Pectin | 9000-69-5

I-Pectin yenye yezona zinzinzisi ezininzi ezikhoyo. Uphuhliso lwemveliso kunye nesicelo ngabavelisi abakhulu be-pectin kwiminyaka edlulileyo kukhokelele ekwandeni okukhulu kwamathuba kunye nokusetyenziswa kwe-pectin.

I-Pectin iyisiseko esibalulekileyo kwiimveliso ezininzi zokutya.I-Pectin iyinxalenye yendalo yazo zonke izinto zezityalo ezidliwayo. I-Pectin ikwiindonga zeseli yesityalo kwaye ikumaleko phakathi kweeseli ezibizwa ngokuba yi-lamella ephakathi. I-Pectin inika ukuqina kwizityalo kwaye ichaphazela ukukhula kunye nekhaya lamanzi. I-Pectin yi-soluble dietary fiber. I-Pectin i-polymer ye-galacturonic acid kunye naloo polysaccharide ene-acidic, kunye nenxalenye ye-acids ikhona njenge-methyl ester. I-Pectin yafunyanwa kwinkulungwane yeshumi elinesithoba, kwaye isetyenziswe ekhaya nakwishishini iminyaka emininzi.

IiJam kunye neemarmalades: IiJam kunye neemarmalade ezinomthamo onyibilikayo oqinileyo ubuncinci obuyi-55% zezona zicelo ziqhelekileyo zeHM apple Pectin yethu eqinisekisa ukukhutshwa kwencasa okugqwesileyo, i-synersis ephantsi kunye nencasa eswiti. Nokuba kugxininiswe kwi-calcium, ixabiso le-pH okanye umxholo wezinto eziqinileyo ezinyibilikayo, sibonelela ngoluhlu olusemgangathweni lwepectin olugubungela indawo ebanzi yosetyenziso.

I-Confectionery Umxholo oqinileyo wemveliso ye-confectionery, edla ngokubhejwa kwi-70% - 80%, kunye ne-acidity ephezulu, inokubangela ukukhawuleza okanye isantya esingalawulekiyo se-gelling ukuba kusetyenziswe uhlobo olungalunganga lwepectin. Kukwakho neepectin ezingathintelwanga ezifumanekayo kwabo bathengi bafuna ukumisela uhlobo kunye nesixa searhente yabo ebambezelayo. Ukuzalisa ubushushu obuphantsi, i-amidated pectin series 200 inokucetyiswa.

Ubisi: I-pectin ekhethekileyo ye-HM inokuzinzisa iinkqubo zeprotheni ye-asidi ngokwenza iileya ezikhuselayo ezijikeleze amasuntswana eprotheni. Olu khuselo lweprotheyini luthintela ukuhlukana kwe-serum okanye isigaba kunye ne-casein aggregation kumaxabiso aphantsi e-pH. I-Pectin inokonyusa i-viscosity kwaye ngaloo ndlela yonyusa ukuvakala komlomo kunye nencasa kwiziselo zobisi ezineasidi ezinjengeyogathi eselwayo, iziqhamo ezinobisi okanye iziselo zeprotein ezinencasa yeziqhamo. Uluhlu lweepectin ezahlukeneyo ziyafumaneka ukuzinzisa iiprotheyini ezichazwe kwangaphambili kunye nokongeza i-viscosity ethile.

Isiselo: Usetyenziso lwethu lwesiselo lugubungela imisebenzi emininzi kubandakanya ukuzinzisa ilifu, ukonyusa umlomo kunye nokomeleza ifayibha enyibilikayo. Ukuzinzisa ilifu kwiziselo zejusi yeziqhamo kunye nokongeza umlomo wendalo kwiziselo zeziqhamo ezinekhalori ephantsi, sicebisa uluhlu lwethu lweentlobo ze-viscosity ezisemgangathweni ze-HM pectin ukusuka kwi-170 kunye ne-180 uthotho. Ziye zilungelelaniswe kwiipropati eziqhubekayo zomzimba kunye ne-rheological kwaye zifumaneka kwii-viscosities ezahlukeneyo ukusuka kwimvelaphi ye-apile kunye ne-citrus. Kwizicelo apho ufuna ukwandisa umxholo wefayibha enyibilikayo, unokhetho lweentlobo ezahlukeneyo ze-viscosity ephantsi ye-pectin.

Indawo yokubhaka: Isiphelo esimenyezelayo nesinomtsalane kuzo zonke iintlobo zepastry kunye nezimuncumuncu okanye ukuzaliswa kweziqhamo okugudileyo nokunencasa kunika imveliso yobhakabhaka umlinganiswa okhethekileyo. I-Pectin ineempawu ezisebenzayo ezizezona zifanelekileyo kwezi zicelo. Iiglazi zitywina umphezulu kwaye zisebenze ngaxeshanye njenge-flavour enhancer, umbala kunye nokugcina ubutsha. Ukusetyenziswa okusebenzayo, i-glazes kufuneka icace ngokupheleleyo, kulula ukuyisebenzisa kwaye kufuneka ibe neempawu zerheological rhoqo.