Dab tsi yog cov txiaj ntsig ntawm kev hloov cov kua lecithin?

Soy lecithinyog ib yam khoom uas muab rho tawm los ntawm cov ko taw oily ntawm soybeans los tsim cov roj soybean. Cov ntsiab lus hauv cov taum pauv yog 12% mus rau 32%. Soy lecithin yog ob qho tib si hydrophilic thiab hydrophobic, thiab muaj cov nyhuv emulsifying, yog li nws tuaj yeem txhawb kev zom zaub mov thiab nqus cov roj rau qee yam, thiab tuaj yeem ntxiv qee yam ntawm choline. Soybean lecithin yog cov khoom lag luam los ntawm cov khoom lag luam uas tau ua los ntawm cov roj soybean refining. Nws muaj qhov tshwj xeeb physiological functions thiab yog pheej yig thiab yooj yim kom tau. Nws raug cais raws li cov khoom noj muaj kev nyab xeeb thiab ntuj tsim (tus neeg sawv cev tawm, tshuaj tua kab mob antioxidant, txhim kho, thiab fortifier) ​​los ntawm cov teb chaws thoob ntiaj teb, thiab tau siv dav hauv kev lag luam khoom noj, tshuaj, pub, thiab tshuaj pleev ib ce.

Txij li thaum ntuj phospholipid molecules muaj ntau unsaturated ob daim ntawv cog lus, lawv tau yooj yim oxidized nyob rau hauv cov huab cua, cuam tshuam lawv cov hauj lwm zoo. Txhawm rau kov yeej qhov tsis xws luag ntawm ntuj phospholipids, cov kws tshawb fawb hauv tsev thiab txawv teb chaws tau tshawb fawb txaus rau lawv, feem ntau los ntawm kev hloov kho cov khoom phospholipid.Kev hloov pauv ntawm soybean lecithin ua rau kev siv tag nrho ntawm nws cov khoom siv xws li emulsification, wettability, dispersion, thiab viscosity hloov kho los txhim kho nws daim ntawv thov teb thiab tsim cov kev mob zoo rau kev ua haujlwm hnyav ntawm phospholipids.

Txhawb nqa thiab txhim kho kev nqus thiab siv cov rog

Modified soybean lecithin muaj zoo emulsifying zog thiab dispersibility, uas yuav tiv thaiv tau cov deposition ntawm cov roj cholesterol nyob rau hauv cov hlab ntsha phab ntsa thiab tshem tawm ib co deposits, ntxiv disperse cov roj nkag mus rau hauv cov hnyuv me ntawm cov tsiaj, thiab ua rau kom muaj kev sib cuag ntawm cov rog thiab plab hnyuv mucosa. Nws tuaj yeem txhawb kev zom zaub mov thiab nqus cov lipids thiab cov vitamins muaj roj hauv cov hnyuv, txhim kho kev zom zaub mov, nqus, thauj, thiab siv cov rog, txhim kho cov ntshav oxygen thiab ncig, kho lub siab hlwb, thiab txhawb lub siab cell regeneration.

Txhim khu kev tiv thaiv kab mob

Modified soybean lecithin muaj nuj nqi ntawm kev txhim kho lub cev tiv thaiv kab mob. Nws tuaj yeem txhawb kev ua haujlwm ntawm phagocytosis ntawm phagocytes thiab kev loj hlob ntawm lymphocytes. Unsaturated fatty acids xws li linolenic acid uas muaj nyob rau hauv hloov kho phospholipids tuaj yeem tswj kev tsim cov arachidonic acid, leukotrienes, thiab prostaglandins, nce cov tshuaj tiv thaiv kab mob thiab txo cov tshuaj tiv thaiv kab mob, thiab txhim kho tsiaj lub cev tiv thaiv kab mob.

Tiv thaiv thiab txhim kho daim siab ua haujlwm

Modified soybean lecithin muaj zog affinity rau rog. Nws tuaj yeem ua ke nrog cov rog hauv cov tsiaj thiab raug metabolized los ntawm lub siab los ntawm cov ntshav ncig hauv daim ntawv ntawm phospholipids. Yog tias tib neeg lub cev tsis muaj choline, cov rog yuav nce ntau hauv thiab nruab nrab ntawm daim siab hlwb. Cov rog rog tsis tsuas yog siv ntau qhov chaw xwb, tab sis kuj cuam tshuam rau lub cev lub cev ua haujlwm ntawm lub siab lub cev, thiab tseem ua rau mob thiab o ntawm daim siab hlwb, thaiv cov ntshav ncig, thiab ua rau lub siab tuag.

Antioxidant thiab anti-aging teebmeem

Modified soy lecithin muaj antioxidant muaj nuj nqi. Modified soybean lecithin tuaj yeem tiv taus kev laus vim tias phospholipids tuaj yeem tiv thaiv thiab kho cov hlwb, thiab tuaj yeem yaj thiab tshem tawm qee yam peroxidized lipids, qhib hlwb hlwb, thiab tswj thiab txhim kho cov kab mob endocrine, yog li ncua kev laus.

