Taw qhia
Hauv ntiaj teb cov khoom noj emulsifiers, LACTEM (Lactic Acid Esters ntawm Mono- thiab Diglycerides ntawm Fatty Acids, E472b) yog "tus neeg ua si sib npaug" nrog cov khoom siv ntau yam. Nws yog khoom noj khoom haus -qib emulsifier tsim los ntawm esterification ntawm lactic acid nrog mono- thiab diglycerides muab los ntawm cov rog rog. Nws feem ntau tshwm raws li qhov tawm - cov hmoov dawb los yog cov khoom thaiv, waxy ntawm chav tsev kub, dispersible hauv dej kub thiab soluble hauv cov roj kub.
Tus nqi tseem ceeb ntawm LACTEM yog nyob rau hauv nws qhov sib npaug emulsifying, ua npuas dej ruaj khov, thiab ua kom lub khob noom cookie txias ua haujlwm, ua rau nws siv dav hauv cov khoom bakery, cov khoom noj aerated, qab zib, cov khoom noj nqaij, thiab cov khoom muaj roj-raws li cov khoom lag luam. Txawm li cas los xij, thaum lub sijhawm tsim khoom thiab kev siv tiag tiag, cov neeg siv feem ntau ntsib teeb meem xws li kev tsis sib haum xeeb, cov khoom ntim tsis txaus, thiab lub neej txee tsis ruaj khov. Kab lus no tau tshuaj xyuas rau qhov teeb meem tshwm sim hauv LACTEM daim ntawv thov thiab muab cov lus qhia ntxaws ntxaws.
Khoom Description
| Yam khoom | Cov ntaub ntawv |
|---|---|
| Suav lub npe | 乳酸脂肪酸甘油酯 |
| Lub npe Askiv | Lactic Acid Esters ntawm Mono- thiab Diglycerides ntawm Fatty Acids |
| INS Nr. | E472b / INS 472b |
| CAS Nr. | 98084-79-8 |
| Qhov tshwm sim | Tawm- cov hmoov dawb los yog cov khoom thaiv, ciab nyob rau hauv chav tsev kub |
| HLB Value | 3-6 (mos lipophilic, W / O hom) |
| Solubility | Insoluble hauv dej txias, dispersible hauv dej kub, soluble hauv cov roj kub |
| Ntsiab Function | Emulsification, stabilization, viscosity txo, rog crystallization tswj, hmoov txhuv nplej siab retrogradation qeeb, roj retention li, ua npuas ncauj stability txhim kho |
| Txoj Cai Tswjfwm | Pom zoo los ntawm Tuam Tshoj (2011 Tsis muaj. 8 tshaj tawm), EFSA, FDA; ADI tsis txwv; GRAS |
| Txee lub neej | 12 lub hlis ( kaw cia hauv qhov kub qis, qhuav, txias, qhov cua) |
LACTEM yog tsim los ntawm esterifying lactic acid nrog mono- thiab diglycerides muab tau los ntawm cov rog noj. Tsis zoo li ACETEM (feem ntau yog siv lead ua inhibition) lossis CITREM (tseem ceeb txo cov roj-dej interfacial nro), lub polarity thiab loj ntawm LACTEM's lactic acid pawg nyob nruab nrab ntawm acetyl thiab citroyl pawg, muab nws lipophilicity nruab nrab thiab sib npaug ntawm kev ua haujlwm ntawm lub ntsej muag - nws muaj kev sib haum xeeb zoo rau ob qho tib si cov dej thiab cov yeeb yaj kiab. Nws cov txheej txheem tshwj xeeb yog nyob rau hauv kev sib koom ua ke nrog cov hmoov txhuv nplej siab thiab cov protein: nws tuaj yeem tsim cov helical suav nrog cov amylose thiab cuam tshuam nrog gluten proteins, yog li muab cov khob noom cookie txias thiab tiv thaiv -staling zog ntxiv rau emulsification thiab stabilization.
