Imajarini: Isakaza elisetshenziselwa ukusabalalisa, ukubhaka nokupheka.Ekuqaleni yadalwa esikhundleni sebhotela ngo-1869 eFrance ngu-Hippolyte Mège-Mouriès.Imajarini yenziwa ngokuyinhloko ngamafutha namanzi ezitshalo ane-hydrogenated noma acolisisiwe.
Nakuba ibhotela lenziwa ngamafutha obisi, imajarini yenziwa ngamafutha ezitshalo futhi ingase ibe nobisi.Kwezinye izindawo libizwa nge-colloquially ngokuthi “oleo”, lifushane nge-oleomargarine.
Imajarini, njengebhotela, iqukethe i-emulsion enamanzi ngamafutha, enamaconsi amancane amanzi ahlakazeke ngokufanayo phakathi nesigaba samafutha esisesimweni sekristalu ezinzile.Imajarini inamafutha amancane angama-80%.Imajarini ingasetshenziswa kokubili ukusabalalisa nokubhaka nokupheka.Iphinde isetshenziswe ngokujwayelekile njengesithako kweminye imikhiqizo yokudla, efana namakhekhe namakhukhi, ngobubanzi bayo bemisebenzi.
Indlela eyisisekelo yokwenza imajarini namuhla ihlanganisa ukufaka inhlanganisela yamafutha emifino e-hydrogenated enobisi oluncibilikisiwe, ukupholisa ingxube ukuze uyiqinise futhi uyisebenze ukuze uthuthukise ukuthungwa.Amafutha emifino kanye nezilwane ayizinhlanganisela ezifanayo ezinamaphoyinti ahlukene okuncibilika.Lawo mafutha awuketshezi ekushiseni kwekamelo ngokuvamile aziwa ngokuthi amafutha.Amaphuzu okuncibilika ahlobene nokuba khona kwe-carbon-carbon double bond ezingxenyeni zama-fatty acids.Inani eliphakeme lamabhondi amabili linikeza amaphuzu ancibilikayo aphansi.
I-hydrogenation eyingxenye yamafutha ezitshalo ajwayelekile engxenyeni evamile yemajarini.Iningi lamabhondi aphindwe kabili e-C=C ayasuswa kule nqubo, okuphakamisa indawo yokuncibilika komkhiqizo.
Ngokuvamile, amafutha emvelo afakwa i-hydrogenated ngokudlula i-hydrogen emafutheni phambi kwe-nickel catalyst, ngaphansi kwezimo ezilawulwayo.Ukwengezwa kwe-hydrogen kumabhondi angasetshenzisiwe (ama-alkenes aphindwe kabili C = C amabhondi) kubangela amabhondi e-CC agcwele, okwandisa ngokuphumelelayo iphuzu lokuncibilika kwamafutha futhi ngaleyo ndlela "aqine".Lokhu kungenxa yokwanda kwamandla ka-van der Waals phakathi kwama-molecule agcwele uma kuqhathaniswa nama-athomu angagcwele.Kodwa-ke, njengoba kunezinzuzo zezempilo ezingenzeka ekunciphiseni inani lamafutha agcwele ekudleni komuntu, inqubo ilawulwa ukuze kuphela izibopho ezanele ze-hydrogenated ukunikeza ukuthungwa okudingekayo.
Kuthiwa ama-margarine enziwe ngale ndlela aqukethe amafutha e-hydrogenated.Le ndlela isetshenziswa namuhla kwamanye ama-margarine nakuba inqubo isithuthukisiwe futhi ngezinye izikhathi ezinye izinsimbi zensimbi zisetshenziswa njenge-palladium.Uma i-hydrogenation ingaphelele (ukuqina ngokwengxenye), amazinga okushisa aphakeme uma kuqhathaniswa asetshenziswa kwinqubo ye-hydrogenation athambekele ekuphenduleni amanye amabhondi e-carbon-carbon double abe kwifomu elithi “trans”.Uma lezi zibopho ezithile zingafakwanga i-hydrogen ngesikhathi senqubo, zisazoba khona ku-margarine yokugcina kuma-molecule wamafutha e-trans, ukusetshenziswa kwawo okuye kwaboniswa ukuthi kuyingozi engozini yesifo senhliziyo.Ngenxa yalesi sizathu, amafutha aqiniswe kancane asetshenziswa kancane kancane embonini yemajarini.Amanye amafutha asezindaweni ezishisayo, njengamafutha esundu namafutha kakhukhunathi, ngokwemvelo aqinile futhi awadingi i-hydrogenation.
