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I-Carrageenan yaziwa kakhulu ngokwenza i-carrageenan jelly powder
Isingeniso
I-Carrageenan yaziwa kakhulu ngokwenza i-carrageenan jelly powder. I-Carrageenan iwumndeni wama-polysaccharides ayenzeka ngokwemvelo akhishwe olwandle olubomvu.Isetshenziswa njenge-gelling, i-thiening, kanye ne-ejenti yokusimamisa ezinhlobonhlobo zokudla neziphuzo zeziphuzo. I-Carrageenan ingasetshenziswa njenge-extender kanye nokuqiniswa kwenyama egayiwe kanye nemikhiqizo yezinkukhu.
I-Carrageenan, isithako esisebenza ngezindlela eziningi esikhishwe kulwelwe olubomvu oluvunwa olwandle, oluvame ukusetshenziswa njenge-ejenti ye-gelling, i-thickener, i-stabilizer ezigabeni zokudla, njengenyama, ojeli, ama-ayisikhilimu, nama-puddings. Inombolo yokwengeza ukudla yaseYurophu yi-E407 kanye ne-E407a (enokuqukethwe kwe-cellulose). Ngokuvamile, iphephile, imvelo, i-vegan, i-halal, i-kosher kanye ne-gluten.
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Isicelo
I-Carrageenan inozinzo oluqinile, futhi impushana eyomile akulula ukuyinciphisa ngemva kokubekwa isikhathi eside. Iphinde izinze ezixazululweni ezingathathi hlangothi kanye ne-alkaline futhi ayi-hydrolyze noma ishisiwe. Kodwa-ke, ezixazululweni ezine-acidic (ikakhulukazi i-pH ≤ 4.0), i-carrageenan ijwayele ukuba ne-acid hydrolysis, futhi amandla e-gel kanye ne-viscosity iyancipha.
1. I-Carrageenan njenge-coagulant enhle, ingathatha indawo ye-agar, i-gelatin ne-pectin. Ijeli eyenziwe nge-carrageenan iyanwebeka futhi ayihlukaniseki amanzi, ngakho iyi-ejenti evamile yokugawula amajeli.
2. Indlela yokukhiqiza ama-gummies ezithelo kusuka ku-carrageenan isinesikhathi eside ikhona. Ibonisa ngale kune-agar futhi ibiza kancane kune-agar. Ukwengeza kumaswidi aqinile nama-gummies kungenza umkhiqizo unambitheke bushelelezi, unwebeka kakhulu, ube ne-viscous encane, futhi uzinze.
3. Nakuba i-carrageenan ingafaneleki njengesizinzisi esiyinhloko, ingasetshenziswa njenge-costabilizer enhle ukuvimbela ukuhlukaniswa kwe-whey ezindaweni eziphansi kakhulu. Ekwenzeni u-ayisikhilimu no-ayisikhilimu, i-carrageenan isiza ukusabalalisa amafutha nezinye izingxenye eziqinile ngokulinganayo. Kwenza u-ayisikhilimu no-ayisikhilimu kuhlelwe kahle, kubushelelezi futhi kumnandi.
Ukucaciswa komkhiqizo
| Igama lomkhiqizo | I-Carrageenan |
| Into | Okujwayelekile |
| Ukubukeka | Impushana emhlophe ukuya kokuphuzi |
| Umswakama (105oC, 4h) (%) | ≤15 |
| Umlotha ophelele (750oC, 4h) (%) | 15-40 |
| I-Viscosity (1.5%,75oC mPa.s) | ≥10 |
| Isamba sesulphate (%) | 15-40 |
| PH (1.5% w/w, 60oC) | 7~10 |
| Njengoba (mg/kg) | ≤3 |
| Pb (mg/kg) | 5 |
| I-Cd (mg/kg) | ≤1 |
| Hg (mg/kg) | ≤1 |
| Umlotha ongancibiliki ene-Acid (%) | ≤1 |
| Isamba senani lepuleti (cfu/g) | ≤5000 |