Sodium Alginate rau Ice Cream

 1. Khoom noj khoom haus qib Sodium alginateyog lub ntuj polysaccharide rau ib chav kawm ntawm linear macromolecules muab rho tawm los ntawm cov xim av algae, tuaj yeem tsim cov thermally reversible gel thiab calcium hauv cov khoom noj siv mis. Nws tuaj yeem khaws cov dej khov zoo li qub, tiv thaiv lub ntim ntim. Nws yog lub ntuj zoo ntawm siab -kawg ice cream stabilizer nrog hydrophilic thiab qib siab dua ntawm linear macromolecules uas pom lub xeev amorphous, thiab tsis yooj yim los tsim cov dej khov. Ua nrog kev ua haujlwm siab, kev nthuav dav yooj yim thiab cov yam ntxwv tsis muaj tshuaj lom, nws ua rau cov dej khov thiab lwm yam khoom noj txias ua kom zoo nkauj thiab muag muag. Nyob rau hauv lub melting kuj tshwm sim ntawm cov khoom haus txias nws kuj muaj zog, cov khoom yog tsis yooj yim rau yaj thiab re-crystallization, thiab tsis nyob rau hauv cov txheej txheem ntawm kev thauj mus los thiab cia (ice siv lead ua loj hlob), ntxhib variable tsis tshwm sim los ntawm ruaj khov fluctuations tshwm sim los ntawm lub deformation ntawm lub ice cream, thaum noj tsis hnov ​​tsw, tsis tsuas yog nce tus nqi nthuav thiab txhim kho lub melting point ntawm cov khoom, yog li ntawd cov khoom zoo.

 2. Cov haujlwm tshwj xeeb thiab cov txheej txheem ntawm Sodium Alginate hauv Ice Cream

1). Tswj Kev Loj Hlob Ice Crystal rau Smooth Texture (Core Function)

Mechanism: Thaum yaj nyob rau hauv dej, sodium alginate ntev - saw molecules khi ib tug loj npaum li cas ntawm cov dej dawb thiab tsim ib tug peb -siv network los ntawm cov intermolecular rog. Qhov kev sib txuas no ua rau lub cev muaj kuab heev, cuam tshuam kev tsiv teb tsaws thiab recrystallization ntawm cov dej molecules ntawm cov dej khov siv lead ua.

nyhuv: Qhov no ua rau muaj cov dej khov me me thiab tsis sib xws thaum lub sijhawm khov thiab tiv thaiv cov dej khov nab kuab los ntawm "loj loj thiab ntxhib" thaum khaws cia thiab kub hloov pauv (xws li tshem tawm thiab rov qab mus rau lub freezer). Qhov no yog qhov tseem ceeb kom ntseeg tau tias cov dej khov ua kom du, creamy, thiab icicle-dawb zoo nkauj dhau sijhawm.

2). Stabilizing lub emulsion, tiv thaiv rog sib cais thiab Sandiness

Mechanism:Sodium alginate tuaj yeem adsorb rau saum npoo ntawm cov roj globules, nce lawv cov hydrophilicity. Tib lub sijhawm, nws cov hydrated colloidal network lub cev cuam tshuam kev sib tsoo thiab sib sau ua ke ntawm cov roj globules, tiv thaiv lawv los ntawm kev nce thiab clumping thaum khov thiab laus (xws li, "fatting tawm" lossis "sandiness").

Cov nyhuv:Ua kom zoo nkauj zoo nkauj thiab lub qhov ncauj du hauv cov dej khov nab kuab, tiv thaiv kom tsis txhob muaj roj, gritty hnov.

 3. Stabilizing Air Cell Structure, txhim kho Overrun thiab Melt Resistance

Mechanism:Thaum whipping nyob rau hauv lub freezer tas mus li, lub siab viscosity thiab gel network ntawm sodium alginate tov pab entrap thiab stabilize lub incorporated cua npuas, tsim ib tug zoo thiab uniform huab cua cell qauv.

Cov nyhuv:

Nce Overrun:Ua ice cream sib zog, ntau voluminous, thiab airier.

Txhim kho Melt Resistance:Cov huab cua ruaj khov thiab cov colloidal network qeeb qeeb hloov hluav taws xob thiab cov melting tus nqi. Thaum melting, lub ice cream khaws nws cov duab thiab ntws maj mam, es tsis txhob sib tsoo tam sim ntawd rau hauv cov kua zaub.

 4. Tiv thaiv Whey Separation (Syneresis), txhim kho cov duab tuav

Mechanism:Los ntawm nws cov dej muaj zog- khi lub peev xwm thiab cov qauv sib txuas, nws ruaj khov rau hauv whey (dej), tiv thaiv kev sib cais ntawm noo noo txawm tias thaum lub sij hawm khov -thaw cycles.

Cov nyhuv:Cov khoom muaj qhov zoo nkauj zoo nkauj, qhov ncauj qhov ncauj, tsis muaj "te" los yog "ice glaze" tsim.

 5. Txhim kho cov khoom ua haujlwm

Mechanism:Ua kom cov viscosity ntawm cov dej khov sib tov, ua kom yooj yim rau kev siv thiab txhaws thaum txo cov txaws.