Imajarini: Sisitofu esisetyenziselwa ukusasaza, ukubhaka nokupheka.Ekuqaleni yayiyilwe endaweni yebhotolo ngo-1869 eFransi nguHippolyte Mège-Mouriès.I-margarine yenziwa ikakhulu nge-hydrogenated okanye i-oyile yezityalo ezisulungekileyo kunye namanzi.
Ngelixa ibhotolo yenziwe ngamafutha ngobisi, imajarini yenziwe ngeoyile yezityalo kwaye isenokuba nobisi.Kwezinye iindawo ibizwa ngokuba yi "oleo", mfutshane yeoleomargarine.
Imajarini, njengebhotolo, iqulethe i-emulsion yamanzi enamafutha, kunye namathontsi amancinane amanzi asasazwe ngokufanayo kwisigaba samafutha esikwimo ezinzileyo yekristale.Imajarini inomlinganiselo wamafutha angama-80%, ngokufanayo nebhotolo, kodwa ngokungafaniyo nebhotolo encitshisiweyo-amafutha eentlobo zemajarini nazo zinokubhalwa njengemajarini.I-margarine ingasetyenziselwa ukusabalalisa kunye nokubhaka nokupheka.Ikwasetyenziswa ngokuqhelekileyo njengesithako kwezinye iimveliso zokutya, ezinje ngeepastries kunye neekuki, kuluhlu lwayo olubanzi lwemisebenzi.
Indlela esisiseko yokwenza imajarini namhlanje iqulethe i-emulsifying umxube weoli yemifuno ye-hydrogenated kunye nobisi oluncibilikisiweyo, ukupholisa umxube ukuwuqinisa kunye nokusebenza ukuphucula ukuthungwa.Amafutha emifuno kunye nezilwanyana zixutywe ezifanayo kunye namanqaku ahlukeneyo okunyibilika.Loo mafutha alulwelo kubushushu begumbi aziwa ngokubanzi njengeoyile.Amanqaku okuncibilika ahambelana nobukho be-carbon-carbon bonds kabini kumacandelo e-fatty acids.Inani eliphezulu leebhondi eziphindwe kabini zinika amanqaku aphantsi okunyibilika.
Inxalenye ye-hydrogenation ye-oyile yesityalo eqhelekileyo ukuya kwinxalenye eqhelekileyo yemargarine.Uninzi lwezibophelelo eziphindwe kabini ze-C = C zisuswa kule nkqubo, ephakamisa indawo yokunyibilika kwemveliso.
Ngokuqhelekileyo, i-oyile yendalo i-hydrogenated ngokudlula i-hydrogen ngeoli phambi kwe-nickel catalyst, phantsi kweemeko ezilawulwayo.Ukongezwa kwe-hydrogen kwiibhondi ezingaxutywanga (i-alkenes kabini i-C = C ibhondi) iphumela kwiibhondi ze-CC ezigcweleyo, ngokufanelekileyo ukwandisa indawo yokunyibilika yeoli kwaye ngaloo ndlela "inzima".Oku kungenxa yokwanda kwamandla e-van der Waals phakathi kweeathomu ezihluthayo xa kuthelekiswa neemolekyuli ezingaxutywanga.Nangona kunjalo, njengoko kukho izibonelelo zempilo ezinokwenzeka ekunciphiseni inani lamafutha ahluthayo ekudleni komntu, inkqubo ilawulwa ukuze kuphela okwaneleyo kweebhondi i-hydrogenated ukunika ukuthungwa okufunekayo.
Iimargarine ezenziwe ngolu hlobo kuthiwa zinamafutha e-hydrogenated.Le ndlela isetyenziswa namhlanje kwezinye iimajarini nangona inkqubo iye yaphuhliswa kwaye ngamanye amaxesha ezinye iicatalyst zetsimbi zisetyenziswa njenge palladium.Ukuba i-hydrogenation ayiphelelanga (inxalenye yokuqina), amaqondo okushisa aphezulu aphezulu asetyenziswa kwinkqubo ye-hydrogenation athambekele ekufakeni ezinye zeebhondi ze-carbon-carbon kabini kwifom "trans".Ukuba ezi zibophelelo ezithile azikho i-hydrogenated ngexesha lenkqubo, ziya kuhlala zikhona kwi-margarine yokugqibela kwiimolekyuli ze-trans fat, ukusetyenziswa kwayo kubonakaliswe ukuba kuyingozi kwisifo senhliziyo.Ngesi sizathu, amanqatha aqiniswe ngokuyinxenye asetyenziswa kancinci nangaphantsi kwishishini lemajarini.Ezinye ioyile zaseTropiki, ezifana neoyile yesundu kunye neoyile yekhokhonathi, ziqinile ngokwendalo kwaye azifuni hydrogenation.