Emulsifier

Cov khoom emulsifying ntawm hloov tau soybean lecithin tuaj yeem txhim kho cov khoom ntawm cov roj. Los ntawm kev sib tov hloov kho phospholipids thiab high-melting-point roj, roj nrog lub melting point ntawm 25 degree mus rau 75 degree yuav ua tau, uas muaj zoo shortening zog thiab zoo heev cia stability. Hloov kho phospholipids yog siv los ua cov khoom noj ntxiv hauv cov khoom ci, uas tuaj yeem ua rau lub khob noom cookie ntim, sib npaug, thiab ua kom luv, thiab txuas ntxiv lub txee lub neej ntawm cov zaub mov. Cov phospholipid-protein complex tsim los ntawm kev sib txuas hloov kho phospholipids nrog qe protein, whey protein, casein, kua protein, nplej protein, los yog gelatin muaj peev xwm emulsifying txaus. Tom qab ntxiv roj, ib qho emulsion yog tsim uas tsim nyog rau kev ua daim txhuam cev ncuav mog qab zib. Nws yog feem ntau siv vim nws tuaj yeem txhim kho qhov smoothness ntawm lub ncuav mog qab zib nto. Tsis tas li ntawd, nws kuj tuaj yeem siv los ua emulsifier hauv dej haus, cream, thiab lwm yam los txhim kho cov solubility thiab dispersion ntawm cov kua.

Antioxidants

Modified soy lecithin muaj kev ua haujlwm zoo antioxidant. Siv hauv cov khoom siv chocolate, nws muaj cov haujlwm ntawm kev txo cov viscosity thiab tiv thaiv oxidation; siv hauv cov khoom ci, nws tuaj yeem txhim kho cov dej ntsiab lus ntawm cov khoom, thiab nws tuaj yeem ua rau kom muaj kev ntxhib los mos thiab stretchability ntawm ncuav mog qab zib frosting, txhim kho cov khob noom cookie zoo, tiv thaiv kev laus thiab ntev lub txee lub neej ntawm cov zaub mov.

Cov tshuaj tua kab mob

Hloov kho phospholipids muaj broad-spectrum antibacterial zog. Fungi, tshwj xeeb tshaj yog thaum tshav kub kub-resistant ascomycete fungi, tuaj yeem ua rau zaub mov lwj. Cov teeb meem zoo li no tuaj yeem txhim kho tau zoo los ntawm kev ntxiv cov kab ntawm cov phospholipids hloov ua ntej kom tsis muaj menyuam. Cov khoom siv ntxiv uas muaj cov kua lecithin hloov pauv tau siv rau hauv cov khoom noj ntau dua li cov tshuaj tiv thaiv kab mob ntawm cov khoom noj kom ntev lub txee lub neej ntawm cov khoom noj.

Khoom noj khoom haus

Modified soybean lecithin yog lub ntuj surfactant uas tsis yog tsuas yog muaj ntau yam haujlwm xws li emulsification thiab dispersion tab sis kuj yog ib qho ntshiab ntuj siab noj qab haus huv fortifier vim nws yog nplua nuj nyob rau hauv unsaturated fatty acids, choline, thiab lwm yam as-ham. Kev ua haujlwm saum npoo ntawm cov taum pauv hloov pauv tuaj yeem ua rau cov lipids, txhawb kev zom zaub mov thiab nqus cov lipids thiab cov vitamins muaj roj hauv cov hnyuv, thiab tseem ua lub luag haujlwm tseem ceeb hauv tib neeg cov leeg nqaij, kev loj hlob ntawm lub paj hlwb, thiab antioxidants.

HSF, lub tuam txhab kev tshaj lij tau koom tes nrog kev hloov kho soybean lecithin, ib txwm ua raws li lub tswv yim ntawm kev tsim kho thev naus laus zis thiab zoo ua ntej thiab muab cov khoom lag luam zoo thiab kev pabcuam rau cov neeg siv khoom thoob ntiaj teb.Cov hloov pauv soybean lecithin peb tsim muaj nyob rau hauvhmoov, granular, thiabua kuadaim ntawv, thiab tau txais kev lees paub dav dav thiab qhuas los ntawm kev ua lag luam nrog nws cov khoom tshwj xeeb thiab ntau yam kev siv.

Nyob rau hauv cov txheej txheem ntawm kev hloov pauv ntawm soybean lecithin, HSF them sai sai rau txhua yam thiab nruj me ntsis tswj qhov chaw ntawm raw cov ntaub ntawv thiab cov txheej txheem ntau lawm. Peb xaiv cov taum zoo zoo li cov khoom siv raw thiab siv cov cuab yeej hloov kho lub cev thiab tshuaj lom neeg los ua kom zoo rau cov qauv molecular ntawm phospholipids, yog li txhim kho lawv cov stability, solubility, thiab lom lom. Nyob rau tib lub sijhawm, peb qhia thoob ntiaj teb cov cuab yeej tsim khoom thiab cov txheej txheem los xyuas kom meej tias qhov purity thiab zoo ntawm peb cov khoom mus txog qib kev lag luam.

Yog xav paub ntxiv, thov hu rau peb:

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