CMC ma ka ʻoihana meaʻai

Hoʻokumu ʻia ʻo Carboxymethyl cellulose (CMC) i ka fiber (pulupulu pulupulu,lāʻau pulp, etc.), ka sodium hydroxide, ka waikawa chloroacetic e like me ka synthesis maka.He ʻekolu mau kikoʻī ʻo CMC e like me nā hoʻohana like ʻole: maʻemaʻe papa ʻai ka maemae≥99.5%, maʻemaʻe ʻoihana 70-80%, maʻemaʻe maʻemaʻe 50-60%.Sodiumcarboxymethyl celluloseHoʻohana CMCi ka ʻoihana meaʻai he mau waiwai maikaʻi loa ia o ka mānoanoa, hoʻokuʻu, hoʻopaʻa ʻana, hoʻopaʻa ʻia, emulsification a me ka hoʻopuehu ʻana i ka meaʻai, ʻo ia ka meaʻai nui e hoʻopaʻa ai i nā mea inu waiu, hau.holikanā huahana, jam, jelly, wai huaʻai, mea ʻono, waina a me nā ʻano meaʻai āpau.

1.CMC Palapala nois ma ka ʻoihana meaʻai

1.Hiki i ka 1.CMC ke hana i ka jam, ka jelly, ka wai, ka mea ʻono, ka mayonnaise a me nā ʻano canned āpau me ka thixotropy kūpono, hiki ke hoʻonui i ko lākou viscosity.I loko o ka ʻiʻo canned, hiki i ka CMC ke pale i ka aila a me ka wai mai ka delamination a pāʻani i ke ʻano o ka turbidity agent.He mea hoʻokūpaʻa foam kūpono a me ka wehewehe ʻana no ka pia.ʻO ka nui i hoʻohui ʻia ma kahi o 5%.ʻO ka hoʻohui ʻana i ka CMC i loko o ka meaʻai pastry hiki ke pale i ka ʻaila mai ka hoʻoheheʻe ʻana mai ka meaʻai pastry, no laila ʻaʻole e maloʻo ka meaʻai pastry i loko o ka waiho ʻana i ka wā lōʻihi, a e hoʻomaʻamaʻa i ka ʻili o ka pastry a me ka ʻono.

1.2. I ka hauholikanā huahana - ʻoi aku ka maikaʻi o ka solubility i ka ice cream ma mua o nā mānoanoa ʻē aʻe e like me ka sodium alginate, hiki ke hoʻopaʻa paʻa loa i ka protein waiū.Ma muli o ka paʻa maikaʻi o ka wai o CMC, hiki iā ia ke hoʻomalu i ka ulu ʻana o nā kristal hau, i loaʻa i ka ice cream kahi hui bulging a lubricating, a ʻaʻohe koena hau i ka wā e nau ai, no laila maikaʻi loa ka ʻono.ʻO ka nui i hoʻohuiʻia he 0.1-0.3%.

1.3. ʻO CMC ka mea hoʻokūpaʻa o nā mea inu waiu - ke hoʻohui ʻia ka wai i ka waiū a i ʻole ka waiū fermented, hiki iā ia ke hoʻohui i ka protein waiu i loko o ka moku hoʻokuʻu a hoʻoheheʻe ʻia i waho o ka waiū, e hana ana i ka waiu waiu ka maikaʻi ʻole a me ka maʻalahi o ka deteriorate.ʻOi aku ka maikaʻi ʻole o ka mālama ʻana i nā mea inu waiu no ka wā lōʻihi.Inā hoʻohui ʻia ka CMC i ka waiū waiu a i ʻole nā ​​​​mea inu waiu, e hoʻohui i ka 10-12% o ka protein, hiki iā ia ke mālama i ke kūpaʻa like ʻole, pale i ka condensation protein waiu, ʻaʻole ka ua, i mea e hoʻomaikaʻi ai i ka maikaʻi o nā mea inu waiū, hiki ke lōʻihi. mālama paʻa me ka pōʻino ʻole.

1.4. Meaʻai pauka - Ke makemake ka ʻaila, ka wai a me ka puaʻa i ka pauka, hiki ke hui pū ʻia me CMC a lilo maʻalahi i ka pauka ma ka hoʻomaloʻo ʻana a i ʻole ka hoʻoheheʻe ʻana.Hiki ke maʻalahi i ka wai ke hoʻohana ʻia, a ʻo ka nui i hoʻohui ʻia he 2-5%.

1.5. ʻO ka mālamaʻana i nā meaʻai, e like me nā meaʻai, nā huaʻai, nā mea kanu, a me nā mea'ē aʻe, hiki ke hana i kahi kiʻiʻoniʻoni lahilahi ma luna o ka meaʻai ma hope o ka pīpīʻana me ka CMC aqueous solution, hiki ke mālama i ka meaʻai no ka manawa lōʻihi a mālama i ka meaʻai hou, palupalu aʻono. hoololi ole.A i ka ʻai ʻana, holoi me ka wai, kūpono loa.Eia kekahi, ʻaʻole ʻino ka CMC meaʻai i ke kino o ke kanaka, no laila hiki ke hoʻohana ʻia i ka lāʻau lapaʻau.Hiki ke hoʻohana ʻia no ka lāʻau lapaʻau CMC pepa, emulsifying agent no ka injection, thickening agent no ka lāʻau pulp, paste material a pēlā aku.

2. ʻO CMC Pōmaikaʻi i ka ʻoihana meaʻai

Hoʻohālikelike ʻia me nā huahana like ʻole, loaʻa iā CMC nā pōmaikaʻi ma lalo o ka ʻoihana meaʻai: ka hoʻoheheʻe wikiwiki ʻana, ka wai maikaʻi o ka hopena hoʻoheheʻe, ka hāʻawi like ʻana o nā molekala, ka nui o ka leo, ke kūpaʻa waikawa kiʻekiʻe, ke kūpaʻa paʻakai kiʻekiʻe, ke ʻike kiʻekiʻe, ka liʻiliʻi o ka cellulose manuahi, ka liʻiliʻi gel.ʻO ka maʻamau, ʻo ka dosage i ʻōlelo ʻia he 0.3-1.0%.

3.Hana o CMC i ka hana ʻai

3.1, mānoanoa: kiʻekiʻe viscosity ma ka haʻahaʻa hoʻonaʻauao.Hiki iā ia ke hoʻomalu i ka viscosity i ka hoʻoili ʻana i ka meaʻai a hāʻawi i ka meaʻai i ke ʻano o ka lubrication.

3.2, ka mālama ʻana i ka wai: e hoʻemi i ka hoʻohaʻahaʻa ʻana i ka wai o ka meaʻai, e hoʻolōʻihi i ke ola o ka meaʻai.

3.3, dispersion stability: e mālama i ka paʻa o ka maikaʻi o ka meaʻai, e pale i ka ʻaila a me ka wai stratification (emulsification), e hoʻomalu i ka nui o nā kristal i ka meaʻai hau (e hoʻemi i nā kristal hau).

3.4, hana kiʻiʻoniʻoni: i loko o ka meaʻai palai e hana i kahi papa kiʻiʻoniʻoni, pale i ka absorption nui o ka aila.

3.5. Paʻa kemika: paʻa ia i nā kemika, ka wela a me ka māmā, a loaʻa iā ia ke kūpaʻa o ka maʻi.

3.6, metabolic inertia: e like me ka meaʻai hoʻohui, e ole e metabolized, i loko o ka meaʻaiʻaʻole hāʻawi calories.

3.7, ʻala ʻole, ʻona ʻole, ʻono ʻole.