{"id":4380,"date":"2024-08-04T11:57:58","date_gmt":"2024-08-04T11:57:58","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=4380"},"modified":"2024-08-04T11:57:58","modified_gmt":"2024-08-04T11:57:58","slug":"thickener","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/tr\/thickener\/","title":{"rendered":"K\u0131vam artt\u0131r\u0131c\u0131n\u0131n bilmemeniz gereken g\u0131da katk\u0131 maddeleri nelerdir?"},"content":{"rendered":"

K\u0131vam artt\u0131r\u0131c\u0131n\u0131n bilmemeniz gereken g\u0131da katk\u0131 maddeleri nelerdir?<\/strong><\/h1>\n

G\u0131da Sak\u0131z\u0131n\u0131n Tan\u0131m\u0131<\/strong>
\nGenellikle suda \u00e7\u00f6z\u00fcnm\u00fc\u015f anlam\u0131na gelir ve belirli ko\u015fullar alt\u0131nda viskoz, kaygan veya j\u00f6le s\u0131v\u0131 makromolek\u00fcler maddeler olu\u015fturmak i\u00e7in tamamen hidratlanabilir, g\u0131dan\u0131n i\u015flenmesinde kal\u0131nla\u015fma, viskozite, yap\u0131\u015fma, jel olu\u015fturma yetene\u011fi, sertlik, k\u0131r\u0131lganl\u0131k, s\u0131zd\u0131rmazl\u0131k, kararl\u0131 em\u00fclsifikasyon, s\u00fcspansiyon vb. sa\u011flamada rol oynayabilir, B\u00f6ylece g\u0131da gerekli \u00e7e\u015fitli \u015fekilleri ve sert, yumu\u015fak, k\u0131r\u0131lgan, viskoz, kal\u0131n ve di\u011fer tat t\u00fcrlerini elde eder, bu nedenle genellikle g\u0131da Kal\u0131nla\u015ft\u0131r\u0131c\u0131lar, viskozla\u015ft\u0131r\u0131c\u0131lar, jelle\u015ftirici maddeler, stabilizat\u00f6rler, s\u00fcspansiyon ajanlar\u0131, yenilebilir sak\u0131zlar, sak\u0131zlar ve benzeri olarak da adland\u0131r\u0131l\u0131r.
\nG\u0131da sak\u0131zlar\u0131n\u0131n s\u0131n\u0131fland\u0131r\u0131lmas\u0131:<\/p>\n

1\u3001Do\u011fal<\/strong>
\nBitkisel polisakkarit maddeler: pektin, arap zamk\u0131, guar zamk\u0131, ke\u00e7iboynuzu zamk\u0131 vb;
\nYosun polisakkarit maddeleri: agar, aljinat, karragenan, vb;
\nMikrobiyal polisakkarit maddeler: ksantan sak\u0131z\u0131, geli\u015fkin k\u00fcf polisakkariti;
\nPolisakkaritler: kabuklular; protein: jelatin.<\/p>\n

2\u3001Sentez<\/strong>
\nSodyum karboksimetil sel\u00fcloz, propilen glikol, modifiye ni\u015fasta vb.<\/p>\n

G\u0131da tutkal\u0131n\u0131n fonksiyonel \u00f6zellikleri<\/strong><\/p>\n

Koyula\u015ft\u0131rma; jelle\u015ftirme; diyet lifi i\u015flevi; em\u00fclsifikasyon, stabilite, film ajan\u0131 ve kaps\u00fcl olarak; s\u00fcspansiyon ve dispersiyon; su tutma ve su tutma; kristalle\u015fmeyi kontrol etme.<\/p>\n

I. \u00d6zellikler<\/strong>
\n(A) Jel<\/strong>
\nSistem, koyula\u015ft\u0131r\u0131c\u0131n\u0131n belirli bir molek\u00fcler yap\u0131s\u0131nda \u00e7\u00f6z\u00fcnd\u00fc\u011f\u00fcnde, konsantrasyon belirli bir de\u011fere ula\u015f\u0131r, sistem ayr\u0131ca a\u015fa\u011f\u0131daki etkiler yoluyla belirli gereksinimleri kar\u015f\u0131lar, sistem \u00fc\u00e7 boyutlu bir uzay a\u011f\u0131 yap\u0131s\u0131 olu\u015fturur:
\nKal\u0131nla\u015ft\u0131r\u0131c\u0131 makromolek\u00fcl zincirleri aras\u0131nda \u00e7apraz ba\u011flama ve \u015felatlama.
\nK\u0131vam artt\u0131r\u0131c\u0131 makromolek\u00fcller ve \u00e7\u00f6z\u00fcc\u00fc molek\u00fcller (su) aras\u0131nda g\u00fc\u00e7l\u00fc afinite.
\nAgar: 1% konsantrasyonunda jel olu\u015fumu
\nAljinat: termal olarak geri d\u00f6n\u00fc\u015f\u00fcms\u00fcz jel (\u0131s\u0131t\u0131ld\u0131\u011f\u0131nda seyrelmez) - yapay j\u00f6le i\u00e7in hammadde<\/p>\n

(ii) Etkile\u015fimler<\/strong>
\nMinimize Edici: Arap zamk\u0131 Civanper\u00e7emi Sak\u0131z\u0131n\u0131n viskozitesini azalt\u0131r
\nSinerji olu\u015fturma: Belirli bir s\u00fcre sonra sistemin viskozitesi, tek ba\u015f\u0131na kullan\u0131lan ilgili k\u0131vamla\u015ft\u0131r\u0131c\u0131lar\u0131n viskozitelerinin toplam\u0131ndan daha fazlad\u0131r.<\/p>\n

