Pectin:Pectin yog polysaccharide muab rho tawm los ntawm txiv hmab txiv ntoo thiab zaub. Nws tuaj yeem tsim cov gel nrog cov suab thaj hauv cov kua qaub. Lub zog gel ntawm pectin yog cuam tshuam los ntawm yam xws li esterification degree, pH, kub, thiab qab zib concentration. Pectin gummies paub txog lawv cov pob tshab siab, kev ntxhib los mos, thiab tsis kam mus rau qab zib crystallization.
Carrageenan:Carrageenan yog polysaccharide muab rho tawm los ntawm seaweed. Nws tuaj yeem tsim cov gel nrog zoo elasticity thiab siab pob tshab ntawm qhov kub thiab txias. Lub zog gel ntawm carrageenan yog cuam tshuam los ntawm yam xws li ion concentration, pH, thiab qab zib concentration. Carrageenan gummies yog tus cwj pwm los ntawm kev muaj zog elasticity, zoo chewiness, thiab tsis kam rau kev sib cais.
Modified corn starch:Modified pob kws hmoov txhuv nplej siab yog ib hom pob kws hmoov txhuv nplej siab uas tau txais kev kho lub cev los yog tshuaj. Nws tuaj yeem tsim cov gel nrog zoo elasticity thiab siab pob tshab ntawm qhov kub thiab txias. Lub zog gel ntawm cov pob kws hloov pauv cov hmoov txhuv nplej siab yog cuam tshuam los ntawm cov ntsiab lus xws li concentration, pH, kub, thiab ion concentration. Modified pob kws starchcov gummypaub txog lawv qhov muaj zog elasticity, zoo chewiness, thiab tsis kam mus rau qab zib crystallization.
Post lub sij hawm: Sep-12-2023
