Shin Agar Powder daidai yake da foda na Gelatin?

Agar fodada gelatin foda duka biyu ana amfani da su gelling jamiái a dafa abinci da aikace-aikace na kimiyya, amma sun bambanta sosai a cikin abun da ke ciki, tushen, da kaddarorin. Wannan labarin zai bincika waɗannan bambance-bambance da kamanceceniya ta fuskoki daban-daban, gami da asalinsu, abubuwan sinadarai, amfani da abinci, da aikace-aikace masu amfani.

Asalin da Haɗin Agar Powder

Ana samun foda agar daga agarose, polysaccharide wanda aka samo daga wasu nau'ikan algae na ja, da farko daga nau'in halitta.SanyikumaGracilaria. Tsarin hakar ya haɗa da tafasa algae a cikin ruwa don ƙirƙirar wani abu mai kama da gel, wanda sai a bushe kuma a niƙa shi da foda. Agar shine na halitta, mai cin ganyayyaki madadin gelatin kuma ana amfani dashi sau da yawa a yankuna masu yawan cin ganyayyaki.

Asalin da Haɗin Gelatin Powder

Gelatin foda, a gefe guda, an samo shi daga collagen, furotin da ake samu a cikin nau'in haɗin dabba irin su kasusuwa, fata, da guringuntsi. Tsarin ya haɗa da tafasa waɗannan sassan dabbobin don fitar da collagen, wanda aka sanya ruwa a cikin ruwa, bushe, da foda. Don haka, gelatin bai dace da masu cin ganyayyaki ko masu cin ganyayyaki ba kuma yawanci ana samo shi daga tushen naman nama ko na alade.

Abubuwan Sinadarai na Agar Powder da Gelatin Foda

(1). Ƙarfin Gel da Yanayin Gelling

Gelatin da Agar sun bambanta sosai a cikin abubuwan da suka dace. Agar yana samar da gel a yanayin zafin jiki kuma ya kasance barga a yanayin zafi mafi girma, yana mai da amfani ga aikace-aikace inda kwanciyar hankali yana da mahimmanci. Yana da ƙarfin gel mafi girma idan aka kwatanta da gelatin, wanda ke nufin yana samar da gel mai ƙarfi. Agar gels yawanci ana saita a kusa da 35-45 ° C kuma suna iya jure yanayin zafi har zuwa 85 ° C kafin narkewa.

Gelatin, da bambanci, yana buƙatar sanyaya don samar da gel, wanda yawanci yana faruwa a kusa da 15-25 ° C. Yana narkewa a cikin ƙananan yanayin zafi (kimanin 30-35 ° C), wanda ya sa ya zama ƙasa da dacewa da aikace-aikacen da ke buƙatar kwanciyar hankali. Wannan bambance-bambancen ma'anar narkewa zai iya rinjayar rubutu da daidaito na samfurori da aka yi da gelatin.

(2). Solubility

Agar yana narkewa a cikin ruwan zãfi kuma yana saita yayin da yake sanyi, yana samar da gel mai ƙarfi da ƙarfi. Ya bambanta, gelatin yana narkewa a cikin ruwan zafi amma yana buƙatar firiji don samar da gel. Tsarin gelling na gelatin yana canzawa; za a iya sake narkewa a kan dumama kuma a sake saitawa a kan sanyaya, wanda ba haka ba ne tare da agar.

A ina za a iya amfani da foda na Agar da gelatin?

1. Aikace-aikacen Abinci

Agar Powder

(1). Desserts da jellies

• Amfani:Agar fodaAn fi amfani da shi wajen yin jellies, puddings, da adana 'ya'yan itace. Yana haifar da m, nau'in gel-kamar gel wanda ya kasance barga a zafin jiki.
• Misalai: Ana amfani da Agar a cikin kayan abinci na gargajiya na Asiya kamar Jafanancibakin(nau'in jelly) da Koriyadalgona(wani nau'in alawar soso).

(2). Girke-girke na Ganyayyaki da Ganyayyaki

• Amfani: A matsayin wakili na gelling na tushen tsire-tsire, agar shine zabi mai kyau don kayan lambu da kayan lambu masu cin ganyayyaki inda gelatin na gargajiya (wanda aka samo daga dabba) bai dace ba.
• Misalai: Cakulan nama, marshmallows na tushen tsire-tsire, da alewar gummy maras gelatin.

(3). Kiyaye

• Amfani: Agar yana taimakawa wajen adana 'ya'yan itatuwa da sauran kayan abinci ta hanyar ƙirƙirar gel wanda ke hana lalacewa kuma yana tsawaita rayuwa.
• Misalai: Abubuwan adana 'ya'yan itace, jams, da jellies.

Gelatin Foda

(1). Desserts da Confectioneries

• Amfani: Ana amfani da Gelatin sosai a cikin kayan abinci na Yamma don ƙirƙirar laushi mai laushi. Yana da mahimmanci ga yawancin kayan abinci da kayan zaki.
• Misalai: Ana amfani da Gelatin wajen yin kayan zaki na gelatin (kamar Jell-O), marshmallows, da gummy bears.

(2). Wakilin Kauri

• Amfani: Ana amfani da Gelatin azaman wakili mai kauri a cikin miya daban-daban, miya, da stews, yana ba da arziƙi mai laushi mai laushi.
• Misalai: Ganye, miya, da miya mai kauri.

