Desri:
Ihe mejupụtara nri nwere ọtụtụ ihe
TECHnical Ubi:
Ihe mejupụtara dị ugbu a metụtara na ihe oriri nwere eyers cellususe.
Usoro akụrụngwa:
Ọ dịwo anya ịmara ndị a na-edebe ihe oriri na-etinye ihe oriri, karịsịa ihe oriri nri, iji meziwanye ihe dị iche iche dị ka nkwụsi ike na / ma ọ bụ iji meziwanye ihe, usoro a na-ahazi ya. British patent application GB 2 444 020 discloses such food compositions comprising a nonionic cellulose ether such as methylcellulose, hydroxypropyl cellulose, or hydroxypropyl methylcellulose. Methylcellose na hydroxyl methylcellose nwere "thermos resurnciation Glelting gelsible gelsicals". A kọwara kpọmkwem na mgbe ihe ngwọta nke methylcellose na-ewute methylcelllose, ndị otu methoxy dị na moleecul na-enwe oke mmiri, ọ na-aghọkwa gehydration. N'aka nke ọzọ, mgbe gel na-esite na-ajụ oyi, ìgwè hydrophobic ìgwè Meturoksy bụ ndị na-alaghachi na gel na-alaghachi na ihe o mere.
European Patent EP m 171 471 na-ekpughe methylcellose nke bara uru nke ukwuu na nri nri siri ike dị ka ihe oriri, anụ na soyben patties n'ihi ike gel ya. Methylcellose na-enye nkwụsi ike na njikọta nke akụrụngwa dị mma, si otú ahụ na-enye ezigbo ụta maka ndị na-azụ ahịa na-eri nri nri. Mgbe etisasịwo na mmiri oyi (dịka, 5 ° C ma ọ bụ nke dị ala) tupu ma ọ bụ mgbe etinyere na ngwakọta ndị ọzọ nke ihe oriri mejupụtara ya na ezigbo nguzozi na cohesion. ike.
Agbanyeghị, n'ọnọdụ ụfọdụ, ojiji nke mmiri oyi adịghị mma maka onye na - emepụta ihe oriri. N'ihi ya, ọ ga-abụ ihe na-achọsi ike inye ndị na-eme ihe oriri na-enye ezigbo nri nri na njigide nke a na-agbaze na mmiri nwere ụlọ okpomọkụ.
A maara hydroxylthythl methylcellose dị ka methylcellose (nke a ma ama na-aba uru na nri nri) ka a maara modulu nchekwa dị ala ma e jiri ya tụnyere methylcellose. Hydroxyallthyththl methylcelluloses na-egosi modulu nchekwa dị ala anaghị eto gels siri ike. Achọrọ ndọtị na-adịghị ike (haque, a; Richardson; Gidyley, Gidyler, Er1ncarbohydlọ polymers22 (1993) p.161).
Mgbe hydroxyalkyl methylcellloses dị ka methylcelllose (nke na-egosiputa ọnọdụ nchekwa) gụnyere ihe oriri nri nri, ha siri ike na cohesion ezughi oke maka ụfọdụ ngwa.
It is an object of the present invention to provide hydroxyalkyl methylcellulose, especially hydroxypropyl methylcellulose, which is comparable to known hydroxyalkyl methylcelluloses, such as hydroxypropyl methylcellulose In contrast, solid food compositions are provided with improved firmness and/or cohesion.
Ihe achọrọ nke ugbu a bụ inye hydroxylthythm methylcelllose, ọkachasị hydropyylthylthylthylthyl methylcelllose, nke na-enye ezigbo nri nri na-eme ka ọ bụrụ na mmiri nwere ụlọ okpomọkụ.
Enwere ike iji ya na hydroxyallthythythm methylcellose, karịchaa hydropyylthylthythylthylthylthylithy na nkwadebe nke mejupụtara nri siri ike, a ma ama mejupụtara nri nri siri ike na / ma ọ bụ cohesion.
Ọzọkwa ihe ijuanya, achọtala na ụfọdụ hydylopylthythythyththyththyth methylcelllose, ekwesighi ka etisasị na mmiri oyi iji ezigbo nkwụsi ike na / ma ọ bụ cohesion.
Oge post: Mar-21-2023