Imajarini yale mihla inokwenziwa ngalo naluphi na uhlobo olubanzi lwamafutha ezilwanyana okanye emifuno, axutywe nobisi olucutyiweyo, ityuwa, kunye nesithambiso.I-margarine kunye nemifuno esasazekayo efumaneka kwiimarike inokuvela kwi-10 ukuya kwi-90% yamafutha.Ngokuxhomekeke kumxholo wokugqibela wamafutha kunye nenjongo yayo (ukusasaza, ukupheka okanye ukubhaka), inqanaba lamanzi kunye neoli yemifuno esetyenzisiweyo iya kuhluka kancinci.Ioli icinezelwe kwimbewu kwaye ihlanjululwe.Emva koko idityaniswe namafutha aqinileyo.Ukuba akukho mafutha aqinileyo afakwe kwi-oyile yemifuno, le yokugqibela ingena kwinkqubo epheleleyo okanye inxalenye ye-hydrogenation ukuze iqinise.
Umxube obangelwayo uxutywe namanzi, i-citric acid, i-carotenoids, iivithamini kunye nobisi olungumgubo.Ii-Emulsifiers ezinje nge-lecithin zinceda ukusasaza isigaba samanzi ngokulinganayo kuyo yonke ioyile, kwaye ityuwa kunye nezikhuselo nazo zongezwa ngokuqhelekileyo.Le emulsion yeoli kunye namanzi ifudunyezwa, ixutywe, kwaye ipholile.Iimajarini zebhafu ezithambileyo zenziwe nge-hydrogenated encinci, i-oyile emanzi eninzi, kune-block margarine.
Zintathu iindidi zemajarini eziqhelekileyo:
Amafutha emifuno athambileyo asasazeka, aphezulu kumafutha e-mono- okanye i-polyunsaturated, enziwe ngesafflower, ujongilanga, iimbotyi zesoya, i-cottonseed, i-rapeseed, okanye i-oyile yomnquma.
Imargarine ebhotileni ukupheka okanye izitya eziphezulu
Imajarini enzima, engafakwanga mbala ngokubanzi yokupheka okanye ukubhaka.
Ukudibanisa nebhotela.
Uninzi lweetafile ezithandwayo ezisasazwayo ezithengiswayo namhlanje ziyingxube ye-margarine kunye nebhotela okanye ezinye iimveliso zobisi.Ukudibanisa, okusetyenziselwa ukuphucula incasa yemargarine, bekukudala kungekho mthethweni kumazwe anje nge-United States ne-Australia.Ngaphantsi kwezikhokelo ze-European Union, imveliso ye-margarine ayinakubizwa ngokuthi "ibhotela", nokuba ininzi yayo iqukethe ibhotela yendalo.Kwamanye amazwe aseYurophu ukusasazeka kwetafile esekelwe kwibhotolo kunye neemveliso zemajarini zithengiswa "njengemixube yebhotela".
Imixube yebhotolo ngoku yenza inxalenye ebalulekileyo yemarike yokusasazwa kwetafile.Ibhrendi ethi “Andikholelwa Ukuba Asiyo Gqirha!”yavelisa iintlobo ngeentlobo zosasazo olubizwa ngokufanayo olunokufumaneka ngoku kwiishelufa zevenkile enkulu kwihlabathi liphela, ezinamagama afana nala “Ngobuhle Bebhotolo”, “Butterlicious”, “Utterly Butterly”, kunye “Ungayikholelwa Ibhotolo”.Le mixube yebhotolo inqanda izithintelo zokuleyibhile, ngobuchule bokuthengisa obuthetha ukufana okuqinileyo kwibhotolo yokwenyani.Amagama anjalo athengiswayo anikezela imveliso kubathengi ngokwahlukileyo kwiilebhile zemveliso ezifunekayo ezibiza i-margarine "ioli yemifuno ye-hydrogenated inxalenye".
Isondlo
Iingxoxo malunga nexabiso lesondlo seemajarini kunye nezisasazo zijikeleza imiba emibini - isixa esipheleleyo samafutha, kunye neentlobo zamafutha (amafutha ahluthayo, amafutha ahambayo).Ngokuqhelekileyo, uthelekiso phakathi kwemargarine kunye nebhotela ifakiwe kulo mongo ngokunjalo.
