{"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\/tr\/jelatin\/","title":{"rendered":"G\u0131da katk\u0131 maddesi olarak jelatin nedir?"},"content":{"rendered":"

Jelatinin \u00f6zellikleri<\/strong><\/p>\n

Duyusal gereksinimler:<\/strong> gran\u00fcl, pul, toz vb. gibi a\u00e7\u0131k sar\u0131 ila sar\u0131 kat\u0131.<\/p>\n

\u00c7\u00f6z\u00fcn\u00fcrl\u00fck:<\/strong> S\u0131cak suda \u00e7\u00f6z\u00fcn\u00fcr, so\u011fuk suda \u00e7\u00f6z\u00fcnmez, ancak geni\u015flemek ve yumu\u015famak i\u00e7in suyu yava\u015f\u00e7a emebilir, jelatin a\u011f\u0131rl\u0131\u011f\u0131n\u0131n 5-10 kat\u0131na e\u015fde\u011fer suyu emebilir.<\/p>\n

Jelatinle\u015fme:<\/strong> Jelatin \u00e7\u00f6zeltisi belirli bir sertlikte jel olu\u015fturabilir, akamaz. Jelatin jel \u00e7evresel uyaranlara yan\u0131t verdi\u011finde, yani \u00e7\u00f6zeltinin bile\u015fimi, pH, iyonik kuvvet de\u011fi\u015fiklikleri ve s\u0131cakl\u0131k, \u0131\u015f\u0131k yo\u011funlu\u011fu, elektrik alan\u0131 ve di\u011fer uyaran sinyalleri de\u011fi\u015fti\u011finde veya belirli kimyasal uyar\u0131mla jel ani bir de\u011fi\u015fime u\u011frayacak ve bir faz ge\u00e7i\u015fi davran\u0131\u015f\u0131 g\u00f6sterecektir.<\/p>\n

Em\u00fclsifiye edici \u00f6zellikler:<\/strong> Jelatin, homojen olmayan s\u00fcspansiyonlar\u0131 stabilize etmek i\u00e7in kristallerin veya iyonlar\u0131n toplanmas\u0131n\u0131 \u00f6nleyen etkili bir koruyucu kolloiddir ve su i\u00e7inde ya\u011f dispersiyonlar\u0131nda bir em\u00fclgat\u00f6r olarak kullan\u0131l\u0131r.<\/p>\n

Jelatin zararl\u0131 m\u0131d\u0131r?\"\"<\/strong><\/p>\n

GB 6783-2013 G\u0131da G\u00fcvenli\u011fi G\u0131da Katk\u0131 Maddeleri Ulusal Standard\u0131na g\u00f6re jelatin, hayvan kemiklerinden, derisinden, tendonlar\u0131ndan, sin\u00fcslerinden ve pullar\u0131ndan orta derecede hidroliz yoluyla yap\u0131lan bir g\u0131da katk\u0131 maddesidir.<\/p>\n

GB 2760 G\u0131da Katk\u0131 Maddelerinin Kullan\u0131m\u0131 i\u00e7in G\u0131da G\u00fcvenli\u011fi Ulusal Standard\u0131 h\u00fck\u00fcmlerine g\u00f6re, yenilebilir jelatinin A3 listesine ek olarak uygun miktarda g\u0131dan\u0131n \u00fcretim ihtiya\u00e7lar\u0131na g\u00f6re kullan\u0131labilece\u011fi, kullan\u0131m kapsam\u0131n\u0131n \u00e7ok geni\u015f oldu\u011fu g\u00f6r\u00fclebilir.<\/p>\n

Yenilebilir jelatinden farkl\u0131 olarak end\u00fcstriyel jelatin, tabak, mobilya, kibrit, ambalaj, g\u00fcnl\u00fck kimyasallar, boyalar, metalurji gibi end\u00fcstriyel ama\u00e7lar i\u00e7in kullan\u0131lan jelatini ifade eder. Buna ek olarak, film olarak kullan\u0131labilen fotografik jelatin ve kaps\u00fcl yapmak i\u00e7in farmas\u00f6tik jelatin gibi ba\u015fka jelatin t\u00fcrleri de vard\u0131r.<\/p>\n

End\u00fcstriyel jelatin, insan kemiklerinin yan\u0131 s\u0131ra hematopoetik k\u00f6k h\u00fccreleri de tahrip eden metal krom i\u00e7erir ve uzun s\u00fcreli t\u00fcketim osteoporoza ve ciddi vakalarda kansere yol a\u00e7abilir. Kromun insan sa\u011fl\u0131\u011f\u0131 \u00fczerindeki zararl\u0131 etkileri yava\u015f bir s\u00fcre\u00e7tir, genellikle belirgin hale gelmeleri 2 y\u0131ldan fazla s\u00fcrer.<\/p>\n

