Thickeners na gelling elekọta mmadụ

Thickeners etolite viscous mbara mmiri na mmiri, na ndị ọrụ na-akpụ gel na ndị ọrụ na-akpụ gel gl. N'okwu abụọ a, a na-agbanye mmiri ahụ, ebe ọ bụ na na usoro colloidal ọ na-efunahụ ya ọ na-emegharị ma gbanwee agbanwe agbanwe nke ngwaahịa nri. Chemically, otu abụọ ahụ yiri nnọọ. N'okwu abụọ ahụ, ndị a bụ macromolecules ebe a na-ekesa ìgwè hydrophilic n'otu n'otu. Mmiri gburugburu ebe obibi na mmekọrịta ndị a. Ndị na-enye onyinye nwere ike igbanwe njikọ na ion inorganic (hydrogen, calcium), wdg. Enweghị ọdịiche doro anya n'etiti ndị otu a.

E kewara ekeji na ihe ndị na-eme ka ihe pụta ụwa.

Osisi ndumodu bụ ihe osisi sitere na osisi, ma e wezụga gelatin. Ndị a gụnyere goms osisi na imi si "Irish moss" (carrageenan), orchis (Salep), flax na quince osisi, carob, astragalus, arabian acacia, yana agar na pectin.

Ndị na-agba agba ọkara na-emetụtakwa ihe ndị sitere na osisi sitere na cellulose ma ọ bụ stachi. Ndị a bụ usoro nke ngwaahịa sitere n'okike nke a gbanwere ihe physicochemical ya n'aka ndị chọrọ site na iwebata ụfọdụ otu arụ ọrụ n'ime ha. Ndị a gụnyere methyl cellulose, ethyl cellulose (ethoxose), carboxymethyl cellulose (dịka ọmụmaatụ, ultra-swell cellulose, fondin, cellin), amylopectin.

Nkịtị owu - Ndị a bụ polyvinyl a alcoụrụma ma ọ bụ ethers, polyacrylates.

A na-anabata ndị nwere ihe okike na ọkara na-emepụta ihe n'usoro nri na oke nke pere mpe. A na-eji okpukpu osisi siri ike eme ihe naanị na iji emepụta ngwaahịa ịchọ mma.

Tụlee isi ihe na - eme nri na ndị na - agba ihe (cellulose ethers dị mfe, satịlaịtị gbanwere, pectins, acid alginic, wdg)

Ọ dị mfe iji. Methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose bụ ndị a na-eji ọtụtụ nri. A na-eji ha eme ihe na ụdị sọsis, tapawa azụ, ice cream, wdg. Na mgbakwunye, ha na-eme ngwa ngwa maka ịkwa akwa shuga n'ime imepụta ngwaahịa nri na-eme ka ọfectionụ na mmanya dị ọ andụ solutionsụ.

Nchịkọta nri ụbọchị niile nke cellulose ekwesịghị ịbụ ihe karịrị 25 mg kwa kilogram nke ahụ mmadụ. Site n'ụzọ echiche ịdị ọcha nri, ihe ndị a adịghị emerụ ahụ, n'ihi na sel cellulose na-agafe traktị nri ma na-agbanwe agbanwe.

Emebere microcrystalline cellulose (MCC) na ndabere nke cellulose. MCC bụ cellulose nke acid na-agbaze ma jiri ya mee ihe dị ka ihe nzacha na ụlọ ọrụ nri. MCC anaghị agbari agbari, ma obere akụkụ na-anọgide na sistem okirikiri ma nwee ike iwe iwe ma mebie mgbidi nke arịa ọbara, karị. Ya mere, ka ọ dị ugbu a, a na-eji MCC emeputa nri n’obere ọnụ.

Modulu na okpokolo agba. N'ime ụlọ ọrụ nri, a na-eji stachi ala na akụkụ nke digesed gbanwetụrụ dị ka ihe na-eme ka ọ bụrụ ihe na - eme ka ihe dị mma. A na-eji Dextrins, klọọkụ agwọ ọrịa acid, alkalis ma ọ bụ enzymes, starches ndị otu arụ ọrụ (acetylated), phosphorylated na oxidized starches, a na-eji hydroxypropyl na mgbanwe ndị ọzọ nke stachi.

Ojiji nke ụdị anachapu anwuruchi bu na nbudata nke teknụzụ maka mmepụta ngwa nri nri. Dọkịta ala na agbanweela chọrọ ihe dị iche iche chọrọ. Ọdịnaya nke sọlfọ dioxide na ntụ (na steeti niile gbanwetụrụ), arsenic, manganese (na ụkọ ọcha), sodium chloride na carbonxyl dị n'ụdị nri anwansị oxidized, ìgwè acetyl dị n'ụdị ụkọ achoro akpọrọ, na nsị phosphate na steepụ phosphoe dị na steepụ ala.

A l ginov a y k na nwere oghere na e nwere ihe gbasara l na. Alginic acid na ihe ndị mejupụtara ya bụ polysaccharides sitere na D-mannuric na L-glucuronic acid, nke njikọ glycosidic jikọrọ. Alginic acid anaghị agbaze n'ime mmiri, mana ọ na-ejikọ ya nke ọma, nnu nke acid a (alginates) na-agbaze nke ọma na mmiri.

A na-eji alginates eme ihe dị ka ihe na-acha agba agba, ndị na-eme ka anụ na emulsifiers. N'ime ụlọ ọrụ nri, a na-eji ha maka imepụta jellies mkpụrụ osisi, marmalade, puddings, ụtọ ndị dị nro, maka ịkọwapụta mmanya na ọicesụ juụ. Na mgbakwunye, a na-eme mkpuchi nchebe maka ngwaahịa anụ, chiiz na mkpụrụ osisi na ha. A na-achịkwa ịta ahụhụ dị na ngwaahịa nri site na gram ruo 10 g. Dabere na ndụmọdụ nke FAO-WHO, o kwere ka e rie alginic acid na nnu ya na nri na-enweghị ihe ọghọm nye ahụike mmadụ na ọnụọgụ ruru 25 mg kwa kilogram nke oke ahụ. free alginic acid).

Pektiny. Pectins bụ ihe ndị sitere n'okike nke glycosidic agbụ jikọrọ ọnụ nke D-galacturonic acid. A na-enweta pectins site na mkpụrụ osisi site na acid ma ọ bụ mmịpụta alkaline ma ọ bụ site na mgbaze enzymatic. Otu carboxyl agbakwụnyela methanol. A na-ahụta pectins dị elu na nke dị ala dabere na ogo nke esterification.

A na-eji pectins dị elu mee ihe na 1-5 g nke kilogram nke ngwaahịa maka ịkwadebe marmalades, jellies, ihe ọ fruitụ fruitụ mkpụrụ osisi, ice cream, azụ mkpọ, Mayonezi, sauces, wdg, na maka ịkwadebe curd cream - ruo 8 g / n'arọ. A na-eji pectins dị ala eme ihe maka imepụta ngwaahịa shuga dị ala, tumadi jellies akwukwo nri na achịcha, jellies, puddings mmiri ara ehi, wdg.

N'ime ahụ mmadụ, ihe ruru 90% nke pectins na-agbaji ma gbarie. Edebeghị mmetụta ọjọọ nke pectins na ahụike mmadụ. Enwere ike iji pectins enweghị mmachi, ma ewezuga pectins dị n'ime, nke akụkụ nke otu ụgbọelu free na-agbanwe ka ha bụrụ amides. Maka pectins ndị a, PSP ruru 25 g kwa kilogram nke ahụ mmadụ.

Na r. Agar bụ ngwakọta nke polysaccharides nke agarose na agaropectin ma achọta ya n'ọtụtụ na algae. A na-ahụ agar n'ụdị sọlfọm ma ọ bụ mmiri magnesium n'ọtụtụ algae na-acha ọbara ọbara, nke esite na mmiri wepụta ya. Ike ịkpụkọ agar dị okpukpu iri na iteghete karịa nke gelatin.

A na-eji Agar chekwaa anụ na azụ, na mmepụta marmalade, confectionery, puddings, ice cream na ọtụtụ nri dị ụtọ na nchịkọta ruo 20 g / n'arọ. N'imepụta ụdị ụfọdụ nke chiiz, a na-eji agar ma iche iche yana yana ndị ọzọ na-ejikọ ọnụ na ego ruru 8 g / n'arọ. Ọzọkwa, a na-eji agar mee ka ihe ọ juụenụ dị nro.

Agar adịghị emerụ ahụ mmadụ. Anabatara iji ya n'ọtụtụ mba.

Karragen ("Irish akpaetu"). Carrageenan nwere polysaccharides, n'ụdị salts nke calcium, sodium ma ọ bụ potassium, ọ bụ akụkụ nke algae dị iche iche na-acha ọbara ọbara, nke a na-eji mmiri esite na ya.

A na-eji Carrageen eme ihe n'ụlọ ọrụ nri dịka ihe nnọchianya maka anụ na azụ jellies, jellies, puddings, yana mkpụrụ osisi na akwụkwọ nri na nchịkọta 2-5 g / n'arọ. Enwere ike iji ya dịka ihe na-eme ka a kwụsie ike na emulsifier na imepụta koko ihe ọ withụ withụ na mmiri ara ehi na 200-300 mg / l. Mgbe ị na-eme ice cream, mgbakwunye nke carrageenan na-egbochi ịmepụta kristal nke nnukwu kristal.

Furcellaran bụ ihe dị ka carrageenan nke a na-enweta n'ụfọdụ ahịhịa ahịhịa. O nwere njirimara akụrụngwa nke carrageenan. PSP nke carrageenan na furcellaran guzobere ruo 75 mg kwa kilogram nke okwu akọrọ, nke 20-40% bụ sulfates.

