Gelatinyana daya daga cikin mafi yawan albarkatun kasa a duniya.Sunadari ne tsantsa wanda aka samo daga collagen na halitta kuma ana amfani dashi sosai a abinci, magunguna, abinci mai gina jiki, daukar hoto da sauran fannoni da dama.
Ana samun Gelatin ta hanyar wani ɓangare na hydrolysis na collagen na halitta a cikin fatun, tendons da ƙasusuwan aladu, shanu da kaji ko a cikin fatun kifi da sikeli.Ta hanyar waɗannan kayan abinci masu gina jiki da kayan aiki masu wadata daga nama ko samfuran kifi, gelatin yana taimakawa a yi amfani da shi a cikin tsarin samar da abinci kuma yana shiga cikin tattalin arzikin madauwari.
Daga dabi'acollagenda gelatin
Lokacin da muka dafa nama tare da kashi ko fata, muna sarrafa wannan collagen na halitta a cikin gelatin.Foda gelatin da aka saba amfani da ita kuma ana yin ta ne daga kayan albarkatun kasa iri ɗaya.
A kan ma'auni na masana'antu, kowane tsari daga collagen zuwa gelatin yana da kansa kuma yana da kyau (kuma an tsara shi sosai).Wadannan matakan sun hada da: pretreatment, hydrolysis, gel hakar, tacewa, evaporation, bushewa, nika da sieving.
Gelatin Properties
Samar da masana'antu na samar da gelatin mai inganci ta nau'i-nau'i da yawa, daga foda mai narkewa wanda aka fi so a aikace-aikacen masana'antu, zuwa foda / flakes na gelatin waɗanda ke shiga cikin dafa abinci gida a duniya.
Nau'o'in gelatin foda daban-daban suna da lambobi daban-daban na raga ko ƙarfin gel (wanda kuma aka sani da ƙarfin daskarewa), kuma suna da kaddarorin organoleptic marasa wari da mara launi.
Dangane da makamashi, 100g na gelatin yawanci ya ƙunshi kusan adadin kuzari 350.
Amino acid abun da ke ciki na gelatin
Sunadaran Gelatin ya ƙunshi amino acid 18, ciki har da takwas daga cikin muhimman amino acid tara ga jikin ɗan adam.
Mafi na kowa shine glycine, proline da hydroxyproline, wanda ke da kusan rabin abun ciki na amino acid.
Sauran sun hada da alanine, arginine, aspartic acid da glutamic acid.
Gaskiya game da gelatin
1. Gelatin furotin ne mai tsafta, ba mai ba.Mutum zai iya tunaninsa a matsayin kitse saboda abubuwan da ke kama da gel da narkewa a 37°C (98.6°F), don haka yana ɗanɗano kamar samfur mai kitse.Saboda wannan, ana iya amfani dashi don maye gurbin kitsen a wasu kayan kiwo.
2. Gelatin wani sinadari ne na abinci na halitta kuma baya buƙatar lambar E-kamar yawancin abubuwan da ke cikin wucin gadi.
3. Gelatin yana jujjuyawar thermally.Dangane da yanayin zafi, zai iya komawa baya tsakanin ruwa da jihohin gel ba tare da lalacewa ba.
4. Gelatin asalin dabba ne kuma ba za a iya bayyana shi azaman mai cin ganyayyaki ba.Abubuwan da ake kira vegan versions na gelatin haƙiƙa wani nau'in sinadarai ne, saboda ba su mallaki kaddarorin organoleptic na gwal ba da ayyuka da yawa na gelatins da aka samu daga dabba.
5. Gelatin daga naman alade, naman nama, kaza da kifi yana da lafiya, lakabi mai tsabta, wanda ba GMO ba, ba tare da cholesterol ba, mara lafiya (sai dai kifi) da kuma abokantaka na ciki.
6. Gelatin na iya zama halal ko kosher.
7. Gelatin wani sinadari ne mai ɗorewa wanda ke ba da gudummawa ga tattalin arzikin madauwari: an samo shi daga ƙasusuwan dabbobi da fata kuma yana ba da damar yin amfani da dukkan sassan dabbobi don amfanin ɗan adam.Bugu da ƙari, duk samfuran ayyukan Rousselot, na furotin, mai ko ma'adanai, ana haɓaka su don amfani da su a cikin abinci, abincin dabbobi, taki ko sassan samar da makamashi.
8. Amfani da gelatin sun haɗa da gelling, kumfa, shirya fim, kauri, hydrating, emulsifying, stabilizing, ɗaure da bayyanawa.
9. Baya ga ainihin abincinsa, magunguna, kayan abinci mai gina jiki, kayan kwalliya, da aikace-aikacen hoto, ana amfani da gelatin a cikin na'urorin likitanci, yin giya, har ma da kera kayan kida.
Lokacin aikawa: Agusta-03-2022
