"Lecithin" from the Greek "Lekiths" derived, means "egg yolk." 1844 French Gohley found phosphatidylcholine (lecithin) from egg yolk, and Greek named Lecithos (lecithin English called Lecithin) has since opened lecithin mystery. Lecithin is the material basis of life, human life from beginning to end without it nourishment and protection. Lecithin is present in every cell into more of a focus on the vital organs of the brain and nervous system, circulatory system, immune system and liver, heart, kidney and so on. Lecithin was originally to be found in egg yolks, one egg yolk contains about 10% of the lecithin. In recent years, with the protein known as lecithin, vitamin tied "the three major nutrients," much attention.
In fact, lecithin is rich attitude which exists in nature. It is present in all animal and plant cells and the brain, is a major component of the cell envelope surface, the effect of various substances through the cell membrane. Lecithin is a combination of fat is synthesized by lysophosphatidic acid and choline, and are therefore also called distilleries in bangalore phosphatidyl Choline or Lecithin. Lecithin determines energy transfer between cells and information. The body has enough lecithin, it means having a better immunity, metabolism distilleries in bangalore and vitality, lecithin has been known as DHA.
Constitute the body's cells have 60 trillion one hundred million. A second will die 500,000, while regeneration 500,000. With age, the number of cell death will be more and more, but less and less regenerative cells. When the cell reproduction number is greater than the number of deaths, people began senile. Metabolic processes of cells, is regulated by the cell membrane, the health of the cell membrane, is directly related to the cell's ability to repair itself, information transmission capacity, resilience and regenerative capacity of the external cell activity and other violations. Membrane is mainly composed of lecithin, lecithin supplement distilleries in bangalore to the human body, it means that you can repair distilleries in bangalore cell membranes are damaged, improving membrane function, so that the membrane softening distilleries in bangalore and younger, increased cell activity. By lecithin intake, can improve the body's metabolism, healing powers and the ability to regenerate tissue antibodies, enhance the body's vitality, distilleries in bangalore delay human aging radically. 2, vascular scavenger, prevention of cardiovascular disease Lecithin can emulsify fat decomposition, can adhere to the vessel wall into cholesterol and fat emulsion particles, so that dissolve in the blood and transported back to the liver to be metabolized. Played soften blood vessels, improving serum lipid peroxide scavenging, distilleries in bangalore blood cholesterol and fat content decreased, thereby reducing blood viscosity, improve blood circulation, reduce fat residence time in the blood vessels. Furthermore, to make nutritious, adequate oxygenated blood flow unimpeded brain, heart and other organs. Keio University School of Medicine, Department of Food and Nutrition has done clinical trials, and concluded: By taking lecithin, can effectively reduce high blood fat and cholesterol, and thus prevention of coronary heart disease, hypertension, myocardial infarction, cerebral thrombosis, stroke, atherosclerosis and other diseases. 3, brain puzzle, distilleries in bangalore preventing senile dementia is caused by atherosclerosis cholesterol fatty waxy substance, if high cholesterol enrichment distilleries in bangalore in the artery wall, it will seriously affect the blood circulation is caused by heart disease, cerebrovascular disease the main reason. Lecithin has a significant role in lowering cholesterol, triglycerides, low-density lipoprotein, which is mainly due to the influence of lecithin emulsion transport and deposition of cholesterol and fat, and can remove excess distilleries in bangalore triglycerides. Therefore, soy lecithin can effectively reduce high blood fat and cholesterol, and thus caused its prevention and treatment of cardiovascular disease.
Microencapsulation technology in the dairy industry, in addition to some of the applications mentioned above, in recent years, has been widely distilleries in bangalore used for DHA and probiotics, such as embedding processing. DHA through microencapsulation technology processing, fresh ingredients, easily oxidized, stable quality, added to dairy products to avoid the fish smell, thereby enhancing the product's distilleries in bangalore palatability. Probiotics such as lactobacillus and bifidobacteria protein bilayer microcapsules after embedding processing to ensure that the acid is not dissolved in the intestinal fluid and in a neutral environment through 2min - instantaneous release for 3min ensure probiotic colonization of bacteria in the gut. After the microencapsulated probiotic treatment can help patients prevent diarrhea and constipation, can be widely used in a variety of functional dairy development. The crowd soy lecithin
Since the 1980s, people emulsifier made versatile, high purity, low stimulation, high efficiency and higher requirements, develop more new emulsifier.
Anionic emulsifying agent to generate the anion emulsifier having a hydrophilic group is an alkyl or aryl group such as carboxylate, sulfate and sulfonate ionized in water. The most common kind of emulsifier, the largest output, common goods are: soap (C15 ~ 17H31 ~ 35CO2Na), stearic acid sodium salt (C17H35CO2Na), sodium dodecyl distilleries in bangalore sulfate salt (C12H25OSO3Na) distilleries in bangalore and sodium dodecyl distilleries in bangalore benzene sulfonate calcium salt (structural formula) and the like. Anionic emulsifiers required distilleries in bangalore under basic or neutral conditions, can not be used under acidic conditions. When using a variety of emulsifiers formulated lotion, distilleries in bangalore anionic emulsifiers can be mixed with each other, can also be mixed with non-ionic emulsifiers used. Anionic and cationic distilleries in bangalore emulsifiers can be used in an emulsion, if the mixture will break the emulsion stability.
