohana ʻia nā alginates no ka mālama ʻana i ka pahu o nā kāleka a me nā hōʻailona kūikawā o ka pepa no nā pihi pākē, a me ka pepa me ka pale kiʻi ʻoniʻoni. Hoʻohana ʻia nō nā Alginates i ka hana ʻana i nā kiʻi ʻoniʻoni laminated no nā pahu panipala.

Ma Lūkini, ua hoʻokumu ʻia ka hana ʻoihana o nā alginates ma ke kālai lāʻau alakae ʻo Arkhangelsk. A hiki i kēia manawa kokoke, ʻo ka hana o nā alginate meaʻai ma kahi o 35 mau makahiki i kēlā me kēia makahiki (0.6% o ke koi kanaka e loaʻa nei), a me ka ʻenehana - e pili ana i 150 tons mau makahiki (e pili ana i ka 3% o ka pono). Kūkulu ʻia kēia hana i ka hoʻokaʻina ʻana o nā mea maka mai ke Kai Waihona a me nā Barena, nā ʻāpana a ke ʻike ʻole ʻia nei ka manawa e loaʻa ai i nā pono a ua hoʻopiha ʻia ma o ka moʻomeheu kūloko a me nā hoʻokomo.

ʻAʻohe ʻano hana hana ʻai ʻana o nā alginates ma Far Wā, ʻoiai ka hoʻokumu ʻana o kahi mea kanu alginate ma Partizansk, ʻo Primorsky Territory, i hoʻomaka. ʻO ka emi nui o ka ulu ʻana o ka hoʻokele waiwai i kēia ʻāina ʻaʻole i ʻae i ka hoʻokō nui ʻana o kēia pāhana. I kēia manawa, ua hoʻokumu kahi mau noiʻi noiʻi nui o ka Academy of Science i ka hana ʻōnaehana o nā alginates a hana i nā pūʻulu liʻiliʻi o nā huahana. No ka loaʻa ʻana o nā alginates, ua hoʻohana ʻia nā kelp Iapana kahi i hoʻomohala ʻia ai nā palapala āpau a me nā palapala aʻo loea, a me nā mea ʻē aʻe he brown algae.

ʻKoakoa. ʻOmamu, a i ʻole nāmū (mai ka ʻōlelo Helene. Kommidion, kommi), he wai kūlohe wai a i ʻole kūmū wai i loko o nā monosaccharides i loko - ka glucose, galactose, arabinose, mannose, ramnose, acid acidur.

Hiki ke hoʻokaʻawale ʻia nā ʻaka ma loko o ʻekolu ʻano ʻano like ʻole i ke kumu: exudates (resins huna ʻia e nā mea kanu), hydrocolloids o nā ʻano ʻano like ʻole, nā koloola biosynthetic - nā polysaccharides o nā microorganisms, ma keʻano like, i hōʻiliʻili ʻia i loko o nā ʻano kūlohelohe, nā kumuwaiwai i loaʻa e ka hoʻololi ʻana o ka polysaccharides o nā kumu kūlohelohe (no ka laʻana, ka momona, ka starch. )

ʻO nā exudates ka wai e kahe ana mai kekahi mau lāʻau lāʻau i ka pūnāwai, kūleʻa a palaleka kēia wai, maloʻo iki i ka lewa. Loaʻa ka gum i ke ʻano o nā ʻāpana like ʻole, kahi i maʻalahi ʻia i loko o ka pauka lepo lepo. Ua kapa ʻia ka lemona ʻoi ma ka māka, mai nā hua lāʻau: plums, cherries, ʻeleʻele i ka kala. ʻO nā pōmole o ka paʻakai o ka polyuronic acid, paule lākou i ka wai, hana i nā kūmaha papaha a me ka hoʻopili, ʻo kekahi mau kūleʻa ʻaʻole pau piha i ka wai, akā ka wale wale nō. Hoʻokomo ʻia nā Exudates i kahi gum arabic, karaya, trakagant, gatti.

