Daim ntawv thov ntawm MC (methyl cellulose) hauv zaub mov

Methyl Cellulose (MC) feem ntau siv nyob rau hauv kev lag luam khoom noj rau ntau lub hom phiaj vim nws cov khoom tshwj xeeb. Nov yog qee qhov kev siv ntawm MC hauv cov khoom noj:

1. Kev ntxhib los mos hloov kho: MC feem ntau siv los ua cov ntawv nyeem hloov kho hauv cov khoom noj khoom haus kom txhim kho lawv lub qhov ncauj, xwm yeem, thiab tag nrho cov kev paub zoo nkauj. Nws tuaj yeem raug ntxiv rau cov kua nplaum, hnav khaub ncaws, cov khaub ncaws, cov khaub thuas los ua kom du, thiab tuab thiab cov calories ntxiv lossis hloov cov tsw.
2. Rog hloov chaw: MC tuaj yeem ua haujlwm ua rog los hloov cov roj lossis cov khoom noj muaj rog. Los ntawm mimicking lub qhov ncauj thiab cov tshuaj ntawm cov rog, MC pab tswj cov yam ntxwv ntawm cov zaub mov zoo xws li cov khoom noj mis nyuj, ci khoom thaum txo lawv cov ntsiab lus rog.
3. Stabilizer thiab emulsifier: mc ua raws li lub stabilizer thiab emulsifier hauv cov khoom noj khoom haus los ntawm kev pab tiv thaiv theem sib cais thiab txhim kho qhov ruaj khov ntawm emulsions. Nws yog feem ntau siv nyob rau hauv kev hnav khaub ncaws nyias, mis nyuj khov, thiab dej haus los txhim kho lawv lub neej ua kom muaj kev sib dhos.
4. Binder thiab tuab: MC muaj nuj nqi raws li phau ntawv thiab tuab hauv cov khoom noj khoom haus, muab cov qauv, cohesiveness, thiab viscosity. Nws yog siv rau hauv cov ntawv thov xws li batters, txheej, sau ua ntawv sau, thiab cov khoom noj qab zib los txhim kho kev ntxhib los mos, tiv thaiv kev ua kom zoo nkauj, thiab txhim kho cov khoom lag luam.
5. Tus neeg sawv cev rau tus neeg sawv cev: MC tuaj yeem ua cov khoom muaj txiaj ntsig hauv cov khoom noj hauv qee yam, xws li nyob rau hauv muaj ntsev los yog acids. Cov gels no tau siv los tswj cov khoom lag luam xws li cov puddings, jellies, txiv hmab txiv ntoo khaws cia, thiab cov khoom confectionery.
6. Glazing tus neeg sawv cev: MC feem ntau siv los ua cov neeg sawv cev glazing hauv cov khoom ci ci los muab cov khoom ci ua kom tiav thiab txhim kho tsos. Nws pab txhim kho kev pom ntawm cov khoom lag luam xws li ncuav pastries, khoom qab zib, thiab mov ci los ntawm kev tsim lub ci ci ci.
7. Dej khaws cia: MC muaj cov khoom siv tau zoo heev, ua rau nws muaj txiaj ntsig zoo hauv cov ntawv thov uas ya kom muaj kev cia siab, xws li hauv cov nqaij thiab nqaij qaib cov khoom. Nws pab khaws cov dej noo thaum ua noj ua haus lossis kev ua haujlwm, ua rau cov kua juicier thiab ntau cov nqaij mos me me.
8. Cov neeg saib xyuas yeeb yaj kiab: MC tuaj yeem siv los tsim cov yeeb yaj kiab uas muaj cov khoom noj thiab txheej txheem rau cov khoom noj khoom haus, ua rau muaj kev cuam tshuam rau cov dej noo, oxygen, thiab cov pa me me. Cov yeeb yaj kiab no tau siv los txuas lub txee lub neej ntawm cov khoom lag luam tshiab, thiab cov nqaij, thiab cov nqaij cov khoom, nrog rau encapsulate flavors los yog nquag cov khoom xyaw.

Methyl Cellulose (MC) yog ib qho khoom noj muaj txiaj ntsig ntau yam hauv kev lag luam khoom noj, nrog rau kev ua kom ruaj khov, ua kom muaj zog, ua kom muaj dej, thiab zaj duab xis. Nws cov kev siv yuav pab tau zoo, tsos, thiab txee rau cov khoom noj ntawm ntau yam khoom noj thaum ntsib cov khoom noj kom tau txais kev noj qab haus huv thiab muaj nuj nqi ntau dua.