Khoom noj khoom haus emulsifiers yog additives nyob rau hauv cov zaub mov tiav. Lawv tiv thaiv cov roj thiab cov dej los ntawm kev sib cais los ntawm kev sib xyaw ob yam khoom uas tsis sib xyaw ua ke los tsim kom muaj kev sib tov ruaj khov. Cov additives no feem ntau pom muaj nyob rau hauv ntau yam prepackaged thiab tiav cov khoom noj, xws li mayonnaise, margarine, ice cream, nyias hnav khaub ncaws, qhob noom xim kasfes, txiv laum huab xeeb, ci khoom, thiab cream sauces. Emulsifiers txhim kho kev ntxhib los mos thiab ua kom lub neej ntev. Lawv tuaj yeem los ntawm tej yam ntuj tso xws li kua los yog qe, los yog lawv tuaj yeem yog cov tshuaj hluavtaws uas ua rau cov khoom siv ntuj tsim.
Dab tsi yog qee qhov piv txwv ntawm cov khoom noj emulsifiers?
Piv txwv ntawm cov khoom noj emulsifiers muaj xws li:
Lecithin: Lecithin yog ib qho emulsifier uas tau los ntawm cov khoom xws li kua, qe, siab, txiv laum huab xeeb, thiab hom qoob mog. Nws yog dav siv hauv cov khoom noj xws li mayonnaise, qhob noom xim kasfes, cov khoom ci, thiab cov kua ntses.
Mono- thiab diglycerides: Cov emulsifiers yog muab los ntawm fatty acids thiab glycerol. Lawv feem ntau siv rau hauv cov khoom noj xws li margarine, ice cream, thiab cov khoom ci los txhim kho kev ntxhib los mos thiab tiv thaiv cov roj thiab dej los ntawm kev sib cais.
Carrageenan: Carrageenan yog lub ntuj emulsifier muab rho tawm los ntawm liab algae. Nws yog feem ntau siv rau hauv cov khoom siv mis nyuj xws li ice cream thiab chocolate mis nyuj los txhim kho kev ntxhib los mos thiab tiv thaiv kev sib cais.
Guar Gum: Guar cov pos hniav yog lub ntuj emulsifier muab rho tawm los ntawm guar taum. Nws yog siv rau hauv ntau yam khoom noj, nrog rau cov khoom ci, kua ntses, thiab hnav khaub ncaws, los txhim kho kev ntxhib los mos thiab ruaj khov.
Xanthan Gum: Xanthan cov pos hniav yog lub ntuj emulsifier tsim los ntawm fermentation. Nws feem ntau yog siv rau hauv gluten-dawb ci thiab ua ib qho thickener rau cov kua ntses thiab hnav khaub ncaws.
Cov zaub mov emulsifiers ua haujlwm li cas?
Khoom noj khoom haus emulsifiers ua hauj lwm los ntawm stabilizing thiab txhawb kev sib tov ntawm ob immiscible tshuaj nyob rau hauv ib tug zaub mov, feem ntau yog roj thiab dej. Lawv muaj qhov kawg hydrophilic (dej-hlub) thiab qhov kawg hydrophobic (lipophilic), uas tso cai rau lawv cuam tshuam nrog cov roj thiab dej molecules. Cov qauv tshwj xeeb no tso cai rau cov emulsifiers los tsim ib qho chaw ruaj khov ntawm cov roj thiab dej theem, tiv thaiv lawv los ntawm kev sib cais.
Thaum cov emulsifiers ntxiv rau cov khoom noj, lawv txo qhov nro ntawm cov roj thiab dej, ua rau lawv yooj yim sib xyaw. Emulsifiers encapsulate me me cov roj hauv dej los yog encapsulate me me cov roj hauv dej, tsim cov emulsion ruaj khov. Qhov no tiv thaiv cov roj thiab dej los ntawm kev sib cais raws sijhawm, txhim kho kev ntxhib los mos, qhov ncauj qhov ntswg thiab kev ruaj ntseg ntawm cov khoom noj.
Emulsifiers tseem tiv thaiv kev tsim cov dej khov loj hauv cov khoom qab zib khov xws li ice cream, ua rau smoother, creamier qhov ncauj. Emulsifiers kuj txhim kho kev faib cov roj hauv cov khob noom cookie, txhim kho qhov ntim thiab qhov ncauj ntawm cov khoom ci.
Kev siv cov emulsifiers hauv cov khoom noj
Bread: Emulsifiers txhim kho kev ntxhib los mos, ntim thiab txee lub neej ntawm qhob cij. Cov no tuaj yeem txhim kho lub zog thiab kev ntxhib los mos ntawm lub khob noom cookie, muab lub khob cij ua cov qauv softer crumb thiab ntau ntim. Khoom noj khoom haus softeners, xws li mono- thiab di-glycerides ntawm fatty acids (E471), pab ua cov crumb softer thiab ntev txee lub neej.
Ice cream: Emulsifiers yog qhov tseem ceeb hauv kev tsim khoom khov nab kuab los txhim kho kev ntxhib los mos, tiv thaiv kev yaj sai thiab txhim kho khov-thaw ruaj khov. Feem ntau siv emulsifiers suav nrog mono- thiab di-glycerides ntawm fatty acids (E471), lecithin (E322) thiab polysorbates (E432, E436).
Margarine: Emulsifiers muab kev ruaj ntseg, kev ntxhib los mos thiab lub qhov ncauj zoo rau cov khoom lag luam margarine. Mono- thiab di-glycerides ntawm fatty acids (E471) thiab lecithin (E322) xyuas kom meej tias cov tee dej tau tawg zoo nyob rau hauv cov roj theem, thaum lwm yam emulsifiers xws li citric acid esters (E472c) thiab polyglycerol esters (E477) pab txhim kho qhov zoo. ntawm margarine.
Cov nqaij ua tiav: Emulsifiers stabilize cov emulsification ntawm cov nqaij proteins, rog thiab dej hauv cov khoom noj nqaij xws li hnyuv ntxwm. Lawv pab kom sib npaug faib cov rog thoob plaws hauv cov khoom thiab txhim kho cov kev ntxhib los mos, tshwj xeeb tshaj yog nyob rau hauv cov khoom noj uas tsis muaj rog. Feem ntau siv emulsifiers hauv cov nqaij ua tiav suav nrog mono- thiab di-glycerides ntawm fatty acids (E471) thiab citric acid esters (E472c).