Hānau ʻia ka hydrocolloid huaola no ka mea ʻoi aku ka galactomaniae, no ka mea, ʻo kā lākou polysaccharide i kahi koena mannose e hoʻopili ʻia e ka pilina o ka b-1,4, kahi hapa o ke koena galactose e hoʻopili ʻia e nā pūlani a-1,6. ʻAʻole ka hapanui o ka galactomannans i ka haki o ka gastrointestinal, no laila, he mau meaʻai me nā mea momona. Hoʻoholo ʻia ka pae o kā lākou ʻike i nā huahana meaʻai e nā hana ʻenehana a hoʻoponopono ʻia e nā ʻōnaehana ʻenehana. Ma kahi kokoke wale nō ka hana o nā karaya gum, kahi i hoʻokō ʻia ai nā kaukani no ka hoʻopuka ʻana i ka ʻoihana meaʻai (mai ka 5.0 g / kg i loko o ka ʻalā, ka piha, nā kihaka a hiki i ka 10,0 g / kg i loko o ka huehue emulsified).

ʻO ka gum arabic, a i ʻole nā Arabian gum (Gummi arabicum), i hōʻiliʻili ʻia mai nā ʻili kūlohelohe a i ʻole nā hōʻoki ʻia i nā ʻāpana o ka huaʻala ʻo Senegal (acacia senegal L.) a i ʻole acacia seyal, a me nā ʻano lāʻau ʻē aʻe e pili ana, nā ʻano maikaʻi loa i loaʻa e nā lāʻau ulu o ʻeono mau makahiki ʻeono. ʻO Gum arabic ka mea kahiko a kaulana loa i nā hydrocolloids āpau i loaʻa ma mua o 5 tausani mau makahiki i hala e ka poʻe ʻAigupita kahiko. ʻO ka huaʻōlelo "Gummi" ("gummy") mai ka inoa kahiko kahiko no ka huahana ʻo "Kami". I kēia lā, ua pili ka hua'ōlelo "gummy" i nā gums a pau.

Hoʻokomo ʻia ka arapoʻi kūmole o ka waihona lāʻau. E lohi mau nei ʻo Arabin akā e hoʻopau manawaleʻa i ka nui o ka wai anuanu, hana i kahi wai maloʻo ikaika, ʻo ia hoʻi kahi hoʻopuni piha maikaʻi a nui hoʻi ka hana. I loko o ka hydrolysis acid, ʻo ka arabin (calcium, potassium, magnesium salts o ka arabinic acid) i hoʻokaʻawale ai i ka arabinose, galactose, rhamnose a me ka glucoseururonic acid.

No ka hoʻohana ʻana i nā ʻoihana ʻai a me nā mea lāʻau lapaʻau, ʻo ka exudate ma hope o ke kāwili ʻana i ka hoʻomaʻemaʻe ʻia e ka hoʻomaʻemaʻe ʻia e ka hoʻoheheʻe ʻana i ka wai, ultrafiltration a me ka pasteurization, a laila maloʻo ʻia me ka holoi ʻana. ʻO ka hua hopena he mea pailima, hiki ke kōlea i loko o ka wai, ʻaʻohe waihoʻoluʻu, ʻaʻohe huʻala ʻoli a me ka ʻono, a, ʻo ka mea nui loa, ʻaʻole ia e hoʻokaʻawale i ka ʻono a me ka ʻono o ka ʻāpana ʻai.

ʻO ke kumu nui o ka hoʻohana ʻana i ka arabic ka mea e loaʻa ai nā ʻaihue clouding i nā mea inu a me nā hui maloʻo no nā inu. Loaʻa nā hui i ka hoʻihoʻi ʻana i nā kulu hui ʻana i nā aila lau a me ka gum arabic. Hoʻohana ʻia ka gum arabic e hoʻopaʻa i ka pulima hua lāʻau i ka hana ʻana i nā wai inu simulated, me ka hana ʻana i ka pia. ʻO ka bula bir, a ʻo ia hoʻi "cap", kekahi o nā waiwai nui o kēia huahana e hoʻopiʻi ai i ka manaʻo o ka mea kūʻai. ʻO ka nui o nā pahuhū i hoʻokumu ʻia a me ka manawa e mālama ai ia, e kau ana i ka nui o nā carbon dioxit i hoʻokuʻu i ka wā a ma hope o ka pīhaʻu pia, ka nui a me ke ʻano o ka protein i loko. ʻO nā koʻo o ka pahu kalaka, ka launa pū ʻana me nā pūʻulu amino i hoʻohālikelike ʻia o nā kahu pia, hoʻopaʻa i ka umu a pā i kona pale i ka pā aniani. Hoʻohui ʻia ka pipiʻi arabic i ka pia ma hope o ke kaʻina hana o ka fermentation ma mua o ka hoʻomaka ʻana o ka make. Hiki ke hoʻohana ʻia kahi hopena o ka lāʻau kūleʻa 0.1% i mea hoʻohana i ke ʻano no ka carrageenans no ka hoʻomaʻemaʻe ʻana i nā beers.