\"\"<\/p>\n

K\u0131vam artt\u0131r\u0131c\u0131lar\u0131n pratik uygulamas\u0131nda, genellikle ayr\u0131 bir k\u0131vam artt\u0131r\u0131c\u0131 kullanmak istenen etkiyi vermez, sinerjik bir rol oynamak i\u00e7in genellikle bile\u015fik olmas\u0131 gerekir.
\n\u00d6rne\u011fin: CMC ve jelatin, karragenan, guar sak\u0131z\u0131 ve CMC, agar ve akasya fasulyesi sak\u0131z\u0131, ksantan sak\u0131z\u0131 ve akasya fasulyesi sak\u0131z\u0131 vb.<\/p>\n

\u0130kinci olarak, etkinlik ve uygulama<\/strong>
\n1, g\u0131dan\u0131n gerekli reolojik \u00f6zelliklerini vermek, g\u0131dan\u0131n dokusunu ve g\u00f6r\u00fcn\u00fcm\u00fcn\u00fc de\u011fi\u015ftirmek, b\u00f6ylece s\u0131v\u0131 veya bulama\u00e7 g\u0131dan\u0131n viskoz ve p\u00fcr\u00fczs\u00fcz ve lezzetli bir hisle karakteristik bir form olu\u015fturmas\u0131. \u00d6rne\u011fin: dondurma ve di\u011fer buzlu ikramlar\u0131n kalitesi b\u00fcy\u00fck \u00f6l\u00e7\u00fcde buz kristali olu\u015fumunun durumuna ba\u011fl\u0131d\u0131r. K\u0131vam artt\u0131r\u0131c\u0131 eklemek, buz kristallerinin \u00e7ok b\u00fcy\u00fck olmas\u0131n\u0131 \u00f6nleyebilir (kaba c\u00fcruf organizasyonunu hissetmemek i\u00e7in), b\u00f6ylece buz kristalleri ince, p\u00fcr\u00fczs\u00fcz doku, ince ve d\u00fczg\u00fcn yap\u0131.<\/p>\n

2, b\u00f6ylece \u00fcr\u00fcnler tek tip ve kararl\u0131, zengin \u00f6zelliklere sahip olur. \u00d6rne\u011fin: yo\u011furdun haz\u0131rlanmas\u0131 organik asitlere eklenmelidir, ancak s\u00fct proteini p\u0131ht\u0131la\u015fmas\u0131na ve \u00e7\u00f6kelmesine ve tabakala\u015fmas\u0131na neden olacakt\u0131r. K\u0131vam artt\u0131r\u0131c\u0131 eklemek tabakala\u015fma sorununu \u00e7\u00f6zmeye yard\u0131mc\u0131 olur.<\/p>\n

3\u3001K\u00f6p\u00fcrmeyi ve stabiliteyi geli\u015ftirin. \u00d6rne\u011fin: dondurma genellikle k\u00f6p\u00fcrt\u00fcc\u00fc ajan olarak ke\u00e7iboynuzu sak\u0131z\u0131, sodyum aljinat vb. kullan\u0131r.<\/p>\n

4, film olu\u015fturma: g\u0131dan\u0131n y\u00fczeyinde p\u00fcr\u00fczs\u00fcz bir film olu\u015fumu, rol\u00fc a\u015fa\u011f\u0131daki gibidir.
\nNem emilimini \u00f6nleyin: dondurulmu\u015f g\u0131da, kat\u0131 toz g\u0131da;
\nSu kayb\u0131n\u0131 \u00f6nler: meyve ve sebzelerin korunmas\u0131 ve parlatma etkisi.
\nBu t\u00fcr koyula\u015ft\u0131r\u0131c\u0131 ayn\u0131 zamanda film olu\u015fturucu ajan olarak da bilinir, koyula\u015ft\u0131r\u0131c\u0131n\u0131n geli\u015fim trendlerinden biridir, \u00f6rne\u011fin: alkolde \u00e7\u00f6z\u00fcnen protein, jelatin, agar, aljinat, vb.<\/p>\n

5\u3001Su tutma
\nK\u0131vam artt\u0131r\u0131c\u0131 g\u00fc\u00e7l\u00fc bir hidrofilik etkiye sahip oldu\u011fundan, et \u00fcr\u00fcnlerinde, un \u00fcr\u00fcnlerinde rol\u00fcn kalitesini art\u0131rabilir.
\nUnlu g\u0131da: Hamurun su emilimini art\u0131r\u0131r, hamurun mod\u00fclasyon s\u00fcrecine yard\u0131mc\u0131 olan protein molek\u00fcllerine ve ni\u015fasta par\u00e7ac\u0131klar\u0131na su n\u00fcfuz etme h\u0131z\u0131n\u0131 h\u0131zland\u0131r\u0131r.<\/p>\n

Su ve jel tutan koyula\u015ft\u0131r\u0131c\u0131lar\u0131n kullan\u0131m\u0131, \u00fcr\u00fcn\u00fcn a\u011f\u0131rl\u0131\u011f\u0131n\u0131, viskoelastisiteyi ve ni\u015fastay\u0131 \uf061 seviyesini art\u0131rabilir, ya\u015flanmay\u0131 ve su kayb\u0131n\u0131 kolayla\u015ft\u0131rmaz.<\/p>\n

