Modified soybean phospholipid, tseem hu ua hydroxylated lecithin, yog cov tshuaj hloov tau soybean phospholipid khoom.

Nws siv cov phospholipid ntuj ua raw khoom, los ntawm kev kho tshuaj kho mob xws li hydroxylation, tom qab ntawd los ntawm kev kho lub cev thiab tshuaj, acetone degreasing thiab lwm cov kauj ruam, thiab thaum kawg tau txais cov hmoov thiab granular oil-free thiab carrier-free khoom. Cov txheej txheem ntau lawm ua rau cov hloov pauv taum pauv phospholipid zoo dua li lub ntuj phospholipid nyob rau hauv cov nqe lus ntawm emulsification thiab hydrophilicity.

Cov khoom tseem ceeb thiab cov khoom ntawm cov noob taum hloov pauv phospholipids

Cov khoom tseem ceeb ntawm cov noob taum hloov phospholipids muaj xws li choline phosphate, choline phosphate, phosphatidylic acid thiab inositol phosphate. Cov khoom xyaw no yog hydroxylated los ntawm cov tshuaj xws li hydrogen peroxide, benzoyl peroxide, lactic acid thiab sodium hydroxide thaum lub sijhawm hloov kho, yog li muab lawv lub cev thiab tshuaj lom neeg tshwj xeeb.

Cov Khoom Siv: Hloov cov kua txiv hmab txiv ntoo phospholipids feem ntau yog lub teeb daj mus rau daj hmoov los yog granular, yooj yim nqus dej noo, nrog rau qhov tshwj xeeb "bleaching" saj, ib nrab soluble hauv dej, tab sis nws yog ib qho yooj yim los tsim emulsion hauv dej, thiab yooj yim rau disperse thiab hydrate tshaj phospholipids.

Kev siv cov noob taum hloov pauv phospholipids hauv kev lag luam zaub mov

Phospholipids yog cov khoom muaj txiaj ntsig zoo thiab tau siv dav hauv kev lag luam khoom noj xws li margarine, ci khoom qab zib, khoom qab zib, dej haus thiab lwm yam.

1. Margarine thiab shortening. Raws li cov txheej txheem tshwj xeeb, phospholipids tuaj yeem ua margarine daim ntawv W / O hom (roj hauv dej) lossis O / W hom (dej hauv roj) ob pawg ntawm cov khoom..

2. Cov khoom ci. Ntxiv phospholipids rau lub khob noom cookie ntawm qhob cij, biscuits thiab pastries tuaj yeem txhim kho cov dej nqus ntawm lub khob noom cookie los ntawm kev siv nws cov khoom emulsifying, kom cov hmoov nplej, dej thiab roj sib tov tau yooj yim sib xyaw, txhim khu lub nkig thiab nce ntim ntawm cov khoom.

3.coj. Nyob rau hauv ntau yam khoom qab zib, ntxiv rau phospholipid pab rau cov khoom siv ntub dej, ua kom cov khoom qab zib ntub, kom muaj kev sib txawv ntawm cov khoom lag luam, thiab yog tus neeg sawv cev tso tawm zoo.

4. Haus dej. Nyob rau hauv hmoov los yog crystalline dej haus, ntxiv ib tug tsim nyog tus nqi ntawm phospholipid yuav siv tau raws li emulsifier thiab wetting agent. Phospholipids tuaj yeem siv los ua emulsifiers thiab stabilizers hauv kev tsim cov ice cream. Phospholipids yog cov emulsifiers zoo hauv kev tsim O / W (roj hauv dej) emulsion dej haus.

5..Ntuj zaub mov. Lysophospholipids tau txais los ntawm enzymolysis ntawm soybean phospholipids nrog phospholipase A1. Lysophospholipids tau siv rau cov noodles thiab ntsuas los ntawm tes ncab, kev ntxhib los mos analyzer TPA thiab ncab. Cov txiaj ntsig tau pom tias qhov sib ntxiv ntawm lysophospholipids txhim kho qhov txuas ntxiv ntawm khob noom cookie. Nws tuaj yeem tiv thaiv qhov tshwm sim ntawm kev sib tov kua zaub los ntawm cov hmoov txhuv nplej siab, ua kom lub sijhawm ua noj ntawm noodles, thiab txhim kho qib ntawm adhesion, elongation thiab smoothness ntawm cov noodles siav.

6.Lysophospholipids tau npaj los ntawm hydrolysis ntawm soybean phospholipids siv phospholipase A2 ua catalyst. Cov khoom rheological ntawm mov paj nrog taum phospholipids thiab lysophospholipids tau kawm. Cov txiaj ntsig tau pom tias lysophospholipids txhim kho lub sij hawm tsim, ruaj khov thiab tensile lub zog ntawm mov paj, thiab txhim kho cov khoom rheological thiab ci zoo ntawm cov hmoov nplej.

Ntxiv rau cov ntawv thov saum toj no, phospholipids kuj tuaj yeem siv rau hauv kev lag luam tshuaj thiab kev noj qab haus huv, xws li phospholipids tuaj yeem siv los ua cov tshuaj emulsifiers. Phospholipids kuj tseem siv tau los ua cov khoom noj khoom haus pub rau tsiaj txhu thiab aquaculture, thiab siv hauv kev lag luam pub.