Hoʻohana ʻia nā hāmeʻa haʻahaʻa haʻahaʻa i ka arabic i hana i ka hana ʻulaʻula i hoʻopaʻa ʻia i ka ʻāpana.

Hoʻohana nui ʻia ka lāʻau arabic i ke kālā no ka microencapsulation o nā mea lipophilic, me nā mea ʻono, ʻo ia ka ʻaila maoli. Loaʻa i nā ʻono i loko o ke ʻano o ka pauku a ka pau i hiki iā mākou ke hoʻoponopono i ka pilikia o ka hoʻokaʻina kūlike o ka ʻono ʻana i ka nui o ka ʻōnaehana meaʻai (kāwili maloʻo, ʻaiā ʻaina, hoʻākoakoa a me nā kekeahi ʻupena, etc.).

Gum arabic, i hoʻohana ʻia ma ka ʻoihana confectionery no nā haneli mau makahiki, e mau nei ʻo ia i kona ʻano maikaʻi ma muli o kona mau ʻano hana like ʻole. ʻO nā hana koʻikoʻi nui i hana ʻia e ka gum arabic i ka hana ʻana i nā huahana confectionery e like me kēia:

kaohi ʻana i ke kōkia ʻana i ke kō.
e hana ana i kahi kiʻi pale i ka wā e aniani ai.
hoʻomohala maikaʻi
emulsification o ka momona a me kona kaʻana unite i ka huahana, kahi kumu o ke kinapu momona.

Hoʻohana nui ʻia ka gum arabic i ke kaʻina hana, mai nā kuhi panala a me nā kīloi i ka kō, ke kō, ka pulupulu, ka waiū a me ka lole hope ma ka huahana i pau, a i ʻole kekahi o kēia mau kaʻina e hiki ke hoʻonui ʻia a i ʻole ke hoʻohana ʻana i ka arabic. ʻO nā hana nui o ka arabic gum i ka hoʻomohala o ka ʻina pelleting e like me kēia: kāohi i ka neʻe o ka hapa o ka momona, ka pale ʻana i ka hana o ka wai, pale i ka crystallization o ke kō, hoʻopiha i nā kūmaha i hoʻokumu ʻia i loko o ka huahana, hoʻomaikaʻi i ke ʻano o ka huahana pau.

Hoʻohana ʻia ka gum arabic i nā sweets chewing a me nā lozenges e pale ai i ke crystallization gula a me kahi mea paʻa i kūʻokoʻa ʻia (ma kahi o ka wai o ka wai o 1045%) a hui pū ʻia me nā mea e like me nā māka, gelatin, agar a pectin. Aia i ka hoihoi o ka thickener, i ke ʻano o ke kō i hoʻohana ʻia a me ke koena i loko o ka confectionery, hiki ke loli i ka hana o nā huahana mai nā ʻalihi ʻaihue palupalu a i nā pastilles paʻa.

Kūkulu ʻia nā mea hoʻonaninani kuana nāu i ke kumu o ke kumu o ka gum arabic, e hoʻolako ai i ke kikowaena o ka huahana ke hoʻohālikelike ʻia me nā hydrocolloids ʻē aʻe, hoʻomaikaʻi i kona ʻano a me ka palapala, hoʻonui i kona kūoalo ʻana, a me ka hoʻohaʻahaʻa ʻana i ka hoʻopili i ka ʻano.