\u00dc\u00e7\u00fcnc\u00fc olarak, \u00c7in yenilebilir sak\u0131z \u00f6rneklerinin kullan\u0131m\u0131na izin vermektedir<\/strong>
\n(A) guar sak\u0131z\u0131 (guar gum)<\/strong>
\nGuar gum, guanidin gum olarak da bilinen guar gum, \u015fu anda yenilebilir kolloidlerden uluslararas\u0131 en ucuz ve yayg\u0131n olarak kullan\u0131lan\u0131d\u0131r. Guar gum, guar a\u011fac\u0131n\u0131n tohumlar\u0131ndan izole edilen yenilebilir bir polisakkarit bile\u015fi\u011fidir.<\/p>\n

1, guar sak\u0131z\u0131n\u0131n yap\u0131sal bile\u015fimi<\/strong>
\nGuar gum, iyonik olmayan polimere ait do\u011frusal bir galaktomannand\u0131r.
\nYap\u0131sal olarak, ana zincir olarak \u03b2-1,4 ba\u011f\u0131 ile birbirine ba\u011fl\u0131 D-mannoz birimi, C6 pozisyonunun baz\u0131 D-mannoz biriminin ana zincirinde d\u00fczensiz olarak ve daha sonra dallanm\u0131\u015f zincir i\u00e7in tek bir D-galaktoza (\u03b1-1,6 ba\u011f\u0131) ba\u011flan\u0131r, galaktoz ve mannoz oran\u0131 1:1.8, 1:2'ye basitle\u015ftirilmi\u015ftir. Asl\u0131nda, galaktozun ana zincir \u00fczerindeki mannozdaki da\u011f\u0131l\u0131m\u0131 tek tip de\u011fildir, ana zincirinin baz\u0131 b\u00f6l\u00fcmlerinde galaktoz bulunmazken, di\u011fer baz\u0131 b\u00f6l\u00fcmlerinde y\u00fcksek oranda ikame edilmi\u015f alanlar vard\u0131r.<\/p>\n

2, guar sak\u0131z\u0131n\u0131n fiziksel ve kimyasal \u00f6zellikleri<\/strong>
\n(1) \u00e7\u00f6z\u00fcn\u00fcrl\u00fck. Guar sak\u0131z\u0131 so\u011fuk\/s\u0131cak suda \u00e7\u00f6z\u00fclebilir ve ayn\u0131 zamanda h\u0131zla hidratla\u015fmaya ba\u015flar ve sonu\u00e7ta yar\u0131 saydam viskoz bir \u00e7\u00f6zelti elde edilir. Ancak etanol gibi organik \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fclemez.<\/p>\n

2) Viskozite. Guar gum, do\u011fal kolloidlerin en y\u00fcksek viskozitesine sahip olanlar\u0131ndan biridir, 1% sulu \u00e7\u00f6zelti viskozitesi 4~5Pa-s aras\u0131ndad\u0131r.<\/p>\n

3) Termal stabilite. S\u0131cakl\u0131k y\u00fckseldi\u011finde, guar sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesi azal\u0131r.<\/p>\n

4) Asit stabilitesi. Guar sak\u0131z\u0131 \u00e7\u00f6zeltisinin do\u011fal pH'\u0131 n\u00f6trd\u00fcr, sak\u0131z \u00e7\u00f6zeltisinin \u00f6zellikleri \u00fczerinde 4~10 aral\u0131\u011f\u0131ndaki pH de\u011fi\u015fiklikleri belirgin de\u011fildir.<\/p>\n

5) Reoloji. Guar zamk\u0131 ve t\u00fcrevleri, Newtonyen olmayan ps\u00f6doplastik ak\u0131\u015f \u00f6zelliklerine, yani kar\u0131\u015ft\u0131rarak inceltme rol\u00fcne sahiptir.<\/p>\n

3 \u3001 Guar sak\u0131z\u0131 uygulamas\u0131<\/strong>
\n\u00c7in'in d\u00fczenlemeleri (GB 2760-2014): guar sak\u0131z\u0131, uygun kullan\u0131m miktar\u0131n\u0131n \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re \u00e7e\u015fitli g\u0131da t\u00fcrlerinde kullan\u0131labilir.
\n\u0130nce krem: maksimum 1.0 g\/kg kullan\u0131m;
\nDaha b\u00fcy\u00fck bebekler ve k\u00fc\u00e7\u00fck \u00e7ocuklar i\u00e7in form\u00fcl mama: maksimum kullan\u0131m miktar\u0131 1.0g\/L'dir.
\nGuar sak\u0131z\u0131n\u0131n farkl\u0131 g\u0131dalardaki spesifik fonksiyonlar\u0131:<\/p>\n

\"\"<\/p>\n

(ii) Arap zamk\u0131 (Arap sak\u0131z\u0131)<\/strong>
\nArap zamk\u0131, baklagiller familyas\u0131ndan Akasya cinsinin g\u00f6vde eksudatlar\u0131ndan elde edilir. Do\u011fal Arap zamk\u0131 par\u00e7alar\u0131 \u00e7o\u011funlukla de\u011fi\u015fen boyutlarda g\u00f6zya\u015f\u0131 damlalar\u0131d\u0131r, hafif \u015feffaf kehribar rengindedir ve kokusuzdur, rafine sak\u0131z tozu ise beyazd\u0131r.
\nEn kaliteli arap zamk\u0131 yar\u0131 saydam, kehribar renginde, tats\u0131z, elipsoidal sak\u0131z olmal\u0131d\u0131r.<\/p>\n

