Pectin | 9000-69-5

ʻO Pectin kekahi o nā mea hoʻopaʻapaʻa maʻalahi loa i loaʻa. ʻO ka hoʻomohala ʻana o ka huahana a me nā noi e nā mea hana pectin nui i nā makahiki i hopena i ka hoʻonui nui ʻana o nā manawa a me ka hoʻohana ʻana o ka pectin.

ʻO Pectin kahi mea hoʻokūpaʻa nui i nā huahana meaʻai he nui. Aia ka Pectin i loko o nā paia o nā mea kanu a ma kahi papa ma waena o nā pūnaewele i kapa ʻia ʻo lamella waena. Hāʻawi ka Pectin i ka paʻa i nā mea kanu a hoʻoikaika i ka ulu a me ka hale wai. ʻO Pectin kahi fiber meaʻai hiki ke hoʻoheheʻe ʻia. ʻO ka pectin he polymer o ka waikawa galacturonic a me ia he polysaccharide ʻakika, a ʻo kekahi hapa o nā ʻakika aia ma ke ʻano he methyl ester. Ua ʻike ʻia ʻo Pectin i ke kenekulia ʻumikūmāiwa, a ua hoʻohana ʻia ma ka home a me ka ʻoihana no nā makahiki he nui.

ʻO Jams a me marmalades: ʻO Jams a me marmalades me kahi mea paʻa hiki ke hoʻoheheʻe ʻia ma ka liʻiliʻi he 55% nā noi maʻamau no kā mākou HM apple Pectin e hōʻoiaʻiʻo ai i ka hoʻokuʻu ʻana i ka ʻono maikaʻi, syneresis haʻahaʻa a me ka ʻono huaʻono. Inā kikoʻī i ka ʻike calcium, ka waiwai pH a i ʻole nā ​​​​mea paʻa paʻa, hāʻawi mākou i kahi pae pectin maʻamau e uhi ana i kahi kahua noi ākea.

Confectionery ʻO ka maʻiʻo paʻa o nā huahana confectionery, ʻo ia ka mea maʻamau ma waena o 70% - 80%, me ka acidity kiʻekiʻe, hiki ke hoʻoulu i ka wikiwiki gelling hiki ʻole ke kāohi ʻia inā hoʻohana ʻia ke ʻano pectin. Aia kekahi mau pectin non-buffered i loaʻa no kēlā poʻe mea kūʻai aku e makemake ana e hoʻoholo i ke ʻano a me ka nui o kā lākou mea hoʻopaneʻe. No ka haʻahaʻa haʻahaʻa haʻahaʻa haʻahaʻa haʻahaʻa, hiki ke ʻōlelo ʻia ma waena o ka pectin series 200.

Waiwai: Hiki i ka HM pectin kūikawā ke hoʻopaʻa i nā ʻōnaehana protein acid ma o ka hana ʻana i nā papa pale a puni nā ʻāpana protein. Mālama kēia pale protein i ka serum a i ʻole ka hoʻokaʻawale ʻana a me ka casein aggregation ma nā kumu pH haʻahaʻa. Hiki i ka Pectin ke hoʻonui i ka viscosity a pēlā e hoʻonui ai i ka waha a me ka ʻono i nā mea inu waiu wai e like me nā yogurts inu ʻia, nā hua i loaʻa i ka waiū a i ʻole nā ​​​​mea inu protein ʻono. Loaʻa nā ʻano pectins like ʻole e hoʻopaʻa i ka nui o ka protein i hoʻohālikelike ʻia a hoʻohui i nā viscosities kikoʻī.

Mea inu: Hoʻopili kā mākou mea inu i nā hana he nui me ka hoʻopaʻa ʻana i ke ao, ka hoʻonui ʻana i ka waha a me ka hoʻoikaika ʻana i ka fiber soluble. No ka hoʻopaʻa ʻana o ke ao i nā mea inu wai huaʻai a no ka hoʻohui ʻana i ka waha kūlohelohe i nā mea inu hua haʻahaʻa calorie, paipai mākou i kā mākou laulā o nā ʻano HM pectin i hoʻohālikelike ʻia mai ka 170 a me 180 series. Hoʻonohonoho ʻia lākou i nā waiwai kino a me ka rheological mau a loaʻa i nā viscosities like ʻole mai ka ʻāpala a me ka citrus kumu. I nā noi kahi āu e makemake ai e hoʻonui i ka ʻikena fiber soluble, loaʻa iā ʻoe ke koho o nā ʻano pectin viscosity haʻahaʻa haʻahaʻa.

Bakery: ʻO kahi hoʻopau ʻālohilohi a nani hoʻi ma nā ʻano pāla a me nā mea ʻono a i ʻole ka hoʻopiha hua ʻono a ʻono e hāʻawi ana i nā huahana bakery i ke ʻano kūikawā. Loaʻa i nā pectins nā waiwai hana i kūpono no kēia mau noi. No ka hoʻohana maikaʻi ʻana, pono e ʻike piha nā glazes, maʻalahi e hoʻopili a loaʻa i nā waiwai rheological mau.