Isixa samafutha.
Iindima zebhotela kunye ne-margarine yendabuko (i-80% ye-fat) ifana ngokubhekiselele kumxholo wabo wamandla, kodwa ii-margarines ezinamafutha aphantsi kunye nokusabalalisa nazo zifumaneka ngokubanzi.
Amafutha ahluthayo.
Iiasidi ezinamafutha ahluthayo azikhange zidityaniswe ngokupheleleyo kumanqanaba aphezulu e-cholesterol yegazi.Ukutshintsha i-saturated kunye ne-trans unsaturated fats kunye ne-unhydrogenated monounsaturated kunye ne-polyunsaturated fats iyasebenza kakhulu ekukhuseleni isifo senhliziyo kubasetyhini kunokunciphisa ukuthathwa kwamafutha.Jonga ingxabano yamafutha kunye ne-cardiovascular disease.
Amafutha emifuno anokuqulatha nantoni na phakathi kwe-7% kunye ne-86% ye-fatty acids egcweleyo.I-oyile yolwelo (ioli ye-canola, ioli ye-sunflower) ivame ukuba kwinqanaba eliphantsi, ngelixa i-oyile yetropiki (ioli ye-coconut, ioli ye-palm kernel) kunye ne-oyile eqiniweyo ngokupheleleyo (i-hydrogenated) iphezulu ekupheleni kwesikali.Umxube we-margarine ngumxube wazo zombini iindidi zamacandelo.Ngokuqhelekileyo, iimargarine eziqinileyo ziqulethe amafutha amaninzi.
Imajarini yebhafu ethambileyo eqhelekileyo iqulethe i-10% ukuya kwi-20% yamafutha ahluthayo.I-butterfat rhoqo iqulethe i-52 ukuya kwi-65% yamafutha ahluthayo.
Amafutha angaxutywanga.
Ukusetyenziswa kwe-unsaturated fatty acids kufunyenwe ukunciphisa amanqanaba e-cholesterol ye-LDL kunye nokunyusa amanqanaba e-cholesterol ye-HDL egazini, ngaloo ndlela kunciphisa umngcipheko wokufumana izifo zentliziyo.
Kukho iindidi ezimbini zeoyile ezingaxutywanga: i-mono- kunye ne-poly-unsaturated fats zombini ezibonwa njengeluncedo empilweni ngokuchasene namafutha ahluthayo.Ezinye ioyile zemifuno ezikhuliswa ngokubanzi, ezifana nerapeseed (kunye necanola eyahlukileyo), ujongilanga, isafflower, kunye namafutha omnquma aqulethe izixa eziphezulu zamafutha angaxutywanga.Ngethuba lokwenziwa kwe-margarine, amanye amafutha angaxutywanga angatshintshwa abe ngamafutha e-hydrogenated okanye i-trans fats ukwenzela ukuba anike indawo ephezulu yokunyibilika ukwenzela ukuba aqine kwiqondo lokushisa.
I-Omega-3 fatty acids yintsapho ye-polyunsaturated fatty acids, efunyenwe ngokukhethekileyo kwimpilo.Le yenye yee-asidi ezimbini ezibalulekileyo ezinamafutha, ebizwa ngokuba ngabantu abakwazi ukuyivelisa kwaye kufuneka bayifumane ekutyeni.I-Omega-3 fatty acids ifumaneka ikakhulu kwiintlanzi ezinamafutha ezibanjiswe kumanzi anobude obuphezulu.Ngokuthelekiswa aziqhelekanga kwimithombo yemifuno, kuquka imajarini.
Nangona kunjalo, olunye uhlobo lwe-Omega-3 fatty acid, i-alpha-Linolenic acid (ALA) inokufumaneka kwezinye iioli zemifuno.Ioli yeflakisi iqulethe -ukuya-% ye-ALA, kwaye isiba sisongezelelo esithandwayo sokutya kwiioli zeentlanzi ezikhuphisanayo;zombini zihlala zongezwa kwiimajarini zeprimiyamu.Isityalo samandulo seoli, i-camelina sativa, isanda kuzuza ukuthandwa ngenxa yomxholo wayo ophezulu we-Omega-3 (- ukuya-%), kwaye yongezwe kwezinye iimajarini.Ioli yeHemp iqulethe malunga -% ALA.Iimali ezincinci ze-ALA zifumaneka kwioli yemifuno efana neoli ye-soya (-%), ioli ye-rapeseed (-%) kunye neoli yeoli yengqolowa (-%).
