Emulsifiers yog dab tsi?
Emulsifiers yog nto -cov khoom siv nrog cov qauv molecular tshwj xeeb uas muaj ob qho tib si hydrophilic (dej{1}}hlub) thiab lipophilic (roj-hlub) xaus . Cov qauv tshwj xeeb no tso cai rau lawv los ua tus neeg nruab nrab, khi ua ke roj thiab dej -ob cov kua dej tsis zoo- los ua ib qho emulsion ruaj khov . Hauv cov kua ntses sib xyaw ua ke (xws li cov hmoov cheese, curry pastes, lossis gravy mixes), emulsifiers yog cov khoom xyaw tseem ceeb uas ua kom cov neeg siv khoom tuaj yeem tau txais cov kua ntses du thaum rov ua dej nrog dej.
Core Functions ntawm Emulsifiers hauv Instant Sauces
Hauv kev sib xyaw ua kua ntses tam sim, emulsifiers ua si ntau lub luag haujlwm tseem ceeb uas cuam tshuam ncaj qha rau cov khoom lag luam kawg:
- Txhawb roj-Kev khi dej thiab ruaj khov: Qhov no yog qhov tseem ceeb tshaj plaws ua haujlwm. Emulsifiers tiv thaiv cov roj sib cais ("roj tawm") thaum lub sij hawm rov ua dej, ua kom cov kua ntses zoo ib yam. Piv txwv li, tsis muaj emulsifiers, ib qho rehydrated instant curry sauce yuav muaj ib txheej roj ntab rau saum npoo.
- Txhim kho Rehydration thiab Dispersibility: Nyob rau hauv hmoov sib tov, emulsifiers (xws li lecithin) ua raws li dispersing agents. Lawv pab cov hmoov yaj zoo nyob rau hauv dej tsis tsim cov pob, ua kom muaj kev ntxhib los mos.
- Txhim kho qhov ncauj qhov ntswg thiab kev ntxhib los mos: Emulsifiers pab tsim cov emulsion zoo, muab cov kua ntses ua kom zoo sib xws thiab lub cev nplua nuj. Cov kev sim qhia tau hais tias cov kua ntses emulsified yog tuab thiab tuab dua li cov uas tsis yog -emulsified, tso cai rau lawv los tiv thaiv cov zaub mov zoo dua, uas ua rau muaj kev noj qab haus huv zoo dua.
- Ua kom muaj thermal stability: Thaum cov neeg siv khoom cua sov cov kua ntses, cov emulsifiers pab tswj cov kev ntxhib los mos ruaj khov, tiv thaiv cov ntses los ntawm kev tawg lossis tso cov roj ntawm qhov kub thiab txias. Lub siab - zoo emulsifier tuaj yeem nyob ruaj khov txawm tias tom qab ib hlis tom qab 50℃.
- Extending Txee Lub Neej: Los ntawm kev tuav lub sij hawm ntev - ruaj khov ntawm emulsion thiab tiv thaiv cov rog crystallization los yog theem sib cais, emulsifiers xyuas kom cov ntses instant tseem zoo ib yam nyob rau hauv nws lub sij hawm cia.
Hom Hom Emulsifiers hauv Instant Sauces
Nyob ntawm seb hom ntses thiab cov kev xav tau ua, cov tuam ntxhab feem ntau xaiv cov emulsifiers sib txawv:
- Mono- thiab Diglycerides: Ntau yam emulsifiers uas muaj txiaj ntsig zoo tsim cov roj- hauv - dej tshuab thiab muab lub qhov ncauj creamy, feem ntau siv hauv cheese sauces thiab gravy bases .
- Lecithin: Lub ntuj emulsifier feem ntau muab tau los ntawm cov kua txiv hmab txiv ntoo lossis paj noob hlis. Nws muaj cov emulsification zoo thiab ua raws li tus neeg sawv cev dispersing, ua rau nws haum rau huv huv - daim ntawv lo thiab cov nroj tsuag - cov kua ntses .
- DATEM: Muaj lub zog emulsifying muaj zog, txhim kho qhov ntws thiab aeration ntawm cov kua ntses tuab, feem ntau pom hauv cov kua ntses ua tiav.
- Polysorbates: Ua tau zoo heev rau siab -cov kua ntses (xws li instant curries), tswj kev ruaj ntseg thaum cua sov thiab ntev - lub sij hawm cia .
- Sodium Caseinate & Starch Phosphate Complexes: Los ntawm kev sib koom ua ke ntawm cov khoom sib xyaw, cov no tsim cov txheej txheem emulsion nrog qhov loj me me, permeability zoo, thiab kev ruaj ntseg siab txawm tias kub siab.
Xaus
Hauv cov ntsiab lus, txawm tias siv me me, emulsifiers ua lub luag haujlwm tsis txaus ntseeg hauv cov kua ntses tam sim. Lawv tsis yog cov stabilizers yooj yim xwb tab sis yog cov thev naus laus zis tseem ceeb tom qab tsim lub qhov ncauj du, cov khoom ua kom dej zoo, thiab kev lag luam ruaj khov. Raws li cov neeg siv khoom xav tau rau siab - cov khoom noj yooj yim tau nce ntxiv, xaiv cov zaub mov zoo - qib emulsifier yog qhov tseem ceeb rau kev tsim cov khoom lag luam zoo tshaj plaws.