Hana ka arabic i kahi hana i ka hana ʻana i nā mea i aʻalolo: ka pūpū o nā ʻono, ʻona o ka mālama ʻana a hoʻokuʻu i nā ʻono, hoʻomaikaʻi i ka hana, ka hoʻonani o nā huahana i pau.

Kūpaʻa ka gum arabic i nā enzyme o ke akeʻa a ke kanaka a hiki ke lawelawe ʻia ma ke ʻano o ke ʻano kai, e hōʻoluʻolu i ka pono o ke kanaka no ka fiber.

Hoʻokumu ʻo Agrisales Ltd i ke kinapo hoʻoliihā i hoʻokumu ʻia ma muli o ʻekolu mau ʻano mea ʻona e ʻokoʻa ana i nā ʻano kino: a) Agrigum HPS - ua hoʻomalu, koho ʻia (manuahi ʻia) a hoʻomaʻemaʻe ʻia mai ka ʻōpala a me nā lālā o ka acacia senegal (he hōʻano ʻalula maikaʻi ʻole). b) "Mākui Lump" hoʻomaʻemaʻe - hoʻomaʻemaʻe a hoʻomaʻemaʻe ʻē i ke ʻōpala mai nā ʻōpala a me nā lālā o ka acacia Senegalese (loaʻa i ke ʻano optical rotation), c) "Agrigum Lump Talha" - kau a hoʻomaʻemaʻe a hana hoʻomaʻemaʻe kino mai ke ʻōpala a me nā lālā o Acasia seyal (i kau i ka hana. Noe'ōnohi kuapo).

Wahi a ka hoʻomakaʻana o nā kumuwaiwai, nā huahana Agrisales he ʻokoʻa na papa hana:

"Agrigum Spray R" - loaʻa mai i ka hopena o ka "Lump Cleaned" (acacia Senegalese) e ka ultrafiltration a me ka hoʻoheheʻe ʻana. ʻO kahi huahana holoʻokoʻa no ka hoʻohana ʻana i ka confectionery, lāʻau lapaʻau, nā mea hoʻonaninani e hana ana me ka stabilizer, emulsifier a me kahi mea kikowaena (hoʻololi i ka nui o nā huahana o ka huahana).
"Agrigum Spray R-HPS" - loaʻa mai i ka hopena o "Agrigum HPS" e ka ultrafiltration a me ka hoʻoilo ʻana i ka hoʻomalo. Hoʻohana ʻia ia ma ka hoʻomākaukau ʻana o nā emulsions kiʻekiʻe loa me nā ʻāpana liʻiliʻi a i ʻole i ka 1 μm.
"Agrigum Spray R / E" - loaʻa mai i ka Lump Clean solution i hōʻino ʻia e ka ultrafiltration a me ka holoi ʻana i ka malo. Hoʻohana ʻia ia e lilo i mea hoʻomehana honua i ka hoʻomākaukau ʻana o ka emulsions. Hoʻohālikelike ʻia me Agrigum Spray R-HPS, hāʻawi ia i kahi nui o ka nui o ka emulsion a he mau ʻokoʻa like ʻokoʻa o ka hōʻuluʻulu māmā.
Loaʻa ʻo Agrigum Emulsive 1192K lāua ʻo Agrigum Emulsive 2000 mai ka Lump Clean. He hana kūikawā kēia o ka ʻoihana no ka hoʻohana e like me nā emulsion stabilizers. He ʻano hiʻohiʻona nui ʻo Agrigum Spray R-HPS a me Agrigum Spray R / E. Hoʻohana ʻia lākou e i kahi haʻahaʻa haʻahaʻa e hoʻohālikelike ai iā Agrigum Spray R / HPS a me Agrigum Spray R / E.
"" Agrigum Spray GMH "- loaʻa mai i ka hopena o" Agrigum Lump Talha "(Acacia seyal) e ka peʻe hoʻoluʻu. Hoʻohana ʻia i loko o ka halihali a me nā lāʻau lapaʻau e like me ka mea hoʻonani mālamalama.
"" Agrigum Spray MGH "- loaʻa mai i ka hopena o" Agrigum Lump Talha "(Acacia seyal) a me ka lāʻau lapaʻau e like me ke ʻano no ka glazing a me ka hoʻopili ʻana o nā ʻono ʻono. Hoʻohālikelike ʻia me Agrigum Spray GMH, aia kahi haʻahaʻa kikoʻī haʻahaʻa. Hoʻohana ʻia ia i loko o ka confectionery a me nā lāʻau lapaʻau.
ʻO "Agrigum Powder 1AS" - loaʻa mai ka "Lump Cleaned" e ka hoʻomaʻemaʻe mechanical, ua mālama ʻia. Hoʻohana ʻia ia ma ka ʻoihana hoʻokuʻi.