1, arap zamk\u0131 bile\u015fiminin yap\u0131s\u0131<\/strong>
\nArap zamk\u0131, arabinogalaktan bazl\u0131, \u00e7ok dall\u0131 kompleks molek\u00fcler yap\u0131ya sahip, kalsiyum, magnezyum, potasyum ve di\u011fer katyonlar\u0131 i\u00e7eren zay\u0131f asidik makromolek\u00fcler bir polisakkarittir.
\nArap zamk\u0131n\u0131n hidrolizi ile D-galaktoz, L-arabinoz, L-ramnoz ve D-galakturonik asit elde edilebilir.
\nArabinozun yap\u0131s\u0131 da proteinin yakla\u015f\u0131k 2%'si ile ba\u011flant\u0131l\u0131d\u0131r<\/p>\n

2, arap zamk\u0131n\u0131n fiziksel ve kimyasal \u00f6zellikleri<\/strong>
\n(1) \u00c7\u00f6z\u00fcn\u00fcrl\u00fck: Arap zamk\u0131 suda y\u00fcksek derecede \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011fe sahiptir, so\u011fuk ve s\u0131cak suda kolayca \u00e7\u00f6z\u00fclebilir, ancak etanol gibi organik \u00e7\u00f6z\u00fcc\u00fclerde \u00e7\u00f6z\u00fcnmez.
\n(2) Viskozite: Arap zamk\u0131 tipik bir \"y\u00fcksek konsantrasyon ve d\u00fc\u015f\u00fck viskozite\" tipi kolloiddir.
\n(3) Reoloji: 40%'nin alt\u0131ndaki \u00e7\u00f6zelti konsantrasyonu hala Newton s\u0131v\u0131s\u0131d\u0131r, yukar\u0131daki 40%'ye kadar konsantrasyon oldu\u011funda ps\u00f6doplastik s\u0131v\u0131 \u00f6zellikleri g\u00f6stermeye ba\u015flam\u0131\u015ft\u0131r.
\n(4) Asit stabilitesi: pH 4~8 aral\u0131\u011f\u0131 daha stabildir, pH 3'ten d\u00fc\u015f\u00fck oldu\u011funda viskozite azal\u0131r.
\n(5) Em\u00fclsifikasyon stabilitesi: \u00e7ok iyi hidrofilik ve lipofilik, \u00e7ok iyi bir do\u011fal su i\u00e7inde ya\u011f em\u00fclsifikasyon stabilizat\u00f6r\u00fcd\u00fcr.
\n(6) Termal stabilite: sak\u0131z \u00e7\u00f6zeltisinin genel olarak \u0131s\u0131t\u0131lmas\u0131 sak\u0131z\u0131n yap\u0131s\u0131nda de\u011fi\u015fikliklere neden olmaz.<\/p>\n

Arap zamk\u0131 uygulama \u00f6rnekleri:<\/p>\n

\"\"<\/p>\n

(C) pektin<\/strong>
\n1, pektinin yap\u0131sal bile\u015fimi<\/strong>
\nPektin, asidik makromolek\u00fcler polisakkaritlerin polimerizasyonuna ba\u011fl\u0131 \u03b1 (1 \u2192 4) glikozidik ba\u011f ile D-galakturonik asit kal\u0131nt\u0131lar\u0131ndan yap\u0131l\u0131r ve karboksil grubu \u00fczerinde galakturonik asit C6 bir\u00e7ok metil esterlenmi\u015f form vard\u0131r, \u00e7\u00fcnk\u00fc art\u0131k karboksil grubunun metil esterifikasyonu potasyum, sodyum, amonyum, kalsiyum tuzlar\u0131 \u015feklinde serbest asit formundad\u0131r; C2 veya C3'teki karboksilik asit pozisyonuna genellikle asetil ve L-ramnoz, galaktoz, arabinoz, ksiloz vb. gibi di\u011fer n\u00f6tr (polisakkaritler) dallanm\u0131\u015f zincir e\u015flik eder.<\/p>\n

[Kimyasal yap\u0131]
\nPektin esas olarak galakturonik asit ve onun metil esterinin bir polimerinden olu\u015fur. Karboksil gruplar\u0131n\u0131n baz\u0131lar\u0131 metil esterle\u015fmi\u015ftir. T\u00fcm\u00fc metil esterle\u015fmi\u015fse, metoksi i\u00e7eri\u011fi yakla\u015f\u0131k 16.3%'dir.
\nY\u00fcksek ester pektin: metoksil i\u00e7eri\u011fi \u22657%.
\nD\u00fc\u015f\u00fck ester pektin: metoksi i\u00e7eri\u011fi <7%.<\/p>\n

\"\"<\/p>\n

[\u00d6zellikler]<\/p>\n

20 kat suda viskoz bir s\u0131v\u0131ya \u00e7\u00f6z\u00fcl\u00fcr, asidik \u00e7\u00f6zelti alkali \u00e7\u00f6zeltiden daha kararl\u0131d\u0131r, etanolde \u00e7\u00f6z\u00fcnmez, etanol, gliserin, s\u00fckroz \u015furubu ile \u0131slat\u0131labilir ve \u015fekerin 3 kat\u0131ndan fazlas\u0131 suda daha fazla \u00e7\u00f6z\u00fcn\u00fcr.<\/p>\n

