ʻO ka Gelling kahi hana kemika paʻakikī e hoʻohana i nā huaʻaleʻale e like me ka hua pectin a i ʻole carrageenan e like me nā mānoanoa. Ma muli o ka ʻokoʻa o nā inoa kemika o nā mea like ʻole, ua hoʻokumu ʻia kahi ʻōnaehana hoʻohui lōkahi i ka makahiki 1953, kahi i aʻo ʻia ai kēlā me kēia mea hoʻohui meaʻai i kahi helu E (mai ka huaʻōlelo ʻo ʻEulopa) a me kahi pākaʻina helu helu ʻekolu. ʻO nā gelling a me nā ʻohana gelling ma lalo kahi koho i ka gelatin mea kanu.
E 440. Pektin
ʻO ka meaʻai nui loa o ka gelatin pani i loaʻa mai nā huaʻai, nā mea kanu a me nā mea kanu aʻa. Ua kiʻi mua ʻia i ka makahiki XNUMXth e kahi chemist Farani mai ka wai huaʻai, a hoʻomaka ʻia e hana ʻia ma ka pae ʻoihana i ka hapa mua o ke kenekulia XNUMX. Hoʻokumu ʻia ka pectin mai nā mea ʻai meaʻai hou: apple a me citrus pomace, sugar beet, sunflower hīnaʻi. Hoʻohana ʻia no ka hana ʻana i ka marmalade, pastille, nā wai huaʻai, ketchup, mayonnaise, hoʻopiha hua, confectionery a me nā huahana waiū. Palekana a pono loa. Hoʻohana ʻia i ke ola o kēlā me kēia lā.
E 407. Karraginan
Loaʻa kēia ʻohana polysaccharides mai ka hana ʻana i ka limu ʻulaʻula Chondrus crispus (Irish moss), i hoʻopau ʻia no nā haneli mau makahiki. ʻOiaʻiʻo, ma Ireland, hoʻomaka lākou e hoʻohana iā ia ma mua. I kēia lā, hoʻoulu ʻia ka algae ma ke kālepa, ʻo ka Philippines ka mea hana nui loa. Hoʻohana ʻia ʻo Karagginan e mālama i ka makū i loko o nā ʻiʻo, confectionery, ice cream a me nā ʻano pēpē pēpē. Ua palekana loa.
E 406. Gelatin
ʻO kekahi ʻohana polysaccharides i loaʻa mai i ka limu ʻulaʻula a me ʻeleʻele, me ke kōkua o kahi marmalade, hau kalima, marshmallow, marshmallow, soufflé, jam, confitures, a pēlā aku. Ua ʻike ʻia kona mau waiwai gelling ma mua ma nā ʻāina ʻAsia, kahi i hoʻohana ʻia ai ka limu Euchema i ka kuke ʻana a me ka lāʻau. Palekana loa. Hoʻohana ʻia i ke ola o kēlā me kēia lā.
E 410. Pāhulu pi ʻūhini
Loaʻa kēia pāʻina meaʻai mai nā pīni o ka Mediterranean acacia (Ceratonia siliqua), kahi lāʻau i kapa ʻia hoʻi ʻo carob ma muli o ka like o kāna hua i nā pepeiaohao liʻiliʻi. Ma ke ala, ʻo kēia mau huaʻai like, i hoʻomaloʻo wale ʻia i ka lā, i kēia manawa ua ʻike ʻia ma ke ʻano he superfood kaila. Pāholo kālapa i loaʻa mai ka endosperm (waena palupalu) o nā pīni, like ia me ka lāʻau resin, akā ma lalo o ka mana o ka lewa e paʻakikī a lilo i mea māʻona me ka mālam. Hoʻohana ʻia ia i ka hoʻomākaukau ʻana o ka hau kalima, nā yoghurts a me nā kopa. Maluhia.
E 415. Xanthan
ʻO Xanthan (xanthan gum) i haku ʻia ma ka waena o ke kenekulia XNUMXth. Ua aʻo nā ʻepekema pehea e loaʻa ai kahi polysaccharide i hoʻokumu ʻia ma ke ʻano he hopena o ka hana nui o ka bacteria Xanthomonas campestris ("popo ʻeleʻele"). No ka hana ʻana ma kahi pālākiō ʻoihana, ua koloni ʻia ka bacteria i loko o kahi hopena nutrient kūikawā, kahi hana fermentation (fermentation) e kū mai ana, ma muli o ke ʻano o ka hāʻule ʻana o ka gum. I ka ʻoihana meaʻai, hoʻohana ʻia ka gum xanthan ma ke ʻano he regulator viscosity a stabilizer. ʻO ka pae o ka weliweli o ka hoʻohui. Hoʻohana ʻia i ke ola o kēlā me kēia lā.
E425. ʻO ke kīʻaha cognac
Mai ʻoluʻolu iā ʻoe iho, ʻaʻohe pili o ka inoa o kēia mea me ka cognac. Loaʻa ia mai nā ʻuala o ka mea kanu Yaku (Amorphophallus konjac), ka mea maʻamau i Iapana. Ua kapa ʻia ʻo ia ʻo "ʻuala Iapana" a me "ke alelo diabolo". Hoʻohana ʻia ka cognac a i ʻole konjac gum ma ke ʻano he emulsifier, stabilizer, a me ka momona pani i nā huahana momona ʻole. Hiki ke loaʻa ka mea hoʻohui i loko o ka ʻiʻo a me ka iʻa, ka paʻakai, ka ʻaila a me nā huahana ʻē aʻe. He palekana, akā ua kaupalena ʻia kona hoʻohana ʻana ma Rūsia.