Taw qhia
Hauv kev lag luam ci, Sodium Stearoyl Lactylate (SSL, E481) thiab Calcium Stearoyl Lactylate (CSL, E482) yog ob qho tseem ceeb tshaj plaws anionic emulsifiers. Ob leeg koom nrog tsev neeg stearoyl lactylate thiab ua lub luag haujlwm tsis tuaj yeem hloov pauv hauv peb lub luag haujlwm tseem ceeb: ua khob noom cookie ntxiv dag zog, ntim nce, thiab qeeb qeeb.
Txawm li cas los xij, ntau tus kws tshaj lij ci feem ntau xav tias: Dab tsi yog qhov txawv ntawm SSL thiab CSL? Leej twg ua haujlwm zoo dua hauv qhob cij thiab steamed buns? Kuv yuav tsum xaiv qhov twg? Kab lus no yuav txheeb xyuas cov txheej txheem ntawm ob lub emulsifiers, sib piv lawv cov kev ua tau zoo sib txawv, thiab muab cov lus pom zoo xaiv cov hom phiaj.
Common Mechanisms ntawm SSL thiab CSL
1 Cov hmoov nplej ntxiv dag zog - Kev sib cuam tshuam nrog Gluten Proteins
SSL thiab CSL yog anionic emulsifiers nrog HLB tus nqi kwv yees li 5.1, ua rau lawv lipophilic emulsifiers. Lawv lub peev xwm los ntxiv dag zog rau lub khob noom cookie stems los ntawm lawv cov kev sib raug zoo nrog gluten proteins hauv cov hmoov nplej.
Mechanism: Cov pab pawg hydrophilic khi nrog gliadin hauv cov nplej gluten, thaum pawg hydrophobic khi nrog glutenin, tsim gluten- cov protein complexes uas ua rau gluten network ntau refined thiab elastic, yog li txhim kho cov roj khaws cia ntawm fermented mov paj thiab ntim ntawm ci khoom.
SSL: Interacts nrog gluten proteins, pab txhawb lawv elasticity thiab extensibility, txhawb gluten protein aggregation.
CSL: Zoo sib xws cov ntaub ntawv complexes nrog gluten proteins, txhim kho mov paj lub zog, txhim kho mov paj elasticity, toughness, thiab mechanical processability.
2 Volume nce - Txhim kho roj khaws cia
Los ntawm kev ntxiv dag zog rau gluten network, ob qho tib si SSL thiab CSL ua kom zoo dua qub ua khob noom cookie.
SSL: Raws li cov qhob cij zoo tshaj plaws los tiv thaiv- tus neeg sawv cev, nws ua rau lub khob cij ntau ntxiv. Qhov kev sib raug zoo ntawm qhov ntim thiab tus nqi staling qhia tias SSL ncua lub khob cij staling los ntawm kev nce lub khob cij.
CSL: Zoo khaws CO₂ thiab ua kom lub khob cij nce ntxiv. Cov kev tshawb fawb qhia tias CSL tuaj yeem ua kom lub khob cij nce ntxiv los ntawm 5-10%.
3 Staling Delay - Kev sib cuam tshuam nrog Starch
Ob leeg SSL thiab CSL cuam tshuam nrog amylose, tsim cov complexes uas inhibit starch retrogradation (staling).
SSL: Sib cuam tshuam nrog amylose kom ncua thiab tiv thaiv cov zaub mov staling.
CSL: Ua kom lub zog ntawm cov hmoov txhuv nplej siab los ntawm kev txo qhov o thiab tawg ntawm cov hmoov txhuv nplej siab granules, ua kom lub khob cij muag muag thiab txuas ntxiv nws qhov chaw cia thiab txee lub neej.
Qhov txawv ntawm SSL thiab CSL
Txawm hais tias SSL thiab CSL muaj cov haujlwm zoo sib xws, lawv sib txawv hauv cov hauv qab no:
| Sib piv Dimension | SSL (Sodium Stearoyl Lactylate) | CSL (Calcium Stearoyl Lactylate) |
|---|---|---|
| Cation | Sodium ion (Na⁺) | Calcium ion (Ca²⁺) |
| HLB Value | Kwv yees li 8.3 | Kwv yees li 5.1 |
| Qhov tshwm sim | Tshem tawm - cov hmoov dawb los yog cov khoom nkig | Dawb rau cream hmoov los yog flaky khoom |
| tsw | Me ntsis caramel tsw | Zoo siab caramel tsw |
| Dej Solubility | Dispersible nyob rau hauv dej kub | Me ntsis soluble hauv dej txias (0.5g / 100mL ntawm 20 degree), me ntsis soluble hauv dej kub |
| Hygroscopicity | Highly hygroscopic, yooj yim rau caking | Zoo flowability, tsis yooj yim hygroscopic |
| Khoom noj khoom haus Feature | Sodium ntsev | Calcium ntsev; tuaj yeem nce calcium hauv cov zaub mov |
| Khoom noj khoom haus Strengthening | Zoo | Muaj zog dua(qee qhov kev tshawb fawb qhia tias CSL muaj cov hmoov nplej zoo dua ntxiv dag zog) |
| Daim ntawv thov zoo tshaj plaws | Steamed / boiled khoom (steamed buns, noodles, instant noodles) | Cov khoom ci (bread, ncuav, biscuits) |
1 Qhov txawv ntawm lub cev muaj zog
- Hygroscopicity thiab cia: CSL muaj cov dej ntws zoo thiab tsis yooj yim hygroscopic, ua rau nws yooj yim rau ntim, tsheb thauj mus los, thiab khaws cia. SSL, ntawm qhov tod tes, yog hygroscopic heev thiab nquag ua rau caking nyob rau hauv qhov chaw ntub dej, yuav tsum tau nruj me ntsis kev cia.