[Y\u00f6ntem]
\nElma, narenciye, greyfurt ve di\u011fer kabuklar\u0131 y\u0131kay\u0131n, 1.8 kat s\u0131cak su ekleyin ve ard\u0131ndan 30 dakika boyunca 90 ~ 95 \u2103 ekstraksiyonda 0.14% hidroklorik asit ekleyin, pres filtrasyonu, 9 ~ 12% pektin i\u00e7eri\u011fine vakum konsantrasyonu, etanol ile \u00e7\u00f6keltildi. Daha sonra \u00fcr\u00fcnler \u00fcretmek i\u00e7in y\u0131kama, dehidrasyon, kurutma, ezme ve eleme<\/p>\n

Limon, mandalina ve misket limonu ve di\u011fer narenciye meyve kabuklar\u0131 ezilir, ayr\u0131ca kabuk miktar\u0131 4 kat 0.15% sitrik asit \u00e7\u00f6zeltisi, emprenye \u0131s\u0131tma ko\u015fullar\u0131nda, pektin ekstraksiyonu.<\/p>\n

Genellikle bitki kabuklar\u0131ndan ekstrakte edilen pektindeki metoksil i\u00e7eri\u011fi 7~14% aras\u0131ndad\u0131r.
\n\u00dcr\u00fcndeki metoksi i\u00e7eri\u011fini art\u0131rmak i\u00e7in, pektin metanol ile metil esterle\u015ftirilebilir.
\nD\u00fc\u015f\u00fck esterli pektin elde etmek i\u00e7in, yayg\u0131n olarak kullan\u0131lan deesterifikasyon i\u015fleminin kullan\u0131m\u0131: enzim, alkali veya asit y\u00f6ntemi.<\/p>\n

2, pektinin fiziksel ve kimyasal \u00f6zellikleri<\/strong>
\n(1) \u00e7\u00f6z\u00fcn\u00fcrl\u00fck. Suda \u00e7\u00f6z\u00fcn\u00fcr, \u00e7o\u011fu organik \u00e7\u00f6z\u00fcc\u00fcde \u00e7\u00f6z\u00fcnmez
\n(2) pektin \u00e7\u00f6zeltisinin reolojik \u00f6zellikleri. Seyreltik pektin \u00e7\u00f6zeltisi neredeyse Newtonian bir s\u0131v\u0131d\u0131r; pektin \u00e7\u00f6zeltisinin 1%'den daha y\u00fcksek konsantrasyonu ps\u00f6doplastik fenomen sunar.<\/p>\n

3\uff09Kararl\u0131l\u0131k
\nY\u00fcksek esterli pektin pH 2.5~4.5'te stabildir, pH 4.5'ten b\u00fcy\u00fck oldu\u011funda destabilizasyon meydana gelir; d\u00fc\u015f\u00fck esterli pektin y\u00fcksek pH'ta daha stabildir.<\/p>\n

Kullan:
\nRe\u00e7el ve j\u00f6le \u00fcretimi - jelle\u015ftirici madde
\nMayonez i\u00e7in stabilizat\u00f6r, u\u00e7ucu ya\u011flar<\/p>\n

Y\u00fcksek esterli pektin ve d\u00fc\u015f\u00fck esterli pektin aras\u0131ndaki fark:
\nY\u00fcksek esterli pektin: asidik aromal\u0131 re\u00e7eller, j\u00f6leler, pektinli \u015fekerlemeler, \u015fekerlemeler, dolgular ve laktik asit bakteri i\u00e7ecekleri i\u00e7in stabilizat\u00f6r olarak kullan\u0131l\u0131r.<\/p>\n

D\u00fc\u015f\u00fck esterli pektin: re\u00e7eller, j\u00f6leler, jelatinli \u015fekerlemeler, dondurulmu\u015f tatl\u0131lar, salata soslar\u0131, dondurmalar, yo\u011furtlar vb. i\u00e7in asitsiz veya d\u00fc\u015f\u00fck asitli stabilizat\u00f6r.<\/p>\n

\u00d6nlemler:
\nPektin, d\u00fczensiz jel olu\u015fumunu \u00f6nlemek i\u00e7in eklemeden \u00f6nce tamamen \u00e7\u00f6z\u00fclmeli veya da\u011f\u0131t\u0131lmal\u0131d\u0131r. Bu nedenle y\u00fcksek verimli kar\u0131\u015ft\u0131r\u0131c\u0131ya ihtiya\u00e7 duyar ve pektin aglomerasyonunu \u00f6nlemek i\u00e7in yava\u015f\u00e7a pektin tozu ekleyin, aksi takdirde \u00e7\u00f6z\u00fcnmesi veya da\u011f\u0131lmas\u0131 son derece zordur; etanol, gliserin veya s\u00fckroz \u015furubu ile \u0131slat\u0131labilir veya 3 kattan fazla \u015fekerle kar\u0131\u015ft\u0131r\u0131labilir, pektinin \u00e7\u00f6z\u00fcnme h\u0131z\u0131n\u0131 art\u0131rabilir; pektin asidik \u00e7\u00f6zeltide alkali \u00e7\u00f6zeltiden daha kararl\u0131d\u0131r.<\/p>\n

(D) jelatin<\/strong>
\n1, jelatin bile\u015fiminin yap\u0131s\u0131<\/strong>
\nJelatin molek\u00fclleri ne sabit bir yap\u0131ya ne de sabit bir ba\u011f\u0131l molek\u00fcler k\u00fctleye sahiptir.<\/p>\n

