ʻO nā pono a me nā pōʻino o kēlā me kēia o ka Pectin, Carrageenan a me ka Starch Corn Modified.

ʻO nā pono a me nā pōʻino o kēlā me kēia o ka pectin, carrageenan a me ka starch kulina i hoʻololi ʻia

ʻO Pectin kahi polysaccharide i unuhi ʻia mai nā huaʻai a me nā mea kanu e hiki ke hana i nā gels me nā sugars ma lalo o nā kūlana acidic. Hoʻopili ʻia ka ikaika gel o ka pectin e nā mea e like me ka esterification, pH, ka mahana a me ke kō. Hōʻike ʻia ka candy soft pectin e ka ʻike kiʻekiʻe, ka ʻono maikaʻi a ʻaʻole maʻalahi e hoʻi i ke one.

Hiki ke hoʻokaʻawale ʻia ka Pectin i ka High Methoxyl Pectin a me Low Methoxyl Pectin e like me ke kiʻekiʻe o ka methyl esterification. ʻO ka ʻōnaehana ester pectin gel kiʻekiʻe e hoʻokō i nā kūlana kumu o ka hoʻokumu ʻana i ka gel no ka pH 2.0 ~ 3.8, nā mea hoʻoheheʻe ʻia 55%, a pili i ka hoʻokumu ʻana o ka gel a me ka ikaika o nā mea aʻe:
- ʻO ka maikaʻi o ka pectin: pili pono ka maikaʻi a maikaʻi ʻole paha i ka hiki ke hana i ka gel a me ka ikaika; a
- Maʻiʻo Pectin: ʻoi aku ka kiʻekiʻe o ka pectin i loko o ka ʻōnaehana, ʻoi aku ka maʻalahi o ka hana ʻana i kahi wahi paʻa ma waena o kekahi a ʻoi aku ka maikaʻi o ka hopena gel;
- Maʻiʻo paʻa paʻa a me ke ʻano: ʻokoʻa nā mea paʻa paʻa hiki ke hoʻopaʻa ʻia a me ke ʻano, ka hoʻokūkū no nā molekala wai o nā degere like ʻole o ka ikaika, ka hoʻokumu ʻana o ka gel a me ka ikaika o nā hopena like ʻole;
- ʻO ka lōʻihi o ka mahana a me ka helu hoʻoluʻu: e hoʻolōʻihi ʻia ka wikiwiki e hōʻemi i ka mahana o ka hoʻokumu ʻana o ka gel, ma kahi ʻē aʻe, ʻo ka mahana o ka ʻōnaehana no ka manawa lōʻihi ma kahi kiʻekiʻe kiʻekiʻe ma mua o ka wela gel e alakaʻi i ka piʻi ʻana o ka mahana hoʻokumu gel.

Ua like like ka ester pectin haʻahaʻa a me ka ʻōnaehana ester pectin kiʻekiʻe, nā kūlana hoʻokumu gel ester pectin haʻahaʻa, ka mahana gel, ka ikaika gel, a me nā mea ʻē aʻe e pili ana i nā kumu like ʻole:
- ʻO ka maikaʻi o ka pectin: pili pono ka maikaʻi a maikaʻi ʻole paha i ka hiki ke hana gel a me ka ikaika.
- DE a me DA waiwai o ka pectin: ke piʻi ka DE waiwai, e emi ana ka wela hana gel; i ka piʻi ʻana o ka waiwai DA, piʻi pū ka mahana hana gel, akā ʻoi aku ka kiʻekiʻe o ka waiwai DA, kahi e alakaʻi ai i ka mahana hana gel ma mua o ka wela o ka paila o ka ʻōnaehana, a hana koke i ka ʻōnaehana pre-gel;
- ʻO ka ʻike pectin: ka hoʻonui ʻana o ka ʻike, ka ikaika o ka gel a me ka piʻi ʻana o ka mahana o ka gel, akā kiʻekiʻe loa e alakaʻi i ka hoʻokumu ʻana o pre-gel;
- Hoʻonui Ca2+ a me Ca2+ chelating agent: piʻi ka hoʻonui ʻana o Ca2+, ikaika gel a piʻi ka mahana gel; ma hope o ka loaʻa ʻana o ka ikaika gel maikaʻi loa, hoʻomau ka hoʻonui ʻana o ka calcium ion, hoʻomaka ka ikaika o ka gel e lilo i palupalu, nāwaliwali a hoʻokumu i kahi pre-gel; Hiki i ka Ca2+ chelating agent ke hōʻemi i ka ʻike kūpono o Ca2+, e hōʻemi i ka hopena o ka hoʻokumu ʻana o pre-gel, ʻoi aku ka nui o ka ʻōnaehana o nā mea paʻa.
- Maʻiʻo paʻa paʻa a me ke ʻano: ʻoi aku ka kiʻekiʻe o nā mea paʻa paʻa, piʻi ka ikaika o ka gel a piʻi ka mahana o ka gel, akā maʻalahi ke kiʻekiʻe e hana i ka pre-gel; a e pili ana nā ʻano like ʻole i ka pectin a me Ca2+ hiki ke hoʻopaʻa i nā degere like ʻole.
- Pūnaehana pH waiwai: ʻo ka waiwai pH no ka hoʻokumu ʻana i ka gel hiki ke ma waena o 2.6 ~ 6.8, ke kiʻekiʻe o ka pH waiwai, ʻoi aku ka nui o nā pectin a i ʻole nā ​​​​iona calcium e pono ai e hana i ka maikaʻi like o ka gel, a i ka manawa like, hiki iā ia ke hana i ka. haʻahaʻa ka mahana hoʻokumu gel.

