Citric Acid da aka lulluɓe

Ga masana'antun abinci da abin sha,sinadarin citric acid da aka lulluɓe—citric acid micro-encapsuled in a cikin na halitta, masu ɗaukar takardar shaidar GRAS (maltodextrin, gum arabic, masara sitaci, ko harsashin lipid na tsire-tsire) — yana warware mahimman tsari, sarrafawa, da wuraren ciwon ji da ke da alaƙa daal'ada(ba a rufe ba) citric acidTa hanyar ƙirƙirar shingen kariya a kusa da citric acid, wannan sinadari da aka ƙera yana samar da sakin da aka sarrafa, ingantaccen kwanciyar hankali, da ingantaccen jituwa, yana ƙarfafa masana'antun su samar da samfuran ƙarshe masu daidaito, masu inganci, masu sauƙin amfani a duk nau'ikan abubuwan sha da abinci.

A kawar daBa a so SmuBursts donBmai daidaitawa& Lan yi masa adoFdandanoPfayilolin rofofi

Al'ada citric acid yana fitar da ɗanɗano mai kaifi da ɗanɗano mai ɗanɗanonan takeidan aka taɓa harshe, ana iya samun abubuwa masu daɗi, 'ya'yan itace, ko kuma masu daɗi a cikin kayayyaki kamar ruwan 'ya'yan itace, alewa mai laushi, sodas na musamman, da jam. Wannan yana haifar da rashin daidaiton jin daɗi kuma yana iyakance ikon ƙirƙirar dandano mai kyau, mai ban sha'awa - babbar matsala ga samfuran da suka fi yawa, waɗanda suka mai da hankali kan masu amfani.

Encapsulation yana ba da damarsakin da aka sarrafa/ci gaba da shina citric acid (wanda ake haifarwa ta hanyar taunawa, yawu, ko narkewa a hankali). Yana samar da ɗanɗano mai laushi, mai gina jiki a hankali maimakon "busa" tart mai ban sha'awa, yana daidaita dandano mai daɗi da tsami da kuma haskaka dandano na halitta ba tare da ya rinjaye su ba. Misali, citric acid da aka lulluɓe a cikin jellies na berries ko citrus sodas yana haifar da ɗanɗano na halitta, mai kama da 'ya'yan itace wanda ke dawwama cikin jituwa

Ƙarin Kwanciyar Hankalia lokacinHzafin jiki mai yawaSamarwa & Tsawon Rayuwar Shiryayye

Sinadarin citric acid na yau da kullun yana da saurin kamuwa da zafi, haske, da danshi. Yana lalacewa yayin sarrafa zafi mai yawa (fasteurization don abubuwan sha, tafasar alewa, tsaftace abincin gwangwani) ko kuma yana raguwa a cikin ajiyar danshi, yana rasa ƙarfin tsami da ingancin pH. Wannan yana haifar da ɗanɗano mara daidaituwa, gazawar sarrafa pH (ƙarin haɗarin lalacewa), gajarta lokacin shiryawa, da kuma ɓarnar samarwa mai tsada.

Ƙarfin ƙaramin capsule mai kariya yana kare citric acid daga mawuyacin yanayin sarrafawa (zafin jiki har zuwa 170°C) da kuma abubuwan da ke haifar da damuwa ga muhalli (haske, danshi). Yana riƙewaKashi 95%+ na ayyukansabayan an yi amfani da man shafawa, a gasa, ko a tace shi, sannan a ci gaba da riƙe tsami/pH mai ɗorewa har tsawon rayuwar samfurin (wanda aka tsawaita da kashi 30-50% idan aka kwatanta da sitaciric acid kyauta). Ga 'ya'yan itacen gwangwani ko ruwan 'ya'yan itace da aka matse da sanyi, wannan yana nufin babu wani ɗanɗano da zai rage ko ya lalace daga asarar ikon pH akan lokaci.

HanaUana soRayyuka tare daKeyIsinadaran

Sinadarin citric acid na yau da kullun yana amsawa da mahimman abubuwan abinci/abin sha, yana lalata ingancin samfur da aikin sa:

1. Yana amsawa da ions na ƙarfe (calcium, iron, zinc a cikin abubuwan sha masu ƙarfi/madarar shuka) don samar da abubuwan da ba za su iya narkewa ba, wanda ke haifar da gajimare, laushi mai laushi, ko asarar sinadaran gina jiki;

2. Yana rage iskar carbonation a cikin sodas ko ruwan sha mai walƙiya ta hanyar hanzarta fitar da CO2, wanda ke haifar da abubuwan sha marasa nauyi.

3. Yana lalata furotin na madara ko na shuka (a cikin madadin madara, yogurt, kirim mai tsami) a cikin adadi mai yawa, wanda ke haifar da curl ko rabuwa.

4. Yana rage tasirin launuka na halitta (anthocyanins a cikin abubuwan sha na berries) ta hanyar canjin pH, wanda ke haifar da raguwa.