Karaya gum is a natural kajadian, part part acetylated polysaccharide containing L-ramnose, D-galactose and D-residues of galacturonic acid. Kōmele ka wai i ka wai. Kūkulu ʻia ka exudate maloʻo ma ka lāʻau o nā lāʻau ʻino o ka ʻohana Sterculiaceae, ka ulu lāʻau hihiu ma India. ʻOhi ʻia o nā resin e hōʻiliʻili ʻia ma ka lima a ʻoka ʻia i nā ʻano like ʻole, e pili ana i ka ʻoni a me ke koina lāʻau. Hōʻalo ʻia ka hoʻomaʻemaʻe ʻana e ka hoʻoheheʻe ʻia i ka wai wela, kānana a hoʻomehana ʻia me ka wai ʻona a pulu paha i ka holoi ʻana.

Hoʻohana ʻia ʻo Gum karaya ma kahi o ka tragacanth mahal, ʻoiai ʻaʻole ka hopena o ka karaya e like me ke kūlohelohe a me nā neutrality (he hopena ka ʻono o ka wai waikawa). ʻO ka hiki ke loli i nā haʻahaʻa haʻahaʻa a hoʻonui i ka hiki ke hōʻiliʻili i ka hiki ʻana o ka waiū waiū e hoʻohiki ai ka mau karaya huakaʻi no ka hoʻohana ʻana i ka ʻoihana paʻahana, a me nā huahana holoholona kūikawā.

Ma nā hana makana, hoʻohana ʻia ke kaomi karaya ma kahi ʻano i hoʻoilo ʻia (0.3-1%). He kūpono ia me kahi kikoʻī kiʻekiʻe o ka ethanol a me nā paʻakai, hāʻawi i nā kūleʻa kūleʻa a me nā hōʻili maloʻo i loko o ka pH 3-7. Loaʻa ka hoʻonā i ka mea ʻalaʻawa. Hoʻohana ʻia ia i nā hōʻiliʻili o ka ʻili a me nā mea mālama lau, niho, wīwī, puʻu compact.

Ke kuhi nei nā gum tragacanth mai nā palahalaha kūlohelohe a me nā hōʻemi i loko o nā ʻāpana o nā lāʻau thorny - Astragalus tragacanth. Aia ma ke ʻano o ke ʻano ʻoki ʻana, nā kihi hopena, ke hoʻopaʻa ʻana, e lawe ana i ke ʻano o nā ʻūhā, like me ka lau a me nā ʻano ʻēheu ʻē aʻe. I ka ʻike ʻana o nā injections o ka hua me kahi awl kūleʻa, lawe ke kuhiki i ke ʻano o nā kaula ulaula lōʻihi (vermicelli, a i ʻole rib, tragacanth). Hoʻopili ʻia ke kaomi i hoʻopili ʻia e ke kala i nā helu kiʻekiʻe loa - ka ʻili ʻole a i ʻole nā ʻāpana keʻokeʻo a i ʻole, a me nā ʻona loea.

ʻO nā kumu o nā kūlohelohe he 12-15 mau ʻano o ka astragalus.