Daim ntawv thov ntawm LACTEM
| Daim ntawv thov cheeb tsam | Muaj nuj nqi tshwj xeeb | Pom zoo noj |
|---|---|---|
| Cream / Whipped Toppings | Ua kom cov khoom ruaj khov, zoo ib yam, zoo; max 5g / kg | Tsawg dua lossis sib npaug li 5g / kg |
| Khoom noj khoom haus Bakery | Ua kom lub khob noom cookie toughness thiab roj khaws cia, nce ci ntim, softens crumb | 0.1% - 0.5% ntawm hmoov nplej |
| Cov khoom siv nqaij | Txhim kho cov dej tuav hauv cov hnyuv ntxwm thiab nqaij npua, tiv thaiv roj- dej sib cais | Raws li xav tau |
| Rog-Raws li cov khoom | Txhim kho roj- dej sib xws, tiv thaiv kev sib cais thaum khaws cia | Raws li xav tau |
| Aerated khoom | Txhim khu ua npuas ncauj retention, txhav, thiab stability nyob rau hauv whipped khoom | Raws li xav tau |
| Chocolate/Confectionery | Txo qhov ntim viscosity, txhim kho cov dej ntws thaum lub sij hawm molding | Raws li xav tau |
Tej teeb meem thiab kev daws teeb meem
1 Teeb meem 1: Kev tsis sib xws ntawm LACTEM, ua rau cov pob hauv zos lossis cov pob roj
Phem: Hauv cov khoom ci, qab zib, lossis cov khoom siv nqaij, LACTEM tsis tuaj yeem sib cais, ua rau cov roj me me rau ntawm qhov chaw, cov qauv sab hauv tsis sib xws, lossis cov roj hauv zos - dej sib cais hauv cov khoom nqaij.
Tej Yam Ua Tau:
LACTEM yog insoluble hauv dej txias; ntxiv ncaj qha raws li cov hmoov qhuav tsis ua kom tiav dispersion kom zoo.
Qhov kub tsis txaus thaum lub sij hawm sib ntxiv tiv thaiv kom zoo melting los yog dispersion.
Kev sib xyaw tsis txaus nrog lwm cov khoom xyaw.
Kev daws teeb meem:
Tsim nyog ua ntej-dispersion: Ntxiv LACTEM rau dej sov ntawm kwv yees li 60 degree, do los ua ib qho muab tshuaj txhuam, ces muab tso rau hauv cov qauv.
Roj co- txoj kev sib cais: Dissolve LACTEM ua ke nrog roj / rog los ntawm cua sov ua ntej ua ntxiv, leveraging nws solubility hauv cov roj kub.
Optimize mixing txheej txheem: Siv sijhawm sib xyaw kom tsim nyog los xyuas kom LACTEM tau tawg tag nrho thiab ua ke nrog cov rog thiab dej hauv cov qauv.
Kev tswj qhov kub thiab txias: Ua kom qhov kub thiab txias thaum sib ntxiv tsis qis dua 40℃(LACTEM melting point yog 40-45 degree); Hauv qab no qhov kub thiab txias nws tsis tuaj yeem yaj thiab tawg tau zoo.
2 Teeb meem 2: Cov khoom ci tsis txaus ntim thiab cov qauv ntxhib crumb
Phem: Tom qab ntxiv LACTEM rau qhob cij, ncuav, lossis lwm yam khoom ci, cov khoom ntim tsis tuaj yeem nce ntxiv, cov cua hauv qhov tsis sib xws, thiab cov qauv ntawm cov pob zeb yog ntxhib.
Tej Yam Ua Tau:
Tsis txaus lossis ntau npaum li LACTEM.
Tsis muaj gluten network; LACTEM muaj qhov txwv gluten ntxiv zog.
Kev sib xyaw tsis zoo nrog lwm cov emulsifiers.
Kev daws teeb meem:
Optimize noj: Pom zoo LACTEM ntau npaum li cas hauv cov khoom ci yog0.1%-0.5%ntawm tag nrho cov hmoov nplej; kho raws li formulation.
