Gelling inzira yakaoma yemakemikari inoshandisa makabhohaidhiretsi akadai semichero pectin kana carrageenan se thickeners. Sezvo mazita emakemikari ezvinhu zvakasiyana anogona kusiyana, kubatana kwakarongeka sisitimu yakaumbwa muna 1953, umo mumwe nemumwe aidzidza chikafu chinowedzera akagamuchira E index (kubva pazwi rekuti Europe) nekodhi yenhamba ine manhamba matatu. Iyo gelling uye gelling vamiririri pazasi ndeaya imwe nzira yemiriwo gelatin.
E 440. Pectin
Iyo inonyanya kufarirwa yemiriwo gelatin inotsiva inowanikwa kubva mumichero, miriwo uye midzi miriwo. Yakatanga kuwanikwa muzana ramakore rechiXNUMX nekemikari yeFrance kubva mujusi wemichero, uye yakatanga kugadzirwa pachiyero cheindasitiri muhafu yekutanga yezana ramakore rechiXNUMX. Pectin inogadzirwa kubva kune yemiriwo inoshandiswa zvakare: apuro uye citrus pomace, shuga beet, sunflower tswanda. Inoshandiswa kugadzira marmalade, pastille, muto wemichero, ketchup, mayonnaise, kuzadza michero, confectionery uye zvigadzirwa zvemukaka. Yakachengeteka uye kunyange inobatsira. Inoshandiswa muhupenyu hwezuva nezuva.
E 407. Karraginan
Iyi mhuri yepolysaccharides inowanikwa kubva mukugadziriswa kweiyo tsvuku yegungwa yeChondrus crispus (yeIrish moss), yakadyiwa kwemazana emakore. Chaizvoizvo, muIreland, vakatanga kuishandisa pakutanga. Nhasi, algae inorimwa mune zvekutengesa, nePhilippines iri iyo yakakura mugadziri. Karagginan inoshandiswa kuchengetedza hunyoro munyama, confectionery, ice cream uye kunyange mucheche formula. Yakachengeteka zvachose.
E 406. Gelatin
Imwe mhuri yepolysaccharides inowanikwa kubva kune tsvuku uye tsvuku yegungwa, nerubatsiro rweiyo marmalade, ice cream, marshmallow, marshmallow, soufflé, jams, confitures, nezvimwewo. Iyo gelling zvivakwa zvakawanikwa kare munyika dzeAsia, uko Euchema seaweed yaishandiswa mukubika nemishonga. Yakachengeteka zvachose. Inoshandiswa muhupenyu hwezuva nezuva.
E 410. chingamu chemhashu bhinzi
Ichi chikafu chinowedzerwa chinowanikwa kubva kune bhinzi yeMediterranean acacia (Ceratonia siliqua), muti unonzi carob nekuda kwekufanana kwemapods awo kune nyanga diki. Nenzira, michero imwechete iyi, inongomiswa muzuva, yave kuzivikanwa sechikafu chemafashoni. Gum carob inowanikwa kubva endosperm (nyoro pakati) yebhinzi, inofanana nemuti resin, asi pasi pesimba remhepo inoomarara uye inowedzera kuzara nechiedza. Inoshandiswa mukugadzirira ice cream, yoghurts uye sipo. Zvakachengeteka.
E 415. Xanthan
Xanthan (xanthan gum) yakagadzirwa pakati pezana ramakore rechi XNUMX. Masayendisiti akadzidza nzira yekuwana polysaccharide yakaumbwa semhedzisiro yebasa rakakosha rebhakitiriya Xanthomonas campestris ("black rot"). Nekugadzira pachiyero cheindasitiri, mabhakitiriya anoiswa mune yakakosha huturu mhinduro, iyo yekuvirisa maitiro (fermentation) inoitika, semugumisiro wekuti gum inodonha. Muindasitiri yezvekudya, xanthan chingamu inoshandiswa se viscosity regulator uye stabilizer. Nhamba yengozi yekuwedzera ndeye zero. Inoshandiswa muhupenyu hwezuva nezuva.
E425. Cognac chingamu
Usazvibata kumeso, zita rechinhu ichi harinei nekognac. Inowanikwa kubva kumachubhu eYaku chirimwa (Amorphophallus konjac), iyo inowanikwa muJapan. Inonziwo "mbatatisi dzeJapan" uye "rurimi rwadhiyabhorosi". Cognac kana konjac gum inoshandiswa semulsifier, stabilizer, uye chinotsiva mafuta mune zvisiri zvemafuta. Iyo yekuwedzera inogona kuwanikwa munyama yemumagaba nehove, cheeses, cream uye zvimwe zvigadzirwa. Yakachengeteka, asi kushandiswa kwayo muRussia kunogumira.