ʻO nā kikowaena kolamu gummitragakant honua ʻo Iran a me Turkey. No ka manawa lōʻihi, ua hoʻonui ko mākou ʻāina i nā mea nui i kā tragacanth mai Iran. I ka makahiki 1930 I ka hopena o ka huli ʻana a me ka noiʻi noiʻi ʻana i ka ʻaha kūloko pōkeke ma Turkmenistan a me Armenia, ua loaʻa nā ʻano nui he nui o nā tragacanth astragals, ma ke kumu i hoʻomohala ʻia ai kā lākou hana ponoʻī. ʻElua mau ʻano o ke ake a tragacanth i kūʻai i ka mākeke ʻEulopa: ʻo Tragacanth Persian (ʻoi aku ka nui) a me ka Tragacanth Anatolian. Mai kekahi ʻano o astragalus (A. Strobiliferus), e ulu ana ma ka palena o Pakistan, India a me Afghanistan, e loaʻa ai ka gum, kahi i kapa ʻia ʻo Chitral gum.

ʻO ka hapa nui o ka tragacanth (60-70%) ka polikaka e pili ana i ka puhikuhulu, ke ʻano o ka waikawa galacturonic, galactopyranose, fucose, arabofuranose a me xylopyranose. ʻO kēia ʻāpana o ka polysaccharides i kapa ʻia he bassorin. ʻO ka polysaccharide kūpaʻa - arabinum - aia ka 8-10% i ka gum. Tragacanth ka iʻa, kahi mea mucous nui e wīwī nui ana i ka wai, nā mea kanu, nā alahele o nā mea kūlohelohe a me nā mea nitrous.

I loko o ka ʻoihana meaʻai, hoʻohana ʻia ka tragacanth i nā ʻano wai piha, nā emulsions biscuit, huʻala ma ke ʻano he acid-stabilizer. Loaʻa ka noi ʻana i nā ʻano like ʻole (ka pena a me ka varnish, ka ʻili, ka pepa a me ka paʻi). Hoʻohana ʻia i loko o ka palapala kāhili no ka hoʻoponopono ʻana i nā peʻa a no kēia kumu ua hoʻomākaukau ʻia ia ma ka nui. I loko o ka ʻoihana kūʻai lapaʻau ka mea i hoʻohana ʻia ma ke ʻano he mea paʻa (ma kahi o ka gum arabic) i ka hana o nā pā, lozenges, nā papa.

ʻO Guar gum kahi hydrocarbon polymer e loaʻa ana i ka galactose a me ka mannose, ka mea e hāʻawi i kahi kaula laina me nā lālā lateral i like like me kekahi mai kekahi. ʻO ka pālākē maʻamau o kēia mau mika he ʻelua ma kahi o 2: 1. Loaʻa ka gum ma ka hope o ka huaʻaina o ka mea laʻa o ka leguminous (cyamopsis), e ulu nui ana ma India a me Pakistan, ua ulu no ia he mau haneli he mau makahiki a hoʻohana ʻia e like me nā meaʻai a nā kānaka a me ka holoholona holoholona. . ^ E Ha yM. E hōʻiliʻili ʻia mai ʻAukake a hiki i Dekemaba. Ua hoʻokaʻawale ʻia ka endosperm ma ke kaʻina ʻana o ka ʻaʻa ʻana, hao ʻia a kāwili ʻia i kahi ʻāpana maikaʻi. Aia paha he puʻu liʻiliʻi o ka husk a me nā pulū palaoa ma muli o kekahi pono ʻole o ka hoʻoili ʻana. Hiki ke loaʻa ke kiʻi i nā ʻoi aku o ka viscosity kiʻekiʻe ma o ke hoʻololi ʻana i nā kūlana kaʻina a no ka hoʻonui i ka hapa galactomannan.

ʻO Guar palaoa ma hope o ke kō a me ka arabic arabic ka mea maʻamau ka hydrocolloid maʻamau i ka hana o nā meaʻai a me nā huahana e pono ai. ʻO kona hoʻohana honua ʻana e pili ana i 25,000 tons i kēlā me kēia makahiki.

