Gelling shine hadadden tsarin kemikal wanda yake amfani da carbohydrates kamar su pectin fruit ko carrageenan azaman masu kauri. Tunda sunayen sunadarai na abubuwa daban-daban na iya bambanta, an kirkiro tsarin rabe-raben tsari a cikin 1953, wanda kowane yayi nazarin kayan abinci ya sami rubutun E (daga kalmar Turai) da lambar lambobi mai lamba uku. Jami'an gelling da gelling da ke ƙasa sune madadin kayan lambu gelatin.
E 440. Pectin
Mafi shahararren kayan lambu mai maye gurbin gelatin da aka samu daga 'ya'yan itatuwa, kayan lambu da kayan lambu masu tushe. An fara samo shi ne a cikin karni na XNUMX ta hanyar wani masanin kimiyar Faransanci daga ruwan 'ya'yan itace, kuma ya fara samar da shi akan sikelin masana'antu a farkon rabin karni na XNUMX. Ana samar da Pectin daga kayan aikin kayan lambu: apple da citrus pomace, gwoza sukari, kwandunan sunflower. Ana amfani da shi don yin marmalade, pastille, ruwan 'ya'yan itace, ketchup, mayonnaise, cika 'ya'yan itace, kayan zaki da kayan kiwo. Amintacciya har ma da amfani. Amfani a rayuwar yau da kullum.
E 407. Karraginan
An samo wannan iyali na polysaccharides daga sarrafa jajayen ruwan teku na Chondrus crispus (Irish moss), wanda aka shafe daruruwan shekaru. A gaskiya ma, a Ireland, sun fara amfani da shi da farko. A yau, algae yana girma a kasuwa, tare da Philippines shine mafi girma a masana'anta. Ana amfani da Karagginan don riƙe danshi a cikin nama, kayan zaki, ice cream har ma da madarar jarirai. Yana da cikakken aminci.
E 406. Gelatin
Wani dangin polysaccharides da aka samo daga tsire-tsire masu ruwan ja da launin ruwan kasa, tare da taimakon wanda aka shirya marmalade, ice cream, marshmallow, marshmallow, soufflé, jams, confitures, da sauransu. An gano kaddarorinta masu daɗi tun da daɗewa a ƙasashen Asiya, inda aka yi amfani da tsiron ruwan teku na Euchema wajen dafa abinci da magani. Gaba daya lafiya. Ana amfani dashi a rayuwar yau da kullun.
E 410. Locanɗar wake da anan wake
Ana samun wannan ƙarin abincin daga wake na itaciyar ta Rum (Ceratonia siliqua), itaciya kuma ana kiranta carob saboda kamannin kwasfanta da ƙananan ƙaho. Af, waɗannan 'ya'yan itatuwa guda ɗaya, waɗanda aka bushe a rana kawai, yanzu an san su da kayan abinci na zamani. Danko caro wanda aka samo daga ƙarshen duniya (taushi mai laushi) na wake, yana kama da ƙwayar itacen, amma a ƙarƙashin tasirin iska yana da ƙarfi kuma yana da cikakken haske. Ana amfani da shi a cikin shirya ice cream, yoghurts da sabulai. Lafiya.
Kuma 415. Xanthan
Xanthan (xanthan gum) an ƙirƙira shi a tsakiyar karni na XNUMXth. Masana kimiyya sun koyi yadda ake samun polysaccharide da aka kafa sakamakon mahimmin aiki na kwayoyin Xanthomonas campestris ("baƙin ruɓa"). Don samarwa akan sikelin masana'antu, an mallaki kwayoyin cuta a cikin wani bayani na musamman na gina jiki, ana yin fermentation (fermentation), sakamakon hakan danko ya faɗi. A cikin masana'antar abinci, ana amfani da danko xanthan azaman mai kula da danko da kuma sanya kwalliya. Matsayin haɗari na ƙari shine sifili. Ana amfani dashi a rayuwar yau da kullun.
E425. Cognac danko
Kada ka yi la'akari da kanka, sunan wannan abu ba shi da dangantaka da cognac. Ana samun shi daga tubers na shuka Yaku (Amorphophallus konjac), wanda ya zama ruwan dare a Japan. Ana kuma kiransa "dankalin Japan" da "harshen shaidan". Ana amfani da cognac ko konjac danko azaman emulsifier, stabilizer, da mai maye gurbinsu a cikin samfuran marasa kitse. Ana iya samun ƙari a cikin naman gwangwani da kifi, cheeses, cream da sauran samfurori. Yana da lafiya, amma amfani da shi a Rasha yana da iyaka.