Gumaribik Gum arabic bụ polysaccharide nwere D-galactose, L-arabinose, L-ramnose na D-glucuronic acid. A na-esi na acacia nke Africa na Eshia nweta acacia ma jiri ya mee ihe maka ụlọ ọrụ nri maka imepụta akwụkwọ nri, mkpọ, ude, wdg. dika ihe njigide na ihe mgbochi. Enwere ike iji ya na-enweghị mmachi, mana iburu n'uche njirimara nke teknụzụ maka ụfọdụ nke akwụkwọ nri mkpọ, a na-atụ aro ọdịnaya gum nke 10 g / kg.

ZHELATIN Gelatin bụ polypeptide linear na-enweghị uto na isi, a na-enweta ya na ọkpụkpụ na anụ nke anụmanụ. N'ime imepụta ngwaahịa anụ, gelatin na-eji ya arụ ọrụ brawn, ham mkpọ, wdg. N'ime ụlọ ọrụ na-ahụ maka azụ, a na-eji ya maka ịkwadebe ụdị sọks na njupụta dị iche iche, na ụlọ ọrụ nri - maka imepụta mkpụrụ osisi jellies, puddings, ice cream, na-ata ata. Na mgbakwunye, a na-eji gelatin mee ka idozi mmanya. N'ime ngwaahịa nri, usoro nke gelatin sitere na 8 ruo 60 g / n'arọ, dabere n'ụdị na teknụzụ nke mmepụta. Dabere na ndụmọdụ nke FAO-WHO, a na-eji gelatin eme ihe n'enweghị mgbochi, mana n'otu oge ahụ, achọrọ ihe maka ịdị ọcha ya na microbiological. Dịka ọmụmaatụ, ọdịnaya ash kwesịrị ịbụ ihe karịrị 3.5%, sọlfọ dioxide - ruo 100-125 mg / kg.

Na obodo ụfọdụ, a na-eji goms ahịhịa dị ka ihe mkpuchi na emulsifiers - polysaccharides guarantee, tragantum, ka raich gum, igurube bean na ndị ọzọ. Na mba anyị, ha achọtaghị ngwa.

Goms nwere nsị nke D-galactose, D-glucuronic acid, arabinose na rhamnose. Ha bụ akụkụ nke mgbidi sel.

Carob na guarana bụ polysaccharides nke mkpụrụ (agwa) nke osisi carob Ceratonia siliqua, pọd nke a maara dị ka Tsaregradsky. A na-eji polysaccharides ndị a dị ka ihe mkpuchi na emulsifiers. Ha kacha gụnyere galactomannan (galactose na mannose).

Guaran bụ ụyọkọ polysaccharide galactomannon, mana ụyọkọ galactose dị na ya. Enwetara site na mkpụrụ nke osisi India Cyamopsis tetragonolobus. Enweghị mgbochi ọ bụla na ojiji a.

Traganth (tragacanth) bụ ngwakọta nke polysaccharides na-anọpụ iche na acidic nke mejupụtara L-arabinose, D-xylose, D-galactose na galacturic acid. A na-ewepụta ha site na osisi nke ụdị astragalus na-eto na Middle East. A na-eji ya dị ka ihe eji egbochi ice cream na dịka ihe mkpuchi gel ga-eru 20 g / n'arọ.

Gum karaich bụ onye India. Enwetara site na osisi Sterculia, nke ndị India mụrụ.

O dighi ahu ihe ichoro? Jiri ọchụchọ:

A na-eji Gelatin:

N'ime ọgwụ dị ka isi iyi nke protein maka ọgwụgwọ nke nsogbu iri nri dị iche iche.

In N ’ogwu ogwu - maka imeputa ihe n’eme ka aru kpuchie ya.

In N'ime ụlọ ọrụ nri maka imepụta ngwaahịa ịchọ mma - jelii, marmalade, wdg.

A na-ejikwa Gelatin maka imepụta ice cream iji gbochie mkpu shuga ma belata coagulation protein.

Gelatin achara kpọrọ nkụ adịghị acha odo odo ma ọ bụ na-acha odo odo, na-enweghị ụtọ ma ọ bụ isi. Na mmiri oyi na agwakọta acid, ọ na-aza nke ọma, mana ọ naghị agbaze. Swollen gelatin na-agbaze mgbe ewe iwe dị ọkụ, na-akpụ ihe na-agbanwe n'ime jelii.

Calorie Gelatin

Gelatin nwere ike nwee ezigbo protein, ihe na-enye calorie ya bụ 355 kcal kwa 100 g. Iji ngwaahịa a n'ọtụtụ buru ibu nwere ike iduga n'ọdịdị kilo.

Ọ bụ ihe na-egbu ike na-egbu egbu. N'ime akụrụngwa ya, ọ bụ ọtụtụ iri ugboro karịa nke gelatin nkịtị.

Ọ bụ ntụ ọcha na-acha ọcha na-acha odo odo ma ọ bụ efere. Agar agar abaghị uru na mmiri oyi. Ọ na-agbari kpamkpam na oge okpomọkụ sitere na 95 ruo 100 ogo. Ngwọta ọkụ na-ekpo oke doro anya na enweghị oke viscous. Mgbe obi jụrụ n ’okpomoku dị 35-40 Celsius C, ọ na-aghọ gel dị ọcha ma sie ike, nke na-emegharị ahụ. Mgbe etinyere ya na 85-95 Celsius С, ọ na-aghọ mmiri mmiri ọzọ, na-atụgharị ọzọ n'ime gel na 35-40 Celsius С.

Thickener "soft-binders"

Ọ bụ ndozi, ihe na - eme ka ihe jupụta maka mkpụrụ osisi, tomato, ihe nchekwa, mmiri. A na-edo ya n'okpuru ọgwụgwọ ọkụ na kefriza.

ihe mejupụtara: ude mmiri, shuga, stachi, (E 1414), ihe eji eme nri (E 450, E 440)

Usezọ iji: A na-agbakwunye thickener na ego nke 25% na ngụkọta nke ndochi ahụ.

1st usoro. Were 1000 g. SOFT - BINDERS, 1000 g. Mkpụrụ ọhụrụ ma ọ bụ mkpụrụ osisi na-ajụ oyi, 1000 g. shuga - gwoo ihe niile, tinye 2000 ml. mmiri. Ndakpọ.

Usoro nke abụọ. Were compote na-eri 3000 g, kewapụ ihe ọ juiceụ fromụ na mkpụrụ osisi ahụ, webata 1000 g nke ngwakọta n'ime ihe ọ juiceụ ,ụ ahụ, jikọta. Chere ka ngwakọta ahụ sie ike. Yet tomato n'ime ngwakọta a rụchara, bido, jiri ya mee ihe.

Usoro nke atọ. Mkpụrụ osisi oyi kpọnwụrụ agbari, ọ bụghị nke mkparị, na-etinye na nkwakọ ngwaahịa n'ime akpa. Gwakọta ntụ ntụ na shuga ma ọ bụrụ na tomato bụ acidic (were shuga na ntụ ntụ 1: 1), ma ọ bụrụ na ọ dị ụtọ (1: 0.5).

Ndochi lemon: lemon 1000g. + shuga 1000g. + zagustig. Mmiri 1500 ml.

Ndozi oroma: oroma 100g. + shuga 1000 g + zagustig. Mmiri 2000ml.

Ndopu apụl: apụl 1200g. + Sugar 800g. + zagustig. Mmiri 2000ml.

Mkpụrụ osisi jelii: mkpụrụ mkpọ (compote) 2 n'arọ. + sirop mkpụrụ 1 n'arọ + stabilizer 1 n'arọ.

· Nri mịrị, almọnd: mịrị mịrị na almọnd dị n'arọ. + mmiri 2l + thickener 1 n'arọ.

· Ijuju chiiz ulo: Cottage cheese (ihe ọ bụla nke abụba) 500g. + egg 50 g. (1 p.) + shuga 200 g. + stabilizer 100 - 150 g.

Iji kwadebe njuputa nkpuru osisi, nkpuru osisi (lemons, apụl). Tinye shuga na agwakọtara ya na mbu. Gwakọta ụzụ a rụpụtara, wee jiri ya mepụta. Iji kwadebe mkpụrụ osisi na jelii, jikọta stabilizer na shuga ma jiri nwayọ tinye ya na mmiri na-akpali ngwa ngwa. Jiri nwayọ webata Mpekere apụl ozugbo usoro nke iwe ji amalite. Maka ndochi anụ, a ga-etinyerịrị ihe nkpuchi ahụ na crumbs achịcha wee dị ka esi esi esi nri.

DOSAGE: 100g. ngwakọta maka 300g. - 600g. shuga na 1000g. mkpụrụ.

Method Usoro oyi, ngwa nri.

· Ọ na-adị mfe ekesa na uka nke ndochi, na-eme ya kpamkpam.

Pres na-echekwa ụdị mkpụrụ osisi na ụdị ụtọ ha na-echekwa.

· Ngwunye ahụ na - eguzogide ọgwụ na okpomoku.

Mbukota: igbe kaadiboodu na ebe akwa plastik.

Ndụ shelf na ọnọdụ nchekwa - ọnwa iri na abụọ n’ime ebe dị jụụ ma kpọọ nkụ.

Ngwaọrụ eji emepụta ihe eji emepụta ihe ụtọ

Enwere ike ekewa ahiri eji eme ihe eji eme ihe eji eme ihe eji eme anwansi na isi. Isi akụrụngwa na-etolite ụfọdụ ihe eji emepụta ihe eji achọ mma na akụrụngwa na akụrụngwa dị mkpa. Isi ihe eji emepụta ya bụ shuga, molasses, agwa agwa, mkpụrụ, mkpụrụ osisi na beri, ngwaahịa ọka, ntụ ọka, abụba, abụba, nke nwere 90% nke ihe niile eji eme ihe.

