Pectin | 9000-69-5
Tlhaloso ea Lihlahisoa
Pectin ke e 'ngoe ea li-stabilizers tse sebetsang ka ho fetisisa tse fumanehang. Ntlafatso ea lihlahisoa le ts'ebeliso ea bahlahisi ba ka sehloohong ba pectin ho theosa le lilemo e hlahisitse katoloso e kholo ea menyetla le ts'ebeliso ea pectin.
Pectin ke senotlolo sa ho tsitsisa lihlahisoa tse ngata tsa lijo.Pectin ke karolo ea tlhaho ea limela tsohle tse jeoang. Pectin e ka har'a marako a lisele tsa semela le lera pakeng tsa lisele tse bitsoang middle lamella. Pectin e tiisa limela mme e susumetsa kholo le malapa a metsi. Pectin ke fiber e qhibilihang ea lijo. Pectin ke polymer ea galacturonic acid le hore acidic polysaccharide, 'me Karolo ea acid e teng e le methyl ester. Pectin e ile ea sibolloa lekholong la leshome le metso e robong la lilemo, 'me esale e sebelisoa lapeng le indastering ka lilemo tse ngata.
Jam le marmalade: Jam le marmalade tse nang le mokelikeli o tiileng oa bonyane 55% ke lisebelisoa tsa khale tsa HM apple Pectin ea rona e netefatsang tokollo e ntle ea tatso, syneresis e tlase le tatso e monate ea litholoana. Ebang ke ka ho khetheha ka k'halsiamo, boleng ba pH kapa lintho tse tiileng tse qhibilihang, re fana ka mefuta e fapaneng ea pectin e akaretsang sebaka se pharaletseng sa ts'ebeliso.
Confectionery Lintho tse tiileng tsa lihlahisoa tsa confectionery, tseo hangata li betiloeng ka 70% - 80%, hammoho le acidity e phahameng, li ka baka lebelo le potlakileng kapa le sa laoleheng la gelling haeba ho sebelisoa mofuta o fosahetseng oa pectin. Ho boetse ho na le li-pectin tse se nang buffer tse fumanehang bakeng sa bareki ba batlang ho tseba hore na ke mofuta ofe le bokae ba moemeli oa bona oa morao. Bakeng sa mocheso o tlase oa ho tlatsa, ho ka khothaletsoa letoto la li-pectin tse 200.
Lihlahisoa tsa lebese: HM pectin e khethehileng e ka tsitsisa litsamaiso tsa protheine ea asiti ka ho etsa likarolo tse sireletsang ho potoloha likaroloana tsa protheine. Tšireletso ena ea protheine e thibela karohano ea serum kapa karolo le ho bokellana ha casein maemong a tlase a pH. Pectin e ka boela ea eketsa viscosity, 'me kahoo ea eketsa maikutlo le tatso ho lino tse entsoeng ka lebese tse nang le asiti tse kang li-yoghurts tse nooang, litholoana tse nang le lebese kapa lino tse nang le protheine ea litholoana. Ho na le mefuta e fapaneng ea li-pectins tse fumanehang ho tsitsisa palo ea protheine e boletsoeng esale pele le ho eketsa li-viscosity tse ikhethang.
Seno: Lisebelisoa tsa rona tsa seno li koahela mesebetsi e mengata ho kenyelletsa ho tsitsisa leru, ho eketsa molomo le ho matlafatsa fiber e qhibilihang. Bakeng sa ho tsitsisa leru linong tsa lero la litholoana le ho kenyelletsa molomo oa tlhaho ho lino tsa litholoana tse nang le khalori e tlase, re khothaletsa mefuta ea rona ea viscosity e tloaelehileng ea HM pectin ho tloha ho 170 le 180 letoto. Li hlophisitsoe hore e be litšoaneleho tsa 'mele le tsa rheological' me li fumaneha ka li-viscosity tse fapaneng ho tloha qalong ea apole le citrus. Lits'ebetsong moo u batlang ho eketsa fiber e qhibilihang, u na le khetho ea mefuta e fapaneng ea viscosity e tlase ea pectin.
Bakery: Qetello e benyang le e khahlehang ea mefuta eohle ea likuku le li-dessert kapa tholoana e boreleli le e monate e fang lihlahisoa tsa bohobe sebopeho se ikhethileng. Li-pectin li na le ts'ebetso e nepahetseng bakeng sa ts'ebeliso ena. Bakeng sa ts'ebeliso e atlehileng, likhalase li tlameha ho ba pepeneneng ka botlalo, ho be bonolo ho li sebelisa, 'me li tlameha ho ba le thepa ea rheological e sa feleng.
Tlhaloso
| LINTLHA | TS'ELISO |
| Litšobotsi | Phofo e sootho e phallang mahala; Hanyane, ntle le lintlha |
| Tekanyo ea Esterification | 60-62% |
| Kereiti(USA-SAG) | 150°±5 |
| Tahlehelo ka ho omisa | 12% Max |
| PH(1% tharollo) | 2.6-4.0 |
| Molora | 5% Max |
| Molora o sa Keneng Asiti | 1% Max |
| Mahala Methyl Alcohol | 1% Max |
| Litaba tsa SO2 | 50ppm Max |
| Asiti ea galacturonic | 65% Mets |
| Likahare tsa naetrojene | 1% Max |
| Litšepe tse boima (Joaloka Pb) | 15mg / kg Max |
| Ketapele | 5mg/kg Max |
| Arsenic | 2mg/kg Max |
| Kakaretso ea Palo ea Limela | <1000 cfu/g |
| Yeast & Mold | <100 cfu/g |
| Salmonella | Ha e eo ka 25g |
| E. Coli | Ha e eo ka 1g |
| Staphylococcus Aureus | Ha e eo ka 1g |