Omega-6 fatty acids.
I-Omega-6 fatty acids nayo ibalulekile kwimpilo.Ziquka i-acid efunekayo ye-linoleic acid (LA), eninzi kwi-oyile yemifuno ekhuliswe kwimozulu epholileyo.Ezinye, ezifana ne-hemp (-%) kunye nombona oqhelekileyo we-margarine oils (-%), i-cottonseed (-%) kunye nojongilanga (-%), zinexabiso elikhulu, kodwa uninzi lweembewu ze-oyile ezipholileyo zine-% LA.Imargarine iphezulu kakhulu kwi-omega-6 fatty acids.Izidlo zanamhlanje zaseNtshona zihlala ziphezulu kakhulu kwi-Omega-6 kodwa zinqongophele kakhulu kwi-Omega-3.Umlinganiselo we-omega-6 ukuya kwi-omega– ngokuqhelekileyo – ukuya ku-.Izixa ezikhulu ze-omega-6 zinciphisa umphumo we-omega-3.Ngoko ke kucetyiswa ukuba umlinganiselo ekutyeni kufuneka ube ngaphantsi kwe-4: 1, nangona umlinganiselo ofanelekileyo unokuba kufutshane ne-1: 1.
Amafutha eTran.
Ngokungafaniyo namanye amafutha okutya, i-trans fatty acids ayibalulekanga kwaye ayiboneleli ngenzuzo eyaziwayo kwimpilo yabantu.Kukho umzila ochanekileyo phakathi kwe-trans fatty acid intake kunye ne-LDL ye-cholesterol yoxinaniso, kwaye ngoko ke yandisa ingozi ye-coronary heart disease, ngokunyusa amanqanaba e-LDL cholesterol kunye nokunciphisa amanqanaba e-HDL cholesterol.
Izifundo ezininzi ezinkulu zibonise ikhonkco phakathi kokusetyenziswa kwamafutha aphezulu kunye nesifo senhliziyo, kwaye mhlawumbi nezinye izifo, ezikhuthaza inani lee-arhente zempilo zikarhulumente kwihlabathi jikelele ukuba zicebise ukuba kuncitshiswe ukuthathwa kwe-trans-fats.
E-US, i-hydrogenation inxalenye yinto eqhelekileyo ngenxa yokukhetha ii-oyile eziveliswa ekhaya.Nangona kunjalo, ukusukela phakathi kwiminyaka yee-1990, amazwe amaninzi kwihlabathi liphela aqalise ukurhoxa ekusebenziseni ioyile enehydrogenated.Oku kukhokelele ekuvelisweni kweentlobo ezintsha zemajarini eziqulathe amanqatha amancinci okanye angabinawo eTran.
IiCholesterols.
I-cholesterol egqithisileyo iyingozi empilweni kuba iidiphozithi zamafutha ngokuthe ngcembe zivala imithambo.Oku kuya kubangela ukuba ukuhamba kwegazi ukuya kwingqondo, intliziyo, izintso kunye namanye amalungu omzimba angasebenzi kakuhle.ICholesterol, nangona ifuneka ngokwemetabolism, ayibalulekanga ekutyeni.Umzimba womntu wenza i-cholesterol esibindini, ulungelelanisa imveliso ngokutya kwayo, uvelisa malunga ne-1g ye-cholesterol yonke imihla okanye i-80% ye-cholesterol yomzimba efunekayo.I-20% eseleyo ivela ngokuthe ngqo ekuthathweni kokutya.
Ke ngoko ukuthathwa kwe-cholesterol njengokutya kunefuthe elincinci kumanqanaba e-cholesterol yegazi kunohlobo lwamafutha atyiweyo.Nangona kunjalo, abanye abantu basabela ngakumbi kwi-cholesterol yokutya kunabanye.I-US Food and Drug Administration ithi abantu abasempilweni akufanele batye ngaphezu kwe-300 mg ye-cholesterol yonke imihla.
Uninzi lweemargarine lusekelwe kwimifuno kwaye ngoko alunayo i-cholesterol.I-100 grams yebhotela iqulethe i-178 mg ye-cholesterol.
Tyala i-sterol esters kunye ne-stanol esters
Izityalo ze-sterol esters okanye i-stanol esters yezityalo zongezwe kwezinye iimajarini kwaye zisasazeka ngenxa yempembelelo yazo yokunciphisa i-cholesterol.Izifundo ezininzi zibonise ukuba ukusetyenziswa malunga ne-2 grams ngosuku kunika ukunciphisa i-cholesterol ye-LDL malunga ne-10%.