Ihe ndị ọzọ eji arụ ọrụ, na-enweghị agbanwe agbanwe akụrụngwa ha, na-enye ngwaahịa ngwongwo na piquancy, ọdịdị mma, melite ihe owuwu, gbatịkwuo ndụ. Ngwa ndị ọzọ dị n’ime ya gụnyere gelatiners, acid nri na ọnụnụ, ihe na-atọ ụtọ, emulsifiers, ndị na-eme ụfụfụ, ihe mgbakwunye mmiri, wdg.

1.1. Thickeners na gelling elekọta mmadụ

Mkpokoro na ndị na-eme ka ihe dị mma bụ ihe ndị eji obere obere na-eme ka viscosity nke ngwaahịa nri, mepụta jelii yiri nke ngwaahịa marmalade na swiiti na jelii, ma na-emekwa ka ihe adịgboroja nke ngwaahịa pastel, pịa swiiti flop.Nkewa doro anya dị n'etiti ndị na-ahụ maka ihe na gellants anaghị ekwe omume mgbe niile, ebe enwere ihe ndị nwere ogo dịgasị iche iche na njiri nke thickeners na Njirimara nke gellants. Thickfọdụ akwa nwere ike itolite gels n'okpuru ọnọdụ ụfọdụ.

Ndi nkporo gụnyere: sitena gbanwere, carboxymethyl cellulose E466, igurube bean E410, guar gum E412, xanthan gum E415, Arab gum E414. Ngwaahịa ndị a bụ bekee nwere oke mmachi mmiri, hydrocolloids nwere oke nsogbu siri ike na ọkwa dị iche iche iji mee ka njigide mmiri dị. Ndị na-enye onyinye: agar-agar E406, gelatin anụmanụ, carrageenan E407, pectin E440, sodium alginate E401. Ihe ndị a bụ hydrocolloids polymer na-agbụ ogologo oge, na-enwe nnukwu ọrụ ike, na-eme ọtụtụ ọrụ ha na-akpata, ma na-enwekwa ọkwa dị iche iche nke ime ka ọ kwụsie ike.

Imirikiti ihe mkpuchi na ihe ndị nwere ike ịmị bụ polysaccharides. Ihe dị iche bụ gelatin gelatin nwere ọdịdị protein.

Ngosiputa nke polysaccharides ya na njiri mara nke thickeners na gelling jami dabere na isi mmalite nke mmiri ka egosiputara na fig. 1.

Pectins E 440 bụ polysaccharides na-ebu ibu dị elu na-emejupụta mgbidi mgbidi na ngwakọta intercellular ọnụ na cellulose, hemicellulose na lignin. Pectins bụ eriri mkpụrụ nke ihe oriri na-anyụ anyụ ma na-ewepụ ngwaahịa metabolic na-egbu egbu, radionuclides, ọla ndị dị arọ, nsí n'ahụ, na-ahazi ọrụ nke eriri afọ, usoro akwara obi, ma belata glucose ọbara.

A na-ahụkarị mkpụrụ pectin n'ime mkpụrụ osisi na ihe ọkụkụ. N'ime ụlọ ọrụ nri, a na-enweta pectin site na apụl pomace, site na ebe achara na nkata nke sunflower. A na-emepụta pectins citrus site na mkpụrụ osisi citrus: oroma, lemon, wdg.

Ihe pectic di na - pectic acid - ihe ndozi nke galacturonic acid jikọtara site na agbụ 1,4-glycosidic n'ime ogologo, ha na-agbanye mmiri, enweghị ike ịkpụ gel, pectates bụ nnu nke pectic acid, pectic acid bụ pectic acid n'ime ya obere akụkụ nke carboxyl dị iche iche ejiri mmanya methyl mee ihe, pectinates bụ nnu nke pectic acid, protinin bụ pectic acid, nke akụkụ dị ukwuu nke carboxyl na-eji mmanya methyl agbakọta. Ọ bụ protiinin nke nwere ikike ịmị mkpụrụ.

Ike nke pectin na-akpụ akpụ na-adabere n’arụ ahụ mọbụ (20 puku - 50 puku), yana ọnụọgụ nke ndị otu methyl mejupụtara ihe ntanetị, na ọdịnaya nke carbon carboll na-enweghị ihe na iji dochie ha. Site na nzere esterification nke carboxyl dị iche iche, pectins dị ala na nke etisoro etolite nwere ike iche, enwetara site na feedstock ma site na acid ma ọ bụ alkaline extraction, ma ọ bụ site na enzymatic cleavage. A na-enweta pectins kacha mma site na mkpụrụ osisi citrus na mkpụrụ osisi apụl, na pectins sitere na pulp biiti nwere obere mma.

A na - eji pectin eme ihe na - eme ihe na - eme ka ụlọ ọrụ a na - eme ihe oriri na - abụkarị maka ịkwadebe ngwaahịa mkpụrụ (marmalade, marshmallows, jellies, jams), na - eji nri mkpụrụ sitere n'okike ma ọ bụ na - esi ísì ụtọ. Pectin nwere nnukwu ọdịnaya nke ìgwè methoxy bụ ezigbo ihe na-ekwusi ike maka conpreery foamy: pastilles, marshmallows, pịa swiiti masses.

A na-eji pectins nwere etolite etolite dika ihe na-eme ka gel jupụta n’ime ihe omimi nke nkpuru osisi, ice cream, azu na mayonnaise.

A na-eji pectins dị mkpụmkpụ emepụta na ngwa nri na jellies, nke ahịhịa na jellies. A na-eji ụdị pectin a, nke na-achọghị mgbakwunye nke acid maka gelation, iji mepụta ngwaahịa jelii na jupụta (dịka ọmụmaatụ, ngwaahịa mint nwere Mint ma ọ bụ ekpomeekpo cinnamon), na mpaghara pH dị ala dị mkpa maka gelation nke pectin methoxylated nke ukwuu na-anabataghị. Pectin dị ala (nke methoxylated dị ala) nwere obere mkpirisi nwere ike ime ka mkpụrụ ndụ ihe omimi mejupụta ihe afọ ojuju. N'ọgụ ndị dị elu, enwere ike ịnweta gelation oyi ma ọ bụrụ na mgbasa nke ion kalịnda banye na ndochi ahụ.

Maka mmepụta nke jelii confectionery na ngwaahịa dị iche iche, nri pectin sitere na 8 n'arọ nke citrus ruo 26 n'arọ nke pectin biiti n'ime 1 ton nke ngwaahịa a rụchara.

N'iji ya na ndị ọzọ na-eme ọnụ na-ejikarị maka nkwadebe nke ngwaahịa ịchọ mma, pectin chọrọ ka atụnyere na imepụta ihe niile. N’aka nke ozo, pectin n’enye otutu udiri ihe dika ezigbo udiri nma na onu n’onu, na ntinye ya, pectin, n’ihi ihe ndi ozo n’iru na usoro achikota nke oma, bara uru iji ya n’ime usoro ogbara ohuru na-aga n’ihu.

Na ahịa nke akụrụngwa maka ụlọ ọrụ confectionery, ụdị pectin dị iche iche nke ụlọ ọrụ na-emepụta mba ọzọ na-anọchi anya ya. Ihe dị ka 80% nke pectin ala ọzọ bụ pectin sitere na mkpụrụ osisi citrus. Onye bụ isi na-emepụta citrus pectin bụ ụlọ ọrụ America bụ Gercules Inc. nwere ihe dị ka ndị enyemaka dị 150 na mba dị iche iche nke ụwa. Nnukwu ụlọ ọrụ Kopenhagen pectin akwa (Denmark) na-emepụta ihe dị ka iri abụọ nke pectins nwere akara GENU maka mpaghara dị iche iche nke ụlọ ọrụ nri. A na - amịkarị pectin apple na England, France, Austria, Switzerland, Germany, Mexico, Italy. Thelọ ọrụ kachasị ukwuu maka mmepụta nke pectin pectin bụ Grill & Grossman, Grinstedt, Herbsrtreit & Fox KG, Cesalpina.

Gelatin (site na lat. gelatus - oyi kpọnwụrụ, oyi kpọnwụrụ) - ngwaahịa protin, nke bụ ngwakọta nke polypeptides linear nke nwere ihe dị iche iche dị n ’ụmụ anụmanụ sitere. A na - eme Gelatin site na ọkpụkpụ, akwara, cartilage na ihe ndị ọzọ site na iji mmiri mee ogologo oge. N'okwu a, collagen, nke bụ akụkụ nke anụ ahụ na - ejikọta, na - abanye n'ime glutin. A kpụrụ mmiri ga-esi na ya pụta, dozie ya ma ghee ya jelii, nke a gweriri wee gwaa ya. Mwepụta mpempe akwụkwọ gelatin na-echi ọnụ n'ala.

Gelatin nke dị njikere - enweghị ụtọ, enweghị isi, enweghị atụ, ọ fọrọ nke nta ka enweghi agba ma ọ bụ edo edo edo. Na mmiri oyi na agwakọta acid, ọ na-aza nke ọma, mana ọ naghị agbaze. Mgbe a na-ewe iwe ọkụ, gelatin fụrụ akpụ na-agbari, na-akpụ usoro nrapado nke na-eme ka jelii ahụ dị.

