Abinci

Hydroxypropyl methylcellulose (sunan INN: Hypromellose), kuma an rage shi da hypromellose (hydroxypropyl methyl cellulose, an rage shi da HPMC), wani nau'in cellulose ne wanda ba na ionic ba. A matsayin ƙari na abinci, hypromellose na iya taka rawa masu zuwa: emulsifier, thickener, wakili mai dakatarwa da maye gurbin gelatin dabba.

Yanayin Samfur
1. Bayyanar: fari ko kusan fari foda.
2. Girman barbashi; 100 raga izinin wucewa ya fi 98.5%; 80 ragin izinin wucewa Ƙirarriya ta musamman suna da girman barbashi na raga 40-60.
3. Carbonization zafin jiki: 280-300 ℃
4. Girman bayyane: 0.25-0.70g / cm (yawanci a kusa da 0.5g / cm), ƙayyadaddun nauyi 1.26-1.31.
5. Rashin launi: 190-200 ℃
6. Surface tashin hankali: 42-56dyn / cm ga 2% ruwa bayani.
7.Solubility: mai narkewa a cikin ruwa da wasu ƙauye, irin su ethanol / ruwa, propanol / ruwa a daidai gwargwado. Maganin ruwa mai ruwa yana da aikin saman. Babban nuna gaskiya da kwanciyar hankali. Bambance-bambancen samfura daban-daban suna da yanayin zafi daban-daban, kuma solubility yana canzawa tare da danko. Ƙananan danko, mafi girma da solubility. Daban-daban dalla-dalla na HPMC suna da ayyuka daban-daban. Narkar da HPMC a cikin ruwa ba ta shafar pH.
8. Tare da raguwar abun ciki na rukuni na methoxy, ma'anar gel na HPMC yana ƙaruwa, raguwar ruwa yana raguwa, kuma aikin saman yana raguwa.
9. Har ila yau, HPMC yana da ƙarfin ƙarfafawa, juriya na gishiri, ƙananan ash foda, kwanciyar hankali na pH, riƙewar ruwa, kwanciyar hankali mai girma, kyawawan abubuwan samar da fim, da kewayon juriya na enzyme, dispersibility da adhesion.

Amfanin Samfur
1. Citrus gwangwani: hana farar fata da lalacewa saboda bazuwar citrus glycosides yayin ajiya don samun adana sabo.
2. Kayan 'ya'yan itace masu sanyi: ƙara a cikin sherbet, kankara, da dai sauransu don yin dandano mafi kyau.
3. Sauce: ana amfani dashi azaman mai daidaitawa ko mai kauri don miya da ketchup.

QualiCell cellulose ether samfuran HPMC/MC na iya haɓaka ta waɗannan kaddarorin a aikace-aikacen abinci:
· Reversible thermal Gelation, ruwa mai ruwa bayani sa gel a kan dumama da kuma komawa zuwa mafita bayan sanyaya. Wannan dukiya tana da amfani sosai don sarrafa abinci. Misali, zai iya samar da barga danko a ƙarƙashin kewayon zafin jiki. Kuma wannan gel ɗin na roba yana taimakawa wajen rage ƙaura mai, riƙe danshi da kiyaye siffar yayin dafa abinci ba tare da canza rubutun asali ba. Gel na thermal yana ba da kwanciyar hankali ga abincin da aka sarrafa lokacin da aka soya sosai, ana gasa a cikin tanda kuma ana dumama cikin microwaves. Bugu da ƙari, lokacin cin abinci, kowane nau'in ɗanɗano yana tafiya tare da wucewar lokaci saboda jujjuyawar MC/HPMC.
Kasancewa mara narkewa, Mara Allergenic, Mara Ionic, Mara GMO
· Rashin dandano da wari
Kasancewa mai ƙarfi a cikin kewayon pH (3 ~ 11) da zazzabi (-40 ~ 280 ℃)
· Tabbatar cewa abu ne mai aminci da karko
· Isar da kyawawan kayan riƙon ruwa
· Kula da siffa ta keɓaɓɓen kaddarorin mai jujjuyawa thermo-gelling
· Samar da ingantaccen tsarin fim don abinci mai rufi da abubuwan abinci
· Yin aiki azaman maye gurbin Gluten, Fat, da Farin Kwai
· Yin aiki don aikace-aikacen abinci daban-daban azaman stabilizer kumfa, emulsifier, wakili mai watsawa, da sauransu.