01. Nā waiwai o ka microcrystalline cellulose
ʻO ka microcrystalline cellulose he mea ʻala ʻole, keʻokeʻo keʻokeʻo keʻokeʻo keʻokeʻo porous particle, ʻo ka nui o kona nui he 20-80 μm (microcrystalline cellulose me ka nui o ka crystal particle o 0.2-2 μm he colloidal grade), a me ka palena palena o ka polymerization (LODP). ) ma waena o 15-375; non-fibrous akā nui ka wai; hiki ʻole ke hoʻoheheʻe ʻia i loko o ka wai, nā ʻakika dilute, nā mea hoʻoheheʻe organik a me nā ʻaila, hoʻoheheʻe ʻia a pehu ʻia i loko o nā hopena alkali dilute. Loaʻa iā ia ka reactivity kiʻekiʻe i ke kaʻina o ka carboxymethylation, acetylation a me ka esterification. He mea maikaʻi loa ia no ka hoʻololi a me ka hoʻohana kemika.
ʻEkolu mau hiʻohiʻona kumu o ka microcrystalline cellulose:
1) ʻO ka awelika polymerization degere hiki i ka palena polymerization degere waiwai
2) ʻOi aku ka kiʻekiʻe o ka crystallinity ma mua o ka cellulose maka
3 ikaika ka wai hoʻoheheʻe ʻana, a loaʻa iā ia ka hiki ke hana i ke kāpili ma hope o ka ʻohi ikaika ʻana i ka wai
02. Hoʻohana i ka microcrystalline cellulose i ka meaʻai
2.1 E hoʻomau i ka paʻa o ka emulsification a me ka ʻūhā
ʻO ke kūpaʻa emulsion ka hana koʻikoʻi o ka microcrystalline cellulose. Hoʻopuehu ʻia nā ʻāpana cellulose Microcrystalline i ka emulsion e mānoanoa a me ka gel i ka pae wai i loko o ka emulsion aila-wai, a laila e pale ai i nā droplets aila mai ka hoʻokokoke ʻana kekahi i kekahi a hiki i ka hōʻuluʻulu ʻana.
No ka laʻana, hiki i ka haʻahaʻa pH haʻahaʻa o ka yogurt ke hana maʻalahi i nā ʻāpana paʻa o ka waiū e hoʻohui, e hoʻokaʻawale i ka whey mai ka hui ʻana. ʻO ka hoʻohui ʻana i ka microcrystalline cellulose i ka yogurt hiki ke hōʻoia i ka paʻa o nā huahana waiū. Ma hope o ka hoʻohui ʻana i ka microcrystalline cellulose stabilizer i ka ice cream, ua hoʻomaikaʻi maikaʻi ʻia kona emulsification stability, foam stability a me ka hiki ke pale aku i ka hau aniani, a hoʻohālikelike ʻia me ka wai-soluble polymer compound stabilizers, ʻoi aku ka maʻalahi o ka hau.
2.2 E mālama i ka paʻa wela kiʻekiʻe
I ka wā o ka hana ʻana i ka meaʻai aseptic, aia nā kiʻekiʻe kiʻekiʻe a me ka viscosity kiʻekiʻe. E decompose ka starch ma lalo o ia mau kūlana, a me ka hoʻohui ʻana i ka microcrystalline cellulose i ka meaʻai aseptic hiki ke mālama i kona mau hiʻohiʻona maikaʻi. No ka laʻana, hiki i ka emulsion i loko o nā huahana ʻiʻo canned ke mālama i ka maikaʻi like ke hoʻomehana ʻia ma 116 ° C no 3 mau hola.
