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?O Agar, hiki ke ho?ohana ?ia e pani i ka gelatin

?O Agar, i kapa ?ia ho?i ?o agar-agar, he hui pū ?ia o nā ?akika i lawe ?ia mai ka limu, ?oi aku ka limu ?ula?ula. ?A?ohe ?ono, ?ala a waiho?olu?u paha ?o Agar, no laila he mea kōkua nui ia ma ke ?ano he mea kuke. Hiki ke ho?ohana ?ia e ho?ololi i ka gelatin, mānoanoa i ka sopa, hana i ka jam a me ka jelly, ka ice cream a me nā mea ?ono ?ē a?e e pono ai ke ?ano. ?O ka ?oko?a ma waena o ka agar a me ka gelatin ?o ia ka pa?a o ka agar ma mua o ka gelatin, a hiki ke pa?a i nā wela ki?eki?e. ?A?ole loa?a nā calorie, sugars, carbohydrates a me nā momona iā Agar. ?A?ole i loko o ka soy, ka kulina, ka gluten, ka hū, ka palaoa, ka starch, ka waiū, nā hua a me nā preservatives. He kumu maika?i ia o ka fiber, calcium a me ka hao.

    Ho?olauna

    ?O Agar he mea malo?o, hydrophilic, colloidal polysaccharide complex i unuhi ?ia mai nā agarocytes o nā algae o ka Rhodophyceae. Mana?o ?ia ka hale he ?ano pa?akikī o nā kaulahao polysaccharide me nā loulou a-(1!3) a me b-(1!4). ?Ekolu mau ?ano ki?eki?e o ka hale i ?ike ?ia: ?o ia ho?i ka neutral agarose; pyruvated agarose me ka li?ili?i o ka sulfation; a me kahi galactan sulfated. Hiki ke ho?oka?awale ?ia ?o Agar i kahi hakina gelling maoli, agarose, a me kahi hakina nongelling sulfated, agaropectin. Ho?ohana i mea pani no ka gelatin, isingglass, a me nā mea ?ē a?e i ka hana ?ana i nā emulsion me ke ki?i pa?i, nā gels i nā mea ho?onaninani, a ma ke ?ano he mea mānoanoa i nā mea?ai. nā mea momona a me nā huahana waiu; i ke kini ?i?o; i ka hana ?ana i nā encapsulations lā?au lapa?au a me nā ?aila; e like me ke kumu ho?ohehe?e niho; e like me ka corrosion inhibitor; ka nui o ke kilika a me ka pepa; i ka waiho?olu?u a me ka pa?i ?ana i nā lole a me nā textiles; i nā mea ho?opili. I loko o nā mea?ai mea?ai no nā mo?omeheu bacteria.

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    Noi & Hana

    1. ?Oihana mea?ai:ho?ohana ?ia ma ke ?ano he gelatinization stabilizer no ka candy, jelly, yokan, canned food, ham, and sausage; ho?ohana ?ia e like me ka mānoanoa a me ka stabilizer i loko o ka jam, ka pīkī pīni, ka tahini; ma ke ano he stabilizer no ka ice cream, popsicles, etc.; ?O ka pae deflocculant i nā wai hua?ai a me nā mea inu; ho?ohana ?ia ma ke ?ano he mea wehewehe i ka waina, soy sauce a me ka vīneka.
    2. No ka ?enehana mea kanu:Hiki i nā ?āina he nui o ka honua ke ho?ohana i nā huahana agar no ka kanu ?ana i nā mea kanu a me nā micro-plant a me ka ho?olaha ?ana (e like me nā pua pua, kanu orchid) hiki ke hā?awi i ka gel lō?ihi a me ka mea?ai.
    3. ?oihana ho?onaninani:Ho?ohana ?ia i ka hana ?ana i nā mea ho?onaninani ki?eki?e: hiki ke ho?ohana ?ia e like me ka lotion, shampoo, hair gel mask, emulsifier, toothpaste e ho?ohui ai i ka huahana a i ?ole ma ke ?ano he matrix e ho?oma?ama?a maika?i ai i ka ho?olālā pa?i, ho?opuehu maika?i, a ma?alahi ho?i e ho?oma?ema?e.
    Sucralose 1mje
    Sucralose 2e04
    Sucralose414t

    Hō?ike huahana

    ?Agar Pada
    'ikamu Nā kiko?ī
    Ka nana aku Ke?oke?o i ka melemele māmā
    Ka ikaika gel (Gr/cm2) 700-1300 g/cm2
    Pohō ma ka malo?o ≤11%
    ?A?ohe wai wela ≤1%
    Starch assay (ho?ohui i ?elua kulu o ka iodine solution) ?a?ohe hi?ohi?ona uliuli
    Lehu ≤3.0%
    Ke koena ma hope o ke ahi 5.0% ka nui.
    Ho?opa?a wai 75ml ka nui.
    Sieve koena (sieve-60) 95% ua hala
    He wela wela ≥ 80°C
    ?O ka mahana o ka gelatinization ≥ 30 °C
    Metala kaumaha ?
    Arsenic(As)
    Ke kēpau (Pb)

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