Sib tov: LACTEM tau txwv gluten ntxiv zog; nws yog pom zoo kom muab nrogDATEM (E472e)los yogSSL(cov hmoov nplej ntxiv dag zog). DATEM yog qhov zoo tshaj rau gluten ntxiv dag zog thiab ntim nce, ua rau nws yog qhov kev xaiv sab saum toj rau siab - ntim mov ci; ua ke lawv ua tiav ob qho tib si "ntim nce" thiab "zoo crumb qauv".
Xyuas cov hmoov nplej zoo: Ua kom cov hmoov nplej muaj protein ntau thiab gluten zoo raws li cov khoom xav tau; LACTEM cov nyhuv ntawm gluten yuav tsum muaj lub hauv paus zoo gluten.
Tsis txhob overdosing: Ntau LACTEM tuaj yeem hloov cov khoom saj lossis kev ntxhib los mos; nruj me ntsis raws li pom zoo noj.
3 Teeb meem 3: Cov khoom txee lub neej luv luv, ceev staling thiab hardening
Phem: Cov khoom ci xws li qhob cij thiab ncuav mog qab zib sai sai harden thiab stale thaum lub sij hawm cia, poob soft mouthfeel.
Tej Yam Ua Tau:
Tsis txaus LACTEM ntau npaum li cas los cuam tshuam cov hmoov txhuv nplej siab retrogradation.
Kev siv LACTEM ib leeg ua rau muaj kev txwv los tiv thaiv -staling effect.
Cov ntsiab lus tsis txaus los yog kev tswj tsis zoo ntawm cov dej noo hauv formulation.
Kev daws teeb meem:
Nce koob tshuaj: Nyob rau hauv kev txwv, nce LACTEM ntau npaum li cas los siv nws lub peev xwm los tsim helical inclusion complexes nrog amylose, inhibiting starch retrogradation.
Sib tov nrog GMS los txhim kho kev tiv thaiv -staling: LACTEM sib xyaw nrogGMS (glycerol monostearate)txhim khu kev tiv thaiv -staling nyhuv. GMS yog qhov classic anti-staling emulsifier nrog lub peev xwm ntawm cov hmoov txhuv nplej siab tshaj plaws; ua ke lawv zoo heev txuas cov khoom txee lub neej.
Optimize tswj dej noo: Xyuas kom muaj cov dej noo txaus hauv kev tsim thiab siv cov tshuaj humectants (xws li, sorbitol, glycerol) kom txo cov dej noo uas ua rau staling.
4 Teeb meem 4: Kev ua haujlwm tsis zoo ntawm cov nplaum nplaum, ua npuas ncauj tsis ruaj khov
Phem: Nyob rau hauv qab zib los yog nplawm toppings, whipped foam ntim yog me me, collapses sai, thiab cov khoom tsis muaj zog.
Tej Yam Ua Tau:
Kev siv LACTEM tsis txaus lossis siv tsis raug.
LACTEM lub peev xwm nucleation kuj tsis muaj zog, nrog rau kev cuam tshuam ntawm cov rog sib xyaw crystallization.
Unfavorable rog cov ntsiab lus los yog emulsification tej yam kev mob nyob rau hauv lub cream system.
Kev daws teeb meem:
Xyuas kom meej qhov noj kom raug: Raws li lub teb chaws tus qauv, kev siv ntau tshaj plaws ntawm LACTEM hauv qab zib yog5g / kg.
Blending optimization: Vim LACTEM lub peev xwm tsis muaj zog nucleation, sib xyaw nrogQhov siab-80, O-170, los yogSSLlos them rau crystallization tswj tsis txaus. Cov kev tshawb fawb qhia tias Span-80 thiab O-170 muaj peev xwm tsis muaj zog nucleation, tsim cov pob zeb xoob hauv cov roj sib tov thiab ua rau cov roj ntau dua hauv cov emulsions, txo cov qab zib ruaj khov - qhov no qhia txog qhov tseem ceeb ntawm kev xaiv cov koom tes sib koom ua ke rau LACTEM.
