{"id":8315,"date":"2024-08-13T12:38:42","date_gmt":"2024-08-13T12:38:42","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=8315"},"modified":"2024-08-13T12:38:42","modified_gmt":"2024-08-13T12:38:42","slug":"gelatin","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/gelatine\/","title":{"rendered":"Hvad er gelatine som f\u00f8devaretils\u00e6tningsstof?"},"content":{"rendered":"

Egenskaber ved gelatine<\/strong><\/p>\n

Sensoriske krav:<\/strong> lysegult til gult fast stof, f.eks. granulat, flager, pulver osv.<\/p>\n

Opl\u00f8selighed:<\/strong> Opl\u00f8selig i varmt vand, uopl\u00f8selig i koldt vand, men kan langsomt absorbere vand for at udvide og bl\u00f8dg\u00f8re, gelatine kan absorbere vand svarende til 5-10 gange sin v\u00e6gt.<\/p>\n

Gelatinering:<\/strong> gelatineopl\u00f8sning kan danne en gel med en vis h\u00e5rdhed, kan ikke flyde. N\u00e5r gelatinegel reagerer p\u00e5 milj\u00f8m\u00e6ssige stimuli, det vil sige, n\u00e5r opl\u00f8sningens sammens\u00e6tning, pH, ionstyrke \u00e6ndres og temperatur, lysintensitet, elektrisk felt og andre stimuleringssignaler \u00e6ndres, eller ved den specifikke kemiske stimulering, vil gelen gennemg\u00e5 en pludselig \u00e6ndring, der viser en faseovergangsadf\u00e6rd.<\/p>\n

Emulgerende egenskaber:<\/strong> Gelatine er et effektivt beskyttende kolloid, der forhindrer sammenklumpning af krystaller eller ioner for at stabilisere ikke-homogene suspensioner og bruges som emulgator i olie-i-vand-dispersioner.<\/p>\n

Er gelatine skadeligt?\"\"<\/strong><\/p>\n

I henhold til GB 6783-2013 National Standard for Food Safety Food Additives Gelatin er gelatine et f\u00f8devaretils\u00e6tningsstof fremstillet af dyreknogler, hud, sener, sener og sk\u00e6l ved moderat hydrolyse.<\/p>\n

I henhold til bestemmelserne i GB 2760 National Standard for Food Safety Standard for the Use of Food Additives kan det ses, at spiselig gelatine kan bruges i henhold til produktionsbehovene for den passende m\u00e6ngde mad ud over A3-listen, anvendelsesomr\u00e5det er meget bredt.<\/p>\n

I mods\u00e6tning til spiselig gelatine henviser industriel gelatine til gelatine, der bruges til industrielle form\u00e5l, s\u00e5som plader, m\u00f8bler, t\u00e6ndstikker, emballage, daglige kemikalier, maling og metallurgi. Derudover findes der andre typer gelatine, fotografisk gelatine, der kan bruges som film, og farmaceutisk gelatine til fremstilling af kapsler.<\/p>\n

Industrigelatine indeholder metallet krom, som \u00f8del\u00e6gger menneskers knogler og h\u00e6matopoietiske stamceller, og et langvarigt forbrug kan f\u00f8re til knoglesk\u00f8rhed og i alvorlige tilf\u00e6lde kr\u00e6ft. De skadelige virkninger af krom p\u00e5 menneskers sundhed er en langsom proces, som regel mere end 2 \u00e5r, f\u00f8r de bliver tydelige.<\/p>\n

Ern\u00e6ring af gelatine<\/strong><\/p>\n

Den kemiske sammens\u00e6tning af gelatine indeholder 18 aminosyrer. Da gelatine ikke indeholder den essentielle aminosyre tryptofan, kan det ikke kaldes et \"h\u00f8jkvalitetsprotein\" som \u00e6g og m\u00e6lk, men det kan kombineres optimalt med supplerende f\u00f8devarer.<\/p>\n

\"\"<\/p>\n

Anvendelser af gelatine<\/strong><\/p>\n

Slik:<\/strong><\/p>\n

M\u00e6ngden af gelatine, der tils\u00e6ttes i konfekture, er generelt 5 -10%. I krystalblomstens bl\u00f8de slik giver gelatinedosering p\u00e5 6% de bedste resultater. I vingummibamser er gelatinedoseringen 6,17%. I nougat til 0,16% -3% eller mere. I den tykke sirup af konfektureslim er doseringen 1,15%-9%.<\/p>\n

I slikproduktion er brugen af gelatine end stivelse, agar er mere elastisk, sej og gennemsigtig, is\u00e6r anvendt i bl\u00f8dt slik, m\u00e6lkesukker.<\/p>\n

Frosne f\u00f8devarer:<\/strong><\/p>\n

I frosne f\u00f8devarer kan gelatine bruges som gel\u00e9middel, gelatine har et lavt smeltepunkt, er letopl\u00f8seligt i varmt vand og bruges ofte til fremstilling af melgel\u00e9 og korngel\u00e9.<\/p>\n

