I-Cocoa Butter Replacer Enentengo Yemboni
Lolu hlobo lwebhotela le-cocoa oluthatha indawo lwenziwa ngamafutha ochungechunge lwe-lauric acid ngokusebenzisa i-hydrogenation ekhethiwe, bese kuba izingxenye eziseduze nezakhiwo zomzimba zebhotela le-cocoa yemvelo, njengamafutha e-palm kernel aqinile. Ama-triglyceride fatty acids kulolu hlobo lwamafutha ikakhulukazi yi-lauric acid, okuqukethwe kungafinyelela ku-45-52%, kanti okuqukethwe kwamafutha angagcwalisiwe kuphansi.
| Into | Okujwayelekile |
| Ukubukeka | Okumhlophe okuqinile |
| Inani le-asidi (mgKOH g) | ≤1.0 |
| Inombolo ye-peroxide (mmolkg) | ≤3.9 |
| Indawo yokuncibilika (℃) | 30-34 |
| Inani le-iodine (gl/100g) | 4.0-8.0 |
| Umswakama kanye nezinto eziguquguqukayo (%) | ≤0.10 |
1. Ingasetshenziswa njengesithako sokudla.
2. Izici zayo ziqinile futhi ziyaphuka, azinaphunga, azinambitheki, zinamandla amakhulu okulwa ne-antioxidant, azinansipho, azinakungcola, ziyancibilika ngokushesha.
3. Luhlobo lwe-stearic acid yokwenziwa engancibilika ngokushesha, ukwakheka kwama-glycerides ayo amathathu kuhluke ngokuphelele ebhotela le-cocoa yemvelo, futhi izakhiwo zomzimba ziseduze nebhotela le-cocoa yemvelo, ngoba asikho isidingo sokulungisa izinga lokushisa lapho kwenziwa ushokoledi, owaziwa nangokuthi i-stearic acid engaguquki, ehlukile ebhotela le-cocoa, ungacutshungulwa ngezinhlobo ezahlukene zamafutha aluhlaza, ahlukaniswe yi-lauric acid stearic acid kanye ne-non-lauric acid stearic acid. Imikhiqizo ye-chocolate eyenziwe ngebhotela le-cocoa esikhundleni sayo inokukhanya okuhle kobuso.
25kgs/isigubhu, 9tons/20'container
25kgs/isikhwama, 20tons/20'container
I-Cocoa Butter Replacer Enentengo Yemboni
