{"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\/hu\/zselatin\/","title":{"rendered":"Mi a zselatin mint \u00e9lelmiszer-adal\u00e9kanyag?"},"content":{"rendered":"

A zselatin tulajdons\u00e1gai<\/strong><\/p>\n

\u00c9rz\u00e9kszervi k\u00f6vetelm\u00e9nyek:<\/strong> vil\u00e1goss\u00e1rg\u00e1t\u00f3l a s\u00e1rg\u00e1ig terjed\u0151 sz\u00edn\u0171 szil\u00e1rd anyag, p\u00e9ld\u00e1ul szemcs\u00e9k, pelyhek, por stb.<\/p>\n

Oldhat\u00f3s\u00e1g:<\/strong> forr\u00f3 v\u00edzben old\u00f3dik, hideg v\u00edzben nem old\u00f3dik, de lassan felsz\u00edvja a vizet, hogy kit\u00e1guljon \u00e9s megpuhuljon, a zselatin 5-10-szeres\u00e9nek megfelel\u0151 mennyis\u00e9g\u0171 vizet k\u00e9pes felsz\u00edvni.<\/p>\n

Zsel\u00e9s\u00edt\u00e9s:<\/strong> a zselatinoldat bizonyos kem\u00e9nys\u00e9g\u0171 g\u00e9lt k\u00e9pezhet, nem tud folyni. Amikor a zselatin g\u00e9l reag\u00e1l a k\u00f6rnyezeti ingerekre, vagyis amikor az oldat \u00f6sszet\u00e9tele, a pH, az ioner\u0151ss\u00e9g v\u00e1ltozik, \u00e9s a h\u0151m\u00e9rs\u00e9klet, a f\u00e9nyintenzit\u00e1s, az elektromos mez\u0151 \u00e9s m\u00e1s inger\u00fcletjelek megv\u00e1ltoznak, vagy a specifikus k\u00e9miai stimul\u00e1ci\u00f3 \u00e1ltal a g\u00e9l hirtelen v\u00e1ltoz\u00e1son megy kereszt\u00fcl, f\u00e1zis\u00e1talakul\u00e1si viselked\u00e9st mutatva.<\/p>\n

Emulge\u00e1l\u00f3 tulajdons\u00e1gok:<\/strong> A zselatin hat\u00e9kony v\u00e9d\u0151kolloid, amely megakad\u00e1lyozza a krist\u00e1lyok vagy ionok aggreg\u00e1ci\u00f3j\u00e1t a nem homog\u00e9n szuszpenzi\u00f3k stabiliz\u00e1l\u00e1sa \u00e9rdek\u00e9ben, \u00e9s emulge\u00e1l\u00f3szerk\u00e9nt haszn\u00e1lj\u00e1k olaj-v\u00edz diszperzi\u00f3kban.<\/p>\n

A zselatin k\u00e1ros?\"\"<\/strong><\/p>\n

A GB 6783-2013 \u00c9lelmiszerbiztons\u00e1gi \u00e9lelmiszer-adal\u00e9kanyagok nemzeti szabv\u00e1nya szerint a zselatin olyan \u00e9lelmiszer-adal\u00e9kanyag, amelyet \u00e1llati csontokb\u00f3l, b\u0151rb\u0151l, inakb\u00f3l, inakb\u00f3l \u00e9s pikkelyekb\u0151l m\u00e9rs\u00e9kelt hidrol\u00edzissel \u00e1ll\u00edtanak el\u0151.<\/p>\n

A GB 2760 Nemzeti \u00c9lelmiszerbiztons\u00e1gi Szabv\u00e1ny az \u00e9lelmiszer-adal\u00e9kanyagok haszn\u00e1lat\u00e1ra vonatkoz\u00f3 szabv\u00e1ny rendelkez\u00e9sei szerint l\u00e1that\u00f3, hogy az \u00e9tkez\u00e9si zselatin az A3 list\u00e1n k\u00edv\u00fcl a megfelel\u0151 mennyis\u00e9g\u0171 \u00e9lelmiszer gy\u00e1rt\u00e1si ig\u00e9nyeinek megfelel\u0151en haszn\u00e1lhat\u00f3, a felhaszn\u00e1l\u00e1si ter\u00fclet nagyon sz\u00e9les.<\/p>\n

