IGelatinsisithako seprimiyamu yendalo esasebenzayo nanamhla kwi-fondant okanye ezinye izicelo zemveliso yeconfectionary ngenxa yeempawu zayo zegelling ezingenakubuyiselwa thermally.Nangona kunjalo, amandla okwenyani egelatin adlula ngaphaya kokusetyenziswa okucetywayo.I-Gelatin sisithako esibalulekileyo kwizicelo ezininzi zokutya kwaye ineempawu ezininzi ezisebenzayo ezingenako ukuxeliswa lula.I-Gelatin sisibophelelo esihle kakhulu, i-gelling kunye ne-agent ekhupha ugwebu, i-emulsifier kunye ne-stabilizer, kunye nefilimu egqibeleleyo yangaphambili kunye ne-agent egwebu.Idala ukuthungwa okugqibeleleyo, inika incasa eyodwa, kwaye inomsebenzi wokuphucula ukukhutshwa kwencasa!Kwaye njengeprotheni ecocekileyo, iphakamisa umxholo wesondlo sokutya, i-label ecocekileyo iyathobela, kwaye ayinayo i-allergenic.Ngenxa yokuguquguquka kwayo kunye nokuguquguquka kwayo, i-gelatin yinto efanelekileyo yokukhetha i-confectionery, iimveliso zobisi kunye nokunye.
I-Gelatin sisithako somgangatho wendalo kunye neepropathi ezininzi ezinenzuzo njengesongezo sokutya.I-Gelatin isetyenziswe ngeendlela ezininzi kwimveliso yokutya yanamhlanje, umzekelo ukugcina iimveliso zimile.Omnye umzekelo yimveliso eyenziwe nge-gelatin enyibilikayo kubushushu bomzimba kwaye iqina xa ipholile.Ke ngoko, iimveliso ezinegelatin ziyanyibilika emlonyeni kwaye ziqinisekisa ukukhutshwa kwencasa efanelekileyo.Iimpawu ezimnandi ze-gelatin zibenza bangabikho kwicandelo lokutya.Ukukhululeka kwe-cholesterol, iswekile kunye namafutha, kulula ukugaya kunye ne-non-allergenic nazo zibalulekile iimpawu ze-gelatin.
I-Gelatin nayo ineenzuzo ekulungiseleleni i-fat-fat, low-sugar, iimveliso eziphantsi kweekhalori.Xa abantu kufuneka banciphise ukungena kwe-glycolipids kwaye bafumane incasa efanayo, inokwenza lula ukuphuhliswa kunye nokuveliswa kweemveliso ezinjalo.Umzekelo, ufumana njani ukutya okunamafutha aphantsi anencasa efanayo nokutya okunamafutha apheleleyo?Singongeza i-gelatin kwi-cream cheese ukuphucula ukuthungwa kwayo, ukwandisa i-emulsification, ukunciphisa iikhalori kunye nokwenza i-foam.Okanye kwizicelo zenyama, i-gelatin inokubonelela ngomzimba, ikhulise incasa, iphucule iimpawu ze-organoleptic kunye nokunciphisa ipesenti yamafutha.
IGelatin idlala indima ebaluleke kakhulu ekulungiseleleni nasekuphuhliseni iintlobo ezintsha zeemveliso zobisi kunye nezimuncumuncu.Ukusebenzisa isixa esifanelekileyo kunye nohlobo lwegelatin kunokwenza ukukhanya, iyogathi ekhrimu okanye ukwahluka kwezinye iimveliso zobisi eziqhelekileyo, ezifana ne-ayisikrimu.I-Gelatin iyakwazi ukubopha ngamanzi kwaye i-emulsifier yendalo yonke kunye ne-stabilizer.Iyakwazi ukulinganisa umlomo "onamafutha" kwaye ifanelekile kumafutha aphantsi, isiqingatha-fat okanye iimveliso zero-fat.Yenza i-ayisikhrimu enguziro-fat ibe mpuluswa njenge-ayisikrimu enamafutha agcweleyo, ngaphandle kwezongezo ezongezelelweyo.Iimpawu ezibalaseleyo zokwenza i-foam kunye nokuzinza kwe-gelatin ngokwayo zivumela iimveliso zobisi, ezifana ne-mousses kunye nemveliso ye-cream ehlutshiwe kakuhle, ukuba ihlale iqinile kwiqondo lokushisa kunye nokubonelela ngomlomo omnandi.
