Ingabe I-Agar Powder Ifana Ne-Gelatin Powder?

I-agar powderkanye ne-gelatin powder kokubili ama-gelling agents asetshenziswa kakhulu ekuphekeni nasekusetshenzisweni kwesayensi, kodwa ahluke kakhulu ekubunjweni kwawo, umthombo, kanye nezakhiwo. Lesi sihloko sizohlola lo mehluko nokufana okuvela emibonweni eyahlukene, okuhlanganisa imvelaphi yabo, izakhiwo zamakhemikhali, ukusetshenziswa kokupheka, kanye nokusetshenziswa okungokoqobo.

Umsuka Nokubunjwa Kwe-Agar Powder

Impushana ye-agar itholakala ku-agarose, i-polysaccharide ekhishwa ezinhlotsheni ezithile zolwelwe olubomvu, ngokuyinhloko ohlotsheni.KuyabandafuthiI-Gracilaria. Inqubo yokukhipha ihlanganisa ukubilisa ulwelwe emanzini ukuze kwakheke into efana nejeli, bese iphelelwa amanzi emzimbeni bese igaywa ibe yimpushana. I-agar iyindlela yemvelo, yemifino esikhundleni se-gelatin futhi ivamise ukusetshenziswa ezifundeni ezinabantu abaningi abadla imifino.

Umsuka kanye nokwakheka kweGelatin Powder

I-Gelatin powder, ngakolunye uhlangothi, itholakala ku-collagen, iphrotheni etholakala ezicutshini ezixhumene nezilwane njengamathambo, isikhumba, noqwanga. Le nqubo ihilela ukubilisa lezi zingxenye zezilwane ukuze kukhishwe i-collagen, esuke igaywe nge-hydrolyzed, yomiswe, futhi ibe yimpuphu. Kanjalo, i-gelatin ayibafanele abantu abadla imifino noma imifino futhi ngokuvamile itholakala emithonjeni yezinkomo noma yengulube.

Izakhiwo Zekhemikhali ze-Agar Powder neGelatin Powder

(1). Amandla e-Gel kanye ne-Gelling Temperature

I-agar ne-gelatin ihluke ngokuphawulekayo ngezakhiwo zabo ze-gelling. I-agar yakha ijeli ekamelweni lokushisa futhi ihlala izinzile emazingeni okushisa aphakeme, iyenze ibe usizo ezinsizeni lapho ukuqina kokushisa kubalulekile. Inamandla ejeli aphezulu uma iqhathaniswa ne-gelatin, okusho ukuthi yakha ijeli eqinile. Amajeli e-agar ngokuvamile abekwe cishe ku-35-45°C futhi angakwazi ukumelana nezinga lokushisa elifinyelela ku-85°C ngaphambi kokuncibilika.

I-Gelatin, ngokuphambene, idinga ukupholisa ukuze yakhe ijeli, evame ukwenzeka cishe ku-15-25 ° C. Iyancibilika emazingeni okushisa aphansi kakhulu (cishe ama-30-35 ° C), okwenza ingalungeli kakhulu izinhlelo ezidinga ukuzinza kokushisa. Lo mehluko wephuzu lokuncibilika ungathinta ukuthungwa nokuvumelana kwemikhiqizo eyenziwe nge-gelatin.

(2). Ukuncibilika

I-agar incibilika emanzini abilayo futhi isethe njengoba iphola, yakha ijeli eqinile futhi enwebekayo. Ngokuphambene, i-gelatin incibilika emanzini ashisayo kodwa idinga isiqandisi ukuze yakhe ijeli. Inqubo ye-gelling ye-gelatin iyabuyiselwa emuva; ingancibilika kabusha lapho kushiswa futhi isethwe kabusha lapho ipholisa, akunjalo nge-agar.

I-Agar powder ne-gelatin powder ingasetshenziswa kuphi?

