Dab tsi yog qhov piv ntawm lecithin rau emulsifier?

Tej lecithinyog ib qho ntawm feem ntau dav siv ntuj emulsifiers hauv cov zaub mov, tshuaj, tshuaj pleev ib ce, thiab cov haujlwm. Nws yog los ntawm taum pauv, paj noob hlis noob, lossis cov qe, thiab muaj cov phospholholipids xws li Phosphatidylylashanine, thiab phosphatidylinositol. Cov lwg me me no muaj ob qho tib si hydrophilic thiab lipophilic xaus, ua rau lawv muaj zog emulsions los ntawm kev txo cov roj thiab dej.

Nyob rau hauv ntau daim ntawv thov, Lecithin tsis siv ib leeg tab sis ua ke nrog lwm cov emulsifiers kom ua tiav cov kev kawm tshwj xeeb, lossis cov khoom muaj nuj nqis. Qhov sib piv ntawm lecithin rau lwm yam emulsifiers sib txawv nyob ntawm cov hom phiaj tsim, lub cev {{1} {{1} {{1} {{1} {{1} {1} {1} Cov khoom siv tshuaj lom zem kawg. Guanjie Biotech yog ib tug lecithin tsum. Peb muab siab - zoo lecithin haum rau cov ntawv thov.

Vim li cas lecithin tseem ceeb rau kev emulsifier?

LojNtawv Lecithinyog ib qho ntau yam thiab dav siv emulsifier, muaj nuj nqis rau kev ruaj khov thiab txhim kho cov qauv khoom noj ntawm ntau yam khoom noj, cov khoom lag luam, thiab cov tshuaj pleev ib ce. Nws tuaj yeem ua haujlwm raws li ib qho thawj emulsifier lossis ib co - emulsifier, nyob ntawm cov khoom lag luam.

• hlb (hydrophilic - lipophilic tshuav)

Ib qho ntawm qhov tseem ceeb rau Lecithin qhov tseem ceeb nyob hauv nws Hydrophilic {{lipophilic tshuav nyiaj (HLB). Nrog rau tus nqi HLB feem ntau yog kwv yees li ntawm 4 txog 8 (Lecithition), Lecithin tau zoo tshwj xeeb rau kev tsim cov dej {}} roj (w / o) emulsions. Thaum ua ke nrog siab dua {{8} hlb emulsifiers, nws tseem ua lub zog loj hauv}}}}}}}}}}}}}}}}

• Cov Khoom Them Nqi

Lwm qhov tseem ceeb yog nws cov peev txheej. Lecithin muaj nyob ua ke nyob rau hauv nruab nrab (zwitterionic) lossis me ntsis them molecule, uas cuam tshuam li castej lecithincuam ​​tshuam nrog lwm cov emulsifiers thiab cov khoom xyaw hauv ib lub mis. Qhov kev hloov pauv no tso cai rau cov kws ua ntawv kom nplua -}}}}}} qhov ncauj, cov ncauj lus pom kev, thiab kev ruaj khov.

• kev sib xyaw

Tsis tas li ntawd,tej lecithinQhia tau zoo heev nrog rau ntau yam ntawm lwm yam emulsifiers, suav nrog mono {}} {{{{{1}- Raws emulsifiers. Qhov no ua rau nws muaj txiaj ntsig zoo hauv kev tsim cov khoom siv emulsifiistic uas ua kom zoo ua ob qho kev ua haujlwm thiab cov khoom lag luam zoo.

Yam cuam tshuam rau lecithin - rau - emulsifier ratios

Khoom Yam

• Qhob noom xim kasfes & confectionery:

Lecithin tau siv dav los txo viscosity, txhim kho pwm sau thiab txheej. Txawm li cas los xij, kev siv ntau dhau tuaj tuaj yeem ua rau tsis muaj ntxhiab tsw lossis cuam tshuam nrog lwm cov emulsifiers kom ua tiav cov dej ntws du tsis muaj kev sib cuam tshuam.