2.3 E hoʻomaikaʻi i ka paʻa o ka wai, a hana ma ke ʻano he gelling agent a me ka suspending agent
Ke hoʻopuehu hou ʻia nā mea inu i ka wai, ʻike pinepine ʻia ka hoʻopuehu ʻole ʻana a i ʻole ka haʻahaʻa haʻahaʻa. ʻO ka hoʻohui ʻana i kahi nui o ka cellulose colloidal hiki ke hana koke i kahi hopena colloidal paʻa, a ʻoi aku ka maikaʻi o ka dispersibility a me ke kūpaʻa. ʻO ka hoʻohui ʻana i kahi stabilizer i haku ʻia me ka colloidal microcrystalline cellulose, starch a me maltodextrin i ke kokoleka koke a i ʻole nā mea inu koko ʻaʻole hiki ke pale wale i ka pauka o nā mea inu koke mai ka pulu a agglomerated, akā e hana pū i nā mea inu i hoʻomākaukau ʻia me ka wai i ke kūpaʻa kiʻekiʻe a me ka dispersion sex.
2.4 Ma ke ʻano he meaʻai meaʻai ʻole a me ka mānoanoa, hoʻomaikaʻi i ke ʻano meaʻai
Hoʻohana ʻia ka mea pani palaoa ma ka hui ʻana i ka microcrystalline cellulose, xanthan gum, a me ka lecithin i loko o nā mea i kālua ʻia. Inā ʻaʻole i ʻoi aku ka nui o ka hoʻololi ʻana ma mua o 50% o ka nui o ka palaoa i hoʻohana ʻia, hiki iā ia ke mālama i ka ʻono kumu a ʻaʻole pili ʻia e ke alelo. ʻO 40 μm ka nui o ka nui o nā mea mele mele, no laila, koi ʻia ka 80% o ka nui o ka microcrystalline cellulose e <20 μm.
2.5 Hoʻohui i nā mea ʻai maloʻo e hoʻomalu i ka hoʻokumu ʻana o ka hau hau
Ma muli o ka loaʻa ʻana o ka microcrystalline cellulose i loko o ke kaʻina hana freeze-thaw, hana ia ma ke ʻano he pale kino, hiki ke pale i nā kīʻaha aniani mai ka agglomerating i loko o nā kristal nui. No ka laʻana, e like me ka lōʻihi o ka 0.4-0.6% microcrystalline cellulose i hoʻohui ʻia i ka ice cream, ua lawa ia e pale aku i ka hoʻonui ʻana o nā hua aniani i ka wā e hoʻomaloʻo pinepine ai a hoʻoheheʻe ʻia, a e hōʻoia i ka loli ʻole o kona ʻano a me ke ʻano, a me ka microcrystalline. maikaʻi loa nā ʻāpana cellulose, hiki ke hoʻonui i ka ʻono. Hoʻohui i ka 0.3%, 0.55%, a me 0.80% microcrystalline cellulose i ka ice cream i hoʻomākaukau ʻia e ka typical British formula, ʻoi aku ka kiʻekiʻe o ka viscosity o ka ice cream ma mua o kēlā me ka hoʻohui ʻole ʻana i ka microcrystalline cellulose, a ʻaʻohe hopena i ka nui o ke kahe, a hiki ke hoʻomaikaʻi i ke ʻano.
2.6 Hoʻohana pū ʻia ka microcrystalline cellulose e hōʻemi i nā calorie
Inā hoʻohana ʻia i ka ʻaʻahu saladi, e hoʻemi i nā calorie a hoʻonui i ka cellulose e hoʻomaikaʻi i nā waiwai ʻai. I ka hana ʻana i nā mea ʻaila ʻaila like ʻole, hiki i ka hoʻohui ʻana i ka microcrystalline cellulose hiki ke pale i ka ʻaila mai ka hoʻokaʻawale ʻana mai ka ʻai i ka wā i wela ai a i paila ʻia.
2.7 Nā mea ʻē aʻe
Ma muli o ka adsorption o ka microcrystalline cellulose, hiki ke loaʻa nā meaʻai me ka nui o ka mineral ma o ka adsorption o nā ion metala.
Ka manawa hoʻouna: Feb-23-2023