Akunjalo kuphelagelatinbonelela ngokugqibeleleyo ukuthungwa kweemveliso zobisi, kulula kakhulu ukwenza.Ngokuqhelekileyo, i-gelatin kufuneka inyibilikiswe ngaphambi kokuba iqhubekele phambili.Kodwa kwimveliso yobisi, amaqondo okushisa e-pasteurization asetyenziswa ngokuqhelekileyo anele ukunyibilikisa ngokupheleleyo i-gelatin.Ngoko ke, inyathelo lokuchithwa kwangaphambili lishiywe kwimveliso, ngokwenza lula inkqubo yokuvelisa kunye nokunciphisa iindleko.
Ukongeza kwiimveliso zobisi, ezininzi zokupheka azikwazi ukulungiswa ngaphandle kwe-gelatin edliwayo.Kubandakanya iibhere zegummy, i-wine gum, iilekese ezihlafunwayo, iilekese zeziqhamo, iimarshmallows, ilicorice, kunye netshokholethi.I-Gelatin ibonelela nge-elasticity, chewiness kunye nobomi obude beshelufu.Yenza kwaye uzinzise i-foam ye-confectionery ekhaphukhaphu, ephefumulayo, eyenza ukuthuthwa kwemveliso kunye nokugcinwa kube lula.
Ukuveliswa kwezinto ezibhakiweyo kufuna kwakhona inxaxheba ye-gelatin.Ekubeni i-gelatins izinzisa ukhilimu okanye ukuzaliswa kwekhilimu, ikulungele ukwenza amaqebelengwane.Ukusetyenziswa kweentlobo ezahlukeneyo zegelatin ezifana nomgubo, igqabi okanye i-gelatin ekhawulezileyo kwishishini lokutya livumela abavelisi ukuba baqhwabe kwaye banyibilikise iikeyiki ngokulula kwaye bandise ubomi beshelufu yeemveliso zabo.
IGelatin kwiimveliso zenyama iyimfuneko njengomthombo obalulekileyo weprotheyini.Ukujonga kwimikhwa yokutya yabantu banamhlanje, umlinganiselo wamafutha kunye ne-carbohydrate edla ngokudla kakhulu, ngelixa i-protein intake incinci kakhulu.I-Gelatin inokubuyisela ngokufanelekileyo i-carbohydrates kunye namafutha ekudleni okuninzi, okwenza ukutya kube nesondlo ngakumbi ngelixa kunciphisa ngokufanelekileyo i-calorie.
I-Gelatin nayo idlala indima ebalulekileyo ekulungiseleleni ukutya okunamafutha aphantsi okanye okuncitshisiweyo.Ngenxa yokukwazi ukwenza i-emulsions yeoli emanzini, i-gelatin inokubuyisela ngokuyinxenye umthamo ophezulu wamafutha kwiimveliso ezininzi.Amaxesha amaninzi igelatin iya kusebenza njengesixhasi esikhulu.Ibophelela amanzi kwimveliso yokugqibela, yongeza ubuninzi ngaphandle kokongeza iikhalori.Kwaye ngelo xesha, inokubonelela nge-oily and melt-in-the-mouth-mouthfeel, ngaloo ndlela iphucula ukwamkelwa kwabathengi.I-Gelatin ke ngoko ilungele ukuphuhlisa umgangatho ophezulu, iimveliso eziphantsi kweekhalori.
Akunjalo kuphela, i-gelatin inokutshintsha indima yeswekile ekutyeni njenge "glue" yendalo.Njenge-binder, i-gelatin inokunciphisa ngokufanelekileyo umxholo wekhalori kunye nomxholo weswekile wokutya, ngelixa ukwandisa umxholo weprotheyini yokutya.Oku kuhambelana ngokukodwa nentsingiselo yemarike ekutyeni okuneswekile ephantsi kunye neprotein.
Lilonke, ngenxa yeepropathi zayo ezininzi kunye neengenelo, igelatin ibaluleke kakhulu kwimveliso yokutya okulungiselelwe okuhlangabezana neemfuno ezithile zabathengi.Abathengi banokonwabela i-fat-fat, low-sugar and low-calorie products ngaphandle kokuthomalalisa kumava okungcamla.
Ixesha lokuposa: Mar-01-2023