• Cov khoom ci:

Nyob rau hauv qhob cij, ncuav, thiab ncuav qab zib,tej lecithinFeem ntau ua haujlwm synergistically nrog mono - thiab diglycerides los txhim kho cov qhob noom cookie kov, roj khaws cia, thiab ntim kawg.

• Margarine & Kis:

Lecithin txhim kho kev sib kis tau thiab pab tiv thaiv cov roj sib cais. Thaum ua ke nrog lwm cov emulsifiers, nws muaj cov khoom lag luam ruaj khov hla kev txuas ntxiv.

• Cov mis mos mos thiab nutraceuticals:

Lecithin tau ua khub nrog siab - hlb emulsifiers los tsim cov roj ruaj khov, kom muaj kev faib tawm cov khoom noj khoom haus ruaj khov, kom tiv thaiv theem sib cais.

Ua Haujlwm Xav Tau

Qhov sib piv yuav sib txawv nyob ntawm seb lub hom phiaj yog qhov txo qis, anti {{{{}}}} lev emulsion stability [6].

Hlb Lub Hom Phiaj

Rau o / w emulsions, ib qho kev tshaj lij ntawm HLB ntawm 8-12 muaj ntau. Lecithin feem ntau ua ke nrog ib qho siab dua- hlb emulsifier kom tau raws li qhov no.

Rau dej {- hauv - roj (w / o) emulsions, lub hom phiaj HLB yog qis dua (3-6), nrogtej lecithinUa hauj lwm ua tus thawj emulsifier thiab ntxiv los ntawm ib qho me me ntawm qhov qis - hlb emulsifier rau lub zog.

Kev cai tswjfwm thiab cov nqi txiav txim siab
Lecithin feem ntau tau pom tias muaj kev nyab xeeb (gras) thiab tus nqi- {} {{} {{} {{} {{{ecundascers tej zaum yuav raug txwv nyob rau hauv "huv si" cov khoom lag luam uas cuam tshuam kev xaiv.

Cov piv txwv sib piv ntawm Lecithin

Qhov sib npaug ntawmtej lecithinThiab lwm yam emulsifiers tau txiav txim siab los ntawm cov kev ua haujlwm yam uas xav tau, cov rog-dej theem piv, thiab kev ua haujlwm ntawm txhua cov khoom. Hauv qab no yog cov txheej txheem cej luam ntawm cov sib piv thiab lawv lub hom phiaj hauv cov ntawv thov sib txawv.

Tshokhauliv
Hauv chocolate manufacturing, lecithin yog dav siv rau kev tswj viscosity, pub cov qhob noom xim kasfes loj los ntws kom zoo thaum moulding lossis enrobing. Thaum ua ke nrog polyglycerol polyricinolishe (pgpr), kev sib xyaw ua ke cov kev ntxhov siab, txhim kho yam tsis muaj ntxiv cocoa butter ntau ntau. Lecithin ua haujlwm rau txo cov kev cuam tshuam ntawm cov khoom sib cuam tshuam ntawm cov khoom thiab cov rog, thaum PGR yog qhov ua tau zoo dua hauv kev txhim kho pwm sau. Feem pua ​​PGPR me me ua kom tsis muaj kev cuam tshuam tsis zoo rau tsw lossis cov tshuaj tsw.

Roj av

Cov dej txaws mararine yuav tsum muaj cov dej khov khov - hauv {{roj emulsion thiab tawm tsam rau roj sib cais.Tej lecithinMuab cov haujlwm saum npoo thiab pab tswj cov dej ntws tawm hauv cov dej ntws, thaum Mono {}}} emulsifiers uas txhawb cov rog cov qauv thiab txhim kho cov qauv khoom lag luam. Cov feem ntau dua ntawm mono-}}}}}}}}}}}} {{4 4} spattering khoom thaum lub sij hawm kib.