Az \u00e9tkez\u00e9si zselatinnal ellent\u00e9tben az ipari zselatin ipari c\u00e9lokra haszn\u00e1lt zselatint jelent, mint p\u00e9ld\u00e1ul t\u00e1ny\u00e9rok, b\u00fatorok, gyuf\u00e1k, csomagol\u00e1sok, napi vegyszerek, fest\u00e9kek, f\u00e9mipar. Ezen k\u00edv\u00fcl l\u00e9teznek m\u00e1s zselatin t\u00edpusok is, a f\u00e9nyk\u00e9p\u00e9szeti zselatin, amely filmk\u00e9nt haszn\u00e1lhat\u00f3, \u00e9s a gy\u00f3gyszeripari zselatin kapszul\u00e1k k\u00e9sz\u00edt\u00e9s\u00e9re.<\/p>\n

Az ipari zselatin kr\u00f3mot tartalmaz, amely roncsolja az emberi csontokat \u00e9s a v\u00e9rk\u00e9pz\u0151 \u0151ssejteket, \u00e9s hossz\u00fa t\u00e1v\u00fa fogyaszt\u00e1sa csontritkul\u00e1shoz, s\u00falyos esetben pedig r\u00e1khoz vezethet. A kr\u00f3mnak az emberi eg\u00e9szs\u00e9gre gyakorolt k\u00e1ros hat\u00e1sai lass\u00fa folyamat, \u00e1ltal\u00e1ban t\u00f6bb mint 2 \u00e9v telik el, mire nyilv\u00e1nval\u00f3v\u00e1 v\u00e1lnak.<\/p>\n

A zselatin t\u00e1pl\u00e1lkoz\u00e1sa<\/strong><\/p>\n

A zselatin k\u00e9miai \u00f6sszet\u00e9tele 18 aminosavat tartalmaz. Mivel a zselatin nem tartalmazza az esszenci\u00e1lis aminosav triptof\u00e1nt, nem nevezhet\u0151 \"magas min\u0151s\u00e9g\u0171 feh\u00e9rj\u00e9nek\", mint a toj\u00e1s \u00e9s a tej, de optim\u00e1lisan kombin\u00e1lhat\u00f3 kieg\u00e9sz\u00edt\u0151 \u00e9lelmiszerekkel.<\/p>\n

\"\"<\/p>\n

A zselatin alkalmaz\u00e1sa<\/strong><\/p>\n

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

Az \u00e9dess\u00e9gekhez hozz\u00e1adott zselatin mennyis\u00e9ge \u00e1ltal\u00e1ban 5 -10%. A krist\u00e1ly vir\u00e1g l\u00e1gy cukorka zselatin adag 6%, amikor a legjobb eredm\u00e9nyt. A gumicukor zselatin adagol\u00e1sa 6,17%. A nug\u00e1tban 0,16% -3% vagy t\u00f6bb. A s\u0171r\u0171 cukr\u00e1szati ny\u00e1lka szirupban az adagol\u00e1s 1,15%-9%.<\/p>\n

Az \u00e9dess\u00e9ggy\u00e1rt\u00e1sban a zselatin haszn\u00e1lata a kem\u00e9ny\u00edt\u0151n\u00e9l, az agar rugalmasabb, sz\u00edv\u00f3sabb \u00e9s \u00e1tl\u00e1that\u00f3bb, k\u00fcl\u00f6n\u00f6sen a l\u00e1gy cukorka, a tejcukor eset\u00e9ben.<\/p>\n

Fagyasztott \u00e9lelmiszer:<\/strong><\/p>\n

A fagyasztott \u00e9lelmiszerekben a zselatin zsel\u00e9s\u00edt\u0151 anyagk\u00e9nt haszn\u00e1lhat\u00f3, a zselatin alacsony olvad\u00e1spont\u00fa, forr\u00f3 v\u00edzben k\u00f6nnyen old\u00f3dik, \u00e1ltal\u00e1ban lisztkocsonya, gabonakocsonya el\u0151\u00e1ll\u00edt\u00e1s\u00e1hoz haszn\u00e1lj\u00e1k.<\/p>\n