Ukwamkelwa kwemarike
Imargarine, ingakumbi imajarini enziwe ngepolyunsaturated, iye yaba yeyona nto iphambili ekutyeni kwaseNtshona kwaye iye yongamela ibhotolo ngokuthandwa phakathi kwenkulungwane yama-20 eUnited States, ngokomzekelo, ngowe-1930, umntu oqhelekileyo watya ngaphezu kweekhilogram eziyi-8.2 ze ibhotolo ngonyaka kunye neekhilogram eziyi-0.91 zemajarini.Ngasekupheleni kwenkulungwane yama-20, umntu waseMerika watya malunga ne-5 lb (2.3 kg) yebhotolo kunye ne-8 lb (3.6 kg) yemargarine.
IMargarine inexabiso elithile lemarike kwabo bagcina imithetho yokutya yamaYuda yaseKashrut.I-Kashrut iyakwenqabela ukuxuba inyama kunye neemveliso zobisi;kungoko kukho ngokungqongqo iimajarini zeKosher ezingezizo zobisi ezikhoyo.Ezi zihlala zisetyenziswa ngumthengi weKosher ukulungelelanisa iiresiphi ezisebenzisa inyama kunye nebhotolo okanye kwizinto ezibhakiweyo eziza kuhanjiswa kunye nokutya kwenyama.Ukunqongophala kwemajarini yePasika ka-2008 eMelika kwabangela unxunguphalo phakathi koluntu oluqaphela i-Kosher.
Imajarini engaqulathanga iimveliso zobisi inokuphinda inike indawo yebhotolo ye vegan.
Ioli yemifuno ene-Hydrogenated esetyenziswa kwimajarini ethambileyo.
Ioli yemifuno ene-Hydrogenated ikhusela i-margarine ekunyibilikeni kunye nokwahlula kwiqondo lokushisa.
Uninzi lwemajarini luqhele ukwenziwa ngokwenza i-emulsion yobisi olucoliweyo kunye neoli yemifuno.Imajarini yokuqala eneneni yenziwe ngamafutha amaninzi enyama yenkomo.Mna, ngenye, ndiyavuya ukuba batshintshe iresiphi.Ungafumana ulwazi oluthe vetshe apha:
I-margarine yenziwe nge-oyile yemifuno efumaneka kumafutha ezityalo kunye nobisi lwe-skim.Ezi oyile zemifuno ziquka umbona, i-cottonseed, iimbotyi zesoya, kunye nembewu yesafflower.Ukwenza imajarini kwi-oyile yemifuno, qalisa ngokukhupha ioli kwiimbewu ezifana ne: umbona, i-canola okanye i-safflower.Ioyile ifakwe ngomphunga ukutshabalalisa i-antioxidants kunye neevithamini.
Ukwenza imajarini kwi-oyile yemifuno, qalisa ngokukhupha ioli kwiimbewu ezifana ne: umbona, i-canola okanye i-safflower.Ioyile ifakwe ngomphunga ukutshabalalisa i-antioxidants kunye neevithamini.Emva koko, ioli ixutywa nento enetyhefu eninzi ebizwa ngokuba yinickel, esebenza njengento encedayo.Emva koko uya kubeka i-oyile kwi-reactor, phantsi kobushushu obuphezulu kakhulu kunye noxinzelelo ngenkqubo eyaziwa ngokuba yi-emulsification hydrogenation.Ii-emulsifiers zongezwa kwi-oyile ukuze kususwe amagaqa kwaye i-oyile iphinde ifakwe ngomphunga.I-bleaching yenziwa ukuze kufumaneke umbala ongwevu kunye neevithamini zokwenziwa kunye nemibala eyenziweyo yongezwa.
Iioyile zemifuno zenziwe nokuba zicinezelwe ngokubanda ezifana nomnquma kunye nesesame, kwaye ziyacokiswa.Ioli ecocekileyo iquka i-safflower okanye i-canola.
Kukho iintlobo ngeentlobo zeoyile ezisetyenziswa ekulungiseni ukutya nakwiiresiphi.Ioli yemifuno ihlelwa ngokwemvelaphi yazo, kunye nobushushu bokupheka.
Ngolwazi oluthe kratya malunga nefomula okanye indlela yokudibanisa iimajarini/ibhotolo abafowunelwa ngeakhawunti yenkampani yethu.
Ixesha lokuposa: May-17-2021