A na-ejikarị Gelatin emepụta jelii, brawn, ice cream, maka mmepụta nke jelii, marmalade na ngwaahịa ndị ọzọ na-eji ihe ịchọ mma eme ihe, yana isi nri. Na mgbakwunye, a na-eji teknụzụ maka ịkwadebe biya na mmanya maka ịkọwapụta ha. Usoro ọgwụgwọ gelatin dị na mbụ bụ 0,5-8% site na ịdị arọ nke ngwaahịa a. N'ime ụlọ ọrụ nri, a na-eji ụdị gelatins dị iche iche, nke bụ n'ihi ụdị ngwaahịa na njirimara teknụzụ nke mmepụta ya.

Starch gbanwetụrụ. Usoro ọgbụgba sitena dị ogologo, ma a na-eji ya maka imepụta akpa azịza jelii. A na-eji stachi gbanwetụrụ n'ime obere ụlọ ọrụ, ebe ọ chọrọ nnukwu mmiri (ugboro 10-12) maka ịmepụta jelii, nke a ga-ewepụrịrị. Thelọ ọrụ nyocha nke sayensị nke fectionlọ Ọrụ Na-ahụ Maka Mmepe Mmepụta emepụtara mmepụta nke peapa pea gbanwere. Sweets eji eji ngwa eji agwa ahu adịghị iche ma ọlị na usoro nri ọdịnala (nke emepụtara site na iji agar) abughi ụtọ, ma ọ bụ agba, ma ọ bụ isi. N'otu oge ahụ, ọnụahịa nke ihe Russia dị ala karịa oge 20 karịa nke ndị mba ọzọ.

Carboxymethyl cellulose A na-eji mmiri sodium (CMC), ma ọ bụ nnu sodium CMC mee ihe iji mee ka ọ kwụsie ike. Ngwaahịa ahụ dị ọcha bụ akwa ma ọ bụ ude mmiri na-acha ọcha ma ọ bụ ntụ ntụ nke nwere hygroscopic, enweghị isi, nkwụsi ike, mmiri na mmiri na mmiri insoluble na acid, mmanya methyl, ethanol, benzene, chloroform na ihe ndị ọzọ dị na Organ. Anaghị ekpughe CMC na anụ anụmanụ ma ọ bụ mmanụ oriri nke ìhè.

A na - eji Carboxymethyl cellulose na ụlọ ọrụ nri ole na ole. A na - eji ya emeputa ihe na - eme ice cream, confectionery (jelii, mousse, marmalade, jams, mkpụrụ osisi na beri, ude, onyinye, achịcha), sauces na anụ anụ, bụ akụkụ nke kapusi na ngwaahịa mbadamba.

Uru nke CMC n’elu ihe ndị ọzọ a na-eme ka ọ dị mma bụ na arụmọrụ ya dị n’okpuru ala dị ala, ikike imeziwanye otu agbanwe agbanwe, belata mmetụta nke ọdịiche dị iche iche nke ọkụ, ndakọrịta na akụkụ niile nke ngwaahịa, gụnyere hydrocolloids ndị ọzọ.

CMC nwere njirimara ndị a:

na mmiri ị na-agbanye nke ọma, na-enyere aka ịme ka ihe niile sie ike,
ọhụụ anaghị agbanwe ogologo oge,
na-ejide mmiri
nwere ihe na-akwụsi ike ma jidesie ike,
gosiputara mmetụta nke synergism na protein biopolymers (casein, protein soy),
na-etolite ihe nkiri na-acha uhie uhie na nke na-adịgide adịgide.
insoluble na organic sol, mmanụ na abụba, isi na-enweghị isi, physiologically na-adịghị njọ ma mara dị ka nchekwa nri emeju.

Domesticlọ ọrụ ụlọ “Giord” na - ewepụta nri dị iche iche site na iji CMC: “Blanose”, “Aquabisorb A-500”, “Stabilan SM” - nnu sodium nke carboxymethyl cellulose (E 466).

"Aquaborz" nwere ikike ijide mmiri: otu akụkụ ya nwere ike ijikwa mmiri 100. Ihe mgbakwunye ndị a na-achọta ngwa ha ọ bụghị naanị na mejupụtara iberibe mgwakota agwa, a nwekwara ike iji ya mee ihe maka iji mkpachapụ ọkụ na iguzogide okpomoku nke gram, iji gbochie shuga mkpuchi nke glaze, iji meziwanye meringues na marshmallows.

Iji "Stabilan" na-enye gị ohere:

nweta ngwaahịa nwere nnukwu agbanwe agbanwe, gụnyere shuga na-enweghị shuga ma ọ bụ obere shuga,
kwadobe usoro na njiri mara nke emechara mgbe a na-echekwa,
Zere nkewa mmiri.

Algae extracts. Ihe ndị bụ́ ezigbo carbohydrates na algae na-acha ọbara ọbara bụ polysaccharides, nke yiri ya na amylopectin. Otu ìgwè ndị ọkà mmụta sayensị si Norway, USA na Russia tụpụtara mmebe iwu ọhụrụ maka polysaccharides nke algae dị iche iche na-acha ọbara ọbara. A na-akpọ Polysaccharides nke nwere nanị nsị D-galactose a na-akpọ carrageenans, ndị nwere L-galactose dị ka mkpụrụ ndụ. Ọ bụrụ na-eji ntụ ntụ nke galactose gbanyere na polysaccharides maka nsị nke 3,6-anhydrogalactose, mgbe ahụ, a ga-eji “carraginose” na “agarose” dochie aha ndị ahụ. Agaroses gụnyere agar agar na agaroid.

A na-enweta agar-agar sitere n'oké osimiri dị oke ọnụ (anfelcium, helidium, gracillaria, eucheum). Laa azụ na mmalite 1990s. na Russia, amachibidoro ịwepụta agar-agar undergrowth, nke a na-azụzikarị mba ofesi ugbu a.

Ndị na-emepụta ngwa ngwa agar-agar bụ ụlọ ọrụ ndị a: Volf & Olsen, Algas Marinas SA, B & V, Setexam, Instrimpex Consfit import & exportation company, wdg. Ihe ndị kachasị ere nke agar-agar sitere na mba ndị dị ka Germany, Chile, Spain, Italy, Italy , Morocco, China, wdg.

Agar bụ ihe nnọchianya kacha sie ike. Ike nke agar na jelii na-ebelata mgbe a na-ewe iwe dị ọkụ na ọnụnọ nke acid. Ngwọta agar mmiri na-eme ka mmiri dị mma jụọ oyi mgbe ọ gbadara 45 Celsius. Ebe agbaze mmiri nke jelii mmiri bụ 80-90 Celsius. A na-eji Agar eme ihe n'ụlọ ọrụ na-eme ka mmiri jupụta na marmalade, jelii, na mmepụta anụ na anụ jellies, na imepụta ice cream, ebe ọ na-egbochi ịmepụta kristal ice, yana ịkọwapụta ihe ọicesụ juụ. A na-egosipụta Jellies na ndabere nke agar-agar, n'ụzọ dị iche na ndị ọzọ na-eme gel, bụ ihe mgbaji na-egbu maramara.

Ojiji nke ụlọ ọrụ nri anaghị ejedebe, yana ego ole etinyere na nri nri na-ekpebikwa site n’usoro na usoro maka ngwaahịa ndị a.

Usoro atụmatụ ya na usoro onunu ogwu di 1-1.2% site na oke nke agwuchara. Dabere na ọdịnaya nke ihe bụ isi, ikike ikike agar, ma ọ bụ ike nke jel (mkpokọta nke 1.5%), nwere ike ịdị iche site na 500 ruo 930 g / cm na 20 Celsius C dị ka Nikon si kwuo. Ike inweta ikike na-ekpebi ụdị agar: 600, 700, 800, 900.

A na-enweta Agaroid (agar Black Sea) site na phylloflora algae na-eto n'ime Oké Osimiri Ojii. Dị ka agar, agaroid na-adịghị ala nke ọma na mmiri oyi, na-etolite ngwakọta nke colloidal na mmiri ọkụ, mgbe ọ na-eme ka jelii nke nkwụghachi ogologo dị. Ike geling nke agaroid ji okpukpu abụọ dị ala karịa nke agar.

Jellies enwetara site na iji agaroid nwere ogologo anọgidesi ike na enweghi ọdịdị mara mma nke agar. Okpomoku nke jelii na agaroid di elu karie ka nke jelii kwadebere site na iji agar. Agaroid na-etolitekwara jellies na ikike na-esighi ike ịchekwa mmiri, ya mere o nwere ike iguzogide ihicha na ịmịcha. N'ime ụlọ ọrụ nri, a na-ahụ ọgwụ ngwa ngwa iji agar.

A na - enweta carrageenans site na mmịpụta mmiri sitere n'ọtụtụ ụdị algae na-acha ọbara ọbara. Ojiji nke carrageenans na ụlọ ọrụ nri bụ n'ihi njigide pụrụ iche ha na njigide akara ha, ha na-enyere aka melite usoro nke ngwaahịa ahụ, mee ka mkpụrụ nke ngwaahịa a rụchara arụpụta, mee ka ịkwụsi ike na idozi ya, iguzogide syneresis. Ngwongwo a nke carrageenans na-enye ha ohere iji ya meputa sausages, saus na sausages, ham sausages, akwara ahu nile sitere na ezi na anumanu. Dabere n'ụdị akụrụngwa, usoro a na-emepụta, ogo nke akụrụngwa, abụba na anụ ahụ na-ejikọ, ọkwa nke ihe ndị na-abụghị anụ, usoro nke carrageenans na ngwaahịa anụ nwere ike ịbụ 0.2-2 n'arọ kwa 100 n'arọ nke akụrụngwa akụrụngwa.