Rufewa yana ware sinadarin citric acid daga wasu sinadarai, yana kawar da hulɗa kai tsaye da duk waɗannan mummunan halayen. Wannan yana kiyaye tsabtar samfurin, daidaiton sinadarai, iskar carbonation, da daidaiton launi - wanda ke da mahimmanci ga abubuwan sha masu ƙarfi, madarar da aka yi da tsire-tsire, abubuwan sha masu walƙiya, da ruwan 'ya'yan itace masu launi na halitta.

Tabbatar daUniformDispersion& Bhaɗa-zuwa-bakiCjuriya

Al'ada citric acid yana narkewa ba daidai ba a cikinmanyan hanyoyin da ke da ɗanɗano(miyar salati, miyar tsami, 'ya'yan itace purees, smoothies masu kauri) kuma ba zai iya bazuwa a cikin kayayyakin da aka yi da mai ba. Yana taruwa, yana zama a ƙasan tankunan haɗawa, ko kuma yana haifar da ƙarar tsami na gida, wanda ke haifar da ɗanɗano mara daidaituwa a cikin rukuni-rukuni, ƙarin matakan haɗawa, da kuma ƙaruwar koke-koke na masu amfani.

Ana niƙa citric acid ɗin da aka lulluɓe shi zuwa ƙananan ƙwayoyin cuta iri ɗaya waɗanda suka watsu daidai gwargwado a cikinduka matrices na ruwa da na mai(babu taruwa ko rabuwa). Yana kawar da gurɓataccen yanayi mai zafi kuma yana tabbatar da dandano iri ɗaya da pH a cikin kowane tsari, yana rage lokacin haɗawa, yana daidaita samarwa, da rage farashin sarrafa inganci. Don miya mai kirim na salati ko marinades na mai, wannan yana ba da laushi mai laushi a cikin samfurin.

FaɗaɗaFtsariFiya karantawa

Citric acid na yau da kullun shinemai narkewar ruwa kawai, wanda hakan ke sa ba za a iya amfani da shi ba ga kayayyakin abinci da abin sha masu amfani da mai (miyar salati, man goro, dandano mai tushen mai, margarine mai tsami) inda ake buƙatar haske mai tsami ko daidaita pH. Ana tilasta wa masana'antun amfani da madadin acid ko emulsifiers masu tsada, marasa tasiri don ramawa, ƙara rikitarwar tsari da farashin kayan masarufi.

Encapsulation yana daidaita citric acid zuwa kowane matrix ta hanyar daidaita mai ɗaukar kaya zuwa tushen samfurin:

·Masu jigilar ruwa masu ruwa-ruwa(sitaci, danko na arabic) don samfuran da aka yi da ruwa (ruwan 'ya'yan itace, sodas, madarar shuka).

·Masu ɗauke da sinadarin lipid(man shuke-shuke, kakin zuma) don samfuran da aka yi da mai (miyar salati, man goro, marinades). Wannan yana kawar da buƙatar ƙarin emulsifiers ko madadin acid, yana sauƙaƙa tsari da kuma ba da damar haɓaka tsami a cikin nau'ikan mai da aka haramta a baya - duk tare da sinadari ɗaya.

Rage Asarar Samarwa & Inganta Ingantaccen Samarwa

Sinadarin citric acid na yau da kullun yana da hygroscopic sosai (yana ɗaukar danshi daga iska), yana haifar da taruwa, cake, da mannewa yayin sarrafa da samarwa da kayan. Sinadarin citric acid mai tauri yana toshe kayan ciyarwa, yana gauraya ba daidai ba, kuma yana haifar da asarar kayan masarufi mai yawa (har zuwa 10% a cikin babban samarwa).

Bakin da ke rufewa yana ƙirƙirar shinge mai jure da danshi, wanda hakan ke sa citric acid ba shi da hygroscopic. Yana gudana cikin sauƙi, yana da sauƙin shan ruwa da kuma ciyarwa a cikin layukan samarwa, kuma yana kawar da caking/clumping. Wannan yana rage sharar kayan masarufi, yana rage lokacin aiki da tsaftacewa na kayan aiki, kuma yana haɓaka ingancin samarwa gabaɗaya - yana da mahimmanci ga manyan masana'antu, masana'antu, masana'antu, masana'antu.

Idan kana mamakin inda za ka sayi foda citric acid mai yawa da aka yi amfani da shi a masana'anta don samfuranka da samfuranka, Tianjiachem, a matsayin ɗaya daga cikin masu samar da mafita na abinci da abin sha, koyaushe zai samar maka da kayayyaki masu inganci ba kawai tare da samfuran da suka dace ba.ISO22000,ISO9001,FDA, Kosher, HALALtakaddun shaida, har ma da mafita don taimakawa wajen ciyar da kasuwancinku gaba a kasuwar duniya. Tuntuɓe mu a yau don tattauna yadda za mu iya yin aiki tare da biyan takamaiman buƙatunku.