Agar, nws tuaj yeem siv los hloov gelatin

Agar, tseem hu ua agar-agar, yog sib xyaw ntawm carbohydrates muab rho tawm los ntawm seaweed, tshwj xeeb tshaj yog liab seaweed. Agar tsis muaj saj, tsis hnov ??tsw lossis xim, yog li nws muaj txiaj ntsig zoo ua cov khoom xyaw ua noj. Nws tuaj yeem siv los hloov gelatin, kua zaub tuab, ua jam thiab jelly, ice cream thiab lwm yam khoom qab zib uas yuav tsum tau ua. Qhov sib txawv ntawm agar thiab gelatin yog tias agar solidifies ntau dua li gelatin, thiab nws tuaj yeem tuav txawm tias kub. Agar tsis muaj calories, qab zib, carbohydrates thiab rog. Nws tsis muaj soy, pob kws, gluten, poov xab, nplej, starch, mis nyuj, qe thiab preservatives. Nws yog qhov zoo ntawm fiber ntau, calcium thiab hlau.

Tiv tauj peb

cov khoom paub meej

Taw qhia

Agar yog qhuav, hydrophilic, colloidal polysaccharide complex muab rho tawm los ntawm agarocytes ntawm algae ntawm Rhodophyceae. Cov qauv ntseeg tau tias yog ib qho nyuaj ntawm polysaccharide chains muaj kev sib hloov a-(1!3) thiab b-(1!4) txuas. Muaj peb yam ntawm cov qauv sau tseg: uas yog nruab nrab agarose; pyruvated agarose muaj me ntsis sulfation; thiab sulfated galactan. Agar tuaj yeem muab cais ua ib feem gelling, agarose, thiab ib feem ntawm sulfated nongelling, agaropectin. SivSubstitute rau gelatin, isinglass, thiab lwm yam hauv kev ua emulsions nrog rau kev yees duab, gels hauv tshuaj pleev ib ce, thiab ua thickening tus neeg sawv cev hauv cov khoom noj tshwj xeeb. confectionaries thiab khoom noj siv mis; nyob rau hauv nqaij canning; nyob rau hauv zus tau tej cov tshuaj encapsulations thiab tshuaj pleev; raws li kev kho hniav impression pwm puag; raws li corrosion inhibitor; sizing rau silks thiab ntawv; nyob rau hauv dyeing thiab printing ntawm fabrics thiab textiles; hauv cov nplaum. Hauv cov khoom noj khoom haus rau cov kab mob kab mob.

piav 2

Application & Function

1. Khoom noj khoom haus kev lag luam:siv los ua gelatinization stabilizer rau khoom qab zib, jelly, yokan, kaus poom zaub mov, nqaij npua, thiab hnyuv ntxwm; siv los ua thickening thiab stabilizer hauv jam, txiv laum huab xeeb, tahini; raws li ib tug stabilizer rau ice cream, popsicles, thiab lwm yam .; Theem deflocculant hauv cov kua txiv hmab txiv ntoo thiab dej haus; siv los ua tus neeg sawv cev qhia meej hauv cawv, kua ntses thiab vinegar.

2. Rau cog technology:Ntau lub teb chaws hauv ntiaj teb siv cov khoom lag luam agar rau cov nroj tsuag thiab micro-cog cog thiab nthuav tawm (xws li paj noob, cog orchid) tuaj yeem muab cov gel thiab khoom noj khoom haus ntev ntev.

3. Kev lag luam tshuaj pleev ib ce:Siv nyob rau hauv kev tsim cov tshuaj pleev ib ce zoo: nws tuaj yeem siv los ua cov tshuaj pleev ib ce, tshuaj zawv plaub hau, plaub hau gel daim npog ntsej muag, emulsifier, tshuaj txhuam hniav ntxiv rau cov khoom lossis ua cov matrix ua rau cov qauv muab tshuaj txhuam zoo meej, zoo dispersion, thiab yooj yim los ntxuav.

Khoom specification

Agar hmoov
Yam khoom	Specifications
Qhov tshwm sim	Dawb rau lub teeb daj
Gel zog (Gr / cm2)	700-1300 g / cm2
Poob rau ziab	≤ 11%
Cov dej kub insoluble	≤ 1%
Starch assay (ntxiv ob tee ntawm iodine tov)	tsis muaj xim xiav tsos
Tshauv	≤ 3.0%
Residue tom qab hlawv	5.0% max.
Dej Absorbent	75ml max.
Sieve residue (sieve-60)	95% dhau lawm
Melting kub	≥80 ° C
gelatinization kub	≥30 ° C
Hnyav hlau	?
Arsenic (As)
Lead (Pb)