A na-ejikarị carrageenans dị ka ihe dị mkpa dị mkpa iji kwadebe puddings na yogọt mkpụrụ, mịrị amị, na ice cream. Carrageenans na-eme ka biya biya na anụ ahụ dị egwu, tinye ya na ngwaahịa dị iche iche: na pusi na nri nkịta, ihe ndị na-egbu egbu, ncha mposi na shampoo. Ndị na-ebu Carrageenans na-agbanye mmiri dị ka ude ma ọ bụ jellies dị ọcha ma na-enye mmanya ọ chocolateụ chocolateụ na-atọ ụtọ viscous. Na mgbakwunye, ekele maka ndị na-eme carrage, anyị anaghị ahụ kristal ice na ngwaahịa ndị jụrụ ajụ. Na USA na Ndịda Ebe Ọwụwa Anyanwụ Eshia, a na-agbakwunye ihe a na schnitzels na steaks iji mee ka mpempe anụ yiri ka ọ dị oke mma. Egosipụta ọnụnọ nke ihe ndị a na-ere ere site na akara “E407” nke achọtara na nkwakọ ngwaahịa ahụ.

Ofdị nke algae na-emetụta ụdị na akụrụngwa nke carrageenan na-esite, na-adabere na ọdịnaya nke polysaccharides.

A na-ezube Carrageenan, nke a na-acha uhie uhie alu Eucheuma cottonii, maka iji rụọ ọrụ dị ka onye na-ahụ maka ihe na-egbu egbu na desserts mmiri jelii. Cardị carrageenan a na-eme ka ezigbo colloidal mee ihe, na-etolite gel na-ahụ anya ma nwee ike ịmepụta gel na-agbanwe na chịngọm igurube.

A na-ejikwa ya na ụlọ ọrụ na-anụ anụ, na-abawanye mkpụrụ nke ngwaahịa anụchara.

A na - enwetakwa Carrageenan site na Irish moss (chondrus) - Chundrus crispus (L.), nke tolitere na northwest n'ụsọ oké osimiri Ireland na steeti US Massachusetts. Na Ireland, a na-egbute algae n'oge mgbụsị akwụkwọ, na America n'oge ọkọchị. N'ihe banyere mejupụtara kemịkal, chondrus dị nso agar ma nwee polysaccharides 55-80% carrageenan.Ndị bụ isi bụ a-, b- na g-carrageenans, dị iche na ọnụọgụ 3,6-anhydro-D-galactose. Na mgbakwunye, moss irish, ma ọ bụ chondrus, nwere ihe dị ka protin protein 10%, nwere ụba halogen salts (ayodiin, bromine, chlorine). Otu ihe nke moss irish, n'adịghị ka agar, bụ sọlfọ dị elu ya.

Site na mmiri nke Baltic, furcellaria na-enweta carrageenan a na-akpọ furcellaran. Lakpụrụ usoro nke furcellaran bụ nke usoro nke carrageenans. Ọ bụ ezie na furcellaran nwere sọlfọ dị ala, ihe niile e ji mara carrageenan mara ya. Ike nke jelii furcellaran erughị nke agar, mana karịrị nke agaroid.

Mmepụta nke carrageenans dị ka akụrụngwa dị mkpa maka ahụike, nri na ụfọdụ ọrụ ndị ọzọ ka etolitere tumadi na USA, France, Canada, England, Sweden, Norway, Ireland, Portugal, Philippines na ụfọdụ mba ndị ọzọ. Worldwa nke carrageenans riri ihe karịrị puku ton 14,000 kwa afọ ma na-abawanye site na 1-3% kwa afọ.

Emeputara agaroid na mbụ USSR bụ nke emere na mba ndị Baltic na Ukraine. Furcellaria na phyllophores wepụtara ya site na algae na-acha ọbara ọbara. N'ihe banyere ikewapụ Osimiri Baltic na Oké Osimiri Ojii site na Russia, mba ahụ kwụsịrị ebe ndị a. Otu n'ime ndị na-eweta skulllaran na Russian Federation bụ ụlọ ọrụ Estonian Est-Agar. Na mpaghara ọwụwa anyanwụ na Oké Osimiri White, a na-ehibe nhazi nke ịba ọcha n'anya na mmepụta agar-agar. Maka otu nzube ahụ, na ndịda Primorye, a na-eji gracillaria emebata n'ime mmiri. Kemgbe ọtụtụ afọ, agbalịala iji gosipụta mwepụta nke carrage na-enweghị nsogbu na chondrus, mana ihe ọ na-arụpụta anaghị adị.

Agar-agar, carrageenans na pectins bụ nri nri ndị ọzọ, mana a na-agabigaghị nke ukwuu. N'ihi ike dị mkpụmkpụ nke carrageenans na pectins, a na-achọrọ ọtụtụ oge iji nweta ngwaahịa ngwongwo na akụ eburula ụzọ karịa agar agar.

Na-agbanwe. N'ime polysaccharides niile a na-enweta site na algae, ọnụ ọgụgụ kasịnụ na-agụ ya site na alginates - sodium, potassium, calcium salts nke alginic acid, ewepụtara na algae aja aja. A kọwara ihe dị ukwuu maka alginates site n'eziokwu ahụ bụ na ejiri ha n'ọtụtụ ụlọ ọrụ na ụlọ ọrụ. Alginates bụ polysaccharide nke nwere nsị nke D-mannuronic na L-guluronic acid. Emeela ịmụ asụsụ ndị ọhụrụ. Site n’ọmụmụ ihe, enweghị mmetụta na-adịghị mma nke ịbelata na mgbanye nke calcium na nri ahụ ka ekpughere. Dika ndi okacha amara nke FAO / WHO siri kwu, iwepu nri nke ubochi kwesiri ibu rue 50 mg kwa 1 kilogram nke aru mmadu, nke kariri ogo nke apuru iri nri.

Ihe buru ibu nke alginates bu ikike iguzosi ike karie ngwongwo colloidal bu acid na-eguzogide. Ngwọta alginate enweghị ụtọ, ọ fọrọ nke nta enweghị agba na isi adịghị mma. Ha anaghị agha mmiri mgbe ewe iwe ma na-ejigide akụ ha mgbe jụrụ, n'elu kefriza na ụdi defrosting. Yabụ, a na-ejikarị alginates eme ihe n'ụlọ ọrụ nri ka ọ bụrụ ngwakọta nke gel, emegharị, emulsifying, na-edozi ma na - edozi mmiri.

Dinggbakwunye sodium 0.1-0.2% nke sauces, mafolitions, ude na-eme ka mmịkpọ ha, ịdị n'otu, nchekwa nchekwa ma na-echebe ngwaahịa ndị a na mbibi. Ntughari nke 0.1-0.15% sodium na -eme n’ime jam na jam na-echebe ha ka ha ghara ita shuga. A na-ewebata alginate n’ime marmalades, jellies, na efere dị iche iche. Ihe mgbakwunye ha na mejupụtara mmanya dị iche iche na-egbochi ọdịda. A nwekwara ike iji sodium alginate dị ka ihe na-eme ka igwe ojii na-emepụta ihe ọ drinksụ softụ dị nro. A na-eji sodium alginate a mịrị amị mee ngwa ngwa iji mee ka mikpu nke mmiri a mịrị amị na brọkọlị (kọfị na tii ozugbo, mmiri ara ehi, jelii, wdg). A na-eji alginates kwadebe ngwaahịa a kpụrụ akpụ - analogues nke fillets, mkpụrụ osisi, wdg, na-eji ọtụtụ maka nkwadebe nke capsules granular nwere ngwaahịa nri mmiri. A na-eji mmiri ọgwụ nnu nke alginic acid mee ka anụ, azụ na mmiri na-egbochi mmiri. N'ime afọ iri gara aga, oriri nke alginate maka nkwadebe ihe nracha ice toro ngwa ngwa, nke ọ na-enye udiri ederede ma na-eme ka ntụkwasị obi dịkwuo elu.

Na mgbakwunye na ụlọ ọrụ nri, a na-eji alginate eme ihe n'ọtụtụ ọgwụ, akwa, pulp na mpempe akwụkwọ, Ngwuputa na ụlọ ọrụ ndị ọzọ. N'ime ụlọ ọrụ na-emepụta ọgwụ, a na-eji alginic acid na nnu ya mee ihe dịka gluing na-emebi ihe na imepụta mbadamba, drage, ọgwụ. N'ihi ikike nke alginates iji nweta mmiri ugboro abụọ ruo ugboro 200 ruo narị atọ na mmiri na-esi ísì ụtọ, ụrọ na isi isi, a na-eji ha eme ihe maka mmanụ dị iche iche. A na-ejikwa ọgwụ alginic mee ihe dị ka ndị na-ebu ọgwụ nje na ọgwụ ndị ọzọ.

Otu ihe bara ezigbo uru na nkwa nke soluble alginates bụ ikike ha nwere oge igbu oge ịnakwere ikuku redio na-emetụta akwara mmadụ, si otú a na-egbochi mkpo nke radionuclide ahụ. Ha na egbochikwa nnu nke ọla ndị dị arọ. Dabere na alginate, e mepụtara ihe eji achọ akwa - algipore, nke, yana mmiri na-adọrọ adọrọ na ọnya na-agwọ ọnya, nwere mmetụta antiseptik n'ụzọ doro anya. N'akụkụ a, enwere ike iji algipor na ọgwụgwọ nke ọnya ọnya na-emeghe nke nwere mmerụ ahụ na ọnya radieshon.