Tswj kev ua haujlwm kub: Xyuas kom meej ua ntej- nplawm kub nyob rau hauv qhov tsim nyog (feem ntau 4-10℃); kub heev destabilize ua npuas ncauj.
Txhim kho cov ntsiab lus rog: Xyuas kom cov ntsiab lus roj qab zib ua tau raws li cov khoom xav tau; LACTEM ua tau zoo tshaj plaws nrog cov ntsiab lus muaj roj txaus rau ua npuas ncauj stabilization.
5 Teeb meem 5: LACTEM absorbs noo noo thiab khoom qab zib, cuam tshuam rau kev siv tau
Phem: Thaum lub sij hawm cia, LACTEM absorbs noo noo thiab tsim lumps, ua rau hnyav thiab dispersion nyuaj.
Tej Yam Ua Tau:
High humidity cia ib puag ncig.
Tsis zoo ntim seal kev ncaj ncees.
Cov khoom dhau los ntawm nws lub neej txee.
Kev daws teeb meem:
Cov xwm txheej khaws cia nruj: LACTEM yuav tsum muab ntim rau hauv qhov chaw qis - kub, qhuav, txias, qhov cua; cia kub pom zoo hauv qab 25 degree, tsis txhob tshav ntuj ncaj qha, kub, thiab av noo.
Tswj lub pob foob: Reseal tam sim ntawd tom qab qhib kom tsis txhob ya raws ingress. Cov khoom lag luam feem ntau tau ntim rau hauv nitrogen-flushed aluminium foil hnab nrog zoo noo noo thaiv cov khoom.
Saib xyuas lub neej txee: LACTEM muaj cov txheej txheem txee lub neej ntawm12 hli; cov khoom dhau los ntawm nws lub txee lub neej tuaj yeem pom kev ua haujlwm tsis zoo; siv nyob rau hauv lub sij hawm siv tau.
Tsis txhob sib xyaw cia: Tsis txhob khaws lossis thauj nrog cov nplaim taws, tawg, lossis cov tshuaj lom los tiv thaiv kev hla - paug thiab muaj kev nyab xeeb.
6 Teeb meem 6: Tsis meej pem LACTEM nrog kev sib tw emulsifiers, xaiv cov khoom tsis raug ua rau cov txiaj ntsig tsis zoo
Phem: Cov neeg siv tsis paub qhov txawv ntawm LACTEM, DATEM, ACETEM, thiab CITREM, ua rau xaiv cov khoom uas tsis ua raws li qhov xav tau.
Kev daws: Nkag siab qhov sib txawv ntawm cov khoom siv thiab xaiv raws li cov kev xav tau tshwj xeeb.
Kev sib piv ntawm LACTEM nrog Kev Sib Tw Emulsifiers
Txhawm rau pab koj xaiv qhov tseeb, cov kev sib piv hauv qab no tau muab:
| Sib piv Dimension | LACTEM (E472b) | ACETEM (E472a) | CITREM (E472c) | DATEM (E472e) |
|---|---|---|---|---|
| Core Functions | Emulsification, ua npuas ncauj stabilization, khob noom cookie txias, tiv thaiv -staling | Crystal inhibition, txheej, tiv thaiv -sticking | Emulsification, chelation, protein stabilization | Khoom noj khoom haus ntxiv zog, ntim nce |
| Lub Hom Phiaj | Rog + starch + protein | Muaj roj muaju | Roj-dej interface + hlau ions | Gluten protein ntau |
| HLB Range | 3-6 (nruab nrab) | 2-4 (tsawg) | 8-12 (siab) | 8-9 (siab) |
| Qhov cuam tshuam rau Gluten | Nruab nrab (kev cuam tshuam nrog gluten) | Tsis muaj zog | Tsis muaj zog | Muaj zog |