Jelatin kolajen proteini, temel birim olarak peptit zincirinin \u00fc\u00e7 sarmall\u0131 bir yap\u0131s\u0131d\u0131r, birbirine a\u011f yap\u0131s\u0131na ba\u011flan\u0131r, suda \u00e7\u00f6z\u00fcnmez, hidroliz yoluyla ba\u011flant\u0131 ba\u011f\u0131n\u0131n bir k\u0131sm\u0131n\u0131 k\u0131rmak i\u00e7in suda \u00e7\u00f6z\u00fcn\u00fcr jelatin haline gelir, \u00fc\u00e7 sarmall\u0131 yap\u0131n\u0131n kendisi tek bir \u03b1 zincirine veya \u03b1 zinciri art\u0131 \u03b2 zincirine veya \u03b3 zincir yap\u0131s\u0131na ayr\u0131labilir.<\/p>\n

2\u3001Jelatinin fiziksel ve kimyasal \u00f6zellikleri<\/strong>
\n(1) \u00c7\u00f6z\u00fcn\u00fcrl\u00fck: \u0131l\u0131k su jelatin i\u00e7in en yayg\u0131n \u00e7\u00f6z\u00fcc\u00fcd\u00fcr, jelatin oda s\u0131cakl\u0131\u011f\u0131nda \u00fcre, potasyum brom\u00fcr veya potasyum iyod\u00fcr \u00e7\u00f6zeltisinde \u00e7\u00f6z\u00fclebilir, ayn\u0131 zamanda asetik asit, salisilik asit ve di\u011fer organik asitlerde de \u00e7\u00f6z\u00fclebilir.<\/p>\n

(2) \u015fi\u015fme performans\u0131: jelatin so\u011fuk suda \u00e7\u00f6z\u00fcnmez ancak kat\u0131 ve esnek bir j\u00f6le olu\u015fturmak i\u00e7in suyu emebilir, bu j\u00f6leyi \u0131s\u0131tmak bir \u00e7\u00f6zelti haline gelebilir.<\/p>\n

(3) K\u00f6p\u00fcrme performans\u0131: test t\u00fcp\u00fcndeki jelatin \u00e7\u00f6zeltisi belirli bir genli\u011fe g\u00f6re yukar\u0131 ve a\u015fa\u011f\u0131 sallan\u0131r, test t\u00fcp\u00fc bir kabarc\u0131k olu\u015fturmak i\u00e7in jelatinin bir k\u0131sm\u0131na sahip olacakt\u0131r, bu jelatin k\u00f6p\u00fcrme kabiliyetidir.<\/p>\n

(4) Asit ve alkali intolerans\u0131: jelatin asitler, alkaliler ve tuzlarla bile\u015fikler olu\u015fturabilir.<\/p>\n

5) Reolojik \u00f6zellikler:
\nKar\u0131\u015ft\u0131rma \u00e7\u00f6zelti viskozitesinin azalmas\u0131na neden olur
\nStatik, \u00e7\u00f6zelti viskozitesini art\u0131racakt\u0131r
\nS\u0131cakl\u0131k viskoziteyi etkileyen \u00f6nemli bir fakt\u00f6rd\u00fcr
\nGenel olarak, s\u0131cakl\u0131k ne kadar d\u00fc\u015f\u00fck olursa viskozite art\u0131\u015f\u0131 o kadar h\u0131zl\u0131 olur
\nJelatin \u00e7\u00f6zeltisinin viskozitesi izoelektrik noktada en d\u00fc\u015f\u00fckt\u00fcr<\/p>\n

6) Jel \u00f6zellikleri
\na) Donma noktas\u0131 ve erime noktas\u0131:
\nJelatin \u00e7\u00f6zeltisi j\u00f6le olu\u015fturmak i\u00e7in so\u011fuktur, jelatin \u00e7\u00f6zeltisinin 10% konsantrasyonu jelatinin donma noktas\u0131 olmak i\u00e7in en y\u00fcksek s\u0131cakl\u0131kta yo\u011funla\u015fmaya ba\u015flar. Bu j\u00f6lenin erimesi i\u00e7in gereken minimum s\u0131cakl\u0131k jelatinin erime noktas\u0131d\u0131r.<\/p>\n

(b) Erime noktas\u0131 izoelektrik noktada en y\u00fcksektir.
\nAz miktarda krom tuzu veya al\u00fcminyum tuzu eklemek erime noktas\u0131n\u0131 y\u00fckseltebilir; potasyum tuzu eklemek erime noktas\u0131n\u0131 d\u00fc\u015f\u00fcrebilir.<\/p>\n

3\u3001G\u0131da end\u00fcstrisinde jelatin uygulamas\u0131<\/strong>
\n\u00c7in'in d\u00fczenlemeleri (GB 2760-2014): jelatin, uygun miktarda \u00fcr\u00fcn uygulamas\u0131n\u0131n \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re \u00e7e\u015fitli g\u0131da t\u00fcrlerine uygulanabilir.<\/p>\n

\"\"<\/p>\n

(E) Ksantan sak\u0131z\u0131 (Hansen sak\u0131z\u0131 olarak da bilinir)<\/strong>
\n1, ksantan sak\u0131z\u0131n\u0131n yap\u0131s\u0131<\/strong>
\nKsantan sak\u0131z\u0131 ikincil yap\u0131s\u0131, \u00e7ubuk \u015feklinde \u00e7ift sarmal bir yap\u0131 olu\u015fturmak i\u00e7in hidrojen ba\u011flama sistemi arac\u0131l\u0131\u011f\u0131yla ana zincir omurgas\u0131n\u0131n etraf\u0131ndaki yan zincirin ters sar\u0131lmas\u0131d\u0131r.
\nKsantan gam\u0131n \u00fc\u00e7\u00fcnc\u00fcl yap\u0131s\u0131, \u00e7ubuk \u015feklindeki \u00e7ift sarmal yap\u0131 aras\u0131ndaki zay\u0131f polar olmayan kovalent ba\u011f ile olu\u015fan sarmal bir komplekstir.<\/p>\n