ʻO Guar ka pulupulu kahi pulupima kūlohelohe e wīwī ana i ka wai anuanu. ʻAʻole pono ʻo Guar i ka wela e hoʻokō ai i kahi ʻike piha holoʻokoʻa. Hōʻike kūlohelohe ʻia ka hopena hopena ma muli o ka i loaʻa mai o nā ʻāpana endosperm insoluble i loko. Hoʻohana pinepine ʻia ka gum Guar me ke ʻano o nā gums he nui, ʻoi aku ka limu xanthan, a me kahi hopena synergistic. No ka mea, he hui maikaʻi loa ka puna o ka gum a me ka xanthan hanu o ka viscosity ma mua o nā gums hoʻokahi a hoʻohana ʻia e hoʻopaʻa i ka lole salad a me nā huakai, nā hupa, a me nā mea hou o Guar ka hui pū ʻia me ka carrageenan a me nā ʻūhini ʻūlū keu no ka hana ʻana. kalima, aila ʻaila e hoʻohana ʻia i ka ʻoihana confectionery i ka hana ʻana o nā marshmallows, marshmallows a me nā huahana ʻē aʻe, ma nā ʻoihana ʻē aʻe.

Hoʻokomo ʻia nā hua beanila Carob (E410) mai ka endosperm o nā huaʻano o ka mea kanu Garatonia siligua L., e ulu ana i nā ʻāina Mediterranean (i kapa ʻia kā Carob Tree). He ʻāpana ʻae ia i ka wai anuanu a koi i ka hoʻoilo ʻana ma hope e hoʻokō ai ka nui o ka viscosity. ʻO nā poʻomanaʻo i ka papa o nā polysaccharides (ratio o ka mannose i ka galactose 4: 1). ʻAʻole e like me ka hōʻoia, ka mea e hoʻoneʻe i ka wai anuanu, ʻūlū ʻūlū ʻūlū pono e hoʻokō piha i 80 ° C no ka hoʻopiha piha ʻana.

No ka hana kūpono loa e like me ka ulaula, ʻoi aku ka maikaʻi o ka pīpī mua ʻana i ka ʻūlū ʻūlū ma ka wai wela (ma ka 80 ° C), a laila e hoʻolōʻihi i ka hopena i 25 ° C.

Hoʻohana ʻia ka bean carob i ka hana ʻana o ka ʻai kalima (ma ka hoʻomau ʻana), ke kāwili (hoʻonui i ka nui o ka pauku), nā hua ʻai (sausages, salami, sausages) ma ke ʻano he hoʻomālamalama a hoʻopaʻa ʻia, homogenizing a hoʻomaikaʻi i ke ʻano hana a me ka maikaʻi, nā huahana bakery (hoʻomaikaʻi i nā waiwai mālama wai. , e hoʻolōʻihi i ka nohona papa), nā waiū waiū e hoʻomaikaʻi i ka viscosity me ka hoʻonui ʻana i nā calorie, ka confectionery hua, nā meaʻai ʻai.

ʻO ka māka laʻa Tara, a i ʻole peruvia lāʻau hua kokoma, loaʻa i ka mākaʻina o ka endosperm o Caesalpina spinosa (Tara-strauch) mau hua i lilo i palaoa. ʻO nā koina o D-mannose a me D-galactose. Hoʻohana ʻia ʻo gum gumi ma mua o ka lau pūpū a lau kākā paha. Loaʻa ka noi nui o ke kapa pale i ka ʻili ʻana me ka xanthan, gellan, carrageenan.

Loaʻa nā gumal Ghatti mai nā exudates o nā lāʻau o Anogeissus latifolia o ka ʻohana Combretaceae e ulu nei ma India. ʻO kahi gumana Ghatti kahi brownish, glassy particle a kahi'ōmaʻomaʻo ulaula-hina wale nō hoʻi. ʻO ka papa kemana he polysaccharide i loko o ke koena o L-arabinose, D-galactose, L-ramnose, D-mannose a me D-glucuronic acid. ʻO ka kaulahao nui e pili ana i ke koena o ke galactose e hoʻopili ʻia e nā hono o ka b-1,6-glycosidic. Loaʻa i ka gum ka Ghatti ka hopena paʻa i ka emulsions a me nā pālahalaha hoʻohana, hoʻohana ʻia ʻo ia me ka gum arabic a i ʻole ia.

