Ngaba iAgar Powder iyafana neGelatin Powder?

Umgubo weAgarkunye ne-gelatin powder zombini zisetyenziselwa i-gelling agents ekuphekeni nakwizicelo zesayensi, kodwa zahluke kakhulu ekubunjweni kwazo, umthombo kunye neempawu. Eli nqaku liza kuphonononga lo mahluko kunye nokufana kwiimbono ezahlukeneyo, kubandakanywa nemvelaphi yazo, iipropathi zeekhemikhali, ukusetyenziswa kokupheka, kunye nokusetyenziswa okusebenzayo.

Imvelaphi kunye noKubunjwa kweAgar Powder

I-agar powder ithathwe kwi-agarose, i-polysaccharide ekhutshwe kwiintlobo ezithile ze-algae ebomvu, ngokuyinhloko kwi-genera.KuyabandakwayeGracilaria. Inkqubo yokukhupha ibandakanya ukubilisa i-algae emanzini ukwenza into efana nejeli, ethi emva koko iphelelwe ngamanzi kwaye igutywe ibe ngumgubo. I-Agar yeyendalo, enye indlela yokutya imifuno kwi-gelatin kwaye ihlala isetyenziswa kwimimandla enabantu abaninzi abatya imifuno.

Imvelaphi kunye nokuqulunqwa kweGelatin Powder

I-Gelatin powder, ngakolunye uhlangothi, iphuma kwi-collagen, iprotheni efumaneka kwizicubu ezixhamlayo zezilwanyana ezifana namathambo, ulusu kunye ne-cartilage. Inkqubo ibandakanya ukubilisa la malungu esilwanyana ukukhupha i-collagen, ethi emva koko i-hydrolyzed, yomiswe, kwaye ibe ngumgubo. Ngaloo ndlela, i-gelatin ayifanelekanga kubantu abatya imifuno okanye i-vegans kwaye idla ngokuthathwa kwimithombo yeenkomo okanye kwi-porcine.

Iimpawu zeMichiza yeAgar Powder kunye neGelatin Powder

(1). Amandla eGel kunye nobushushu beGelling

I-agar kunye ne-gelatin zihluke ngokuphawulekayo kwiipropati zabo ze-gelling. I-Agar yenza ijeli kwiqondo lobushushu begumbi kwaye ihlala izinzile kumaqondo obushushu aphezulu, iyenza ibe luncedo kwizicelo apho ukuzinza kobushushu kubalulekile. Inamandla ejeli aphezulu xa kuthelekiswa ne-gelatin, oku kuthetha ukuba yenza i-gel eqinile. Iijeli zeAgar ziqhele ukuseta malunga ne 35-45°C kwaye ziyakwazi ukumelana namaqondo obushushu ukuya kuma 85°C phambi kokunyibilika.

I-Gelatin, ngokuchaseneyo, idinga ukupholisa ukwenza ijeli, edla ngokwenzeka malunga ne-15-25 ° C. Iyanyibilika kumaqondo aphantsi kakhulu (malunga ne-30-35 ° C), okwenza ukuba ingafanelanga izicelo ezifuna ukuzinza kobushushu. Lo mahluko wokunyibilika unokuchaphazela ukuthungwa kunye nokuhambelana kweemveliso ezenziwe nge-gelatin.

(2). Ukunyibilika

I-agar inyibilika emanzini abilayo kwaye isete njengoko iphola, yenze ijeli eqinileyo kunye ne-elastic. Ngokwahlukileyo, i-gelatin inyibilika emanzini ashushu kodwa idinga ifriji ukwenza ijeli. Inkqubo ye-gelling ye-gelatin iyabuyiswa; inokuphinda inyibilike xa ifudumeza kwaye iphinde ibekwe xa ipholisa, akunjalo nge-agar.

Ingasetyenziswa phi iAgar powder kunye negelatin powder?

1. Izicelo zeCulinary

Umgubo weAgar

(1). Iidessert kunye neJeli

• Usebenzisa:Umgubo weAgarisetyenziswa ngokuqhelekileyo ekwenzeni iijeli, iipuddings, kunye nokugcinwa kweziqhamo. Idala ukuqina okuqinileyo, okufana nejeli okuhlala kuzinzile kwiqondo lokushisa.
• Imizekelo: IAgar isetyenziswa kwizimuncumuncu zesiNtu zaseAsia njengeJapanikona(uhlobo lwejeli) kunye nesiKoreadalgona(uhlobo lwelekese yesipontshi).

