Bayyana:
Kayan abincin da suka ƙunshiƙwayoyin cellulose
Fannin fasaha:
Wannan ƙirƙira ta shafi abubuwan da ke cikin abinci waɗanda ke ɗauke da ƙwayoyin cellulose.
Dabarar Baya:
An daɗe da sanin cewa yana haɗa ƙwayoyin cellulose a cikin abubuwan da aka haɗa a cikin abinci, musamman abubuwan da aka sarrafa a cikin abinci, don inganta halaye daban-daban kamar kwanciyar hankali da daskarewa da/ko laushi, ko don inganta ƙarfi yayin ƙera, ko don sarrafa su ta hanyar injiniya ko soya su. Aikace-aikacen haƙƙin mallaka na Burtaniya GB 2 444 020 ya bayyana irin waɗannan abubuwan da aka haɗa a cikin abinci waɗanda suka ƙunshi cellulose ether nonionic kamar methylcellulose, hydroxypropyl cellulose, ko hydroxypropyl methylcellulose. Methylcellulose da hydroxypropyl methylcellulose suna da "halayen gelling mai jurewa na thermos". An bayyana musamman cewa lokacin da aka dumama ruwan maganin methylcellulose ko hydroxypropyl methylcellulose, ƙungiyar methoxy mai jurewa da ke cikin ƙwayar tana shan ruwa, kuma tana zama gel mai ruwa. A gefe guda kuma, lokacin da aka sanyaya gel ɗin da ya fito, ana sake shayar da ƙungiyoyin methoxy masu jurewa, inda gel ɗin ke komawa ga ruwan da aka samo asali.
Patent na Turai EP I 171 471 ya bayyana methylcellulose wanda yake da matukar amfani a cikin kayan abinci masu ƙarfi kamar kayan lambu, nama, da waken soya saboda ƙaruwar ƙarfin gel ɗinsa. methylcellulose yana ba da ingantaccen ƙarfi da haɗin kai ga kayan abinci masu ƙarfi, wanda hakan ke ba da jin daɗi ga masu cin abincin da aka sarrafa. Lokacin da aka narkar da shi a cikin ruwan sanyi (misali, 5°C ko ƙasa da haka) kafin ko bayan an haɗa shi da sauran sinadaran kayan abinci, methylcellulose soya yana isa ga cikakken ƙarfinsa don samar da kayan abinci masu ƙarfi tare da kyakkyawan ƙarfi da haɗin kai.
Duk da haka, a wasu lokuta, amfani da ruwan sanyi ba shi da amfani ga mai samar da kayan abincin. Saboda haka, yana da kyau a samar da ƙwayoyin cellulose waɗanda ke samar da kayan abinci masu ƙarfi tare da tauri da haɗin kai ko da lokacin da ƙwayoyin cellulose suka narke a cikin ruwa suna da kusan zafin ɗaki.
An san cewa Hydroxyalkyl methylcellulose kamar hydroxypropyl methylcellulose (wanda kuma aka san yana da amfani a cikin abubuwan da ke cikin abinci) yana da ƙarancin modulus na ajiya idan aka kwatanta da methylcellulose. Hydroxyalkyl methylcellulose waɗanda ke nuna ƙarancin modulus na ajiya ba sa samar da gels masu ƙarfi. Ana buƙatar yawan taro mai yawa ga ko da gels masu rauni (Haque, A; Richardson; Morris, ER, Gidley, MJ da Caswell, DC a cikin Carbohydrate Polymers22 (1993) p.175; da Haque, A da Morris, ER1nCarbohydrate Polymers22 (1993) p.161).
Idan aka haɗa hydroxyalkyl methylcelluloses kamar hydroxypropyl methylcellulose (wanda ke nuna ƙarancin ma'aunin ajiya) a cikin abubuwan da ke cikin abinci mai ƙarfi, taurinsu da haɗin kansu ba su da yawa don amfani da wasu.
Manufar wannan ƙirƙira ita ce samar da hydroxyalkyl methylcellulose, musamman hydroxypropyl methylcellulose, wanda yayi daidai da sanannun hydroxyalkyl methylcellulose, kamar hydroxypropyl methylcellulose. Sabanin haka, ana samar da kayan abinci masu ƙarfi tare da ingantaccen ƙarfi da/ko haɗin kai.
Abin da aka fi so a wannan ƙirƙira shi ne samar da hydroxyalkyl methylcellulose, musamman hydroxypropyl methylcellulose, wanda ke samar da kayan abinci masu ƙarfi tare da tauri mai kyau da/ko haɗin kai koda lokacin da hydroxyalkyl methylcellulose yake. Haka yake idan aka narkar da shi a cikin ruwa yana da kusan zafin ɗaki.
Abin mamaki, an gano cewahydroxyalkyl methylcellulose, musamman hydroxypropyl methylcellulose, ana iya amfani da shi wajen shiryawa Idan aka kwatanta da kayan abinci masu ƙarfi, abubuwan da aka sani na kayan abinci masu ƙarfi suna da tauri da/ko haɗin kai mafi girma.
Abin mamaki kuma, an gano cewa wasu hydroxyalkyl methylcelluloses, musamman hydroxypropyl methylcellulose, ba sa buƙatar narkewa a cikin ruwan sanyi don samar da kayan abinci masu ƙarfi tare da kyakkyawan ƙarfi da/ko haɗin kai.
Lokacin Saƙo: Afrilu-28-2024