Kev Nkag Siab

Gelatin tau hloov pauv kev thaij duab hauv xyoo pua 19th, hloov cov txheej txheem ntub dej uas nyuaj. Ua ib qho khoom sib txuas hauv cov emulsions nyiaj halide, nws faib cov siv lead ua kom pom tseeb ntawm zaj duab xis, ua rau cov duab ntse dua. Nws lub peev xwm los o hauv dej ua rau yooj yim tsim, ua rau cov neeg nyiam thaij duab nkag tau yooj yim.

Kev tsim cov gelatin pib nrog cov khoom siv los ntawm tsiaj (tawv nqaij, pob txha, cov leeg), uas raug ntxuav, tshem cov roj, thiab tsoo. Cov tawv nqaij npua (30–50% collagen) thiab cov pob txha nyuj feem ntau yog cov uas muaj. Cov khoom siv raw raug tshuaj xyuas kom paub tseeb tias lawv tsis muaj kab mob lossis cov khoom ua qias tuaj, yog ib kauj ruam tseem ceeb rau cov khoom noj / tshuaj gelatin.​

Cov gelatin los ntawm cov tsiaj txhu uas tsis tau ua tiav zoo yuav muaj cov kab mob sib kis: cov hlau hnyav los ntawm cov chaw lag luam, cov tshuaj tua kab mob los ntawm cov tsiaj txhu, lossis cov kab mob xws li Salmonella. Cov gelatin nyuj los ntawm cov cheeb tsam uas muaj BSE ua rau muaj kev txhawj xeeb txog kab mob prion, txawm hais tias kev nrhiav khoom nruj (piv txwv li, cov cai ntawm EU) txo qhov kev pheej hmoo no. Cov ntses gelatin, thaum muaj kev nyab xeeb dua, tej zaum yuav muaj mercury yog tias tau los ntawm cov dej uas muaj kuab paug.​

Qhov cuam tshuam tseem ceeb tshaj plaws ntawm gelatin yog tsim cov qauv gel nrog ntau yam elasticity. Hauv cov khoom qab zib gummy, 10-15% gelatin concentration ua rau muaj cov qauv chewy, rov qab los. Hauv aspic, cov concentration qis dua (2-5%) tsim cov gel mos mos, wobbly uas qhia cov khoom xyaw xws li zaub lossis nqaij. Lub gel lub melting point (25-35 ° C) ua kom nws mos hauv qhov ncauj, txhim kho palatability.

Kuv.Kev sib txhuam thiab elasticity​

Qhov cuam tshuam tseem ceeb tshaj plaws ntawm gelatin yog tsim cov qauv gel nrog ntau yam elasticity. Hauv cov khoom qab zib gummy, 10-15% gelatin concentration ua rau muaj cov qauv chewy, bounce-back. Hauv aspic, cov concentration qis dua (2-5%) tsim cov gel mos mos, wobbly uas qhia cov khoom xyaw xws li zaub lossis nqaij. Lub gel lub melting point (25-35 ° C) ua kom nws mos hauv qhov ncauj, txhim kho palatability.

Gelatin yog ib yam khoom tau los ntawm kev ntxuav thiab feem ntau hydrolyzing collagen los ntawm cov tawv nqaij tsiaj, pob txha, thiab cov ntaub so ntswg dawb. Cov txheej txheem siv rau kev rho tawm gelatin suav nrog kev kho alkali, acid, thiab enzyme. Kev tsim gelatin muaj peb txoj hauv kev tseem ceeb: kev kho ua ntej, kev rho tawm gelatin, thiab kev kho tom qab.