01. Abubuwan da ke cikin microcrystalline cellulose
Microcrystalline cellulose wani wari ne, musamman lafiyayyen ɗan gajeren sanda mara ƙarfi, girmansa gabaɗaya 20-80 μm (microcrystalline cellulose tare da girman barbashi na 0.2-2 μm shine ƙimar colloidal), da iyakacin digiri na polymerization (LODP) ) tsakanin 15-375; marasa fibrous amma musamman ruwa; maras narkewa a cikin ruwa, tsarma acid, Organic kaushi da mai, partially narkar da kuma kumbura a tsarma alkali mafita. Yana da babban reactivity a cikin aiwatar da carboxymethylation, acetylation da esterification. Yana da matukar amfani ga gyare-gyaren sinadarai da amfani.
Microcrystalline cellulose yana da halaye na asali guda uku:
1) Matsakaicin matsakaicin digiri na polymerization ya kai ƙimar ƙimar digiri na polymerization
2) Matsayin crystallinity ya fi girma fiye da na raw cellulose
3 yana da karfin shayar da ruwa, kuma yana da ikon samar da manne bayan mai karfi mai karfi a cikin ruwa
02. Aikace-aikacen microcrystalline cellulose a cikin abinci
2.1 Kula da kwanciyar hankali na emulsification da kumfa
Emulsion kwanciyar hankali shine mafi mahimmancin aikin microcrystalline cellulose. Microcrystalline cellulose barbashi suna tarwatsa a cikin emulsion zuwa thicken da gel ruwa lokaci a cikin man-ruwa emulsion, game da shi hana man droplets daga gabatowa juna har ma aggregating.
Misali, ƙananan ƙimar pH na yogurt na iya haifar da ƙaƙƙarfan abubuwan da ke cikin madara cikin sauƙi don yin coagulate, sa whey ya rabu da cakuda. Ƙara microcrystalline cellulose zuwa yoghurt zai iya tabbatar da kwanciyar hankali na kayan kiwo yadda ya kamata. Bayan ƙara microcrystalline cellulose stabilizer zuwa ice cream, da emulsification kwanciyar hankali, kumfa kwanciyar hankali da kuma ice crystal ikon yin rigakafi da aka ƙwarai inganta, kuma idan aka kwatanta da ruwa-mai narkewa polymer fili stabilizers, ice cream ne smoother kuma mafi na shakatawa .
2.2 Kula da kwanciyar hankali mai girma
A lokacin sarrafa abinci na aseptic, akwai duka yawan zafin jiki da kuma babban danko. Sitaci zai bazu a ƙarƙashin irin waɗannan yanayi, kuma ƙara microcrystalline cellulose zuwa abincin aseptic zai iya kula da kyawawan halaye. Misali, emulsion a cikin kayan naman gwangwani na iya kula da ingancin iri ɗaya lokacin mai zafi a 116 ° C na awanni 3.
2.3 Inganta kwanciyar hankali na ruwa, kuma aiki azaman wakili na gelling da wakili mai dakatarwa
Lokacin da aka sake tarwatsa abubuwan sha cikin ruwa, rashin daidaituwa ko rashin kwanciyar hankali yakan faru. Ƙara wani adadin colloidal cellulose zai iya samar da ingantaccen maganin colloidal da sauri, kuma tarwatsawa da kwanciyar hankali sun inganta sosai. Ƙara stabilizer wanda ya ƙunshi colloidal microcrystalline cellulose, sitaci da maltodextrin zuwa cakulan nan da nan ko abubuwan sha na koko ba zai iya hana foda na abubuwan sha nan da nan ba kawai don zama rigar da haɓaka, amma kuma yin abubuwan sha da aka shirya tare da ruwa suna da kwanciyar hankali da tarwatsa jima'i.
2.4 A matsayin mai ba da abinci mai gina jiki da mai kauri, inganta tsarin abinci
Madadin fulawa da aka samu ta hanyar haɗa microcrystalline cellulose, xanthan danko, da lecithin ana amfani dashi a cikin kayan da aka gasa. Lokacin da adadin maye gurbin bai wuce kashi 50% na ainihin adadin fulawa da aka yi amfani da shi ba, zai iya kula da ainihin dandano kuma gabaɗaya harshe ba ya shafar shi. Matsakaicin girman ɓangarorin sung shine 40 μm, sabili da haka, ana buƙatar 80% na girman ƙwayar microcrystalline cellulose don zama <20 μm.
2.5 Ƙara zuwa daskararrun kayan zaki don sarrafa samuwar kristal kankara
Saboda kasancewar microcrystalline cellulose a cikin tsarin daskarewa-narke akai-akai, yana aiki a matsayin shinge na jiki, wanda zai iya hana ƙwayar crystal daga haɓakawa zuwa manyan lu'ulu'u. Alal misali, idan dai an ƙara 0.4-0.6% microcrystalline cellulose a cikin ice cream, ya isa ya hana ƙwayar kristal kankara girma a lokacin daskarewa da narke akai-akai, da kuma tabbatar da cewa rubutunsa da tsarinsa ba su canza ba, kuma microcrystalline. Kwayoyin cellulose suna da kyau sosai, suna iya ƙara dandano. Ƙara 0.3%, 0.55%, da 0.80% microcrystalline cellulose zuwa ice cream da aka shirya ta hanyar tsarin Birtaniya na al'ada, danko na ice cream ya dan kadan fiye da haka ba tare da ƙara microcrystalline cellulose ba, kuma ba shi da tasiri akan adadin zubewa, kuma zai iya inganta rubutu.
2.6 Microcrystalline cellulose kuma ana amfani dashi don rage adadin kuzari
Idan aka yi amfani da shi a cikin suturar salatin, rage adadin kuzari kuma ƙara cellulose don inganta kayan abinci. Lokacin yin kayan yaji iri-iri, ƙara microcrystalline cellulose na iya hana mai daga rabuwa da miya lokacin zafi ko tafasa.
2.7 Wasu
Saboda tallan microcrystalline cellulose, ana iya samun abinci tare da babban abun ciki na ma'adinai ta hanyar tallan ions na karfe.
Lokacin aikawa: Fabrairu-23-2023