(3). Wakilin Tsayawa

• Amfani: Gelatin yana taimakawa wajen daidaita kirim mai tsami da mousses, yana tabbatar da cewa suna kula da tsarin su da tsarin su.
• Misalai: Gurasa kirim stabilizer, mousse da wuri.

2. Aikace-aikacen Kimiyya da Masana'antu

Agar Powder

(1). Kafofin watsa labarai na microbiological

• Amfani: Ana amfani da Agar sosai a cikin ƙwayoyin cuta a matsayin matsakaicin girma don noma ƙwayoyin cuta, fungi, da sauran ƙananan ƙwayoyin cuta. Kwanciyarsa da yanayin rashin abinci mai gina jiki ya sa ya dace da wannan dalili.
• Misalai: Agar faranti da agar slants ga microbial al'ada.

(2). Magunguna

• Amfani: A cikin magunguna,agar PowderAna amfani dashi a cikin samar da wasu gels da capsules saboda abubuwan da ke tattare da gelling.
• Misalai: Capsules na tushen Agar da kayan aikin gel don isar da ƙwayoyi.

(3). Kayan shafawa

• Amfani: Agar an haɗa shi cikin kayan shafawa da samfuran kulawa na sirri don gelling da kauri.
• Misalai: Agar a cikin abin rufe fuska, lotions, da creams.

Gelatin Foda

(1). Magunguna

• Amfani: Ana amfani da Gelatin a cikin masana'antun magunguna don ƙirƙirar capsules da allunan saboda gel-forming da dissolving Properties.
• Misalai: Gelatin capsules don isar da magani.

(2). Masana'antar Abinci

• Amfani: A cikin masana'antar abinci, ana amfani da gelatin don inganta rubutu, kwanciyar hankali, da jin daɗin samfuran daban-daban.
• Misalai: Gelatin da ake amfani da shi a cikin yogurt, ice cream, da kayayyakin kayan zaki.

(3). Fim da Hotuna

• Amfani: A tarihi, an yi amfani da gelatin a cikin fim ɗin hoto da takarda saboda ikonsa na samar da fim na bakin ciki, kwanciyar hankali.
• Misalai: Gelatin emulsions a cikin fim na gargajiya na gargajiya.

3. Abubuwan Abinci

Zaɓin tsakanin agar da gelatin na iya tasiri sosai akan ayyukan abinci. Agar, kasancewar tushen tsire-tsire, ya dace da masu cin ganyayyaki da masu cin ganyayyaki, yayin da gelatin, kasancewar dabbar da aka samu, ba haka bane. Wannan ya sa agar ya zama zaɓin da ya fi dacewa ga waɗanda ke da ƙuntatawa na abinci ko damuwar ɗabi'a game da samfuran dabbobi.

4. Aikace-aikace masu aiki

A cikin mahallin kimiyya da masana'antu, ana amfani da agar azaman matsakaici don haɓaka ƙananan ƙwayoyin cuta saboda kwanciyar hankali da yanayin rashin abinci mai gina jiki, wanda baya tallafawa haɓakar yawancin ƙwayoyin cuta. Gelatin ba a yawanci amfani da shi don wannan dalili saboda abubuwan gina jiki da ƙarancin kwanciyar hankali a yanayin zafi mai girma.

5. Mai yuwuwar Maye gurbin

Yayin da agar da gelatin za a iya amfani da su a wasu lokuta musanya a girke-girke, kaddarorinsu daban-daban na iya shafar samfurin ƙarshe da kwanciyar hankali. Alal misali, agar's firmer texture ba a sauƙaƙe ta hanyar gelatin ba, kuma akasin haka. Don haka, ana buƙatar yin la'akari da kyau lokacin da za a musanya ɗaya da ɗayan.

Kamfanin Xi'an tgybio Biotech Co., Ltdagar agar foda factory, za mu iya alaso samar da gelatin foda. Har ila yau, masana'antar mu na iya ba da sabis na dakatarwa na OEM/ODM, gami da marufi na musamman da alamomi. Idan kuna son ƙarin koyo, kuna iya aika imel zuwa gaRebecca@tgybio.comko whatsAPP+8618802962783.

Kammalawa

A taƙaice, agar foda da gelatin foda ba iri ɗaya bane, duk da duka ana amfani da su azaman gelling agents. An samo Agar daga algae mai launin ja kuma yana ba da kwanciyar hankali mai zafi da ingantaccen rubutu, yana mai da shi manufa don takamaiman aikace-aikacen dafa abinci da kimiyya. Gelatin, wanda aka samo daga collagen dabba, yana ba da laushi mai laushi, mai laushi wanda ya dace da abinci daban-daban amma ba shi da kwanciyar hankali na agar. Fahimtar waɗannan bambance-bambance yana da mahimmanci don zaɓar wakilin gelling ɗin da ya dace dangane da buƙatun abinci, nau'in da ake so, da buƙatun aikace-aikace.

Magana

1. "Agar: Chemical Composition and Properties". (2021). Jaridar Kimiyyar Abinci da Fasaha. [Haɗi zuwa labarin]
2. "Gelatin: Abubuwan Sinadarai da Aikace-aikace". (2022). Reviews Chemistry. [Haɗi zuwa labarin]
3. "Nazarin Kwatanta na Agar da Gelatin a cikin Aikace-aikacen Abinci". (2023). Jaridar Kimiyya da Fasaha ta Dafuwa. [Haɗi zuwa labarin]
4. "Amfani da Agar a cikin Kafofin watsa labarun Microbiological". (2020). Jarida Hanyoyi na Kwayoyin Halitta. [Haɗi zuwa labarin]