Ka ọ dị ugbu a, ụfọdụ nhazi mba ofesi na ụlọ sitere na algae na-ejikarị. Ha nwere ihe mgbochi immunostimulating na hepatoprotective, cholesterol ọbara dị ala na lipids, na-enwe ike ịkwalite hematopoiesis, nwee mmetụta na-emetụta ihe na oncological prophylactic. Ihe a kacha mara amara bụ ọgwụ ụlọ Klamin, nke sitere na obere mkpụrụ nke laminaria algae.

A na-eji Alginates eme ihe ebe niile n'uzo eji eme ya na ebe ndi ahu noo. N'ime ụlọ ọrụ ndị na-akwa akwa, a na-eji ha maka ndọkụ na-eme ka ọ na-acha, na-adịkwa ka ndị nọchiri stek mgbe ha na-ata yarn. Ebe ndị a na-ekwe nkwa iji ya mee ihe na-agụnye ihe ndị ha na-eji eme ihe na-esikarị ike na-agbanwe agbanwe na akwa akwa na-enweghị mmiri.

N'ime ebe a na-ere akwụkwọ na ebe a na-ere akwụkwọ, a na-eji alginates eme ihe maka ọgwụgwọ nke kaadiboodu na akara akwụkwọ pụrụ iche maka teepu a pịrị apị, yana akwụkwọ nwere ihe nkiri. A na-ejikwa alginates arụpụta ihe nkiri eji achọ mma maka mkpuchi chipboards.

Na Russia, a na-ehiwe mmepụta alginates na Arkhangelsk plant algae experiment. Ruo n’oge na-adịbeghị anya, imepụta nri ga-abụ ihe dị ka tọn 35 kwa afọ (0.6% nke ihe ndị a chọrọ), na teknuzu - ihe dị ka tọn 150 kwa afọ (ihe dị ka 3% nke ọchịchọ ahụ). Mmepụta a sitere na nhazi nke akụrụngwa si White na Barents Oké Osimiri, ebuka nke ugbu a anaghị egbo mkpa ndị a na - emejupụtakwa akụkụ ụfọdụ site na mmiri na ịbubata na mpaghara.

Enweghị mmepụta mmepụta nke alginates na Far East, ọ bụ ezie na owuwu ihe ọkụkụ na Partizansk, Primorsky Territory, malitere. Ọdịda nke mmepe akụ na ụba mba ahụ akwadoghị mmejuputa oru a. Ka ọ dị ugbu a, ọtụtụ ụlọ ọrụ nyocha nke Academy of Sciences guzobere mmepụta nke ihe omimi ma mepụta obere batrị nke ngwaahịa. Iji nweta alginates, a na-eji kelpani Japanese eme ihe, nke na - enwe usoro iwu na teknụzụ ọ bụla dị ugbu a, yana ụfọdụ ụdị algae ndị ọzọ nwere agba.

Agwọ. Gum, ma ọ bụ chịngọm (sitere na Greek. Kommidion, kommi), bụ mmiri na-agbanye mmiri ma ọ bụ polyella nke monosaccharides na ya - glucose, galactose, arabinose, mannose, rhamnose, glucuronic acid.

Enwere ike ike ikesa goms na ọnọdụ atọ dabere na mbido ahụ: exudates (resins secreted), hydrocolloids nke mkpụrụ dị iche iche, biosynthetic colloids - polysaccharides nke microorganisms, nke ka nke, achịkọtara na mmiri ọdịbendị, ihe ndị enwetara site na mgbanwe nke polysaccharides nke sitere n'okike (dịka ọmụmaatụ, eriri, stachi )

Exudates bụ ihe ọ juiceụ juiceụ na-asọ site na ụfọdụ ụdị osisi na oge opupu ihe ubi, ihe ọ thisụ thisụ a siri ike, doo anya, enweghị ụtọ, ọ na-eji nwayọọ nwayọọ ịgbanye ikuku. A na-enweta nzuzu n'ụdị iberibe nha dịgasị iche iche, nke a na-egwepị mfe ghọọ ntụ ntụ na-acha ọcha. A na-akpọ gluu cherị, chịngọm, na-esite na ụfọdụ osisi mkpụrụ osisi: plums, cherị, ọ gbara ọchịchịrị na agba. Goms bụ nnu nke polyuronic acid, ha na-agbari na mmiri, na-akpụ viscous na usoro nnyapade, ụfọdụ goms anaghị agbaze kpamkpam na mmiri, kama ọ na-asọ. Exudates gụnyere gum Arab, karaya, trakagant, gatti.

A na-akpọkwa hydro hydrololoids galactomaniae, ebe ọ bụ na ihe ndị dị na polysaccharide nwere nsị mannose na-ejikọ ọnụ site na b-1,4, akụkụ nke nsị galactose jikọtara ọnụ site na a-1,6. Imirikiti ndị galactoman anaghị agbaji eriri afọ, ya mere, ha bụ ndị nri nri na-enye nsogbu. Ọ bụ ọrụ teknụzụ na-ekpebi ọkwa nke ọdịnaya ha na ngwaahịa nri. Ihe fọrọ nke nta ka ọ bụrụ naanị sọks karaya, nke a na-ehibe ụkpụrụ maka iwebata ya na ụlọ ọrụ nri (site na 5.0 g / kg na chịngọm, eju, glaze na ruo 10,0 g / n'arọ na emulsified sauces).

A na-anakọta Gum arabic, ma ọ bụ chịngọm Arab (Gummi arabicum) site na cracks eke ma ọ bụ site na mkpụbe nke Senegalese acacia (acacia senegal L.) ma ọ bụ acacia seyal, yana ụdị acacia ndị ọzọ metụtara, ụdị ndị kacha mma na-enweta site na mwepụta nke osisi toro afọ isii. Gum arabic bụ nke kacha ochie na ama ama n’ime mmiri hydrocolloids chọpụtara ihe karịrị puku afọ ise gara aga site n’aka ndị Ijipt oge ochie. Okwu a "Gummi" ("gummy") sitere na aha ndi Ijipt ochie maka ngwaahịa a bu "Kami". Taa, okwu "gummy" na-ezo aka goms niile.

Gum arabic mejuputara arubara. Arabin ji nwayọ nwayọ ma gbasaa kpamkpam okpukpu abụọ nke mmiri oyi, na-akpụ mmiri siri ike, nke bụ ezigbo ihe ndozi na ihe na-eweta olu. Na acid hydrolysis, arabin (calcium, potassium, magnesium salts nke arabinic acid) kewara n'ime arabinose, galactose, rhamnose na glucuronic acid.

Maka iji nri na ụlọ ọrụ ọgwụ, ihe exudate mgbe a na-egweri ya na-eme ka ọ dị ọcha ọzọ site na ịgbanye na mmiri, ịba ọcha n'anya na mịrị amị, ma kpochaa site na ịgba. Ngwaahịa sitere na ya bụ mmiri anaghị egbu egbu, na -akwu mmiri n'ime mmiri, enweghị agba, enweghị enweghị uto na isi, na, ihe kachasị mkpa, anaghị agbanwegharị ụtọ na isi nke usoro nri.

Directionzọ kachasị mkpa nke iji gum Arab bụ inweta ndị ọrụ ojii na mmanya na ngwakọta akọrọ maka ihe ọ .ụ .ụ. A na-enweta ngwakọta site na ịgba mkpo nke mmanụ akwukwo nri na Arab arabic. A na-ejikwa Gum arabic iji mee ka mkpụrụ osisi mkpụrụ osisi dị n'ime ya na-eme ka ihe ọ fruitụ fruitụ mkpụrụ osisi dị mma, yana imepụta biya. Beer foam, ma ọ bụ “okpu”, bụ otu njiri mara ngwaahịa a, na-emetụta ihe ndị na-azụ ya. Ogologo ụfụfụ a kpụrụ na oge eji echekwa ya na-adabere na oke carbon dioxide ewepụtara n’oge na mgbe biyabasịsịrị, ọnụọgụ na ụdị protein dị na ya. Ngwukwo ahu di nkpo na kpo oku naputa, gi na ndi amino boro ebubo nke protein ajuju, mee ka ubochu ahu puta ma metuta nragide ya na mgbidi iko. A na-agbakwunye gum arabic na biya mgbe usoro ịgba ụka ahụ gafere tupu oge ntoju amalite. Enwere ike iji ihe ngwọta nke chịrị chịngọm 0.1% dị ka ihe ọzọ maka carrageenans maka ịkọwapụta beers dị oke ọnụ.

A na-eji ihe ngwọta dị ala nke gum Arab chịkọbara na mmepụta mmanya na-acha ọbara ọbara iji mee ka agba ahụ kwụsie ike.

Ejirila Gum arabic n'ọtụtụ ebe dị ka ihe maka microencapsulation nke ihe ndị dị ọcha, gụnyere ụtọ, ya bụ mmanụ mmanụ dị mkpa. Inweta ekpomeekpo n'ụdị nnukwu ntụ ntụ na-enye anyị ohere idozi nsogbu nke nkesa ụdị ekpomeekpo na olu nke usoro nri (mgwakọta akọrọ, anụ mpekere, nnwale na chiiz, wdg).

Gum Arabic, nke a na-eji na ụlọ ọrụ igwe anaghị eme nri kemgbe ọtụtụ narị afọ, ka na-echekwa ịma mma ya n'ihi ihe ndị pụrụ iche o ji arụ ọrụ. Ọrụ kachasị mkpa nke gum Arab na-arụ na mmepụta nke ngwaahịa ịchọ mma bụ ndị a:

igbochi mkpu shuga,
na-eke ihe nkiri na-echebe mgbe glazing,
udidi ederede
emulsion abụba na nkesa ụdị ya na ngwaahịa, bụ isi iyi nke nri nri.