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

A zselatinos zsel\u00e9k nem krist\u00e1lyosodnak ki a meleg \u00e9s feloldatlan szirupban, \u00e9s a meleg zsel\u00e9k a r\u00f6g\u00f6k felkever\u00e9se ut\u00e1n \u00fajra zsel\u00e9v\u00e9 alak\u00edthat\u00f3k. Az Egyes\u00fclt Kir\u00e1lys\u00e1gban az \u00e9tkez\u00e9sekhez haszn\u00e1lt cukortartalm\u00fa zsel\u00e9ket 7-14% ar\u00e1nyban adj\u00e1k hozz\u00e1.<\/p>\n

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

A zselatin megakad\u00e1lyozhatja, hogy a term\u00e9k durva szemcs\u00e9s j\u00e9gkrist\u00e1lyokat k\u00e9pezzen, a szervezet finom maradjon, \u00e9s cs\u00f6kkentheti az olvad\u00e1si sebess\u00e9get, hogy kiv\u00e1l\u00f3 fagylaltot kapjon, a zselatin \u00e1ltal\u00e1nos adagja 1.25% -1.6%.<\/p>\n

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

Megszil\u00e1rdult joghurt:<\/strong> a r\u00e9gi joghurt reprezentat\u00edv term\u00e9ke, a megszil\u00e1rdult joghurtot a tejterm\u00e9k megt\u00f6r\u00e9se n\u00e9lk\u00fcl erjesztik, a term\u00e9knek j\u00f3 form\u00e1zhat\u00f3s\u00e1ggal kell rendelkeznie, a zselatin a megszil\u00e1rdult joghurtban zselatiniz\u00e1l\u00f3 anyagk\u00e9nt, hogy j\u00f3 testet biztos\u00edtson a term\u00e9k sz\u00e1m\u00e1ra, \u00e1ltal\u00e1ban agar \u00e9s pektin haszn\u00e1lat\u00e1val. A zselatin sima text\u00far\u00e1t ad a term\u00e9knek, \u00e9s eddig az olyan term\u00e9kek, mint a savval feldolgozott kem\u00e9ny\u00edt\u0151k nem tudt\u00e1k biztos\u00edtani a zselatin text\u00far\u00e1j\u00e1t.<\/p>\n

Kevert joghurt:<\/strong> A piacon elterjedt term\u00e9kek, mint p\u00e9ld\u00e1ul a Guan Yik Milk, a Smooth Light \u00e9s a Piyo mind kevert joghurtok. Ebben a term\u00e9kt\u00edpusban a zselatint els\u0151sorban s\u0171r\u00edt\u0151anyagk\u00e9nt haszn\u00e1lj\u00e1k, \u00e9s a feldolgoz\u00e1s elej\u00e9n 65 fokos kever\u00e9ssel olvasztj\u00e1k fel a zselatint. A zselatin mennyis\u00e9ge 0,1-0,2% k\u00f6z\u00f6tt van. A zselatin ellen\u00e1ll a joghurtgy\u00e1rt\u00e1s sor\u00e1n a homogeniz\u00e1l\u00f3 \u00e9s meleg\u00edt\u0151 nyom\u00e1snak, \u00e9s biztos\u00edtja a term\u00e9k megfelel\u0151 viszkozit\u00e1s\u00e1t.<\/p>\n