Imajarini yesimanje ingenziwa nganoma iyiphi inhlobonhlobo yamafutha ezilwane noma emifino, axutshwe nobisi oluncibilikisiwe, usawoti, nama-emulsifiers.Ukusabalala kwemargarine namafutha emifino atholakala emakethe kungasukela ku-10 kuya ku-90% wamafutha.Kuye ngokuqukethwe kwamafutha okugcina kanye nenjongo yawo (ukusabalalisa, ukupheka noma ukubhaka), izinga lamanzi namafutha emifino asetshenzisiwe azohluka kancane.Amafutha acindezelwa embewu futhi acwengisiswe.Ibe isihlanganiswa namafutha aqinile.Uma kungekho mafutha aqinile anezelwa emafutheni emifino, lawa alandelayo abhekana nenqubo ye-hydrogenation egcwele noma eyingxenye ukuze awaqinise.
Ingxube ewumphumela ixubene namanzi, i-citric acid, i-carotenoids, amavithamini kanye nobisi oluyimpushana.Ama-Emulsifiers afana ne-lecithin asiza ekuhlakazweni kwesigaba samanzi ngokulinganayo kuwo wonke uwoyela, futhi usawoti nezivimbelakuvunda nakho kuvame ukungezwa.Le emulsion kawoyela namanzi bese ifudunyezwa, ihlanganiswe, bese ipholiswa.Amajarini ebhavu athambile enziwa ngamafutha amancane ane-hydrogenated, uketshezi oluningi kune-block margarine.
Izinhlobo ezintathu zemajarini zivamile:
Amafutha emifino athambile asakazeka, aphezulu ngamafutha e-mono- noma e-polyunsaturated, enziwe ngesafflower, ubhekilanga, ubhontshisi wesoya, i-cottonseed, i-rapeseed, noma uwoyela we-olive.
Imajarini ebhodleleni ukupheka noma izitsha eziphezulu
Imajarini eqinile, ngokuvamile engenambala yokupheka noma yokubhaka.
Ukuhlanganisa nebhotela.
Amathebula amaningi athandwayo asakazwayo athengiswa namuhla ayinhlanganisela yemajarini nebhotela noma eminye imikhiqizo yobisi.Ukuxuba, okusetshenziselwa ukuthuthukisa ukunambitheka kwemajarini, bekukade kungekho emthethweni emazweni anjenge-United States ne-Australia.Ngaphansi kweziqondiso ze-European Union, umkhiqizo we-margarine awukwazi ukubizwa ngokuthi "ibhotela", ngisho noma iningi lawo liqukethe ibhotela lemvelo.Kwamanye amazwe aseYurophu amatafula asekelwe ebhotela futhi imikhiqizo yemajarini idayiswa "njengengxube yebhotela".
Izingxube zebhotela manje sezenza ingxenye enkulu yemakethe yokusabalalisa ithebula.Uphawu oluthi “Angikholwa Ukuthi Akuwona Ubhotela!”iveze izinhlobonhlobo zokusabalala okuqanjwe ngendlela efanayo manje ezingatholakala emashalofini ezitolo ezinkulu emhlabeni wonke, ngamagama afana nokuthi “Beautifully Butterfully”, “Butterlicious”, “Utterly Butterly”, kanye “You'd Butter Believe It”.Lezi zingxube zebhotela zigwema imikhawulo yokulebula, ngamasu okuthengisa asho ukufana okuqinile nebhotela langempela.Amagama anjalo athengiswayo ethula umkhiqizo kubathengi ngendlela ehlukile kumalebula omkhiqizo adingekayo abiza imajarini ngokuthi “amafutha emifino ane-hydrogenated ingxenye”.