A na-eji Gum arabic eme ihe n'ụzọ zuru oke na usoro mkpuchi, site na mkpụrụ osisi na mkpụrụ vaịn ka shuga, shuga, yogọt na akwa ikpeazụ na ngwaahịa a rụchara, na usoro ndị a nwere ike ịba ụba ma ọ bụ belata mgbe ị na-eji gum Arab. Isi ọrụ nke gum arabic na nhazi nke pelleting solution bụ ndị a: ịchịkwa mmegharị nke abụba abụba, ịchịkwa ọrụ nke mmiri, igbochi mkpu shuga, jupụta oghere ndị a kpụrụ na ngwaahịa ahụ, na-eme ka ọdịdị nke ngwaahịa a rụchara arụ ọrụ dịkwuo mma.

A na-eji Gum arabic mee ihe na-ata ụtọ ihe ọetsụ andụ na lozenges iji gbochie mkpu shuga na dị ka ihe na-ejikọ aka n'otu n'otu (na mkpokọta nke 1045%) yana ijikọtara ya na ndị ọzọ dị ka stachi, gelatin, agar ma ọ bụ pectin. Dabere na ịta thickener, ụdị shuga eji na nsị mmiri dị na ebe a na-ekpocha ihe, a pụrụ ịgbanwe ọdịdị nke ngwaahịa ahụ site na ụdị ụtọ dị ụtọ achara.

Emere ihe ọ fruitụ fruitụ mkpụrụ osisi ọdịnala na mbụ ka ndabere nke gum arabic, nke na-enye nghọta ka ukwuu nke ngwaahịa ahụ ma e jiri ya tụnyere hydrocolloids ndị ọzọ, na-emeziwanye ụdị ya na udiri ya, na-amụba ebe ọ na-agbaze, ma na-ebelata nrapado na ụdị ahụ.

Gum Arabic na-arụ ọtụtụ ọrụ na ịrụ chịngọm: ike na-esi ísì ụtọ, na-ejigide njigide na ntọhapụ nke ụtọ, ndozi nke ederede, glazing nke ngwaahịa a rụchara.

Gum arabic na - eguzogide enzymes nke eriri afọ mmadụ ma nwee ike bụrụ isi mmalite nke eriri nri, na - emeju anụ ahụ mmadụ mkpa maka eriri.

Agrisales Ltd na-emepụta sọks chịrị nụchara arụmọrụ dabere na ụdị atọ nke akụrụngwa dị iche na Njirimara anụ ahụ: a) Agrigum HPS - nke a họọrọ, nke ahọpụtara (nke ejiri aka ya) ma mee ka ọ dị ọcha site na ogwe osisi na ngalaba acacia senegal (nwere ntụgharị na-adịghị mma), b) “Agrigum Lump Cleaned” - nke akpachapuru anya mezie ka eji mee ya site na ogwe osisi ya na acacia Senegalese (nwere udiri igwe na - adighi nma), c) “Agrigum Lump Talha” - akpachapuru anya ma kpochapu ya site na ogwe osisi ya na ngalaba Acacia seyal (etinyewo ya. Noe ngwa anya adiana).

Dabere na mbido ngwa ọrụ, ngwaahịa Agrisales nwere ebumnuche dị iche iche:

"Agrigum Spray R" - nke enwetara site na usoro ihe eji eme “nnukwu akpụ ọcha” (acacia Senegalese) site na ịchafụ na ihicha ịgba. Ngwaahịa zuru ụwa ọnụ maka iji mee ihe na ebe nrụọrụ, ụlọ ọgwụ, ihe ịchọ mma dịka ihe njigide, emulsifier na akụrụngwa (mgbanwe na njirimara nke ngwaahịa ahụ).
"Agrigum Spray R-HPS" - enwetara site na ihe ngwọta nke "Agrigum HPS" site na iji ọkụ na nhicha nhicha. A na-eji ya na nkwadebe nke emulsions dị elu nke nwere nha irighiri ihe ruru 1 μm.
"Agrigum Spray R / E" - enwetara site na Ngwọta Efu Dị ọcha site na iji ọkụ na nhicha nhicha. A na-eji ya dị ka ihe njikwa ụwa niile na nkwadebe nke emulsions. E jiri ya tụnyere Agrigum Spray R-HPS, ọ na - enye oke akụkụ ahụ emulsion ma nwee usoro dị iche iche nke ntụgharị ọkụ.
A na-enweta Agrigum Emulsive 1192K na Agrigum Emulsive 2000 site na Mpepu Epe. Nke a bụ mmepe pụrụ iche nke ụlọ ọrụ maka iji emulsion emulsion. Abụọ abụọ nke Agrigum Spray R-HPS na Agrigum Spray R / E ka viscosity dị elu ji mara. A na-eji ha na ntinye uche dị ala ma e jiri ya tụnyere Agrigum Spray R / HPS na Agrigum Spray R / E.
"Agrigum Spray GMH" - enwetara na azịza nke "Agrigum Lump Talha" (Acacia seyal) site na ịgba ahịhịa. Ejiri ya na ụlọ ọrụ ọgwụ na-ere ọgwụ na ọgwụ dịka ihe na-enwu enwu.
"Agrigum Spray MGH" - enwetara site na ihe ngwọta nke "Agrigum Lump Talha" (Acacia seyal) na ụlọ ọrụ na-emepụta ọgwụ dị ka onye nnọchianya maka glazing na dị ka ike nke ụtọ. Tụnyere Agrigum Spray GMH, o nwere ntụpọ viscosity dị ala. A na-eji ya na ụlọ ọrụ ọgwụ na-emepụta ọgwụ na ọgwụ.
“Agrigum ntụ ntụ 1AS” - nke enwetara site na “Eke Ọcha” site na nhicha n'ibu, a na-agwọ ya ọkụ. A na-eji ya na ụlọ ọrụ nyocha.

Karaya gum bụ ihe na-eme onwe ya, nke nwere polysaccharide akụkụ ụfọdụ nwere nke L-ramnose, D-galactose na D-galacturonic acid. Ọ na-agbaze mmiri. A na-etolite exudate ahịhịa na osisi mebiri emebi nke ezinụlọ Sterculiaceae, na-eto eto na India. A na-ewere mkpokọta resin n'aka aka wee kee ya iche iche, dabere na agba na ahịhịa nsị. A na-asacha nhicha site na igbari na mmiri ọkụ, na-aingụ mmanya ma ọ bụ nwee mmanya ma ọ bụ na-agbanye nhicha.

A na-eji karama na-asọpụta kama tragacanth dị oke ọnụ, ọ bụ ezie na karaya enweghị ụdị acid na-eguzogide ma na-anọpụ iche na-enweghị ntụpọ (ihe ngwọta nwere obere acidic). Ikike ịgbanyụ na mmiri dị ala ma nwekwuo ikike ịkụ azụ n'ihu protein protein na-eme ka karaya chịm na-ekwe nkwa maka ụlọ ọrụ mmiri ara ehi, yana ngwaahịa anụ pụrụ iche.

N'ime ihe ntecha, a na-eji karaya chịngọm n'ụdị edozi (ịta 0.3-1%). Ọ dakọtara na ethanol na nnu dị elu karịa, na-enye azịza viscous na gels dị nro na pH 3-7. Ihe ngwọta a nwere ntakịrị acidic. A na-eji ya na ngwaahịa anụ ahụ na ntutu isi, ihe nhicha anya, ntụpọ, ntụ ntụ.

Gum tragacanth na-esite na mgbawa eke ebighi ebi na ntinye ya na ogwe osisi ogwu - Astragalus tragacanth. Dabere n'ụdị ihe eji egbutu ya, chịngọm na-esite, na-eme ka ihe sikwuo ike, na-ewere ụdị nke fan, ụdị akwụkwọ na ụdị rịbọn ndị ọzọ. N'ihe banyere irighiri ụgbụ jiri nnukwu ọwara mmiri, chịngọm na-ewere n'ụdị eri dị warara maịlị (vermicelli, ma ọ bụ rịbọn, tragacanth). A na-ahọtara chịngọm ahụ site na agba ya na akara ule kachasị elu - enweghị transperent ma ọ bụ rịbọn na-enweghị ụcha, yana akara ọrụ nka - edo edo, odo na agba aja aja.

Isi mmalite nke chịngọm azụmahịa bụ 12-15 ụdị astragalus.

Ogige maka nchịkọta ụwa zuru ụwa ọnụ bụ Iran na Turkey. Ruo ogologo oge, obodo anyị si na Iran bubata tragacanth bara ụba. N’afọ 1930 N'ihi nyocha siri ike na nyocha sara mbara nke astragals anụ ụlọ na Turkmenistan na Armenia, a chọpụtara nnukwu astragals tragacanth, na-adabere na nke mmepụta nke chịngọm mepụtara. Twodị abụọ abụọ nke tragacanth goms na-apụta na ahịa ndị Europe: tragacanth nke Peshia (karịa mgbe ụfọdụ) na Anatolian tragacanth. Site na ụdị astragalus (A. Strobiliferus), toro na ókèala Pakistan, India na Afghanistan, nweta gum, nke a maara dị ka chịngam Chitral.

Akụkụ bụ isi nke tragacanth (60-70%) mejupụtara polysaccharides acidic, nke gụnyere galacturonic acid, galactopyranose, fucose, arabofuranose na xylopyranose. A na-akpọ akụkụ a nke polysaccharides bassorin. Polysaccharide soluble - arabinum - nwere 8-10% na chịngọm. Tragacanth nwere stachi, ihe mucous nke na agbacha oke n’ime mmiri, ihe otite, ihe ndi ozo achoro na ihe ndi ozo.