Jelatinin beslenmesi<\/strong><\/p>\n

Jelatinin kimyasal bile\u015fimi 18 amino asit i\u00e7erir. Jelatin esansiyel amino asit triptofan i\u00e7ermedi\u011finden, yumurta ve s\u00fct gibi \"y\u00fcksek kaliteli protein\" olarak adland\u0131r\u0131lamaz, ancak tamamlay\u0131c\u0131 g\u0131dalarla en iyi \u015fekilde birle\u015ftirilebilir.<\/p>\n

\"\"<\/p>\n

Jelatin uygulamalar\u0131<\/strong><\/p>\n

\u015eeker:<\/strong><\/p>\n

\u015eekerlemelere eklenen jelatin miktar\u0131 genellikle 5 -10%'dir. Kristal \u00e7i\u00e7ek yumu\u015fak \u015fekerlemesinde en iyi sonu\u00e7 al\u0131nd\u0131\u011f\u0131nda jelatin dozaj\u0131 6%'dir. Sak\u0131zl\u0131 \u015fekerde jelatin dozaj\u0131 6.17%'dir. Nugada 0.16% -3% veya daha fazlas\u0131 i\u00e7in. \u015eekerleme m\u00fcsilaj\u0131n\u0131n kal\u0131n \u015furubunda dozaj 1.15%-9%'dir.<\/p>\n

\u015eeker \u00fcretiminde, jelatin kullan\u0131m\u0131 ni\u015fastaya g\u00f6re, agar daha elastik, tokluk ve \u015feffafl\u0131k, \u00f6zellikle yumu\u015fak \u015feker, s\u00fct \u015fekeri uygulan\u0131r.<\/p>\n

Dondurulmu\u015f g\u0131da:<\/strong><\/p>\n

Dondurulmu\u015f g\u0131dalarda jelatin, j\u00f6le maddesi olarak kullan\u0131labilir, jelatin d\u00fc\u015f\u00fck erime noktas\u0131na sahiptir, s\u0131cak suda kolayca \u00e7\u00f6z\u00fcn\u00fcr, genellikle yemek j\u00f6lesi, tah\u0131l j\u00f6lesi \u00fcretiminde kullan\u0131l\u0131r.<\/p>\n

J\u00f6le:<\/strong><\/p>\n

Jelatin j\u00f6leler \u0131l\u0131k ve \u00e7\u00f6z\u00fclmemi\u015f \u015furupta kristalle\u015fmez ve \u0131l\u0131k j\u00f6leler p\u0131ht\u0131lar kar\u0131\u015ft\u0131r\u0131ld\u0131ktan sonra yeniden j\u00f6le haline getirilebilir. \u0130ngiltere'de yemekler i\u00e7in \u015feker i\u00e7eren j\u00f6leler 7-14% oran\u0131nda eklenir.<\/p>\n

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

Jelatin, \u00fcr\u00fcn\u00fcn iri taneli buz kristalleri olu\u015fturmas\u0131n\u0131 \u00f6nleyebilir, organizasyonu ince tutabilir ve m\u00fckemmel dondurma elde etmek i\u00e7in erime h\u0131z\u0131n\u0131 azaltabilir, jelatin genel dozaj\u0131 1.25% -1.6%.<\/p>\n

Yo\u011furt:<\/strong><\/p>\n

Kat\u0131la\u015fm\u0131\u015f yo\u011furt:<\/strong> Eski yo\u011furdun temsili \u00fcr\u00fcn\u00fc olan kat\u0131la\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furt, s\u00fct \u00fcr\u00fcn\u00fcn\u00fc k\u0131rmadan fermente edilir, \u00fcr\u00fcn\u00fcn iyi bir kal\u0131plamaya sahip olmas\u0131 gerekir, kat\u0131la\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furtta jelatin, genellikle agar ve pektin kullan\u0131m\u0131 ile \u00fcr\u00fcn i\u00e7in iyi bir v\u00fccut sa\u011flamak i\u00e7in jelatinle\u015ftirici bir ajan olarak kullan\u0131l\u0131r. Jelatin \u00fcr\u00fcne p\u00fcr\u00fczs\u00fcz bir doku verir ve \u015fimdiye kadar asitle i\u015flenmi\u015f ni\u015fastalar gibi \u00fcr\u00fcnler jelatinin dokusunu sa\u011flayamam\u0131\u015ft\u0131r.<\/p>\n

Kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furt:<\/strong> Guan Yik Milk, Smooth Light ve Piyo gibi piyasadaki yayg\u0131n \u00fcr\u00fcnlerin hepsi kar\u0131\u015ft\u0131r\u0131lm\u0131\u015f yo\u011furttur. Bu t\u00fcr \u00fcr\u00fcnlerde jelatin esas olarak k\u0131vam artt\u0131r\u0131c\u0131 olarak kullan\u0131l\u0131r ve i\u015flemin ba\u015f\u0131nda jelatini eritmek i\u00e7in 65 derece kar\u0131\u015ft\u0131rma kullan\u0131l\u0131r. Jelatin miktar\u0131 0,1-0,2% aras\u0131ndad\u0131r. Jelatin, yo\u011furt \u00fcretimi s\u0131ras\u0131nda homojenizasyon ve \u0131s\u0131tma bas\u0131n\u00e7lar\u0131na kar\u015f\u0131 diren\u00e7 g\u00f6sterir ve \u00fcr\u00fcn i\u00e7in do\u011fru viskoziteyi sa\u011flar.<\/p>\n

Yo\u011furt i\u00e7mek:<\/strong> \u0130\u00e7me yo\u011furdu, \u00fcr\u00fcn\u00fcn viskozitesini azaltmak i\u00e7in fermantasyon ve di\u011fer y\u00f6ntemlerden sonra homojenize edilir. Viskozitedeki azalma nedeniyle, \u00fcr\u00fcn\u00fcn stabilitesini sa\u011flamak ve raf \u00f6mr\u00fc boyunca delaminasyonu azaltmak i\u00e7in kolloidlere ihtiya\u00e7 vard\u0131r. Benzer \u015fekilde, bu etkiyi elde etmek i\u00e7in ba\u015fka kolloidler de kullan\u0131labilir.<\/p>\n

Jelatin kullan\u0131m\u0131 i\u00e7in \u00f6nlemler<\/strong><\/p>\n

Yenilebilir jelatin \u00e7\u00f6zeltilerinin asitler ve alkaliler taraf\u0131ndan bozunmas\u0131<\/strong><\/p>\n

Asit veya alkali, yenilebilir jelatin \u00e7\u00f6zeltilerinin jel g\u00fcc\u00fcn\u00fc, viskozitesini vb. ciddi \u015fekilde azaltabilir. Bu nedenle, yenilebilir jelatin \u00e7\u00f6zeltilerinin kullan\u0131m\u0131 s\u0131ras\u0131nda jelatinin asitler veya alkaliler taraf\u0131ndan bozunmas\u0131ndan ka\u00e7\u0131n\u0131lmal\u0131 ve yenilebilir jelatinin meyve sular\u0131 i\u00e7eren ko\u015fullarda veya asitlerin (\u00f6rne\u011fin sitrik asit, tartarik asit, vb.) varl\u0131\u011f\u0131nda \u00e7\u00f6z\u00fcnmesine veya depolanmas\u0131na izin verilmemelidir.<\/p>\n

As\u0131l kullan\u0131m y\u00f6ntemi, g\u0131da jelatinini t\u00fcm malzemelerin sonuna ve daha d\u00fc\u015f\u00fck bir s\u0131cakl\u0131kta eklemektir. G\u0131da jelatinini \u015furupla birlikte kaynatmay\u0131n ve g\u0131da jelatinini \u015furuba eklerken her zaman \u015furup kaynat\u0131ld\u0131ktan ve m\u00fcmk\u00fcn olan en d\u00fc\u015f\u00fck s\u0131cakl\u0131\u011fa kadar so\u011futulduktan sonra ekleyin.<\/p>\n

Yenilebilir jelatin \u00e7\u00f6zeltilerinin bakteriler taraf\u0131ndan bozunmas\u0131<\/strong><\/p>\n

Yenilebilir jelatin \u00e7\u00f6zeltisi veya \u0131slat\u0131lm\u0131\u015f ve \u015fi\u015fmi\u015f yenilebilir jelatin bakteriler i\u00e7in iyi bir k\u00fclt\u00fcr ortam\u0131d\u0131r. Yenilebilir jelatin \u00e7\u00f6zeltisinde bakteri bulunmas\u0131, jelatinin viskozitesinin ve jel g\u00fcc\u00fcn\u00fcn kaybolmas\u0131na yol a\u00e7acakt\u0131r. Bu nedenle, bakteriyel kontaminasyonun yenilebilir jelatini bozmas\u0131n\u0131 \u00f6nlemek i\u00e7in yenilebilir jelatin kullan\u0131m\u0131 s\u0131ras\u0131nda ekipman ve ortam\u0131n hijyenine dikkat edilmelidir.<\/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. 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