Pectin:I-Pectin yi-polysaccharide ekhutshwe kwiziqhamo kunye nemifuno. Inokwenza i-gel kunye neeshukela phantsi kweemeko ze-acidic. Amandla ejeli ye-pectin aphenjelelwa zizinto ezifana ne-esterification degree, pH, ubushushu, kunye noxinzelelo lweswekile. Iigummies zePectin zaziwa ngokubonakala kwazo okuphezulu, ukuthungwa okugudileyo, kunye nokuxhathisa kwicrystallization yeswekile.
Carrageenan:ICarrageenan yipolysaccharide ethathwe kwizityalo zaselwandle. Inokwenza ijeli ene-elasticity egqwesileyo kunye nokucaca okuphezulu kumaqondo obushushu aphantsi. Amandla ejeli ye-carrageenan aphenjelelwa zizinto ezinje ngoxinaniso lwe-ion, i-pH, kunye noxinzelelo lweswekile. Iigummies zeCarrageenan ziphawulwa ngokuqina okuqinileyo, ukuhlafuna okulungileyo, kunye nokuxhathisa ukutshatyalaliswa.
Isitatshi sombona esilungisiweyo:Isitatshi sombona esilungisiweyo luhlobo lwesitatshi sombona esiye sanyangwa ngokwasemzimbeni okanye ngokwekhemikhali. Iyakwazi ukwenza ijeli ene-elasticity elungileyo kunye nokucaca okuphezulu kumaqondo obushushu aphantsi. Amandla ejeli yesitatshi sombona oguquliweyo aphenjelelwa zizinto ezinje ngoxinaniso, i-pH, ubushushu, kunye noxinzelelo lwe-ion. Isitatshi sombona esilungisiweyoiigummiesziyaziwa ngokuqina kwazo okuqinileyo, ukuhlafuna kakuhle, kunye nokuxhathisa kwicrystallization yeswekile.
Ixesha lokuposa: Sep-12-2023