Cov Mis Mos
Cov qauv mos txwv feem ntau yuav tsum tau roj ruaj khov feem ntau yuav tsum muaj roj khov kho hluav taws xob {}}} dej dispersions rau mimic lub zog ntawm tib neeg mis nyuj. Lecithin muab lub ntuj phospholipid profile, kev zom zaub mov thiab nqus tau muaj roj ua ke xws li polysorbate 80} {txhim kho kom txwv thaum cia. Qhov kev sib piv me ntsis ntawm qhov siab siab dua ntawm qhov siab {6} hlb emulsifiers ua kom muaj zog lub neej ntev thaum lub neej ntev ntev, tshwj xeeb tshaj yog raws li kev mob siab ntau dua.

Tsev ci mov
Nyob rau hauv cov khoom bakery,tej lecithinThiab diacetyl tartaric acid esters ntawm mono - / Dev) yog siv los txhim kho lub khob noom cookie kom ruaj khov, roj ua kom ruaj khov, roj muag. Lecithin txhim kho cov ua khob noom cookie ntau zaus thiab txo cov nplaum nplaum, thaum Datem ntxiv Gluten tes hauj lwm thiab txhim kho Loaf ntim. Lub ze - sib piv} Kev sib npaug sib npaug ua kom muaj qhov sib npaug ntawm kev sib npaug ntawm kev sib npaug ntawm lub tshuab luam ntawv thiab cov khoom ua kom ncaj ncees, ua cov qhob cij zoo sib xws.

Mis nyuj khov

Mis nyuj khov yuav tsum muaj cov roj ruaj ruaj ruaj khov los thaiv cov coalescence thiab saib xyuas creaminess. Lecithin AIDS hauv ib nrab coalescence thaum khov, ua rau muaj kev du pom lub pob zeb, thaum polysorbate 80 ua kom faib tawm me me. Cov feem ntau dua ntawm polysorbate 80 tiv thaiv cov dej khov ua leal kev loj hlob thiab txhim kho kev ruaj khov.

Nyias khaub ncaws

Roj {- hauv - Cov khaub ncaws dej yuav tsum muaj emulsification ob leeg thiab tshem tawm ruaj khov.Tej lecithinDispepses roj tee, thaum ntuj cov hydrocolloids zoo li cov pos hniav Arabic lossis hloov kho cov hmoov txhuv nplej siab thiab tiv thaiv theem sib cais. Qhov kev sib xyaw ua ke no tseem txhim kho qhov ncauj ntawm qhov ncauj thiab lo rau cov khoom xyaw nyias.

Cov kev sib piv no tau ua tib zoo kho kom ua tiav cov txiaj ntsig synergistic -tej lecithinMuab cov txiaj ntsig phosphoolipi thiab emulsified me, thaum lwm emulsifiers muab cov kev ua haujlwm tshwj xeeb rau kev ntxhib los mos, ruaj khov, thiab cov txheej txheem kev ua haujlwm.

Kev nrhiav kawmyog

• cov ntawv thov chocolate

Hauv chocolate manufacturing, kev tshawb fawb qhia tau tias ib feem hloovtej lecithinNrog rau polyglycerol polyricinolishe (PGRR) ntawm ib feem ntawm 3: 1 (Lecithin: PGRR) tuaj yeem ua kom muaj chocolate viscosity piv piv rau lecithin ib leeg. Qhov qis viscosity txhawb nqa zoo dua pwm ntws, tso cai rau kev txhim kho filling ntawm intricte cov duab thiab txo cov cua rau thaum lub sijhawm tsim [1].

• Cov mis mos liab

Cov kev tshawb fawb tau pom tias ua ke ua ke ntawm Lecithin uas muaj kev faib tawm ntawm 1: 3 (LLB emulsorbates xws li faib tawm qhov loj me me faib nyob rau hauv lub emulsion. Qhov no tsis yog ua kom muaj kev ruaj khov ntawm lub cev tab sis kuj txhim kho cov oxidatatative, uas yog qhov tseem ceeb rau kev noj zaub mov zoo nyob hauv lub neej [2].

