01. Cov khoom ntawm microcrystalline cellulose
Microcrystalline cellulose yog ib qho tsis muaj ntxhiab tsw, tsis tshua muaj xim dawb luv luv porous particle, nws qhov loj me feem ntau yog 20-80 μm (microcrystalline cellulose nrog cov siv lead ua me me ntawm 0.2-2 μm yog qib colloidal), thiab qhov txwv qib ntawm polymerization (LODP ) ntawm 15-375;non-fibrous tab sis tsis tshua muaj dej;insoluble hauv dej, dilute acids, organic solvents thiab roj, ib nrab yaj thiab swelled nyob rau hauv dilute alkali daws.Nws muaj siab reactivity nyob rau hauv cov txheej txheem ntawm carboxymethylation, acetylation thiab esterification.Nws yog qhov zoo heev rau kev hloov kho thiab siv tshuaj lom neeg.
Microcrystalline cellulose muaj peb yam tseem ceeb:
1) Qhov nruab nrab polymerization degree nce mus txog qhov txwv polymerization degree tus nqi
2) Lub degree ntawm crystallinity yog siab dua li ntawm raw cellulose
3 muaj zog nqus dej, thiab muaj peev xwm tsim cov kua nplaum tom qab muaj zog shearing hauv dej nruab nrab
02. Kev siv cov microcrystalline cellulose hauv cov khoom noj
2.1 Tswj kev ruaj ntseg ntawm emulsification thiab ua npuas ncauj
Emulsion stability yog qhov tseem ceeb tshaj plaws ntawm microcrystalline cellulose.Microcrystalline cellulose hais yog dispersed nyob rau hauv lub emulsion kom thicken thiab gel cov dej theem nyob rau hauv cov roj-dej emulsion, yog li tiv thaiv cov roj tee los ntawm kev sib cuag thiab txawm aggregating.
Piv txwv li, tus nqi pH qis ntawm yogurt tuaj yeem yooj yim ua rau cov khoom hauv cov mis nyuj coagulate, ua rau cov whey cais tawm ntawm qhov sib tov.Ntxiv microcrystalline cellulose rau yogurt tuaj yeem ua kom muaj kev ruaj ntseg ntawm cov khoom siv mis nyuj.Tom qab ntxiv microcrystalline cellulose stabilizer rau ice cream, nws emulsification stability, ua npuas ncauj stability thiab ice crystal tiv thaiv muaj peev xwm tau zoo heev, thiab piv nrog dej-soluble polymer compound stabilizers, ice cream yog smoother thiab ntau refreshing.
2.2 Khaws qhov kub thiab txias stability
Thaum lub sij hawm ua cov zaub mov aseptic, muaj ob qho tib si kub thiab siab viscosity.Cov hmoov txhuv nplej siab yuav decompose nyob rau hauv cov xwm txheej zoo li no, thiab ntxiv microcrystalline cellulose rau cov zaub mov aseptic tuaj yeem tswj tau nws cov yam ntxwv zoo.Piv txwv li, emulsion nyob rau hauv cov kaus poom nqaij cov khoom muaj peev xwm tswj tau zoo tib yam thaum rhuab ntawm 116 ° C rau 3 teev.
2.3 Txhim kho qhov ruaj khov ntawm cov kua, thiab ua raws li tus neeg sawv cev gelling thiab tshem tawm tus neeg sawv cev
Thaum cov dej haus tam sim ntawd rov faib rau hauv dej, qhov sib txawv tsis sib xws lossis tsis tshua muaj kev ruaj ntseg feem ntau tshwm sim.Ntxiv ib qho nyiaj ntawm colloidal cellulose tuaj yeem tsim cov tshuaj colloidal ruaj khov, thiab cov dispersibility thiab stability zoo heev.Ntxiv cov stabilizer muaj xws li colloidal microcrystalline cellulose, hmoov txhuv nplej siab thiab maltodextrin rau instant chocolate los yog cocoa dej haus tsis tau tsuas yog tiv thaiv cov hmoov ntawm instant dej haus los ntawm ntub thiab agglomerated, tab sis kuj ua rau cov dej haus npaj nrog dej muaj siab stability thiab dispersion pw ua ke.
2.4 Raws li cov khoom tsis yog khoom noj khoom haus thiab cov thickener, txhim kho cov qauv zaub mov
Cov hmoov nplej hloov tau los ntawm kev sib xyaw microcrystalline cellulose, xanthan gum, thiab lecithin yog siv hauv cov khoom ci.Thaum cov nyiaj hloov pauv tsis pub dhau 50% ntawm thawj cov hmoov nplej siv, nws tuaj yeem tswj tau qhov qub saj thiab feem ntau tsis cuam tshuam los ntawm tus nplaig.Qhov siab tshaj plaws ntawm cov suab paj nruag yog 40 μm, yog li ntawd, 80% ntawm microcrystalline cellulose particle loj yuav tsum yog <20 μm.
2.5 Ntxiv rau cov khoom qab zib khov los tswj cov dej khov siv lead ua
Vim muaj cov microcrystalline cellulose nyob rau hauv cov txheej txheem khov-thaw nquag, nws ua raws li lub cev tsis muaj zog, uas tuaj yeem tiv thaiv cov pob zeb siv lead ua los ntawm agglomerating mus rau hauv cov muaju loj.Piv txwv li, ntev npaum li 0.4-0.6% microcrystalline cellulose ntxiv rau cov dej khov, nws yog txaus los tiv thaiv cov ice crystal nplej los ntawm kev nce thaum lub sij hawm khov thiab thawing, thiab xyuas kom meej tias nws cov kev ntxhib los mos thiab qauv tsis hloov, thiab microcrystalline. cellulose hais yog zoo heev, yuav ua rau kom saj.Ntxiv 0.3%, 0.55%, thiab 0.80% microcrystalline cellulose rau cov ice cream npaj los ntawm cov qauv British ib txwm, lub viscosity ntawm cov dej khov yog me ntsis siab dua qhov uas tsis ntxiv microcrystalline cellulose, thiab tsis muaj kev cuam tshuam rau cov khoom nchuav, thiab tuaj yeem txhim kho kev ntxhib los mos.
2.6 Microcrystalline cellulose kuj yog siv los txo calories
Yog tias siv rau hauv cov khaub ncaws hnav khaub ncaws, txo calories thiab nce cellulose los txhim kho cov khoom noj khoom haus.Thaum ua ntau yam roj seasonings, ntxiv microcrystalline cellulose tuaj yeem tiv thaiv cov roj los ntawm kev sib cais ntawm cov ntses thaum rhuab los yog boiled.
2.7 Lwm yam
Vim yog adsorption ntawm microcrystalline cellulose, cov khoom noj uas muaj cov ntxhia hauv cov ntsiab lus siab tuaj yeem tau txais los ntawm adsorption ntawm hlau ions.
Post lub sij hawm: Feb-23-2023