ʻO Carrageenan kahi polysaccharide i unuhi ʻia mai ka limu i hana ʻia i ka gel elastic a me ka maopopo ma nā haʻahaʻa haʻahaʻa. Hoʻopili ʻia ka ikaika gel o ka carrageenan e nā mea e like me ka neʻe ʻana, ka pH, ka mahana a me ka ʻike ionic. Hōʻike ʻia ka candy palupalu Carrageenan e ka elasticity ikaika, ka paʻakikī maikaʻi a ʻaʻole maʻalahi e hoʻoheheʻe. Hiki i ka Carrageenan ke hana i ka gel me ka elasticity maikaʻi a me ke aniani kiʻekiʻe i ka haʻahaʻa haʻahaʻa, a hiki iā ia ke hana me ka protein e hoʻonui i ka waiwai meaʻai a me ka paʻa o ka fudge.

Paʻa ka Carrageenan ma lalo o nā kūlana kūʻokoʻa a me ka alkaline, akā ma lalo o nā kūlana acidic (pH 3.5), e hoʻohaʻahaʻa ʻia ka molekala carrageenan, a ʻo ka hoʻomehana e hoʻolalelale i ka wikiwiki o ka degradation. Hiki i ka Carrageenan ke hana i nā gels i loko o nā ʻōnaehana wai ma nā ʻano o 0.5% a ʻoi aku paha, a i nā ʻōnaehana waiū ma nā ʻano haʻahaʻa e like me ka 0.1% a i ka 0.2%. Hiki iā Carrageenan ke hana me nā protein, a ʻo ka hopena e pili ana i ka helu isoelectric o ka protein a me ka waiwai pH o ka hopena. No ka laʻana, i loko o nā mea inu kūʻokoʻa, hiki i ka carrageenan ke hana i kahi gel nāwaliwali me nā protein waiū i mea e mālama ai i ka hoʻokuʻu ʻana o nā ʻāpana a e pale aku i ka waiho wikiwiki ʻana o nā ʻāpana; Hiki ke hoʻohana ʻia ka carrageenan e wehe i nā protein makemake ʻole i loko o ka ʻōnaehana ma ka hana ʻana me nā protein; ʻO kekahi carrageenan ka hana o ka hana ʻana i ka flocculent deposition o nā protein a me nā polysaccharides wikiwiki, akā ua maʻalahi kēia deposition e hoʻopuehu hou i ke kahe o ka wai. Hoʻopili maʻalahi ka deposition i ke kahe.

ʻO ka mākiko kulina hoʻololi ʻia he ʻano ʻano maloʻo kulina i mālama ʻia i ke kino a i ʻole kemika e hana i kahi gel elastic a ʻalohilohi i nā wela haʻahaʻa. Hoʻopili ʻia ka ikaika gel o ka starch kulina i hoʻololi ʻia e nā mea e like me ka neʻe ʻana, ka pH, ka mahana a me ka ʻike ionic. Hōʻike ʻia ʻo Denatured corn starch fondant e ka elasticity ikaika, paʻakikī maikaʻi a ʻaʻole maʻalahi e hoʻi i ke one.

Hiki ke hoʻohana ʻia ka mākiko kulina i hoʻololi ʻia me ka hui pū ʻana me nā gels mea kanu ʻē aʻe e like me ka pectin, xanthan gum, acacia bean gum, etc., i mea e hoʻomaikaʻi ai i ke ʻano a me nā waiwai sensory o fudge. Hiki ke hoʻonui i ka viscoelasticity a me ka wai o ka fondant i ka starch kulina i hoʻololi ʻia, e hoʻemi i ka hopena o ka pre-gelation a me ka hoʻolālā gel paʻa ʻole, e hoʻopōkole i ka manawa maloʻo a maloʻo a mālama i ka ikehu.