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Agar, ana iya amfani dashi don maye gurbin gelatin
Gabatarwa
Agar busashe ne, hydrophilic, colloidal polysaccharide hadaddun da aka samo daga agarocytes na algae na Rhodophyceae. An yi imanin tsarin ya kasance rikitaccen kewayon sar?o?in polysaccharide masu maye gurbin a- (1!3) da b- (1!4). Akwai nau'ikan tsari guda uku da aka lura: wato tsaka tsaki agarose; pyruvated agarose da ciwon kadan sulfation; da galactan sulfated. Ana iya raba Agar zuwa juzu'in gelling na halitta, agarose, da juzu'in sulfated nongelling, agaropectin. Yana amfani da madadin gelatin, isinglass, da sauransu. wajen yin emulsions ciki har da hoto, gels a cikin kayan shafawa, kuma azaman mai kauri a cikin abinci musamman. confectionaries da kayayyakin kiwo; a cikin gwangwani nama; a cikin samar da magunguna da kayan shafawa; kamar yadda hakori ra'ayi mold tushe; a matsayin mai hana lalata; sizing don siliki da takarda; a cikin rini da bugu na yadudduka da yadudduka; a cikin adhesives. A cikin kafofin watsa labarai na gina jiki don al'adun ?wayoyin cuta.
bayanin 2
Aikace-aikace & Aiki
1. Masana'antar Abinci:ana amfani da shi azaman mai daidaitawar gelatinization don alewa, jelly, yokan, abincin gwangwani, naman alade, da tsiran alade; ana amfani dashi azaman thickening da stabilizer a jam, man gyada, tahini; a matsayin stabilizer don ice cream, popsicles, da dai sauransu; Deflocculant mataki a cikin ruwan 'ya'yan itace da abin sha; ana amfani da shi azaman mai bayyanawa a cikin giya, soya miya da vinegar.
2. Don fasahar shuka:Yawancin ?asashe a duniya suna amfani da kayan agar don shuka da ?ananan tsire-tsire da ha?akawa (kamar furannin furanni, noman orchid) na iya samar da gel mai dorewa da abinci mai gina jiki.
3. Masana'antar kwaskwarima:Ana amfani dashi a cikin samar da kayan kwalliya masu inganci: ana iya amfani dashi azaman ruwan shafa fuska, shamfu, mashin gel gashi, emulsifier, man goge baki don ?arawa zuwa samfurin ko azaman matrix don sa tsarin manna ya zama cikakke, watsawa mai kyau, da sau?in tsaftacewa.
?ayyadaddun samfur
| Agar Powder | |
| Abu | ?ayyadaddun bayanai |
| Bayyanar | Fari zuwa rawaya mai haske |
| ?arfin Gel (Gr/cm2) | 700-1300 g/cm2 |
| Asarar bushewa | ≤11% |
| Ruwan zafi mara narkewa | ≤1% |
| Starch assay (?ara digo biyu na maganin iodine) | babu shudi launi bayyanar |
| Ash | ≤3.0% |
| Rago bayan konewa | 5.0% max. |
| Ruwan sha | 75ml max. |
| Ragowar Sieve (sieve-60) | 95% sun wuce |
| Yanayin narkewa | ≥ 80°C |
| Gelatinization zafin jiki | ≥ 30 ° C |
| Karfe mai nauyi | ? |
| Arsenic (AS) | |
| Jagora (Pb) | |