(2). Iiresiphi zeVegan kunye neVegetarian

• Usebenzisa: Njenge-agent ye-gelling esekelwe kwisityalo, i-agar yinto efanelekileyo yokukhetha i-vegan kunye nemifuno yokupheka apho i-gelatin yendabuko (isilwanyana-ephuma kwizilwanyana) ayifanelekanga.
• Imizekelo: I-Vegan cheesecake, i-marshmallows esekelwe kwizityalo, kunye ne-gelatin-free gummy candies.

(3). Ugcino

• Usebenzisa: I-Agar inceda ekugcineni iziqhamo kunye nezinye iimveliso zokutya ngokudala ijeli ekhusela ukubola kunye nokwandisa ubomi beshelufu.
• Imizekelo: Ukugcinwa kweziqhamo, iijam, kunye nejeli.

Umgubo weGelatin

(1). Iidessert kunye neConfectioneries

• Usebenzisa: I-Gelatin isetyenziswa ngokubanzi kwiidessert zaseNtshona ukwenza i-smooth, texture elastic. Idityanisiwe kwii-confections ezininzi kunye nokuphatha okuswiti.
• Imizekelo: I-Gelatin isetyenziselwa ukwenza i-gelatin desserts (njenge-Jell-O), i-marshmallows, kunye ne-gummy bears.

(2). Iarhente yokutyebisa

• Usebenzisa: I-Gelatin isetyenziselwa ukujiya kwiisosi ezahlukeneyo, iisuphu, kunye ne-stews, inika ukutyeba, ukuthungwa okugudileyo.
• Imizekelo: Iigravies, iisosi, kunye neesuphu ezityebileyo.

(3). I-Arhente yokuZinzisa

• Usebenzisa: I-Gelatin inceda ukuzinzisa i-cream cream kunye ne-mousses, ukuqinisekisa ukuba bagcina ukuthungwa kunye nesakhiwo.
• Imizekelo: I-cream cream stabilizer, iikeyiki ze-mousse.

2. Izicelo zeNzululwazi kunye nezoShishino

Umgubo weAgar

(1). IMicrobiological Media

• Usebenzisa: IAgar isetyenziswa kakhulu kwi-microbiology njengendawo yokukhula yokulima iibhaktheriya, umngundo, kunye nezinye iimicroorganisms. Ukuzinza kwayo kunye nokungondleki kwayo kwenza kube yinto efanelekileyo kule njongo.
• Imizekelo: Iipleyiti ze-agar kunye ne-agar slants yenkcubeko ye-microbial.

(2). Amachiza

• Usebenzisa: Kumayeza,agar Powderisetyenziswe ekuqulunqweni kweegels ezithile kunye ne-capsules ngenxa yeempawu zayo ze-gelling.
• Imizekelo: Ii-capsules ezisekelwe kwi-Agar kunye ne-gel formulations yokuhanjiswa kweziyobisi.

(3). Izithambiso

• Usebenzisa: IAgar idityaniswe kwizinto zokuthambisa kunye neemveliso zokhathalelo lomntu ngenxa yegelling kunye neempawu zokujiya.
• Imizekelo: IAgar kwizigqubuthelo zobuso, izinto zokuthambisa, kunye neekhrimu.

Umgubo weGelatin

(1). Amachiza

• Usebenzisa: I-Gelatin isetyenziswe kwishishini lamachiza ukwenza ii-capsules kunye neepilisi ngenxa ye-gel-forming and dissolving properties.
• Imizekelo: Iipilisi zeGelatin zokuhanjiswa kwamayeza.

(2). Ishishini lokutya

• Usebenzisa: Kwishishini lokutya, i-gelatin isetyenziselwa ukuphucula ukuthungwa, ukuzinza, kunye nomlomo weemveliso ezahlukeneyo.
• Imizekelo: IGelatin esetyenziswa kwiyogathi, i-ayisikrimu, kunye neemveliso zeconfectionery.

