Agar, enwere ike iji dochie gelatin

Agar, nke a na-akp?kwa agar-agar, b? ngwak?ta nke carbohydrates a na-enweta site na ah?h?a mmiri, kar?s?a ah?h?a na-acha uhie uhie. Agar enwegh? uto, isi ma ? b? agba, ya mere ? na-enye aka d? ka ihe eji esi nri. Enwere ike iji ya dochie gelatin, ofe siri ike, mee jam na jelii, ice cream na ihe oriri nd? ?z? d? mkpa ka akp?zi. Ihe d? iche n'etiti agar na gelatin b? na agar na-esiwanye ike kar?a gelatin, ? p?kwara ijide ?b?na na okpom?k? d? elu. Agar enwegh? calorie, sugars, carbohydrates na ab?ba. ? nwegh? soy, ?ka, gluten, yist, ?ka wit, starch, mmiri ara ehi, akwa na ihe nchekwa. ? b? ezigbo isi iyi nke eriri, calcium na ígwè.

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nk?wa ngwaah?a

Okwu mmalite

Agar b? ihe m?r? am?, hydrophilic, colloidal polysaccharide complex nke ewep?tara na agarocytes nke algae nke Rhodophyceae. Ekwenyere na ihe owuwu a b? ihe mgbagwoju anya nke ?d? polysaccharide na-agbanwe agbanwe (1!3) na b- (1!4) njik?. E nwere oke at? nke usoro ekwuputara: ya b? agarose na-an?p? iche; pyruvated agarose nwere obere sulfation; na galactan sulfated. Enwere ike kewaa agar n'ime ak?k? gelling eke, agarose, na ak?k? sulfated nongelling, agaropectin. Na-eji nn?chi maka gelatin, isinglass, wdg. n'ime emulsions g?nyere foto, gels na ?ch? mma, yana d? ka ihe na-eme ka ah? sie ike na nri kar?s?a. confectionaries na mmiri ara ehi ngwaah?a; na mkp? an?; na mmep?ta nke ?gw? encapsulations na ointments; d? ka eze mmet?ta ebu isi; d? ka corrosion inhibitor; nha maka silk na akw?kw?; na agba na ibip?ta akwa na textiles; na adhesives. Na mgbasa ozi na-edozi ah? maka omenala nje.

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Ngwa & ?r?

1. ?l? ?r? nri:eji d? ka gelatinization stabilizer maka swiiti, jelii, yokan, mkp? nri, ham, na soseji; eji d? ka ndim na stabilizer na jam, peanut butter, tahini; d? ka stabilizer maka ice cream, popsicles, wdg; Ogbo deflocculant na ihe ????? mkp?r? osisi na ihe ?????; eji d? ka onye na-ak?wap?ta ihe na mmanya, soy sauce na mmanya.

2. Maka tekn?z? osisi:?t?t? mba n'?wa na-eji ngwaah?a agar maka ?k? ihe ?k?k? na obere ihe ?k?k? na ?gbasa (d? ka osisi ifuru, ?k? orchid) nwere ike inye gel na nri na-ad?te aka.

3. ?l? ?r? ?ch? mma:Ejiri ya na mmep?ta ihe ?ch? mma d? elu: enwere ike iji ya d? ka ude mmiri, ncha ntutu, ntutu gel mask, emulsifier, nsí eze iji gbakwunye ngwaah?a ah? ma ? b? d? ka matriks iji mee ka ihe nhazi ah? d?kwuo mma, mgbasa ozi d? mma, na mfe d? ?cha.

Nk?wap?ta ngwaah?a

Agar nt? nt?
Ihe	Nk?wap?ta
?d?d?	?cha na-acha odo odo
Ike Gel (Gr/cm2)	700-1300 g/cm2
?nw? na ihicha	≤11%
Mmiri na-ekpo ?k? na-ad?gh? edozi	≤1%
Starch assay (tinye t?lee ab?? nke iodine ngw?ta)	enwegh? ?d?d? agba an?n? an?n?
Ash	≤3.0%
Ihe f?d?r? mgbe ?k?	5.0% kacha.
Mmiri absorbent	75 ml nke oke.
Ihe f?d?r? na sieve (sieve-60)	95% gafere
Okpom?k? na-agbaze	≥ 80°C
Gelatinization okpom?k?	≥ 30 Celsius C
Igwe d? ar?	?
Arsenic (As)
Ndu (Pb)