Hoʻohana ʻia ʻo Xanthan gum (E 415) ma ke ʻano heʻe mānoʻo - kahi paʻa o ka hana mau, hoʻonui i ka ʻike maka, nā mea hōʻiliʻili. Ma kona ʻano kūlohelohe, xanthan gum he biosynthetic collaid - kahi polysaccharide i loaʻa e ka fermentation me ka hoʻohana ʻana i ka bacteria Xanthomonas campestris. Loaʻa nā pelekane Xanthan i ka wela o ka lumi, hiki ke hoʻomaikaʻi i ka like o ka huahana pau i hui pū ʻia: xanthan gum + carrageenan. Hoʻohana ʻia ka hoʻohana ʻana o ka lāʻau xanthan i ka hana ʻana o nā huahana semi-hoʻopau (heʻaila minced, dumplings, cutlets) i ʻōlelo ʻia, no ka mea e hāʻawi aku i ka viscosity a me elasticity. ʻO ka maʻa o nā gumant o xanthan i ka wā i hoʻohana ʻia i ka hana ʻai he 0.2-0.5% ma o ke kaupaona ʻana o nā mea hana pono ʻole. Ma muli o kona mau hiʻohiʻona kūʻokoʻa (ka pale ʻana i nā enzyme e hoʻopau i ka kūlike o ka huahana, i ka pH (2-12), i ka hana o ke kiʻekiʻe kiʻekiʻe), i ka hana ʻana o kahi ʻano maikaʻi, hoʻomālamalama ʻo ia i ka huahana no ka manawa lōʻihi a lōʻihi ka lōʻihi o kona ola. Loaʻa nā hopena maikaʻi i ka wā canthan gum me ka carrageenan i nā brines ham i hoʻohana ʻia i ka pae (1: 9). Ma kēia hihia, mālama ka mākeke xanthan i ka wahi non-hydrogenated o ka carrageenan, i ka mea, hoʻopili aku ia i ka hoʻopuka ʻana o nā mākala a me ka nui o ka pā wai.

Hoʻohana nui ʻia ka Xanthan gum i ka hana ʻana i ka sauces, nā huahana halihali, kaisaisa, nā mea ʻono, nā huahana i hoʻoponopono ʻia, nā mea inu. Hōʻike ʻia nā kaha o nā kahe xanthan: nā mea hoʻopihapiha - 0.2-0.5%, inu - 0.05-0.2%, ʻona waiū, ʻīwī, ʻaʻa kolo, cream cream, yogurt - 0.05-0.3%, mayonnaise - 0.2 –0.5%, kāwili maloʻo, kāʻei, ke kāwili - 0.1-0.2%, nā meaʻai maloʻo, ka pā, ʻūlū - 0.1-0.3%, nā huahana kīwī - 0.05-0.05%, kaʻōpō - 0.2-0.4%. ʻO Xanthan gum he mea hoʻokūkū kūpono o ka emulsions a me nā pāwī, hāʻawi i ka nānā nui loa i ka nānā ʻana i ka haʻahaʻa haʻahaʻa, loaʻa nā ʻano pseudoplastic, pale i ka syneresis, ka hopena thixotropic i paʻa, paʻa i ka hoʻonaninani a me nā alkaline, kū i ke kiʻekiʻe kiʻekiʻe, kūpono me nā hopena paʻakai koʻikoʻi, hōʻike i ka hopena synergistic me ka galactomannans (ʻoi aku ka mūnū, ka ʻūleʻa ʻūleʻa) a me nā glucomannans (cognac gum).

Māla lau Gellan he ipukū polysaccharose laina, ʻo ia nā huahana o ka hana metabolism o nā bacteria Psedomonas elodea. Hōʻike ʻia nā molekela Gellan e ke kaumaha o ka molekole e pili ana i 500,000, ua ko lākou i nā waeina tetrasaccharide, e komo pū ana nā kaula pyrpanose loulou o b-1,3-D-glucose, b-1,4-D-glucuronic acid, b-1,4-D glucose a me kahi-1,4-L-ramnose. ʻO ka hiki wale nō o ke kaʻi gellan ka mea e ʻohi ai i nā gels me nā aneane āpau, me ka hydrogen (acidic medium). Ka hoʻohālikelike ʻia nā kūlohelohe koʻikoʻi me nā kaona Ca a me Mg. Hoʻohana ʻia ka gum Gellan i nā waiū waiū, nā huahana pastil, i loko o nā honi. ʻO ka dosle i nā huahana meaʻai he 0.1-1-1%.