(3). Ifilimu kunye neFoto

• Usebenzisa: Ngokwembali, i-gelatin yayisetyenziswa kwifilimu yezithombe kunye nephepha ngenxa yokukwazi ukwenza ifilimu encinci, ezinzileyo.
• Imizekelo: I-emulsions ye-Gelatin kwifilimu yendabuko yeefoto.

3. Ukuqwalaselwa kokutya

Ukhetho phakathi kwe-agar kunye ne-gelatin inokuchaphazela kakhulu indlela yokutya. I-Agar, isekelwe kwisityalo, ifanelekile kwimifuno kunye nemifuno, ngelixa i-gelatin, iphuma kwizilwanyana, ayikho. Oku kwenza i-agar ibe yinto ekhethwayo kwabo banezithintelo zokutya okanye iinkxalabo ezisesikweni malunga nemveliso yezilwanyana.

4. Izicelo ezisebenzayo

Kwiimeko zenzululwazi kunye nezoshishino, i-agar isetyenziselwa ukukhulisa i-microorganisms ngenxa yokuzinza kwayo kunye nokungondleki kwayo, okungakuxhasi ukukhula kweebhaktheriya ezininzi. I-Gelatin ayiqhelekanga ukusetyenziselwa le njongo ngenxa yeempawu zayo zondlo kunye nokuzinza okuphantsi kumaqondo aphezulu.

5. Ibambela elinokubakho

Nangona i-agar kunye ne-gelatin ngamanye amaxesha zinokusetyenziswa ngokungafaniyo kwiiresiphi, iipropati zabo ezahlukeneyo zinokuchaphazela ukuthungwa kwemveliso yokugqibela kunye nokuzinza. Ngokomzekelo, ukuthungwa kwe-agar akulula ukuphindaphinda i-gelatin, kwaye ngokuphambene noko. Ngoko ke, kufuneka kuqwalaselwe ngenyameko xa ufaka enye endaweni kwenye.

Xi'an tgybio Biotech Co., Ltdi-agar agar powder factory, singakwazi ukubonelela nge-gelatin powder. Umzi-mveliso wethu unokubonelela ngenkonzo ye-OEM/ODM yokumisa enye, kubandakanya ukupakishwa okulungiselelweyo kunye neelebhile. Ukuba ufuna ukufunda ngakumbi, ungathumela i-imeyile kuRebecca@tgybio.comokanye kuWhatsapp+8618802962783.

Ukuqukumbela

Isishwankathelo, i-agar powder kunye ne-gelatin powder ayifani, nangona zombini zisetyenziswa njenge-gelling agents. I-Agar ithathwa kwi-algae ebomvu kwaye inikezela ukuzinza kobushushu kunye nokuthungwa okuqinileyo, okwenza kube yinto efanelekileyo kwizicelo ezithile zokupheka kunye nezesayensi. I-Gelatin, ephuma kwi-collagen yezilwanyana, ibonelela ngokugudileyo, ukuthungwa okulastiki okufanelekileyo ngokutya okuhlukeneyo kodwa ayinakho ukuzinza kobushushu be-agar. Ukuqonda lo mahluko kubalulekile ekukhetheni i-ejenti efanelekileyo ye-gelling ngokusekelwe kwiimfuno zokutya, ukuthungwa okufunwayo, kunye neemfuno zesicelo.

Iimbekiselo

1. "I-Agar: Ukubunjwa kweMichiza kunye neePropati". (2021). Ijenali yeSayensi yoKutya kunye neTekhnoloji. [Ikhonkco kwinqaku]
2. "I-Gelatin: Iipropati zayo zeMichiza kunye nezicelo". (2022). Uphononongo lweChemistry yokutya. [Ikhonkco kwinqaku]
3. "Uphononongo oluthelekisayo lweAgar kunye neGelatin kwizicelo zeCulinary". (2023). Ijenali yeNzululwazi yeCulinary kunye neTekhnoloji. [Ikhonkco kwinqaku]
4. "Ukusetyenziswa kweAgar kwiMicrobiological Media". (2020). Ijenali yeeNdlela zeMicrobiology. [Ikhonkco kwinqaku]