| Cov nyhuv ntawm Starch | Muaj zog(cov ntaub ntawv helical inclusion complexes) | Tsis muaj zog | Tsis muaj zog | Nruab nrab |
| Fat Crystallization Tswj | Nruab nrab | Muaj zog | Tsis muaj zog | Tsis muaj zog |
| Cov ntawv thov zoo tshaj plaws | Khoom qab zib, cream, aerated khoom, ci sib tov | Coatings, kib zaub mov, shortening | Margarine, nqaij batters, acidic dej haus | Siab - ntim mov ci, ci ci, khov khob noom cookie |
| Cov lus pom zoo sib xyaw | + GMS rau kev tiv thaiv -staling; + DATEM rau ntim | + LACTEM synergistic | + GMS kev sib koom ua ke | + GMS / LACTEM kev sib koom ua ke |
LACTEM, hloov nrog lactic acid, muab kev sib npaug ntawm emulsification, ua npuas ncauj stabilization, thiab lub khob noom cookie txias, ua rau nws tshwj xeeb tshaj yog haum rau cov khoom ci thiab cov khoom noj aerated uas yuav tsum tau ua kom ruaj khov, crumb softness, thiab lub teeb zoo nkauj. Hauv kev xyaum, LACTEM feem ntau siv nrog lwm cov emulsifiers kom ua tiav cov txiaj ntsig zoo. Piv txwv li, kev sib xyaw LACTEM nrog GMS ua rau muaj txiaj ntsig zoo rau kev tiv thaiv -staling; blending nrog DATEM nce ntim thaum tuav softness. Qhov "sib npaug" tus yam ntxwv no yog LACTEM tus nqi tseem ceeb hauv kev siv ntau yam.
Blending Strategies: 1+1>2 Synergistic Effects
Ib qho emulsifiers feem ntau tsis tuaj yeem ua tau raws li txhua qhov kev xav tau ntawm cov khoom noj khoom haus nyuaj. Yog li ntawd,kev sib tovyog lub tswv yim tseem ceeb los ua kom LACTEM ua tau zoo.
1 LACTEM + GMS Blend
Synergistic nyhuv: GMS tsom rau kev tsim cov complexes nrog amylose rau inhibit staling, thaum LACTEM muab emulsification stability thiab ua npuas ncauj. Ua ke, lawv tuaj yeem txuas lub txee lub neej ntawm cov khoom ci los ntawm 2-3 zaug thaum tuav cov qauv zoo.
Daim ntawv thov: Ntev- txee- lub neej qhob cij, ncuav mog qab zib, steamed hmoov khoom.
Pom zoo piv: GMS : LACTEM=1: 1 mus rau 2: 1 (tag nrho ntxiv 0.3% - 0.6% ntawm hmoov nplej).
2 LACTEM + DATEM Blend
Synergistic nyhuv: DATEM txhawb zog gluten thiab nce ntim, thaum LACTEM muab softness thiab foam stability. Ua ke, lawv ua tiav peb lub hom phiaj ntawm "loj ntim, zoo qauv, mos zoo nkauj".
Daim ntawv thov: Industrial khob cij ntau lawm kab, khov khob noom cookie, hamburger buns.
Pom zoo piv: DATEM : LACTEM=2: 1 mus rau 3: 1 (tag nrho ntxiv 0.3%-0.5% ntawm hmoov nplej).
3 LACTEM + SSL Blend
Synergistic nyhuv: SSL ntxiv dag zog rau gluten network thiab muab calcium / sodium ions kom stabilize lub interface, thaum LACTEM txhim kho aeration thiab ua npuas ncauj stability. Lawv ntxiv ib leeg rau cov txheej txheem nyuaj uas yuav tsum tau "gluten ntxiv dag zog" thiab "aeration / foaming".
Daim ntawv thov: Whipped cream, aerated desserts, high -protein ci khoom.
