| Amakuru Yibanze | |
| Izina ryibicuruzwa | Pectin |
| Icyiciro | Urwego rwibiryo |
| Kugaragara | Ifu yera kugeza yoroheje |
| Suzuma | 98% |
| Bisanzwe | BP / USP / FCC |
| Ubuzima bwa Shelf | Imyaka 2 |
| Gupakira | 25kg / igikapu |
| Imiterere | Komeza ahantu humye, hakonje, kandi igicucu hamwe nububiko bwumwimerere, irinde ubushuhe, ubike ubushyuhe bwicyumba. |
Pectin ni iki?
Pectine ikorerwa mu bucuruzi ni ifu yera yijimye yijimye ikomoka cyane cyane ku mbuto za citrusi kandi ikoreshwa nka gelline mu bicuruzwa byibiribwa, cyane cyane muri jama na jellies. Irakoreshwa kandi mukuzuza, bombo, nka stabilisateur mumitobe yimbuto n'ibinyobwa byamata, kandi nkisoko ya fibre yibiryo.
Imikorere ya pectine
- Pectin, nk'igihingwa gisanzwe cyitwa colloid, irashobora gukoreshwa cyane mu nganda z’ibiribwa nka agelatinizer, stabilisateur, agent ikora ingirabuzimafatizo, emulifisiyeri kandi ikabyimbye; Pectin kandi ni ubwoko bwibiryo byangiza amazi, kubera ko iminyururu ya molekile ya pectine ishobora gukora ". agasanduku k'amagi "imiterere y'urusobekerane rufite ibyuma byinshi bya valence, bituma pectine igira imikorere myiza ya adsorption yibyuma biremereye.
Amateka ya Pectin
- Pectin yasobanuwe bwa mbere na Henri Braconnot mu 1825 ariko itanga gusa pectine nziza. Mu myaka ya za 1920 na 1930, hubatswe inganda kandi ubwiza bwa pectine bugenda butera imbere cyane hanyuma citrus-peel mu turere twatangaga umutobe wa pome. Yagurishijwe mbere yikuramo amazi, ariko ubu pectine ikoreshwa nkifu yumye yoroshye kubika no kuyifata kuruta amazi.
Gukoresha Pectin
- Pectin ikoreshwa cyane cyane nka gelling, igabanya umubyimba hamwe na stabilisateur mubiryo. Kuberako byongera ubukonje nubunini bwintebe kuburyo bikoreshwa mukurwanya impatwe nimpiswi mubuvuzi, kandi bikoreshwa no mu muhogo nka demulcent. Pectin yafashwe nk'igisimbuza cyiza cy’imboga kandi abanywi benshi banywa itabi hamwe n’abaterankunga bazakoresha pectine mu gusana amababi y’itabi yangiritse ku itabi ryabo mu nganda z’itabi.