1. Izicelo Culinary

I-Agar Powder

(1). Ama-dessert kanye noJeli

• Isebenzisa:I-agar powderngokuvamile isetshenziselwa ukwenza ama-jellies, ama-puddings, nezinto zokulondoloza izithelo. Idala ukuthungwa okuqinile, okufana nejeli okuhlala kuzinzile ekamelweni lokushisa.
• Izibonelo: I-Agar isetshenziswa kuma-dessert endabuko ase-Asia njenge-Japaneseumphetho(uhlobo lwejeli) nesiKoreai-dalgona(uhlobo lwesipontshi uswidi).

(2). Amaresiphi weVegan kanye neVegetarian

• Isebenzisa: Njenge-ejenti ye-gelling esekelwe esitshalweni, i-agar iyinketho ekahle yokupheka kwe-vegan nemifino lapho i-gelatin yendabuko (ephuma esilwaneni) ingafanelekile.
• Izibonelo: Ikhekhe likashizi we-Vegan, ama-marshmallows asekelwe esitshalweni, namaswidi angenayo i-gelatin.

(3). Ukulondolozwa

• Isebenzisa: I-agar isiza ekulondolozeni izithelo neminye imikhiqizo yokudla ngokwakha ijeli evimbela ukubola futhi inwebe ukuphila kweshalofu.
• Izibonelo: Ukugcinwa kwezithelo, ujamu, nojeli.

I-Gelatin Powder

(1). Ama-dessert kanye nama-Confectioneries

• Isebenzisa: I-Gelatin isetshenziswa kakhulu kuma-dessert aseNtshonalanga ukuze kwakheke ukuthungwa okubushelelezi, nokunwebeka. Iyingxenye yama-confections amaningi kanye nokuphatha okumnandi.
• Izibonelo: I-Gelatin isetshenziswa ekwenzeni ama-dessert e-gelatin (njenge-Jell-O), ama-marshmallows, namabhere e-gummy.

(2). I-ejenti yokuqina

• Isebenzisa: I-Gelatin isetshenziswa njenge-ejenti yokuqina kumasoso ahlukahlukene, amasobho, nezitshulu, ihlinzeka ukuthungwa okucebile, okubushelelezi.
• Izibonelo: Ama-gravies, amasoso, namasobho ajiyile.

(3). I-ejenti Yokuzinza

• Isebenzisa: I-Gelatin isiza ukuzinzisa ukhilimu ophehliwe nama-mousses, iqinisekisa ukuthi igcina ukuthungwa nokwakheka kwayo.
• Izibonelo: I-stabilizer ekhilimu ehlutshiwe, amaqebelengwane e-mousse.

2. Izicelo Zesayensi Nezimboni

I-Agar Powder

(1). I-Microbiological Media

• Isebenzisa: I-Agar isetshenziswa kakhulu ku-microbiology njengendawo yokukhula yokutshala amagciwane, isikhunta, nezinye izinto ezincane. Ukuzinza kwayo nokungondleki kwayo kwenza ilungele le njongo.
• Izibonelo: Amapuleti e-agar kanye ne-agar slants yesiko le-microbial.

(2). Ezemithi

• Isebenzisa: Kwezemithi,i-agar Powderisetshenziswa ekwakhiweni kwama-gel athile nama-capsules ngenxa yezakhiwo zayo ze-gelling.
• Izibonelo: Amaphilisi asekelwe ku-agar kanye nokwakhiwa kwejeli yokulethwa kwezidakamizwa.

(3). Izimonyo

• Isebenzisa: I-Agar ifakwa ezimonyoni nasezikhiqizweni zokunakekelwa komuntu siqu ngenxa yezakhiwo zayo zokugelling nokujiya.
• Izibonelo: I-agar kumaski obuso, amafutha okugcoba, namakhilimu.

I-Gelatin Powder

(1). Ezemithi

• Isebenzisa: I-Gelatin isetshenziswa embonini yezemithi ukwenza ama-capsules namaphilisi ngenxa yezakhiwo zayo zokwakha ijeli nokuncibilika.
• Izibonelo: Amaphilisi e-Gelatin okulethwa kwemithi.

(2). Imboni Yokudla

• Isebenzisa: Embonini yokudla, i-gelatin isetshenziselwa ukuthuthukisa ukuthungwa, ukuzinza, nokuzwakala komlomo kwemikhiqizo ehlukahlukene.
• Izibonelo: I-Gelatin esetshenziswa kuyogathi, u-ayisikhilimu, kanye nemikhiqizo yesinkwa.

