Impembelelo yeeFactors ze-CMC kuZinziso lwe-Acidified Milk Drinks

ICarboxymethyl cellulose (CMC) iqhele ukusetyenziswa njengesizinzisi kwiziselo zobisi ezineasidi ukuphucula ukuthungwa kwazo, umlomo kunye nokuzinza. Izinto ezininzi zinokuphembelela ukusebenza kwe-CMC ekuzinziseni iziselo zobisi ezineasidi:

1. Ukugxininiswa kwe-CMC: Ukuxinwa kwe-CMC kumxube wesiselo esineasidi yobisi kudlala indima ebalulekileyo ekuzinziseni kwayo. Uxinzelelo oluphezulu lwe-CMC lukhokelela kuphuculo olukhulu lwe-viscosity kunye nokunqunyanyiswa kwamasuntswana, okukhokelela ekuphuculeni uzinzo kunye nokuthungwa. Nangona kunjalo, ukugxininiswa okugqithisileyo kwe-CMC kunokuchaphazela kakubi iimpawu zesiselo, ezifana nencasa kunye ne-mouthfeel.
2. I-pH yesiselo: I-pH yesiselo sobisi esineasidi ichaphazela ukunyibilika kunye nokusebenza kwe-CMC. I-CMC isebenza kakhulu kumanqanaba e-pH apho ihlala inyibilika kwaye inokwenza uthungelwano oluzinzileyo ngaphakathi kwe-matrix yesiselo. Ukugqithisa kwi-pH (nokuba kune-asidi kakhulu okanye i-alkaline kakhulu) kunokuchaphazela ukunyibilika kunye nokusebenza kwe-CMC, kube nefuthe kwisiphumo sayo sokuzinzisa.
3. Ubushushu: Ubushushu bunokuba nefuthe kwi-hydration kunye neempawu ze-viscosity ze-CMC kwiziselo zobisi ezineasidi. Ubushushu obuphezulu bunokukhawulezisa ukuhanjiswa kwamanzi kunye nokusasazwa kweemolekyuli zeCMC, okukhokelela kuphuhliso olukhawulezayo lwe-viscosity kunye nokuzinziswa kwesiselo. Nangona kunjalo, ubushushu obugqithisileyo bunokuthoba ukusebenza kwe-CMC, ukunciphisa ukusebenza kwayo njengesizinzisi.
4. Izinga le-Shear: Isantya sokucheba, okanye isantya sokuqukuqela okanye isiphithiphithi esisetyenziswa kwisiselo sobisi esineasidi, sinokuchaphazela ukusasazwa kunye nokuhanjiswa kwamanzi kwiimolekyuli zeCMC. Amazinga aphezulu okucheba anokukhuthaza ukuhanjiswa kwamanzi ngokukhawuleza kunye nokusasazwa kwe-CMC, okukhokelela ekuphuculweni kozinzo lwesiselo. Nangona kunjalo, ukucheba okugqithisileyo kunokukhokelela kwi-hydration engaphezulu okanye ekuthotyweni kwe-CMC, echaphazela iimpawu zayo zokuzinzisa.
5. Ubukho bezinye izithako: Ubukho bezinye izithako kwi-acidified milk drink formulation, ezifana neeprotheni, iiswekile, kunye ne-flavoring agents, zinokusebenzisana ne-CMC kwaye ziphembelele umphumo wayo wokuzinza. Umzekelo, iiprotheyini zinokukhuphisana ne-CMC yokubopha amanzi, okuchaphazela iipropati zayo zokugcina amanzi kunye nokuzinza ngokubanzi. Ukusebenzisana kwe-synergistic okanye ukuchasana phakathi kwe-CMC kunye nezinye izithako kufuneka kuthathelwe ingqalelo xa kusenziwa iziselo zobisi ezineasidi.
6. Iimeko zokuSebenza: Iimeko zokucubungula ezisetyenziswa ngexesha lokuveliswa kweziselo zobisi ezine-asidi, ezifana nokuxuba, i-homogenization, kunye ne-pasteurization, inokuchaphazela ukusebenza kwe-CMC njenge-stabilizer. Ukuxuba okufanelekileyo kunye ne-homogenization kuqinisekisa ukusasazwa okufanayo kwe-CMC ngaphakathi kwe-matrix yesiselo, ngelixa ubushushu obugqithisileyo okanye ukucheba ngexesha le-pasteurization kunokuchaphazela ukusebenza kwayo.

Ngokuqwalasela ezi zinto zinempembelelo, abavelisi banokwandisa ukusetyenziswa kwe-CMC njenge-stabilizer kwiziselo zobisi ezine-acidified, ukuqinisekisa ukuthungwa okuphuculweyo, ukuzinza, kunye nokwamkelwa kwabathengi kwimveliso yokugqibela.