Abinci

Hydroxypropyl methylcellulose (sunan INN: Hypromellose), wanda kuma aka rage masa suna hypromellose (hydroxypropyl methyl cellulose, wanda aka rage masa suna HPMC), wani nau'in ether ne na gauraye na cellulose wanda ba ionic ba. A matsayin ƙarin abinci, hypromellose na iya taka rawa kamar haka: emulsifier, thickener, suspension agent da kuma madadin gelatin na dabbobi.

Yanayin Samfuri
1. Bayyanar: foda fari ko kusan fari.
2. Girman barbashi; Ragewar raga 100 ya fi 98.5%; Ragewar raga 80. Takamaiman bayanai na musamman suna da girman barbashi na raga 40-60.
3. Zafin carbonization: 280-300℃
4. Yawan da aka bayyana: 0.25-0.70g/cm (yawanci kusan 0.5g/cm), takamaiman nauyi 1.26-1.31.
5. Zafin canza launi: 190-200℃
6. Tashin hankali a saman: 42-56dyn/cm don maganin ruwa na 2%.
7. Narkewa: yana narkewa a cikin ruwa da wasu sinadarai masu narkewa, kamar ethanol/ruwa, propanol/ruwa a cikin gwargwado mai dacewa. Maganin ruwa yana da aikin saman. Babban bayyananne da aiki mai karko. Takamaiman bayanai daban-daban na samfuran suna da yanayin zafi daban-daban na gel, kuma narkewa yana canzawa tare da danko. Mafi ƙarancin danko, mafi girman narkewa. Takamaiman bayanai daban-daban na HPMC suna da ayyuka daban-daban. Narkewar HPMC a cikin ruwa ba ya shafar pH.
8. Da raguwar yawan sinadarin methoxy a cikin jiki, sinadarin gel na HPMC yana ƙaruwa, narkewar ruwa yana raguwa, kuma aikin saman jiki ma yana raguwa.
9. HPMC kuma yana da ikon yin kauri, juriya ga gishiri, ƙarancin foda na toka, kwanciyar hankali na pH, riƙe ruwa, kwanciyar hankali na girma, kyawawan halayen samar da fim, da kuma kewayon juriyar enzyme, warwatsewa da mannewa.

Amfani da Samfuri
1. Lemun tsami na gwangwani: yana hana fari da lalacewa saboda ruɓewar glycosides na citrus yayin ajiya don samun cikakken tsaro.
2. Kayayyakin 'ya'yan itace masu sanyi: ƙara sherbet, kankara, da sauransu don ƙara ɗanɗano.
3. Miya: ana amfani da ita azaman mai daidaita emulsification ko mai kauri ga miya da ketchup.

Kayayyakin AnxinCel® cellulose ether HPMC/MC na iya inganta ta hanyar waɗannan halaye a cikin aikace-aikacen abinci:
· Gelation mai juyewa, ruwan sha yana yin gel bayan dumamawa kuma yana komawa ga mafita bayan sanyaya. Wannan kayan yana da matukar amfani ga sarrafa abinci. Misali, yana iya samar da danko mai dorewa a ƙarƙashin yanayi daban-daban na zafin jiki. Kuma wannan gel mai laushi yana taimakawa wajen rage ƙaura mai, riƙe danshi da kuma kiyaye siffa yayin dafa abinci ba tare da canza yanayin asali ba. Gel mai zafi yana ba da kwanciyar hankali ga abincin da aka sarrafa lokacin da aka soya sosai, aka gasa a cikin tanda kuma aka dumama shi a cikin microwave. Bugu da ƙari, idan aka ci, duk wani nau'in gum yana ɓacewa tare da wucewar lokaci saboda MC/HPMC mai juyewa.
· Kasancewar ba ya narkewa, ba ya haifar da rashin lafiyan jiki, ba ya haifar da ionic, ba ya haifar da GMO
· Kasancewa ba shi da ɗanɗano kuma ba shi da ƙamshi
· Kasancewa cikin daidaito a cikin kewayon pH (3 ~ 11) da zafin jiki (-40 ~ 280℃)
· An tabbatar da cewa abu ne mai aminci kuma mai karko
· Samar da kyakkyawan wurin riƙe ruwa
· Kula da siffar ta hanyar keɓantaccen siffa ta thermo-gelling mai iya canzawa
· Samar da ingantaccen tsarin fim don abinci mai rufi da kari na abinci
· Yana aiki a matsayin maye gurbin farin Gluten, Fat, da Kwai
· Yin aiki don aikace-aikacen abinci daban-daban a matsayin mai daidaita kumfa, emulsifier, wakili mai watsawa, da sauransu.