• Cov khoom ci

Lub synergy ntawmtej lecithinThiab diacetyl tartaric acid esters ntawm monoglycerides (datem) ntawm 1: 2 Piv (Lecithin: Datem) tau muab cov ntaub ntawv loj rau kev txhim kho lub sijhawm ua khob noom cookie sib xyaw. Qhov kev ua tau zoo no nyob rau hauv ntau ntxiv loaf ntim thiab softer crumb qauv, txhim kho cov kev xav ntawm qhob cij thiab ntev ntev [3].

• Cov khoom noj siv mis nyuj

Xws li mis nyuj khov, ua ke lecithin nrog polysorbate 80 ntawm 1: 2 piv txwv (Lecithin: Polysorbate dhau cov rog ua haujlwm thaum khov thiab cia. Qhov no ua rau ib tus smoother thiab creamier kev ntxhib los mos thaum tiv thaiv tsis xws li cov dej khov ua kom zoo li cov khoom siv khov kho, yog li kev txhim kho lub qhov ncauj thiab cov khoom lag luam tag nrho [4].

Cov piv txwv no tau teeb tsa cov feem sib piv ntawmtej lecithinMus rau lwm qhov emulsifiers tuaj yeem kho cov khoom siv tshuaj, ruaj khov, thiab kev ua haujlwm thoob plaws cov khoom noj khoom haus. Raws li ib tug loj lecithin tus neeg xa khoom, Guamanie Biotech muab siab- zoo lecithin haum rau cov qauv kev ua kom zoo nkauj hauv ntau qhov kev lag luam.

Tus piv ntawmtej lecithinrau lwm emulsifiers tsis yog kho. Nws nyob ntawm qhov kev txiav txim HLB HLB, xav tau yam kev ntxhib los mos, yam khoom lag luam, thiab raug nqi them [7]. Lecithin yog heev ntau yam, ua haujlwm zoo hauv kev sib piv ntawm 1: 1 txog 1: 5 nrog rau lwm emulsifiers. Kev tshawb fawb tau txhawb nqa uas siv Lecithin ua ke nrog cov emulsifas ua rau txhim kho kev ruaj khov, thiab ua haujlwm [8].

Guanjie Biotech, raws li ib tug loj lecithin tus neeg xa khoom, muab siab {{}}} zoo {}} zoo nkauj ua kom zoo nkauj hauv cov zaub mov, nutraceutical, thiab kev siv tshuaj pleev ib ce. Yog tias koj xav tau lig lecithin, txais tos kom xav txogGuanjie Biotech.

Ntawv Sawv cev

[1] Beckett, St (2008). Muaj cov Chocolate ua thiab siv. Wiley - blackwell.

[2] Gaonkar, AG, & McPherson, A. (2014). Cov kev sib cuam tshuam cov khoom noj muaj kev cuam tshuam: cuam tshuam rau cov khoom noj zoo. CRC xovxwm.

[3] Petereyt, B., Finnie, SM, Putseeys, thiab delcour, ja (2011). Lipids nyob rau hauv Ncuav Qab Zib Ua: cov chaw, kev sib cuam tshuam, thiab cuam tshuam rau cov qhob cij zoo. Phau ntawv Journal of Cereal Science, 54 (3), 266-279.

[4] Goff, HD (2002). Tsim thiab ruaj khov ntawm cov qauv hauv cov mis nyuj khov thiab cov khoom lag luam muaj feem xyuam. Lub tswv yim tam sim no hauv colloid & interface science, 7 (5-6), 432-437.

[5] McClements, DJ (2015). Cov zaub mov emulsions: cov hauv paus ntsiab lus, xyaum, thiab cov tswv yim. CRC xovxwm.

[6] Hashuettl, GL, & Hartel, RW (2008). Cov zaub mov emulsifiers thiab lawv cov kev siv. Springer.

[7] Widlak, N., & Hartel, RW (2005). Lecithin thiab nws daim ntawv thov hauv cov rog -. Kev tsim kho confectioner, 85 (1), 43-50.

[8] WSALSTRA, P. (2003). Chemistry ntawm cov zaub mov. CRC xovxwm.