He aha nā koi no ka hoʻohana ʻana i ka CMC i ka Ice-cream?

ʻO Carboxymethyl cellulose (CMC) kahi meaʻai meaʻai maʻamau i hoʻohana ʻia i ka hana ʻana i ka ice cream, ma mua no ka hoʻopaʻa ʻana a me ka texturizing waiwai. ʻO ka CMC he polymer hiki ke hoʻoheheʻe ʻia i ka wai i loaʻa mai ka cellulose, a ua hoʻohui ʻia i ka ice cream e hoʻomaikaʻi i kona ʻano, ka waha, a me ke kūpaʻa. E kūkākūkā kēia ʻatikala i nā koi no ka hoʻohana ʻana i ka CMC i ka hana ʻana i ka ice cream, me kāna hana, dosage, a me ka launa pū me nā mea ʻē aʻe.

Hana o CMC ma Ice Cream

Hoʻohana ʻia ʻo CMC i ka hana ʻana i ka ice cream no ka hoʻopaʻa ʻana a me ka texturizing waiwai. Hoʻomaikaʻi ʻo CMC i ke ʻano o ka ice cream ma ka pale ʻana i ka hoʻokumu ʻana o nā kristal hau a hoʻomaikaʻi i kona kino a me kona waha. Kōkua pū ʻo CMC i ka hoʻomaikaʻi ʻana i ka paʻa o ka ice cream ma ka pale ʻana i ka wehe ʻana o ka māhele a me ka hōʻemi ʻana i ka helu heheʻe o ka ice cream. Hoʻohui hou, hoʻonui ʻo CMC i ka nui o ka ice cream, ʻo ia ka nui o ka ea i hoʻokomo ʻia i loko o ka huahana i ka wā hau. He mea nui ka overrun kūpono no ka hana ʻana i ka ice cream me kahi ʻano maʻemaʻe, ʻoluʻolu.

Ka nui o ka CMC i ka Ice Cream

ʻO ke ʻano kūpono o ka CMC i ka hana ʻana i ka ice cream ma muli o nā kumu he nui, e like me ke ʻano makemake, kūpaʻa, a me ka overrun o ka huahana hope. ʻO ka nui o ka CMC mai ka 0.05% a i ka 0.2% o ka nui o ke kaumaha o ka hui ʻana i ka hau. Hiki i nā mea kiʻekiʻe o CMC ke alakaʻi i kahi ʻano paʻa a me ka lohi o ka hoʻoheheʻe ʻana o ka ice cream, ʻoiai ʻo ka haʻahaʻa haʻahaʻa e hopena i kahi ʻano palupalu a me ka wikiwiki o ka hoʻoheheʻe ʻana.

ʻO ke kūpono o CMC me nā mea ʻē aʻe i loko o ka Ice Cream

Ua kūpono ʻo CMC me ka hapa nui o nā mea ʻē aʻe i hoʻohana ʻia i ka hana ʻana i ka ice cream, e like me ka waiū, kaʻaila, ke kō, nā stabilizers, a me nā emulsifiers. Eia nō naʻe, hiki ke hoʻopili ʻia ka hoʻohālikelike ʻana o CMC me nā mea ʻē aʻe e nā kumu he nui, e like me ka pH, ka mahana, a me nā kūlana shear i ka wā o ka hana. He mea nui e noʻonoʻo pono i ka hoʻohālikelike ʻana o CMC me nā mea ʻē aʻe e pale aku i nā hopena ʻino i ka huahana hope.

pH: ʻoi aku ka maikaʻi o ka CMC i ka hana ʻana i ka ice cream ma kahi pae pH o 5.5 a 6.5. Ma nā koina pH kiʻekiʻe a haʻahaʻa paha, hiki ke emi iho ka maikaʻi o ka CMC i ka hoʻopaʻa ʻana a me ka texturizing ice cream.

Mahana: ʻoi aku ka maikaʻi o ka CMC i ka hana ʻana i ka ice cream ma nā mahana ma waena o 0°C a me -10°C. Ma nā mahana kiʻekiʻe, hiki ke emi iho ka maikaʻi o CMC i ka pale ʻana i ka hana ʻana o nā kristal hau a me ka hoʻomaikaʻi ʻana i ke ʻano o ka ice cream.

Nā kūlana shear: Hoʻopili ka CMC i nā kūlana shear i ka wā o ka hana, e like me ka hui ʻana, homogenization, a me ka pasteurization. Hiki i nā kūlana shear kiʻekiʻe ke hoʻohaʻahaʻa a nalo paha ka CMC i kāna mau waiwai paʻa a me ka texturizing. No laila, he mea nui e hoʻomalu pono i nā kūlana shear i ka wā hana ice cream e hōʻoia i ka hana maikaʻi loa o CMC.

Ka hopena

ʻO Carboxymethyl cellulose kahi meaʻai meaʻai maʻamau i hoʻohana ʻia i ka hana ʻana i ka ice cream ma muli o kāna mau mea hoʻokūpaʻa a me ka texturizing. ʻO ke ʻano kūpono o ka CMC i ka hana ʻana i ka ice cream ma muli o nā kumu he nui, e like me ke ʻano makemake, kūpaʻa, a me ka overrun o ka huahana hope. Hiki ke hoʻopili ʻia ka hoʻohālikelike ʻana o CMC me nā mea ʻē aʻe i loko o ka ice cream e ka pH, ka mahana, a me nā kūlana shear i ka wā e hana ai. Ma ka noʻonoʻo pono ʻana i kēia mau koi, hiki ke hoʻohana maikaʻi ʻia ka CMC e hoʻomaikaʻi i ka maikaʻi a me ka paʻa o ka ice cream.