Gel\u00e9:<\/strong><\/p>\n

Gelatinegel\u00e9 krystalliserer ikke i varm og uopl\u00f8st sirup, og varm gel\u00e9 kan omdannes til gel\u00e9, n\u00e5r blodpropperne er blevet r\u00f8rt op. Sukkerholdige gel\u00e9er til m\u00e5ltider i Storbritannien tils\u00e6ttes med en hastighed p\u00e5 7-14%.<\/p>\n

Gelato, is:<\/strong><\/p>\n

Gelatine kan forhindre produktet i at danne grovkornede iskrystaller, holde organisationen fin og reducere smeltehastigheden for at opn\u00e5 fremragende is, gelatine generel dosering p\u00e5 1,25% -1,6%.<\/p>\n

Yoghurt:<\/strong><\/p>\n

St\u00f8rknet yoghurt:<\/strong> det repr\u00e6sentative produkt af gammel yoghurt, st\u00f8rknet yoghurt fermenteres uden at bryde m\u00e6lkeproduktet, produktet skal have god st\u00f8bning, gelatine i st\u00f8rknet yoghurt som et gelatiniseringsmiddel for at give en god krop til produktet, normalt med brug af agar og pektin. Gelatine giver en glat tekstur til produktet, og indtil videre har produkter som syrebehandlet stivelse ikke v\u00e6ret i stand til at give gelatine tekstur.<\/p>\n

R\u00f8rt yoghurt:<\/strong> Almindelige produkter p\u00e5 markedet som Guan Yik Milk, Smooth Light og Piyo er alle omr\u00f8rte yoghurter. I denne type produkter bruges gelatine hovedsageligt som fortykningsmiddel, og 65 graders omr\u00f8ring bruges til at smelte gelatinen i begyndelsen af forarbejdningen. M\u00e6ngden af gelatine er mellem 0,1-0,2%. Gelatine modst\u00e5r homogenisering og opvarmningstryk under yoghurtproduktion og giver den rette viskositet til produktet.<\/p>\n

Drikke yoghurt:<\/strong> Drikkeyoghurt homogeniseres efter fermentering og p\u00e5 andre m\u00e5der for at reducere produktets viskositet. P\u00e5 grund af den reducerede viskositet er der behov for kolloider for at sikre produktets stabilitet og reducere delaminering i l\u00f8bet af holdbarheden. P\u00e5 samme m\u00e5de kan andre kolloider bruges til at opn\u00e5 denne effekt.<\/p>\n

Forholdsregler ved brug af gelatine<\/strong><\/p>\n

Nedbrydning af spiselige gelatineopl\u00f8sninger med syrer og baser<\/strong><\/p>\n

Syre eller alkali kan alvorligt reducere gelstyrken, viskositeten osv. af spiselige gelatineopl\u00f8sninger. Derfor b\u00f8r nedbrydning af gelatine med syrer eller baser undg\u00e5s under brug af spiselige gelatineopl\u00f8sninger, og spiselig gelatine b\u00f8r ikke opl\u00f8ses eller opbevares under forhold, der indeholder frugtsaft eller i n\u00e6rv\u00e6r af syrer (f.eks. citronsyre, vinsyre osv.).<\/p>\n

Den egentlige anvendelsesmetode er at tils\u00e6tte f\u00f8devaregelatinen til sidst i alle ingredienser og ved en lavere temperatur. Kog ikke f\u00f8devaregelatine sammen med sirup, og n\u00e5r du tils\u00e6tter f\u00f8devaregelatine til sirup, skal du altid tils\u00e6tte den, efter at siruppen er blevet kogt og afk\u00f8let til den lavest mulige temperatur.<\/p>\n

Bakteriers nedbrydning af spiselige gelatineopl\u00f8sninger<\/strong><\/p>\n

Spiselig gelatineopl\u00f8sning eller opbl\u00f8dt og opsvulmet spiselig gelatine er et godt dyrkningsmedium for bakterier. Hvis der er bakterier til stede i spiselig gelatineopl\u00f8sning, vil det f\u00f8re til tab af gelatinens viskositet og gelestyrke. Derfor skal man v\u00e6re opm\u00e6rksom p\u00e5 hygiejnen i udstyret og milj\u00f8et under brugen af spiselig gelatine for at forhindre bakteriekontaminering i at nedbryde spiselig gelatine.<\/p>","protected":false},"excerpt":{"rendered":"

Properties of gelatin Sensory requirements: light yellow to yellow solid, such as granules, flakes, powder, etc.. Solubility: soluble in hot water, insoluble in cold water, but can slowly absorb water to expand and soften, gelatin can absorb water equivalent to 5-10 times its weight. Gelatinization: gelatin solution can form a gel with a certain hardness, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is gelatin as a food additive? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/gelatine\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is gelatin as a food additive? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Properties of gelatin Sensory requirements: light yellow to yellow solid, such as granules, flakes, powder, etc.. 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