(3). Ifilimu Nezithombe

• Isebenzisa: Ngokomlando, i-gelatin yayisetshenziswa efilimini yezithombe nephepha ngenxa yekhono layo lokwenza ifilimu elincanyana, elizinzile.
• Izibonelo: Ama-emulsions e-Gelatin kufilimu yezithombe zendabuko.

3. Ukucatshangelwa Kwezokudla

Ukukhetha phakathi kwe-agar ne-gelatin kungathinta kakhulu imikhuba yokudla. I-Agar, esekelwe ezitshalweni, ifanele imifino kanye nemifino, kuyilapho i-gelatin, etholakala ezilwaneni, ayinjalo. Lokhu kwenza i-agar ibe inketho encomekayo kulabo abanemikhawulo yokudla noma ukukhathazeka ngokuziphatha mayelana nemikhiqizo yezilwane.

4. Izicelo Ezisebenzayo

Ezimweni zesayensi nezezimboni, i-agar isetshenziswa njengendlela yokukhulisa amagciwane ngenxa yokuzinza kwayo kanye nemvelo engangondleki, engasekeli ukukhula kwamagciwane amaningi. I-Gelatin ngokuvamile ayisetshenziselwa le njongo ngenxa yezakhiwo zayo ezinomsoco kanye nokuzinza okuphansi emazingeni okushisa aphezulu.

5. Amandla Okuthatha Indawo

Nakuba i-agar ne-gelatin ngezinye izikhathi zingasetshenziswa ngokushintshana ekuphekeni, izakhiwo zazo ezihlukene zingathinta ukuthungwa nokuqina komkhiqizo wokugcina. Isibonelo, ukuthungwa okuqinile kwe-agar akuphindwa kalula yi-gelatin, futhi ngokuphambene nalokho. Ngakho-ke, ukucatshangelwa ngokucophelela kuyadingeka lapho ufaka omunye esikhundleni somunye.

Inkampani Xi'an tgybio Biotech Co., Ltdi-agar agar powder factory, singakwazi ukuhlinzeka nge-gelatin powder. Imboni yethu futhi ingahlinzeka ngesevisi ye-OEM/ODM One-stop, okuhlanganisa ukupakishwa okwenziwe ngokwezifiso namalebula. Uma ufuna ukufunda okwengeziwe, ungathumela i-imeyili kuRebecca@tgybio.comnoma kuWhatsapp+8618802962783.

Isiphetho

Kafushane, i-agar powder ne-gelatin powder azifani, naphezu kokusetshenziswa kokubili njengama-gelling agents. I-agar isuselwa olwelweni olubomvu futhi inikeza ukuzinza kokushisa kanye nokuthungwa okuqinile, okuyenza ilungele ukusetshenziswa okukhethekile kwezokupheka nezesayensi. I-Gelatin, etholakala ku-collagen yezilwane, inikeza ukuthungwa okubushelelezi, okunwebekayo okufanele ukudla okuhlukahlukene kodwa ayinakho ukuzinza kokushisa kwe-agar. Ukuqonda lo mehluko kubalulekile ekukhetheni i-ejenti efanele yokugawula ngokusekelwe ezidingweni zokudla, ukuthungwa okufunayo, kanye nezidingo zohlelo lokusebenza.

Izithenjwa

1. "I-Agar: Ukwakheka Kwamakhemikhali Nezakhiwo". (2021). Ijenali Yesayensi Yokudla Nobuchwepheshe. [Xhuma esihlokweni]
2. "I-Gelatin: Izakhiwo Zayo Zamakhemikhali Nezicelo". (2022). Ukudla Chemistry Izibuyekezo. [Xhuma esihlokweni]
3. "Isifundo sokuqhathanisa se-Agar ne-Gelatin kuzicelo zeCulinary". (2023). I-Culinary Science and Technology Journal. [Xhuma esihlokweni]
4. "Ukusetshenziswa kwe-Agar kuMicrobiological Media". (2020). Ijenali Yezindlela Ze-Microbiology. [Xhuma esihlokweni]