ACETEM Acetylated Mono-diglycerol Fatty Acid Ester E472e Ua Emulsifier Rau Chocolate Candies CAS 977051-29-8

Emulsification

Chocolate candies yog cov sib tov sib xyaw uas feem ntau muaj cocoa solids, cocoa butter, qab zib, thiab feem ntau cov mis nyuj khov rau hauv cov mis nyuj chocolate. ACETEM ua haujlwm raws li emulsifier hauv cov qauv no. Nws pab tsim kom muaj qhov ruaj khov emulsion ntawm theem roj (tsuas yog cocoa butter) thiab cov theem dej los yog hydrophilic xws li qab zib syrups lossis mis nyuj. Piv txwv li, nyob rau hauv mis nyuj chocolate, muaj mis nyuj proteins thiab suab thaj yaj nyob rau hauv dej nrog rau cov rog ntawm cocoa butter. ACETEM txo qhov nro ntawm qhov sib txawv ntawm cov theem no, tso cai rau lawv sib xyaw ua ke zoo thiab nyob twj ywm tsis sib xws. Yog tsis muaj emulsification kom raug, cov khoom xyaw tuaj yeem sib cais thaum khaws lossis tuav, ua rau muaj qhov tsis zoo thiab kev ntxhib los mos hauv cov khoom qab zib chocolate.

Flow thiab viscosity Control

ACETEM tuaj yeem cuam tshuam cov khoom ntws thiab viscosity ntawm chocolate thaum tsim cov txheej txheem xws li tempering thiab molding. Cov qhob noom xim kasfes yuav tsum muaj qhov sib xws rau kev ua kom zoo ntawm cov khoom ntim (hauv cov chocolates puv) lossis kom ntws mus rau hauv pwm los tsim cov khoom chocolate. ACETEM pab kho cov viscosity ntawm cov qhob noom xim kasfes, ua rau nws ua haujlwm ntau dua. Nws tuaj yeem tiv thaiv cov qhob noom xim kasfes los ntawm tuab lossis khov, uas yuav ua rau nws nyuaj rau kev tswj thiab zoo, los yog nyias thiab ntws, uas tuaj yeem ua rau cov duab tsis zoo thiab tsis muaj lub ntsiab lus hauv cov khoom qab zib kawg. Piv txwv li, thaum tso cov qhob noom xim kasfes rau hauv cov pwm me me los ua cov khoom ib leeg, muaj qhov zoo viscosity uas tau lees paub los ntawm ACETEM tso cai rau cov pwm kom meej thiab zoo ib yam.

Gloss thiab Appearance Enhancement

Nws pab txhawb kev txhim kho gloss thiab tag nrho cov tsos ntawm chocolate candies. Ib qho zoo-emulsified chocolate nrog kev pab los ntawm ACETEM muaj ib tug smoother nto zoo nkauj. Thaum cov qhob noom xim kasfes ua tiav thiab cov khoom xyaw sib npaug sib npaug vim qhov kev txiav txim ntawm ACETEM, lub teeb pom kev tawm ntawm qhov chaw nyob rau hauv ib txoj kev zoo dua, muab cov qhob noom xim kasfes ci thiab ntxim nyiam. Qhov kev txhim kho gloss no yog qhov tseem ceeb ntawm kev zoo nkauj uas ua rau cov khoom qab zib chocolate ntau txaus nyiam rau cov neeg siv khoom.

Txee Lub neej Extension

ACETEM tuaj yeem ua lub luag haujlwm txuas ntxiv lub neej txee ntawm cov khoom qab zib chocolate. Nws pab tiv thaiv cov rog hauv chocolate, tshwj xeeb yog cocoa butter, los ntawm oxidation. Oxidation tuaj yeem ua rau rancidity thiab off-flavors hauv chocolate thaum lub sijhawm. Los ntawm kev tsim cov txheej txheem tiv thaiv lossis cuam tshuam nrog cov roj molecules nyob rau hauv ib txoj kev uas stabilizes lawv, ACETEM qeeb cov txheej txheem oxidation. Tsis tas li ntawd, nws tseem tuaj yeem pab tswj xyuas qhov kev ntxhib los mos thiab zoo ntawm cov qhob noom xim kasfes thaum khaws cia los ntawm kev tiv thaiv kev hloov pauv ntawm cov qauv los ntawm cov yam ntxwv xws li ya raws los yog rog crystallization. Qhov no txhais tau hais tias cov khoom qab zib chocolate tuaj yeem tswj tau lawv cov saj thiab kev ntxhib los mos rau lub sijhawm ntev, uas yog qhov zoo rau cov tuam txhab thiab cov neeg siv khoom.