Joghurt fogyaszt\u00e1sa:<\/strong> Az iv\u00f3joghurtot az erjeszt\u00e9s ut\u00e1n homogeniz\u00e1lj\u00e1k, \u00e9s m\u00e1s eszk\u00f6z\u00f6kkel cs\u00f6kkentik a term\u00e9k viszkozit\u00e1s\u00e1t. A viszkozit\u00e1s cs\u00f6kken\u00e9se miatt kolloidokra van sz\u00fcks\u00e9g a term\u00e9k stabilit\u00e1s\u00e1nak biztos\u00edt\u00e1s\u00e1hoz \u00e9s az eltarthat\u00f3s\u00e1gi id\u0151 alatti lev\u00e1l\u00e1s cs\u00f6kkent\u00e9s\u00e9hez. Hasonl\u00f3k\u00e9ppen m\u00e1s kolloidok is haszn\u00e1lhat\u00f3k e hat\u00e1s el\u00e9r\u00e9s\u00e9hez.<\/p>\n

\u00d3vint\u00e9zked\u00e9sek a zselatin haszn\u00e1lat\u00e1ra vonatkoz\u00f3an<\/strong><\/p>\n

\u00c9tkez\u00e9si zselatinoldatok leboml\u00e1sa savak \u00e9s l\u00fagok hat\u00e1s\u00e1ra<\/strong><\/p>\n

A sav vagy a l\u00fag s\u00falyosan cs\u00f6kkentheti az \u00e9tkez\u00e9si zselatinoldatok g\u00e9lszil\u00e1rds\u00e1g\u00e1t, viszkozit\u00e1s\u00e1t stb. Ez\u00e9rt az \u00e9tkez\u00e9si zselatinoldatok haszn\u00e1lata sor\u00e1n ker\u00fclni kell a zselatin savak vagy l\u00fagok \u00e1ltali leboml\u00e1s\u00e1t, \u00e9s az \u00e9tkez\u00e9si zselatint nem szabad gy\u00fcm\u00f6lcsleveket tartalmaz\u00f3 k\u00f6r\u00fclm\u00e9nyek k\u00f6z\u00f6tt vagy savak (pl. citromsav, bork\u0151sav stb.) jelenl\u00e9t\u00e9ben feloldani vagy t\u00e1rolni.<\/p>\n

A t\u00e9nyleges felhaszn\u00e1l\u00e1si m\u00f3d az, hogy az \u00e9tkez\u00e9si zselatint az \u00f6sszes hozz\u00e1val\u00f3 v\u00e9g\u00e9n \u00e9s alacsonyabb h\u0151m\u00e9rs\u00e9kleten adjuk hozz\u00e1. Az \u00e9tkez\u00e9si zselatint ne forralja fel a sziruppal egy\u00fctt, \u00e9s ha sziruphoz adja az \u00e9tkez\u00e9si zselatint, mindig a szirup felforral\u00e1sa \u00e9s a lehet\u0151 legalacsonyabb h\u0151m\u00e9rs\u00e9kletre t\u00f6rt\u00e9n\u0151 leh\u0171t\u00e9se ut\u00e1n adja hozz\u00e1.<\/p>\n

\u00c9tkez\u00e9si zselatinoldatok bakt\u00e9riumok \u00e1ltali lebont\u00e1sa<\/strong><\/p>\n

Az \u00e9tkez\u00e9si zselatinoldat vagy a be\u00e1ztatott \u00e9s megduzzadt \u00e9tkez\u00e9si zselatin j\u00f3 t\u00e1ptalaj a bakt\u00e9riumok sz\u00e1m\u00e1ra. Ha a bakt\u00e9riumok jelen vannak az \u00e9tkez\u00e9si zselatinoldatban, az a zselatin viszkozit\u00e1s\u00e1nak \u00e9s g\u00e9l\u00e1ll\u00f3s\u00e1g\u00e1nak cs\u00f6kken\u00e9s\u00e9hez vezet. Ez\u00e9rt az \u00e9tkez\u00e9si zselatin haszn\u00e1lata sor\u00e1n figyelmet kell ford\u00edtani a berendez\u00e9sek \u00e9s a k\u00f6rnyezet higi\u00e9ni\u00e1j\u00e1ra, hogy a bakteri\u00e1lis szennyez\u0151d\u00e9s megakad\u00e1lyozza az \u00e9tkez\u00e9si zselatin leboml\u00e1s\u00e1t.<\/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\/hu\/zselatin\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\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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