Meaʻai

ʻO Hydroxypropyl methylcellulose (inoa INN: Hypromellose), i hoʻopōkole ʻia hoʻi ʻo hypromellose (hydroxypropyl methyl cellulose, i hoʻopōkole ʻia ʻo HPMC), he ʻano cellulose non-ionic i hui pū ʻia me ka ether. Ma ke ʻano he mea hoʻohui meaʻai, hiki i ka hypromellose ke hana i kēia mau hana: emulsifier, thickener, suspending agent a pani no ka gelatin holoholona.

ʻAno Huahana
1. ʻAno: pauka keʻokeʻo a kokoke paha i ke keʻokeʻo.
2. Ka nui o nā ʻāpana; ʻOi aku ka nui o ka hala ʻana o 100 mesh ma mua o 98.5%; Ka nui o ka hala ʻana o 80 mesh Loaʻa i nā kikoʻī kūikawā ka nui o nā ʻāpana he 40-60 mesh.
3. Ka mahana kalapona: 280-300 ℃
4. Ka nui o ke ʻano: 0.25-0.70g/cm (ma kahi o 0.5g/cm), ke kaumaha kikoʻī 1.26-1.31.
5. Mahana hoʻololi kala: 190-200 ℃
6. ʻO ka ʻilikai: 42-56dyn/cm no ka hopena wai 2%.
7. Solubility: hoʻoheheʻe ʻia i ka wai a me kekahi mau mea hoʻoheheʻe, e like me ka ethanol/wai, propanol/wai ma nā ʻāpana kūpono. Loaʻa i ka hopena wai ka hana ʻili. ʻIke kiʻekiʻe a me ka hana paʻa. Loaʻa i nā kikoʻī like ʻole o nā huahana nā mahana gel like ʻole, a loli ka solubility me ka viscosity. ʻO ka haʻahaʻa o ka viscosity, ʻoi aku ka nui o ka solubility. Loaʻa i nā kikoʻī like ʻole o HPMC nā hana like ʻole. ʻAʻole pili ka pH i ka hoʻoheheʻe ʻana o HPMC i ka wai.
8. Me ka emi ʻana o ka nui o ka hui methoxy, piʻi aʻe ke kiko gel o HPMC, emi iho ka solubility wai, a emi iho hoʻi ka hana o ka ʻili.
9. Loaʻa i ka HPMC ka hiki ke mānoanoa, ke kūpaʻa paʻakai, ka pauka lehu haʻahaʻa, ke kūpaʻa pH, ka paʻa wai, ke kūpaʻa dimensional, nā waiwai hana kiʻiʻoniʻoni maikaʻi loa, a me ka laulā o ke kūpaʻa enzyme, ka dispersibility a me ka hoʻopili ʻana.

Hoʻohana Huahana
1. ʻO ka citrus i hoʻopaʻa ʻia: pale i ka hoʻokeʻokeʻo a me ka palaho ma muli o ka palaho ʻana o nā glycosides citrus i ka wā e mālama ai e mālama i ka hou.
2. Nā huahana hua anu: e hoʻohui i ka sherbet, ka hau, a pēlā aku e hoʻomaikaʻi ai i ka ʻono.
3. Kālika: hoʻohana ʻia ma ke ʻano he mea hoʻopaʻa emulsification a i ʻole mea hoʻomānoanoa no nā kālika a me ke ketchup.

Hiki i nā huahana AnxinCel® cellulose ether HPMC/MC ke hoʻomaikaʻi ʻia e nā waiwai aʻe i nā noi meaʻai:
·ʻO ka gelation thermal hoʻohuli ʻia, hana ka hopena wai i ka gel ma hope o ka hoʻomehana ʻana a hoʻi i nā hopena ma hope o ke anuanu. He mea pono loa kēia waiwai no ka hana ʻana i ka meaʻai. No ka laʻana, hiki iā ia ke hāʻawi i ka viscosity paʻa ma lalo o kahi ākea o ka mahana. A kōkua kēia gel elastic i ka hōʻemi ʻana i ka neʻe ʻana o ka aila, mālama i ka makū a mālama i ke ʻano i ka wā kuke me ka ʻole o ka hoʻololi ʻana i ke ʻano kumu. Hāʻawi ka gel thermal i ka paʻa wela i nā meaʻai i hana ʻia i ka wā e palai hohonu ʻia, hoʻomoʻa ʻia i loko o nā umu a hoʻomehana ʻia i loko o nā microwaves. Eia kekahi, i ka wā e ʻai ʻia ai, nalowale kekahi ʻano gummy me ka hala ʻana o ka manawa ma muli o ka hoʻohuli ʻia ʻana o MC/HPMC.
· ʻAʻole hiki ke hoʻoheheʻe ʻia, ʻaʻole allergenic, ʻaʻole ionic, ʻaʻole GMO
· ʻAʻohe ʻono a ʻaʻohe ala
· Ke kūpaʻa nei i ka pae o ka pH (3 ~ 11) a me ka mahana (-40 ~ 280 ℃)
· Ua hōʻoia ʻia he mea palekana a paʻa hoʻi
· Ka hāʻawi ʻana i ka waiwai paʻa wai maikaʻi loa
· Ke mālama nei i ke ʻano ma o ka waiwai kū hoʻokahi o ka thermo-gelling hiki ke hoʻohuli ʻia
· Ke hāʻawi nei i ka hoʻokumu ʻana o kahi ʻili maikaʻi loa no nā meaʻai i uhi ʻia a me nā mea hoʻohui meaʻai
· Hana ma ke ʻano he pani no ka Gluten, ka momona, a me ka keʻokeʻo hua manu
· Hana no nā noi meaʻai like ʻole e like me ka mea hoʻopaʻa huʻa, emulsifier, dispersing agent, etc.