4 Composite Emulsifier System (LACTEM + GMS + PGE)
Hauv cov txheej txheem nyuaj xws li cog cov dej haus, kev tshawb fawb pom tau tias cov emulsifiers muaj txiaj ntsig zoo dua li ib qho emulsifiers. Piv txwv li, thaum lub composite emulsifier HLB tus nqi yog 12, nrog ib tug formulation ntawm 30% monoglycerides, 47.25% polyglycerol esters, 22.75% sodium stearoyl lactylate, thiab tag nrho cov emulsifier theem 0.25%, cov nyhuv stability yog qhov zoo. LACTEM tuaj yeem ua ib feem tseem ceeb ntawm cov txheej txheem sib xyaw ua ke, siv nws cov haujlwm sib luag thiab sib koom ua haujlwm.
Kev ceev faj rau kev siv LACTEM
- Kev tswj noj tshuaj: Pom zoo npaum li cas hauv cov khoom ci yog0.1%-0.5%ntawm hmoov nplej; Maximum nyob rau hauv cream yog5g / kg. Kev noj ntau dhau tuaj yeem hloov pauv saj lossis kev ntxhib los mos.
- Kev siv kub: LACTEM melting point yog 40 -45℃; xyuas kom kub tsis qis dua qhov no kom ua tiav tag nrho melting thiab dispersion. Ua ntej disperse hauv dej sov (~ 60 degree) los yog roj kub.
- Thaum tshav kub kub stability: LACTEM muaj cov cua sov tsis zoo; zam qhov cua sov ntev. Txo lub sij hawm cua sov thaum lub sij hawm siab -kub ua hauj lwm los yog ntxiv cov txheej txheem tom qab.
- Cia tej yam kev mob: Khaws ntim rau hauv qis- kub, qhuav, txias, qhov cua; kub pom zoo hauv qab 25 degree; tiv thaiv los ntawm noo noo thiab caking. Tsis txhob khaws lossis thauj nrog cov khoom tawg, tawg, lossis tshuaj lom. Lub neej txee yog 12 lub hlis.
- Kev cai ua raws cai: LACTEM tau pom zoo los ntawm Tuam Tshoj, EFSA, thiab FDA; ADI tsis txwv; lees paub tias yog GRAS los ntawm US FDA.
- Allergen ceeb toom: Cov tib neeg ua xua rau cov khoom siv mis nyuj yuav tsum kuaj xyuas cov ntawv kom zoo, vim tias LACTEM tuaj yeem tau los ntawm cov mis nyuj- cov rog.
Xaus
LACTEM yog ib qho khoom noj khoom haus emulsifier nrog ntau lub luag haujlwm suav nrog emulsification, ua npuas ncauj ruaj khov, ua khob noom cookie txias, thiab tiv thaiv -staling. Nws ua lub luag haujlwm tsis tuaj yeem hloov pauv hauv cov khoom ci, qab zib, cov khoom noj nqaij, thiab cov rog- raws li cov khoom lag luam.
Cov kev sib tw tseem ceeb hauv cov ntawv thov suav nrog kev sib txawv tsis sib xws, ntim tsis txaus, staling sai, tsis zoo whipping kev ua tau zoo, noo noo caking, thiab tsis meej pem nrog cov khoom sib tw. Los ntawm txoj kev siv kom raug (xws li, ua ntej-dispersion nyob rau hauv 60℃dej sov, roj co-solution, nruj cia tej yam kev mob) thiab scientific blending tswv yim (nrog GMS los txhim kho anti-staling, nrog DATEM kom ntim), cov teeb meem no yuav daws tau zoo.
Kev nkag siab txog cov yam ntxwv thiab cov kev txwv ntawm LACTEM thiab xaiv cov kev daws teeb meem tsim nyog raws li cov khoom lag luam thiab cov hom phiaj zoo yog qhov tseem ceeb rau kev ua kom muaj txiaj ntsig zoo. Txawm hais tias koj tab tom tsim cov ncuav mog qab zib mos, qab zib ruaj khov, lossis siab - cov khoom noj nqaij zoo, LACTEM muab cov tshuaj txhim khu kev qha.