- Solubility: CSL yog me ntsis soluble hauv dej txias thiab me ntsis soluble hauv dej kub; SSL yog dispersible nyob rau hauv dej kub nrog me ntsis zoo solubility.
- Qhov tsos thiab tsw: Ob leeg yog dawb rau cov hmoov qab zib los yog cov khoom khib nyiab nrog cov yam ntxwv caramel tsw, txawm tias CSL's caramel tsw yog feem ntau pronounced.
2 Qhov txawv ntawm kev ua haujlwm zoo
- Dough Strengthening Muaj peev xwm: Qee cov kev tshawb fawb qhia tias CSL muaj cov hmoov nplej zoo dua ntxiv zog piv rau SSL.
- Volume nce nyhuv: Ob qho tib si ua kom lub khob cij muaj zog, tab sis CSL ua tau zoo tshwj xeeb hauv cov khoom ci, muaj peev xwm ua kom cov khob cij nce ntxiv los ntawm 5-10%.
- Staling ncua: Ob leeg muaj kev tiv thaiv zoo heev -staling zog thiab yog zoo tagnrho freshness preservatives.
3 Qhov txawv ntawm Kev Noj Qab Haus Huv thiab Kev Noj Qab Haus Huv
Qhov no yog ib qho ntawm qhov tseem ceeb tshaj qhov sib txawv ntawm ob. SSL muab sodium ions, thaum CSL muab calcium ions. Yog li ntawd, CSL tuaj yeem ua cov calcium fortifier, nce calcium cov ntsiab lus ntawm cov khoom noj. Rau cov menyuam yaus thiab cov neeg laus uas xav tau calcium ntxiv, qhov no muab cov khoom noj ntxiv.
Qhov twg zoo dua? - Daim ntawv thov Scenario txiav txim siab xaiv
Tsis muaj lus teb rau "uas yog qhov zoo dua ntawm SSL thiab CSL"- nws nyob ntawm qhov kev thov tshwj xeeb.
1 Cov khoom ci (Cij ci, ncuav mog qab zib, biscuits): CSL muaj ntug
Hauv cov khoom ci, CSL tau lees paub tias yog lub khob noom cookie zoo tshaj plaws.
- Zaub mov: CSL feem ntau yog siv rau hauv cov qhob cij dawb ua lub khob noom cookie ntxiv, nrog kev pom zoo ntawm 0.25-0.5% (cov hmoov nplej). Los ntawm kev txo cov hmoov txhuv nplej siab granule o thiab tawg, nws ncua cov hmoov txhuv nplej siab gel hardness, txhim kho kev sib xyaw ua haujlwm siab, lub sijhawm ua khob noom cookie, khaws roj, ntim khob cij, kev ntxhib los mos, crust rhiab, thiab txuas lub neej txee.
- Biscuits: CSL yooj yim demolding, muab biscuits kom zoo zoo, cov txheej ntshiab, thiab crispy zoo nkauj.
- Ncuav mog qab zib: CSL txhim kho cov qauv crumb, ua rau lub ncuav mog qab zib lub cev ntau dua thiab zoo ib yam.
2 Steamed/Boiled Floour Products (Steamed Buns, Noodles, Instant Noodles): SSL Yog Nyiam
Kev tshawb fawb qhia tias CSL thiab SSL muaj qhov sib txawv ntawm daim ntawv thov tsom xam -CSL yog qhov tsim nyog rau cov khoom ci, thaum SSL zoo dua rau cov khoom steamed / boiled.
- Steamed Buns: SSL txhim khu lub khob noom cookie elasticity, toughness, thiab roj retention, nce steamed bun ntim thiab txhim kho crumb qauv.
- Noodles / Instant Noodles: SSL muab cov noodles ua kom zoo dua qub, txo qhov kev tawg, txhim kho qhov kub siab, txhim kho chewiness, thiab txo cov roj nqus.
Synergistic Effects ntawm SSL thiab CSL
Txawm hais tias SSL thiab CSL muaj qhov sib txawv, kev sib xyaw ua ke feem ntau ua rau muaj kev sib koom ua ke ntau dua li qhov sib npaug ntawm lawv qhov chaw.
