Mea Hoʻohui ʻia ʻo Newgreen Flaxseed gum
Hōʻike huahana
ʻO ka ʻaila flaxseed (Linum usitatissimum L.) gum (FG) kahi huahana o ka ʻoihana ʻaila flax i hiki ke hoʻomākaukau maʻalahi ʻia mai ka ʻai liʻiliʻi, hull a/a i ʻole nā hua flax holoʻokoʻa. Loaʻa iā FG nā meaʻai a me nā noi meaʻai ʻole ʻoiai e hāʻawi ana i nā waiwai hoʻonā i kaha ʻia a manaʻo ʻia e loaʻa nā waiwai meaʻai e like me ka fiber meaʻai. Eia nō naʻe, ʻaʻole i hoʻohana ʻia ka FG ma muli o nā constituents me nā waiwai physicochemical a me nā mea hana.
COA
| Nā mea | Nā kikoʻī | Nā hualoaʻa |
| Ka nana aku | Pauda keʻokeʻo | Pauda keʻokeʻo |
| Hoʻāʻo | 99% | Holo |
| ʻala | ʻAʻohe | ʻAʻohe |
| Loose Density (g/ml) | ≥0.2 | 0.26 |
| Nalo ma ka maloo | ≤8.0% | 4.51% |
| Koena ma ka Ignition | ≤2.0% | 0.32% |
| PH | 5.0-7.5 | 6.3 |
| Kaumaha molekula maʻamau | <1000 | 890 |
| Nā Metala Kaumaha(Pb) | ≤1PPM | Holo |
| As | ≤0.5PPM | Holo |
| Hg | ≤1PPM | Holo |
| Helu Bacterial | ≤1000cfu/g | Holo |
| Colon Bacillus | ≤30MPN/100g | Holo |
| Huna & Mold | ≤50cfu/g | Holo |
| ʻO ka maʻi bacteria | ʻinoʻino | ʻinoʻino |
| Ka hopena | Kūlike me nā kikoʻī | |
| Ola ola | 2 mau makahiki ke mālama pono ʻia | |
Hana
Emulsifying waiwai
Ua hoʻohana ʻia ka pūʻulu flaxseed ma ke ʻano he hui hoʻokolohua, a ua hoʻohana ʻia ke kāʻei Arabic, ka limu limu, ka xanthan gum, gelatin a me CMC ma ke ʻano he pūʻulu hoʻomalu. Ua hoʻonoho ʻia he 9 mau ʻanuʻu noʻonoʻo no kēlā me kēia ʻano gum e ana i 500mL a hoʻohui i 8% a me 4% aila meaʻai, kēlā me kēia. Ma hope o ka emulsification, ʻo ka hopena emulsification ka mea maikaʻi loa o ka flaxseed gum, a ua hoʻonui ʻia ka hopena emulsification me ka hoʻonui ʻana o ka hoʻonui ʻana o ke kāʻei flaxseed.
Waiwai Gelling
He ʻano colloid hydrophilic ka ʻōpala flaxseed, a ʻo ka gelling kahi waiwai koʻikoʻi o ka hydrophilic colloid. ʻO kekahi hydrophilic colloid wale nō ka waiwai gelling, e like me ka gelatin, carrageenan, starch, pectin, a me nā mea ʻē aʻe.
Palapala noi
Hoʻohana i ka hauʻulu
Loaʻa i ka flaxseed gum ka hopena moisturizing maikaʻi a me ka mana paʻa wai nui, hiki ke hoʻomaikaʻi maikaʻi i ka viscosity o ka ice cream paste, a ma muli o kāna emulsification maikaʻi, hiki iā ia ke hoʻāʻo i ka ice cream. ʻO ka nui o ka flaxseed gum i hoʻohui ʻia i ka hana ice cream he 0.05%, ʻoi aku ka nui o ka hoʻonui ʻana o ka huahana ma hope o ka ʻelemakule a me ka hau hau ma mua o 95%, ʻoi aku ka maʻalahi o ka ʻono, ka lubrication, ka palatability maikaʻi, ʻaʻohe ʻala, ʻoluʻolu a haʻahaʻa ke ʻano ma hope o ka maloʻo ʻana, a liʻiliʻi loa nā kelika hau, a ʻo ka hoʻohui ʻana o ka flaxseed crystals hiki ke pale aku i ka ʻili. No laila, hiki ke hoʻohana ʻia ka ʻōpala flaxseed ma kahi o nā emulsifier ʻē aʻe.
Nā noi i nā mea inu
Ke waiho ʻia kekahi mau wai huaʻai no ka manawa lōʻihi, e pohō nā ʻāpana pulp liʻiliʻi i loko o ia mau mea, a e loli ke kala o ka wai, e pili ana i ka helehelena, ʻoiai ma hope o ka homogenization kiʻekiʻe. ʻO ka hoʻohui ʻana i ka hua flaxseed gum ma ke ʻano he mea hoʻopaʻa hoʻomaha hiki ke hoʻokuʻu like ʻia nā ʻāpana pulp maikaʻi i loko o ka wai no ka manawa lōʻihi a hoʻolōʻihi i ke ola o ka wai. Inā hoʻohana ʻia i ka wai kāloti, hiki i ka wai kāloti ke mālama i ka ʻoi aku ka maikaʻi o ka waihoʻoluʻu a me ka paʻakū i ka wā o ka mālama ʻana, a ʻoi aku ka maikaʻi o kāna hopena ma mua o ka hoʻohui ʻana i ka pectin, a ʻoi aku ka haʻahaʻa o ke kumukūʻai o ka flaxseed gum ma mua o ka pectin.
Hoʻohana i ka jelly
Loaʻa nā pōmaikaʻi ʻo Flaxseed gum i ka ikaika gel, elasticity, mālama wai a pēlā aku. ʻO ka hoʻohana ʻana i ka flaxseed gum i ka hana ʻana i ka jelly hiki ke hoʻopau i nā hemahema o ka gel jelly maʻamau i ka hana ʻana o ka jelly, e like me ka ikaika a me ka brittle, elasticity maikaʻi ʻole, dehydration koʻikoʻi a me ka emi ʻana. I ka manawa o 25% ka nui o ka pauka flaxseed i loko o ka pauka jelly hui ʻia a ʻo ka nui o ka pauka jelly he 0.8%, ʻo ka ikaika o ka gel, viscoelasticity, transparency, paʻa wai a me nā waiwai ʻē aʻe o ka jelly i hoʻomākaukau ʻia ʻo ia ka mea maikaʻi loa.
Pūʻolo & Hoʻouna