2\u3001Ksantan sak\u0131z\u0131n\u0131n fiziksel ve kimyasal \u00f6zellikleri<\/strong>
\n1\uff09S\u00fcspansiyon ve em\u00fclsifikasyon
\n\u00c7ok d\u00fc\u015f\u00fck konsantrasyonlarda bile \u00e7\u00f6zelti viskozitesi hala \u00e7ok y\u00fcksektir, bu y\u00fcksek viskozite \u00f6zellikleri onu son derece etkili bir k\u0131vam artt\u0131r\u0131c\u0131 ve stabilizat\u00f6r yapar.<\/p>\n

Ksantan gam, su faz\u0131n\u0131n koyula\u015ft\u0131r\u0131c\u0131 etkisi yard\u0131m\u0131yla ya\u011f faz\u0131 ile su faz\u0131 aras\u0131ndaki uyumsuzlu\u011fu azaltabilir ve ya\u011f\u0131 suda em\u00fclsifiye hale getirebilir, bu nedenle bir\u00e7ok yiyecek ve i\u00e7ecekte em\u00fclgat\u00f6r ve stabilizat\u00f6r olarak kullan\u0131l\u0131r.<\/p>\n

2\uff09Su \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc
\nKsantan gam suda h\u0131zl\u0131 bir \u015fekilde \u00e7\u00f6z\u00fcnebilir ve suda \u00e7\u00f6z\u00fcn\u00fcrl\u00fc\u011f\u00fc iyidir. \u00d6zellikle so\u011fuk suda da \u00e7\u00f6z\u00fcnebilir.<\/p>\n

3\uff09Kal\u0131nla\u015fma
\nKsantan gam, \u00f6zellikle y\u00fcksek viskoziteli d\u00fc\u015f\u00fck k\u00fctle konsantrasyonunda iyi koyula\u015ft\u0131rma \u00f6zelliklerine sahiptir. Ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisinin viskozitesi ayn\u0131 k\u00fctle konsantrasyonunda jelatinin yakla\u015f\u0131k 100 kat\u0131d\u0131r.<\/p>\n

4\uff09Reoloji
\nKsantan sak\u0131z\u0131 \u00e7\u00f6zeltisi tipik bir ps\u00f6doplastik s\u0131v\u0131d\u0131r, \u00e7\u00f6zelti y\u00fcksek derecede ps\u00f6doplastikli\u011fe, yani kesme inceltme etkisine sahiptir.<\/p>\n

5\uff09Termal kararl\u0131l\u0131k
\nKsantan sak\u0131z\u0131 sulu \u00e7\u00f6zeltisinde 10 ~ 80 \u2103 viskozite aras\u0131nda neredeyse hi\u00e7 de\u011fi\u015fiklik olmaz, geni\u015f bir s\u0131cakl\u0131k aral\u0131\u011f\u0131nda d\u00fc\u015f\u00fck sulu \u00e7\u00f6zelti konsantrasyonu olsa bile hala kararl\u0131 bir y\u00fcksek viskozite g\u00f6sterir.<\/p>\n

Ksantan sak\u0131z\u0131 \u00e7\u00f6zeltisi belirli bir s\u0131cakl\u0131k aral\u0131\u011f\u0131nda (-4 ~ 93 \u2103) tekrarlanan \u0131s\u0131tma ve dondurma i\u015flemlerinde viskozitesi neredeyse hi\u00e7 etkilenmez.<\/p>\n

6\uff09Asit, alkali ve tuza kar\u015f\u0131 kararl\u0131l\u0131k
\n(a) asit ve alkalilere kar\u015f\u0131 \u00e7ok kararl\u0131
\npH5~10 aras\u0131nda viskozitesi etkilenmez.
\n4'ten k\u00fc\u00e7\u00fck ve 11'den b\u00fcy\u00fck pH de\u011ferlerinde viskozite sadece hafif bir de\u011fi\u015fim g\u00f6sterir.
\n(b) Bir\u00e7ok tuz \u00e7\u00f6zeltisi ile kar\u0131\u015fabilir ve viskozitesi etkilenmez.
\n10% KCl, 10% CaCl2, 5% NaCO3 \u00e7\u00f6zeltisinde uzun s\u00fcre (25 \u2103, 90 g\u00fcn) saklanabilir, viskozite neredeyse de\u011fi\u015fmeden kal\u0131r.<\/p>\n

7) Enzimatik reaksiyona kar\u015f\u0131 kararl\u0131l\u0131k
\nKsantan sak\u0131z\u0131 \u00e7ok g\u00fc\u00e7l\u00fc anti-enzimatik yetene\u011fe sahiptir, g\u0131da \u00fcretiminde proteaz, amilaz, sel\u00fclaz ve hemisel\u00fclaz gibi bir\u00e7ok enzim vard\u0131r, ksantan sak\u0131z\u0131 bozunmas\u0131 yapamaz.
\n3\u3001G\u0131da end\u00fcstrisinde ksantan sak\u0131z\u0131 uygulamas\u0131
\n\u00c7in'in y\u00f6netmeliklerine g\u00f6re (GB2760-2014) ksantan sak\u0131z\u0131, \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re \u00e7e\u015fitli g\u0131da t\u00fcrlerinde uygun miktarda kullan\u0131labilir.<\/p>\n