- Cov txiaj ntsig zoo tshaj plaws: Thaum siv ua ke hauv qhov tsim nyog proportions, cov nyhuv yog qhov zoo dua li siv ib leeg. Ntawm ib sab tes, lawv cov dej num ntxiv rau ib leeg; Ntawm qhov tod tes, qhov sib tov txo hygroscopicity thiab stickiness.
- Classic Blend Ratio: Kev xyaum tau qhia tias 1: 1 piv ntawm CSL rau SSL ua tiav cov txiaj ntsig zoo sib xws.
- Compounded Emulsifier Solutions: Hauv cov khoom noj khoom haus noj su, qhov sib ntxiv ntawm cov hmoov nplej txo gluten cov ntsiab lus, ib qho SSL -CSL raws li cov khoom xyaw ntxiv yog siv los txhim kho emulsification, ua tiav lub hom phiaj tshwj xeeb ntim, hardness, thiab freshness preservation.
- Frozen Dough Applications: Kev sib koom ua ke ntawm SSL-CSL nrog rau lwm cov emulsifiers txhim kho khov- tawg hauv cov khob noom cookie khov thiab txhim kho cov aroma thiab cov qauv sab hauv ntawm cov khoom ua tiav steamed.
Cov lus pom zoo xaiv thiab cov kev qhia siv
1 Kev txiav txim siab tsob ntoo
| Daim ntawv thov Scenario | Pom zoo xaiv | Kev xav |
|---|---|---|
| Dawb Bread / Toast | CSL nyiam | Lub khob noom cookie muaj zog ntxiv zog, zoo dua ntim nce; Kev pom zoo siv 0.25% -0.5% |
| Steamed Buns | SSL nyiam | Zoo dua rau cov khoom steamed / boiled; txhim kho elasticity thiab toughness |
| Noodles / Instant Noodles | SSL nyiam | Smooder nto, zoo boiling kam rau ua, txhim kho chewiness |
| Khoom qab zib / Biscuits | CSL nyiam | Txhim kho crumb qauv, yooj yim demolding, crispy kev ntxhib los mos |
| Ua raws li Synergistic Effects | SSL + CSL (1: 1) | Synergistic li, pom zoo tag nrho cov nyhuv |
| Calcium Fortification xav tau | CSL nyiam | Muab cov calcium ions, ua kom cov zaub mov muaj calcium ntxiv |
| Kev cia tsis zoo/Kev thauj mus los | CSL nyiam | Zoo flowability, tsis yooj yim hygroscopic |
2 Kev txwv kev siv
Raws li GB 2760 National Food Safety Standard for Use of Food Additives:
- Khoom qab zib thiab pastries:2.0g / kg(raws li cov hmoov nplej hnyav)
- Yog tias siv ob qho SSL thiab CSL, tag nrho cov nyiaj yuav tsum tsis pub tshaj 2.0 g / kg.
3 Txoj kev siv
- Qhuav Mixing: Sib tov ncaj qha nrog cov hmoov nplej rau cov khoom sib xws.
- Paste Pre-dispersion: Ntxiv rau 6 feem ntawm cov dej sov ntawm kwv yees li 60 degree, do ua ib qho muab tshuaj txhuam, ces ntxiv rau cov hmoov nplej kom zoo dua.
- Roj Dissolution: Rau cov uas tsis yog-cov khoom noj mis nyuj, margarine, thiab cov khoom zoo sib xws, yaj ua ke nrog roj / rog los ntawm cua sov ua ntej ua haujlwm ntxiv.
Xaus
SSL thiab CSL yog ob qho tseem ceeb emulsifiers hauv kev lag luam ci. Ob leeg muaj peb lub luag haujlwm tseem ceeb ntawm lub khob noom cookie ntxiv dag zog, ntim nce, thiab staling ncua. Txawm li cas los xij, vim muaj cov cations sib txawv, lawv txawv ntawm lub cev lub cev, kev siv tsom mus rau, thiab cov khoom noj khoom haus.
Hauv cov ntsiab lus yooj yim: Yog tias koj nrhiav kom muaj zog ua khob noom cookie ntxiv dag zog, kev ruaj ntseg zoo dua, lossis xav kom cov khoom siv calcium ntxiv, CSL yog qhov kev xaiv zoo dua. Yog tias koj tsim cov khoom steamed / boiled (steamed buns, noodles), SSL yog qhov tsim nyog. Thiab sib tov ob qho tib si hauv 1: 1 piv feem ntau ua tiav cov txiaj ntsig zoo tshaj plaws.
Kev xaiv ntawm emulsifier nyob ntawm koj hom khoom, txheej txheem ntau lawm, thiab cov hom phiaj zoo. Kev nkag siab txog lawv cov yam ntxwv thiab qhov sib txawv yog tus yuam sij rau kev txiav txim siab zoo.
