Ukutya

I-Hydroxypropyl methylcellulose (igama le-INN: i-Hypromellose), ekwafinyezwa njenge-hypromellose (i-hydroxypropyl methyl cellulose, efinyeziweyo njenge-HPMC), luhlobo lwe-non-ionic cellulose exutywe i-ether. Njengesongezo sokutya, i-hypromellose inokudlala indima elandelayo: i-emulsifier, i-thickener, i-agent yokumisa kunye nokuthatha indawo ye-gelatin yezilwanyana.

Ubume beMveliso
1. Ukubonakala: umhlophe okanye phantse umgubo omhlophe.
2. Ubungakanani besuntswana; Ireyithi yokupasa eyi-100 ye-mesh inkulu kune-98.5%; I-80 ye-mesh yezinga lokupasa Inkcazo ekhethekileyo inobungakanani be-particle ye-40-60 mesh.
3. Ubushushu beCarbonization: 280-300℃
4. Ubuninzi obubonakalayo: 0.25-0.70g / cm (ngokuqhelekileyo malunga ne-0.5g / cm), ubunzima obuthile 1.26-1.31.
5. Ubushushu bokutshintsha umbala: 190-200℃
6. Uxinzelelo lomphezulu: 42-56dyn / cm kwi-2% isisombululo samanzi.
7.I-Solubility: i-soluble emanzini kunye nezinye izinyibilikisi, ezifana ne-ethanol / amanzi, i-propanol / amanzi ngokomlinganiselo ofanelekileyo. Isisombululo samanzi sinomsebenzi ongaphezulu. Ukucaca okuphezulu kunye nokusebenza okuzinzileyo. Iimpawu ezahlukeneyo zeemveliso zinamaqondo okushisa e-gel ahlukeneyo, kunye nokutshintsha kwe-solubility kunye ne-viscosity. I-viscosity ephantsi, i-solubility enkulu. Iinkcukacha ezahlukeneyo ze-HPMC zineentsebenzo ezahlukeneyo. Ukuchithwa kwe-HPMC emanzini akuchatshazelwa yi-pH.
8. Ngokuncipha komxholo weqela le-methoxy, i-gel point ye-HPMC iyanda, i-solubility yamanzi iyancipha, kwaye umsebenzi ongaphezulu uyancipha.
9. I-HPMC nayo inamandla okuqina, ukuxhathisa ityuwa, umgubo ophantsi wothuthu, ukuzinza kwe-pH, ukugcinwa kwamanzi, ukuzinza kwe-dimensional, iipropati ezigqwesileyo zefilimu, kunye noluhlu olubanzi lokuxhathisa i-enzyme, i-dispersibility kunye nokunamathela.

Ukusetyenziswa kweMveliso
1. I-citrus enkonkxiweyo: thintela ukuba mhlophe kunye nokonakala ngenxa yokubola kwe-citrus glycosides ngexesha lokugcinwa ukufezekisa ukugcinwa kokutsha.
2. Iimveliso zeziqhamo ezibandayo: yongeza kwi-sherbet, iqhwa, njl. ukwenza incasa ibe ngcono.
3. I-Sauce: isetyenziswe njenge-emulsification stabilizer okanye i-thickener ye-sauces kunye ne-ketchup.

Imveliso ye-QualiCell cellulose ether HPMC/MC inokuphucula ngezi mpawu zilandelayo kwizicelo zokutya:
·Reversible thermal gelation,isisombululo samanzi senza ijeli xa kufudunyezwa kwaye sibuyela kwizinyibiliko emva kokupholisa. Lo mhlaba uluncedo kakhulu ekwenzeni ukutya. Ngokomzekelo, inokubonelela nge-viscosity ezinzileyo phantsi koluhlu olubanzi lobushushu. Kwaye le gel elastic inceda ukunciphisa ukufuduka kweoli, ukugcina umswakama kwaye ugcine imilo ngexesha lokupheka ngaphandle kokutshintsha ukuthungwa kokuqala. Ijeli ye-Thermal ibonelela ngokuzinza kobushushu ekutyeni okucutshungulweyo xa kuqhotyiswe kakhulu, kubhakwa kwii-oveni kwaye kufudunyezwe kwii-microwaves. Ngaphaya koko, xa kutyiwe, nakuphi na ukuthungwa kwegummy kuyahamba kunye nexesha lokuhamba ngenxa yokuguqulwa kwe-MC/HPMC.
·Ayityiki, ayiyo-Allergenic, ayiyo-ionic, ayiyo-GMO
· Ukungabinancasa nokunganuki
· Ukuzinza kuluhlu lwe-pH(3~11) kunye nobushushu (-40~280℃)
· Ingqinwe njengesixhobo esikhuselekileyo nesizinzileyo
· Ukunikezela ngepropati ebalaseleyo yokubamba amanzi
· Ukugcina imilo ngepropati eyodwa ye-reversible thermo-gelling
· Ukubonelela ngokwenziwa kwefilimu okugqwesileyo kukutya okugqunyiweyo kunye nezongezo zokutya
· Isebenza njengokutshintsha kweGluten, Fat, kunye neEgg white
· Ukusebenzela usetyenziso oluhlukeneyo lokutya njenge-foam stabilizer, emulsifier, i-agent echithachithayo, njl.