K\u0131vam artt\u0131r\u0131c\u0131 olarak, stabilizat\u00f6r uygulama k\u0131s\u0131tlamalar\u0131:
\n\u0130nce krema, meyve ve sebze suyu (posa), baharatlar: \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re uygun miktarlarda kullan\u0131n;
\nHam ve kurutulmu\u015f noodle \u00fcr\u00fcnleri: maksimum kullan\u0131m seviyesi 4,0 g\/kg'd\u0131r;
\nTereya\u011f\u0131 ve konsantre tereya\u011f\u0131, di\u011fer \u015fekerler ve \u015furuplar: maksimum kullan\u0131m seviyesi 5,0 g\/kg'd\u0131r;
\n\u00d6zel t\u0131bbi ama\u00e7l\u0131 bebek mamas\u0131: maksimum kullan\u0131m seviyesi 9,0 g\/kg'd\u0131r;
\nHam \u0131slak eri\u015fte \u00fcr\u00fcnleri (eri\u015fte, hamur tatl\u0131s\u0131 derisi, wonton derisi, siu mai derisi gibi): maksimum 10,0 g\/kg kullan\u0131m.<\/p>\n

(F) Karragenan<\/strong>
\nKarragenan, boynuzlu yosun sak\u0131z\u0131 olarak bilinir, baz\u0131 k\u0131rm\u0131z\u0131 deniz yosunlar\u0131ndan ekstrakte edilen karragenan, galaktozidlerden olu\u015fan bir polisakkarittir. Karragenan sulu \u00e7\u00f6zeltisi y\u00fcksek viskoziteye ve jelle\u015fme \u00f6zelliklerine sahiptir, jeli termal tersinirli\u011fe sahiptir.
\nKarragenan uygulamas\u0131: \u00c7in'in d\u00fczenlemeleri (GB 2760-2014), karragenan uygun kullan\u0131m miktar\u0131n\u0131n \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re her t\u00fcrl\u00fc g\u0131daya uygulanabilir. Em\u00fclgat\u00f6r, k\u0131vam artt\u0131r\u0131c\u0131 ve stabilizat\u00f6r olarak uygulama s\u0131n\u0131rlamas\u0131:
\nBebek mamas\u0131: maksimum kullan\u0131m miktar\u0131 0,3 g\/L'dir;
\nDi\u011fer \u015fekerler ve \u015furuplar: maksimum kullan\u0131m seviyesi 5,0 g\/kg'd\u0131r;
\nHam ve kurutulmu\u015f noodle \u00fcr\u00fcnleri: maksimum kullan\u0131m seviyesi 8,0 g\/kg'd\u0131r.<\/p>\n

(G) sodyum karboksimetil sel\u00fcloz<\/strong>
\nSel\u00fcloz sak\u0131z\u0131 olarak da bilinen CMC veya SCMC olarak k\u0131salt\u0131lan sodyum karboksimetil sel\u00fcloz, en \u00f6nemli iyonik sel\u00fcloz sak\u0131z\u0131d\u0131r, anyonik do\u011frusal bir polimer maddedir. Genellikle k\u0131sa pamuk ipli\u011finden (98%'ye kadar sel\u00fcloz i\u00e7eri\u011fi) veya odun hamurundan yap\u0131l\u0131r, sodyum hidroksit ile muamele edilir ve ard\u0131ndan sodyum kloroasetat ile reaksiyona sokulur. Farkl\u0131 reaksiyon ko\u015fullar\u0131na g\u00f6re, CMC i\u00e7in geni\u015f bir karboksimetil grubu ikame aral\u0131\u011f\u0131 (yani, en y\u00fcksek teorik de\u011feri 3.0 olan 0.4 ~ 1.5) elde edilebilir.<\/p>\n

1, Sodyum karboksimetil sel\u00fclozun molek\u00fcler yap\u0131s\u0131:<\/strong><\/p>\n

\"\"<\/p>\n

Sel\u00fcloz molek\u00fcler zincirinin yap\u0131sal form\u00fcl\u00fc (D- i\u00e7in glukoz say\u0131s\u0131, yani polimerizasyon derecesi)<\/p>\n

\"\"<\/p>\n

DS=1 ile CMC'nin ideal biriminin yap\u0131s\u0131<\/p>\n

2. CMC'nin g\u0131da end\u00fcstrisindeki uygulamalar\u0131<\/strong>
\nGB 2760-2014 \u015funu \u00f6ng\u00f6r\u00fcr: sodyum karboksimetil sel\u00fcloz, \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re uygun miktarlarda her t\u00fcrl\u00fc g\u0131dada kullan\u0131labilir.<\/p>","protected":false},"excerpt":{"rendered":"

What are the food additives of the thickener that you must not know? Definition of Food Gum Usually refers to dissolved in water, and under certain conditions can be fully hydrated to form a viscous, slippery or jelly liquid macromolecular substances, in the processing of food can play a role in providing thickening, viscosity, adhesion, […]<\/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 are the food additives of the thickener that you must not know? - 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\/tr\/thickener\/\" \/>\n<meta property=\"og:locale\" content=\"tr_TR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the food additives of the thickener that you must not know? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What are the food additives of the thickener that you must not know? 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