Li-Hydrocolloids bakeng sa Li-additives tsa Lijo

Li-Hydrocolloids li bapala karolo ea bohlokoa indastering ea lijo joalo ka litlatsetso tse fetolang sebopeho, botsitso le litšobotsi tsa kutlo tsa lihlahisoa tsa lijo. Lisebelisoa tsena li bohlokoa bakeng sa ho fihlela thepa ea rheological e lakatsehang, joalo ka viscosity, gelation, le ho emisoa, ka mefuta e mengata ea lijo. Ha re hlahlobeng tse ling tsa li-hydrocolloids tse sebelisoang e le li-additives tsa lijo le ts'ebeliso ea tsona:

1. Xanthan Gum:

• Mosebetsi: Xanthan gum ke polysaccharide e hlahisoang ka ho belisoa ke baktheria Xanthomonas campestris. E sebetsa joalo ka motenya, stabilizer le emulsifier lihlahisoa tsa lijo.
• Lisebelisoa: Xanthan gum e sebelisoa ka li-sauces, li-dressings, gravies, lihlahisoa tsa lebese, le ho baka ho se nang gluten ho ntlafatsa sebopeho, viscosity, le shelf bophelo. E boetse e thibela ho arohana ha metsoako le ho matlafatsa botsitso ba leqhoa.

2. Guar Gum:

• Mosebetsi: Guar gum e tsoa ho peo ea semela sa guar (Cyamopsis tetragonoloba) mme e na le galactomannan polysaccharides. E sebetsa joalo ka motenya, stabilizer le binder mefuteng ea lijo.
• Lisebelisoa: Guar gum e sebelisoa lihlahisoa tsa lebese, lihlahisoa tsa baka, li-sauces, lino le lijo tsa liphoofolo tse ruuoang lapeng ho eketsa viscosity, ho ntlafatsa sebopeho, le ho fana ka thepa e tlamang metsi. E sebetsa ka ho khetheha ho matlafatsa ice cream ea ice cream le ho ntlafatsa molomo oa lihlahisoa tse fokolang mafura.

3. Locust Bean Gum (Carob Gum):

• Mosebetsi: Lerenene la dinawa tsa tsie le ntshitswe ho peo ya sefate sa carob (Ceratonia siliqua) mme e na le galactomannan polysaccharides. E sebetsa e le motenya, stabilizer le moemeli oa gelling lihlahisoa tsa lijo.
• Lisebelisoa: Lerenene la linaoa tsa litsie le sebelisoa lihlahisoa tsa lebese, li-dessert tse hatselitsoeng, li-sauces le lihlahisoa tsa nama ho fana ka viscosity, ho ntlafatsa sebopeho, le ho thibela syneresis (karohano ea metsi). Hangata e kopantsoe le li-hydrocolloids tse ling bakeng sa liphello tsa synergistic.

4. Agare Agare:

• Mosebetsi: Agar agar ke polysaccharide e ntšitsoeng maoatleng a leoatle, haholo-holo algae e khubelu. E etsa li-gel tse thermoreversible mme e sebetsa joalo ka stabilizer, thickener, le gelling agent ts'ebelisong ea lijo.
• Lisebelisoa: Agar agar e sebelisoa ho li-confectionery, li-dessert, li-jellies, jeme le mecha ea phatlalatso ea microbiological culture. E fana ka li-gel tse tiileng maemong a tlaase 'me e hanyetsana le ho senyeha ha enzymatic, e leng se etsang hore e tšoanelehe bakeng sa ts'ebetso e phahameng ea mocheso le nako e telele ea nako.

5. Carrageenan:

• Mosebetsi: Carrageenan e ntšoa maoatleng a leoatle a khubelu 'me e na le sulfated polysaccharides. E sebetsa joalo ka motenya, stabilizer le moemeli oa gelling lihlahisoa tsa lijo.
• Lisebelisoa: Carrageenan e sebelisoa lihlahisoa tsa lebese, lebese la limela, lijo tse theolelang, le lihlahisoa tsa nama ho ntlafatsa sebopeho, molomo, le thepa ea ho emisa. E matlafatsa botenya ba yogurt, e thibela karohano ea whey ka chisi, hape e fana ka sebopeho ho mefuta e meng ea vegan gelatin.

6. Cellulose Gum (Carboxymethylcellulose, CMC):

• Mosebetsi: Cellulose gum ke motsoako oa selulose o fetotsoeng o hlahisoang ke carboxymethylation ea cellulose. E sebetsa e le sekontiri, stabilizer, le setlamo sa metsi mefuteng ea lijo.
• Lisebelisoa: Cellulose gum e sebelisoa lihlahisoa tsa ho baka, mefuta e meng ea lebese, li-sauces le lino tse tahang ho eketsa viscosity, ho ntlafatsa sebopeho, le ho thibela ho arohana ha mekhahlelo. Hangata e sebelisoa ka lik'halori tse tlaase le ho fokotsa mafura ka lebaka la bokhoni ba eona ba ho etsisa molomo oa mafura.

7. Konjac Gum (Konjac Glucomannan):

• Mosebetsi: Konjac gum e nkiloe ho tuber ea semela sa konjac (Amorphophallus konjac) mme e na le glucomannan polysaccharides. E sebetsa e le setenya, sekontiri, le emulsifier lihlahisoa tsa lijo.
• Lisebelisoa: Konjac gum e sebelisoa ho li-noodle, lipompong tsa jelly, li-supplement tsa lijo, le mefuta e meng ea vegan ho e-na le gelatin. E etsa li-gel tse rekere tse nang le matla a matla a ho ts'oara metsi 'me e nkoa e le ea bohlokoa ka lebaka la likarolo tsa eona tsa khalori e tlase le fiber e phahameng.

8. Gellan Gum:

• Mosebetsi: Gellan gum e hlahisoa ka ho belisoa ho sebelisa baktheria Sphingomonas elodea 'me e etsa li-gel tse thermoreversible. E sebetsa joalo ka stabilizer, thickener, le gelling agent mefuteng ea lijo.
• Lisebelisoa: Gellan gum e sebelisoa lihlahisoa tsa lebese, li-dessert, li-confectionery, le mefuta e meng e thehiloeng limela ho fana ka monko, ho fanyeha le ho phunya. E sebetsa ka ho khetheha ho bopa li-gel tse bonaletsang le ho emisa likaroloana tsa lino tse tahang.

Qetello:

Li-Hydrocolloids ke litlatsetso tsa bohlokoa tsa lijo tse tlatsetsang sebopehong, botsitsong le litšobotsing tsa kutlo tsa mefuta e mengata ea lijo. Hydrocolloid e 'ngoe le e' ngoe e fana ka ts'ebetso le melemo e ikhethang, e lumellang baetsi ba lihlahisoa ho fihlela litšobotsi tse lakatsehang tsa sehlahisoa ha ba ntse ba kopana le lithahasello tsa bareki bakeng sa sebopeho, molomo le ponahalo. Ka ho utloisisa thepa le ts'ebeliso ea li-hydrocolloid tse fapaneng, bahlahisi ba lijo ba ka theha mefuta e mecha e fihlelang litlhoko tse fapaneng tsa bareki ba kajeno.