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Carrageenan an fi sani da yin carrageenan jelly foda
Gabatarwa
Carrageenan an fi sani da yin carrageenan jelly foda. Carrageenan shine dangin polysaccharides da ke faruwa a dabi'a da aka samo daga jajayen ruwan teku. Ana amfani da shi azaman gelling, thickening, da mai tabbatarwa a cikin nau'ikan aikace-aikacen abinci da abin sha. Ana iya amfani da Carrageenan azaman mai fa?a?awa da ?arfafawa a cikin nama da aka sarrafa & samfuran kaji.
Carrageenan, wani nau'in kayan aiki mai yawa wanda aka samo daga algae ja da aka girbe a cikin teku, wanda aka saba amfani dashi azaman gelling agent, thickener, stabilizer a cikin nau'ikan abinci, kamar nama, jellies, ice creams, da puddings. Adadin abincin Turai don shi shine E407 da E407a (tare da abun ciki na cellulose). Gaba?aya, ba shi da aminci, na halitta, vegan, halal, kosher kuma ba shi da alkama.
bayanin 2
Aikace-aikace
Carrageenan yana da kwanciyar hankali mai ?arfi, kuma busassun foda ba shi da sau?i don ?as?antar da shi bayan dogon lokaci. Hakanan yana da kwanciyar hankali a cikin tsaka tsaki da mafita na alkaline kuma baya yin hydrolyzed ko da lokacin zafi. Duk da haka, a cikin maganin acidic (musamman pH ≤ 4.0), carrageenan yana da ha?ari ga acid hydrolysis, kuma ?arfin gel da danko ya ragu.
1. Carrageenan a matsayin mai kyau coagulant, zai iya maye gurbin agar, gelatin da pectin. Jelly da aka yi daga carrageenan yana da roba kuma ba ruwa ba ne, don haka shi ne na kowa gelling wakili ga jellies.
2. Hanyar samar da 'ya'yan itacen gummies daga carrageenan ya kasance na dogon lokaci. Ya fi agar gaskiya kuma ba shi da tsada fiye da agar. ?ara zuwa alewa mai ?arfi na gaba?aya da ?an?ano na iya sa samfurin ?an?ano santsi, mafi na roba, ?arancin ?an?ano, kuma mafi karko.
3. Ko da yake carrageenan bai dace da matsayin stabilizer na farko ba, ana iya amfani dashi azaman mai kyau costabilizer don hana rabuwar whey a ?ananan ?ananan ?ira. A cikin yin ice cream da ice cream, carrageenan yana taimakawa wajen rarraba kitse da sauran abubuwa masu ?arfi daidai gwargwado. Yana sa ice cream da ice cream su tsara sosai, santsi da da?i.
?ayyadaddun samfur
| Sunan samfur | Carrageenan |
| Abu | Daidaitawa |
| Bayyanar | Fari zuwa foda mai rawaya |
| Danshi (105oC, 4h) (%) | ≤15 |
| Jimlar toka (750oC, 4h) (%) | 15-40 |
| Dankowa (1.5%,75oC mPa.s) | ≥10 |
| Jimlar sulfate (%) | 15-40 |
| PH (1.5% w/w, 60oC) | 7 ~ 10 |
| Kamar yadda (mg/kg) | ≤3 |
| Pb (mg/kg) | 5 |
| Cd (mg/kg) | ≤1 |
| Hg (mg/kg) | ≤1 |
| Acid ash mara narkewa (%) | ≤1 |
| Jimlar adadin faranti (cfu/g) | ≤5000 |