N'ime ụlọ ọrụ nri, a na-eji tragacanth n'ọtụtụ mmiri, jupụta bisikiiti, sọks dịka ihe na-eme ka ọ kwụsie ike. Achọta ngwa na ọrụ dị iche iche (agba na varnish, akpụkpọ anụ, akwụkwọ na mbipụta). N'ime ụlọ ọrụ akwa akwa a na-eji ya maka idozi eserese na maka ebumnuche a, a na-akwado ya na nnukwu olu. N'ime ụlọ ọrụ ọgwụ na-eji ya eme ihe dị ka ihe na-egbochi paịlị (kama iji ọgwụ Arabic) na mmepụta ọgwụ, lozenges, mbadamba.

Guar gum bụ polycar hydrocarbon nwere galactose na mannose, nke na-enye ahịrị yinye na ngalaba n'akụkụ ya dịkwa obosara na ibe ha. Achịcha abụọ a bụ ihe dị ka 2: 1. A na-ahụ ihe nzuzu na ngwụcha mkpụrụ nke leguminous osisi (cyamopsis), nke toro tumadi na India na Pakistan, ọ toro kemgbe ọtụtụ narị afọ ma jiri ya dị ka nri mmadụ na nri anụmanụ. . Owere ihe ubi site n’October ruo na Disemba. A na - ekewapụ njedebe iji mee ka ọ dị mma ma mee ntụ ntụ. O nwere ike ịnwe obere ego nke ahịhịa ma ọ bụ obere mkpụrụ n'ihi ụfọdụ adịghị arụ ọrụ nke nhazi. Enwere ike nweta akara mmụta viscosity guar dị elu karịa site na ịgbanwe ọnọdụ usoro iji wee nwekwuo ụyọkọ galactomannan.

Ntụ ọka na-eme ka steepụ na chịrị chịm bụ ọgwụ hydrocolloid kachasị na mmepụta nri na ngwaahịa nri. Ojiji ya zuru ụwa ọnụ bụ ihe dị ka tọn 25,000 kwa afọ.

Guar gum bụ ihe ọkụkụ sitere n'okike nke ahịhịa na-agba n'ime mmiri oyi. Guar achoghi ikpo oku ka o nweta viscosity zuru oke. Nsonaazụ a na-apụta na-egosi urukpuru n'ihi ọnụnọ akwara endosperm insoluble. A na-ejikarị guar gum ọnụ yana ọtụtụ goms ndị ọzọ, ọkachasị xanthan gum, a na-eme mmeghachi omume. Iji maa atụ, ngwakọta nke guar gum na xanthan chịm nwere ogo viscosity dị elu karịa goms, a na-ejikwa ya iji dozie akwa salad na ofe, ofe, wdg Guar gum na-agwakọkwa ya na carrageenan na igurube anụ ọhịa maka ime A na-eji ice cream, guar gum eme ihe na ụlọ ọrụ ebe a na-eji ihe emechasị emezi na ahịhịa nke marshmallows, marshmallows na ngwaahịa ndị ọzọ.

A na-emepụta Carob bean gum (E410) site na njedebe nke mkpụrụ nke osisi Garatonia siligua L., nke na-eto na mba ndị dị na Mediterranean (a na-akpọkwa Carob Tree). A na-agbanye mmiri na mmiri oyi ma chọọ ya mmiri ọzọ iji wee nweta viscosity kachasị. Akwukwo polysaccharides (uzo nke mannose rue galactose 4: 1). N'adịghị ka guar, nke hydrates kpamkpam na mmiri oyi, igurube anụ ọhịa chọrọ ọkụ ọkụ ruo 80 Celsius C maka hydration zuru oke.

Maka ịdịkarị oke dị ka ihe na-adịghị ahụkebe, ọ kacha mma ka ị buru ụzọ chụsaa anụ igurube na mmiri ọkụ (na 80 Celsius C), wee kpọnye ihe ngwọta 25 Celsius.

A na-eji carob agwa bekee eme ihe na ice cream (dị ka ihe njikwa anụ), chiiz (na-abawanye ọnụego coagulation), ngwaahịa anụ (sausages, salami, sausages) dị ka ihe na-ejikọ ma na-eme ka ọ kwụsie ike, homogenizing ma melite usoro na ịdị mma, ngwaahịa ndị na-eme achịcha (na-eme ka njigide mmiri , gbatị ndụ ndụ), ntụ ntụ mmiri iji mee ka viscosity ghara ịba ụba kalori, nri mkpụrụ osisi, nri nri.

A na-enweta mmiri chịngọm Tara, ma ọ bụ mkpụrụ osisi peruvian site na ị na-egweri njedebe endosperm nke Caesalpina spinosa (Tara-strauch) ka ọ bụrụ ntụ ọka. Ndi nwere nri D-mannose na D-galactose. A na-eji chịngọm chịngọm kama grey gum ma ọ bụ carob gum. A na-achọta ihe bụ isi nke ngwugwu mkpuchi na ngwakọta gelling na xanthan, gellan, carrageenan.

A na-enweta ghatti site na exudates nke osisi nke ụdị Anogeissus latifolia nke ezinụlọ Combretaceae na-eto n'India. Ghatti gum bụ aja aja na-acha aja aja, nke nwere iko ma ọ bụ ntụ ntụ na-acha ọbara ọbara. Ngwakọta kemịkal bụ polysaccharide nke nwere nsị nke L-arabinose, D-galactose, L-ramnose, D-mannose na D-glucuronic acid. Ngwakọta bụ isi bụ nsị galactose jikọtara ọnụ na b-1,6-glycosidic. Ghatti gum nwere mmetụta dị mma na emulsions na disperses, a na-eji ya na gum arabic ma ọ bụ kama ya.

A na-eji Xanthan gum (E 415) mee ihe dị ka ihe mkpuchi - ihe na-eme ka ọ kwụsie ike, na-eme ka viscosity dịkwuo elu, nwee ihe ndị nwere ikike ịmị mkpụrụ. Site na okike ya, xanthan chịm bụ pọmpụ biosynthetic - polysaccharide nwetara site na gbaa ụka site na iji nje nje Xanthomonas. Xanthan chịm na-agbanye mmiri ngwa ngwa n'ime ụlọ, na-enwe ike imeziwanye ịdị n'otu nke ngwaahịa a rụchara na ngwakọta: xanthan gum + carrageenan. A na-atụ aro iji xanthan gum na imepụta ngwaahịa ndị mechiri emechi (anụ minced, mkpọ, cutlets) ka akwadoro, ebe ọ na-enye viscosity na elasticity. Usoro onodu ogwu nke xanthan mgbe eji emeputa anụ bu 0.2-0.5% site na ibu nke akuru ubara. N'ihi njirimara ya pụrụ iche (iguzogide enzymes nke na-emebi iguzosi ike n'ezi ihe nke ngwaahịa, ka onye pH (2-12), na arụ ọrụ nke nnukwu okpomọkụ), na nhazi nke ezigbo ụlọ, ọ na-akwagide ngwaahịa ahụ ogologo oge ma gbatịkwa ndụ nchekwa ya. A rụpụtara ezigbo nsonaazụ mgbe ejiri xanthan gum na carrageenan na ham brines mee ihe na oke (1: 9). N'okwu a, xanthan gum na-ejigide akụkụ ahụ na-enweghị hydrogenated nke carrageenan, na mgbakwunye, ọ na-enye aka na nkesa ya na akwara na ntinye mmiri dị ukwuu.

A na-eji Xanthan chịm eme ihe n’ebe dị iche iche n’ichepụta ihe ndị dị n’ite, ụdị mmiri ara ehi, ice cream, desserts, ngwongwo achịcha, ọ drinksụ .ụ. Ngosiputa ogwu nke xanthan gum: ndi nzacha - 0.2-0.5%, ihe ọ --ụ --ụ - 0.05-0.2%, ude gbara ụka, chiiz ụlọ, ude chiiz, yogọt - 0.05-0.3%, Mayonezi - 0.2 –0.5%, ngwakọta akọrọ, akwa akwa, ụdị sọks - 0.1-0.2%, nri oyi kpọnwụrụ akpọnwụ, sọks, gravy - 0.1-0.3%, ihe eji eme achịcha - 0.05-0,0%, sirop - 0.2-0.4%. Xanthan gum bụ ihe dị mma nke emulsion na foams, na-enye viscosity dị elu na mkpụmkpụ ala, nwere pseudoplastic Njirimara, na-egbochi syneresis, nsonaazụ ahụ adịghị, kwụsie ike na gburugburu acidic na alkaline, na-eguzogide okpomọkụ dị elu, dakọtara na ngwọta nnu dị ukwuu, na-egosipụta mmetụta mmekọrịta na galactomannans. (gusi chịrị, anụ ọhịa bean gum) na glucomannans (cognac gum).

Gellan chịngọm bu polysaccharose linear መዋቅር, nke bu ihe nke metabolism nke nje Psedomonas elodea. A na-ahụ ụmụ irighiri ihe nke gellan nke ihe dị ka 500,000, ha nwere nkeji tetrasaccharide, gụnyere mgbanaka pyrpanose jikọtara ọnụ nke b-1,3-D-glucose, b-1,4-D-glucuronic acid, b-1,4-D glucose na a-1,4-L-ramnose. Ike pụrụ iche nke gellan chịm bụ na ọ na-etolite ihe ntanetị nke nwere obere ion niile, gụnyere hydrogen (ọkara nke acidic). A na-etolite jellies ndị kachasị adịgide na Ca na Mg ion. A na-eji gellan chịm na mmiri ụtọ nke mmiri ara ehi, na ngwaahịa ndị dị na pastil, na jam. Usoro onunu ogwu na nri nri bu 0.1-1.0%.