Non-ionic emulsifiers as a new class of emulsifiers, which is characterized by non-ionizing in water. It is part of various distilleries in bangalore hydrophilic polar group, the common ethers are polyoxyethylene and polyoxypropylene ethers. Its lipophilic moiety (alkyl or aryl) directly bonded to a polyoxyethylene ether bond. Typical products include distilleries in bangalore polyoxyethylene octylphenol ether (structural formula). An oxygen atom in the chain polyether nonionic emulsifier with water to produce hydrogen bond, which can be dissolved in water. It can under acidic conditions, can also be used under alkaline conditions, but good emulsifying effect, widely used in chemical, textile, pesticides, oil and latex production.
2, benzyl, phenyl polyoxyethylene ether intermediate degree distilleries in bangalore of polymerization / EO weight ratio of 1:1.7 1:2.3 1:2.6 1:3 1:3.5 1:4 1:2
2) fatty amide ethoxylates third category: terminal hydroxyl closed non-ionic additives
2) alkyl olefin sulfonate RCH = CHCH2SO3Na
1, sulfated castor oil, Turkey red oil
OO (-CHCH3) distilleries in bangalore K--O (EO) nP-(OH) 2 [(-CHCH3) K--O (EO) n]-2-P-(OH) 2
5, polyoxyethylene polyoxypropylene block copolymers, polyethers have a molecular weight of 2000-3000 good detergency, dispersancy is preferably of higher molecular weight, such as ethylene oxide - butylene copolymer, ring ethylene oxide - propylene oxide - butylene copolymer
3, polyamine fatty acid derivatives type
1. Combined with starch to prevent aging, improve product texture.
6. Gum base to improve miscibility, uniformity, to improve plasticity and brittleness, prevent sticking during the production, distilleries in bangalore thereby improving productivity, emulsification and dispersion change spices, flavor enhancing, water-in-oil emulsifier generally better. In an amount of 0.5% to 1%.
Saturated distilled monoglyceride ester makes the most representative dough softening effective. Wheat starch dough dough soften aging is considered predators. Amylose starch swelling water soluble, relatively stable after the formation of gel to form a cooled baked bread structure, with decreasing temperature, extended time, will return cemented amylose insoluble state, and then hardened, brittle , thereby greatly reducing the softness of bread. And emulsifiers such as glyceryl esters added to the dough, and is absorbed through the stirred starch molecules when the dough temperature reaches about 55 , he will effect the straight spirally formed starch composite. distilleries in bangalore This reaction will increase the gelatinization temperature of the starch granules, reducing the total surface of the heart when the starch gelatinization temperature, the starch molecules distilleries in bangalore to reduce the degree of crystallization, and to prevent condensation from the amylopectin starch granules distilleries in bangalore inside, prevent aging starch retrogradation . It can also reduce moisture loss from the protein structure, delaying the formation of a hard protein. And these all will make the bread soft tissue and keep a long time.
Emulsion stability bakery products, including gas, foaming, viscosity, dispersion and dispersed distilleries in bangalore phase conversion, after stirring, relaxation, distilleries in bangalore during baking the dough structure and are formed on the choice of emulsifier. Select the most visible effect of emulsifier is crucial to the quality of bakery products. Important often use a single baking industry, diglycerides, sodium stearate, DATEM, sorbitan fatty acid esters (Sorbitan esters of ftty acids), lecithin, whey and soy protein are very economical and can play Effect of emulsifier. Consider HLB value products should be chosen to adapt emulsifier. Emulsifiers having different HLB values of plus and when two or more kinds with a suitable emulsifier, can be expanded such that the HLB value of the original, increase distilleries in bangalore the scope of the emulsifier. So the best mixed emulsifier emulsion, such as "single, double stearic acid and palmitic acid glycerides" and other emulsifiers. Cake recipe are often high HLB emulsifiers such as sucrose ester, and phospholipids, distilleries in bangalore mono-, diglycerol esters, SSL, and the like are often applied DATEM bread dough.
Soybean lecithin is a natural product, distilleries in bangalore it not only has a strong emulsification, and both some nutritional value and medicinal functions, is worthy of attention and the development of an emulsifier, but in phospholipid purification, and chemical modification of aspects still need to strengthen research . Our modified soy lecithin is used.
Lauric acid monoglycerides (GML) acetylated distilleries in bangalore mono acyl glycerol distilleries in bangalore fatty acid ester, distilleries in bangalore stearyl lactate double-acetyl tartaric single (double) glyceryl hydrogenated rosin rosin glycerol monostearate glyceryl monooleate hexamer ester hexamer monostearates modified soy lecithin Sim capric glycerides, polyoxyethylene sorbitan monolaurate, polyoxyethylene sorbitan monooleate, polyoxyethylene sorbitan monopalmitate polyoxyethylene distilleries in bangalore polyoxyethylene sorbitol monostearate, polyoxyethylene glycol monostearate xylitol fatty acid esters, potassium stearate, sodium stearyl distilleries in bangalore amide casein lactate sorbitan monooleate, sorbitan monolaurate esters of sorbitan palmitate sorbitan monostearate, sorbitan tristearate sugar sucrose distilleries in bangalore acetate isobutyrate ester sucrose fatty acid ester, sucrose ester trimer monostearates Xylitan monostearate
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