Ukudla okunomsoco
Izingxoxo eziphathelene nenani lokudla okunempilo kwama-margarine nokusabalalisa zizungeza izici ezimbili - inani eliphelele lamafutha, nezinhlobo zamafutha (amafutha agcwele, amafutha ahambayo).Ngokuvamile, ukuqhathanisa phakathi kwemajarini nebhotela kufakiwe nakulokhu.
Inani lamafutha.
Izindima zebhotela kanye ne-margarine yendabuko (amafutha angu-80%) afana maqondana nokuqukethwe kwamandla abo, kodwa ama-margarine aphansi kanye nokusabalalisa kuyatholakala kabanzi.
Amafutha agcwele.
Ama-acids agcwele amafutha awazange ahlanganiswe ngokuphelele namazinga aphezulu e-cholesterol yegazi.Ukushintsha amafutha agcwele kanye ne-trans unsaturated ngamafutha e-unhydrogenated monounsaturated kanye namafutha e-polyunsaturated kuphumelela kakhulu ekuvimbeleni isifo senhliziyo kwabesifazane kunokunciphisa ukudla okuphelele kwamafutha.Bona ingxabano yamafutha agcwele kanye nesifo senhliziyo.
Amafutha emifino angaqukatha noma yini ephakathi kuka-7% no-86% wama-saturated fatty acids.Amafutha e-liquid (amafutha e-canola, amafutha e-sunflower) avame ukuba phansi, kuyilapho amafutha asezindaweni ezishisayo (amafutha kakhukhunathi, amafutha e-palm kernel) kanye namafutha aqiniswe ngokugcwele (i-hydrogenated) asezingeni eliphezulu lesikali.Ingxube yemajarini iyingxube yazo zombili izinhlobo zezingxenye.Ngokuvamile, ama-margarine aqinile aqukethe amafutha agcwele kakhulu.
Imajarini yebhavu ethambile ejwayelekile iqukethe u-10% kuya ku-20% wamafutha agcwele.I-butterfat evamile iqukethe ama-52 kuya ku-65% amafutha agcwele.
Amafutha angagcwalisiwe.
Ukusetshenziswa kwama-unsaturated fatty acids kuye kwatholakala kunciphisa amazinga e-cholesterol e-LDL futhi kwandise amazinga e-HDL e-cholesterol egazini, ngaleyo ndlela kunciphisa ingozi yokuthola izifo zenhliziyo.
Kunezinhlobo ezimbili zamafutha angagcwalisiwe: amafutha e-mono- kanye ne-poly-unsaturated womabili abonwa njengenzuzo empilweni ngokungafani namafutha agcwele.Amanye amafutha emifino atshalwa kabanzi, njenge-rapeseed (kanye ne-canola ehlukile), ubhekilanga, i-safflower, namafutha omnqumo aqukethe amanani aphezulu wamafutha angagcwele.Ngesikhathi kukhiqizwa imajarini, amanye amafutha angasetshenzisiwe angase aguqulwe abe amafutha e-hydrogenated noma amafutha e-trans ukuze anikeze indawo ephakeme yokuncibilika ukuze aqine emazingeni okushisa asekamelweni.
Ama-Omega-3 fatty acids awumndeni wama-polyunsaturated fatty acids, atholakale ewusizo kakhulu empilweni.Lena enye yama-Essential fatty acids amabili, ebizwa kanjalo ngoba abantu abakwazi ukuyikhiqiza futhi kufanele bayithole ekudleni.Ama-omega-3 fatty acids atholakala kakhulu ezinhlanzini ezinamafutha ezibanjwe emanzini ane-latitude ephezulu.Akuvamile uma kuqhathaniswa emithonjeni yemifino, kuhlanganise imajarini.
Nokho, uhlobo olulodwa lwe-Omega-3 fatty acid, i-alpha-Linolenic acid (ALA) lungatholakala kwamanye amafutha emifino.Amafutha efilakisi aqukethe -kuya-% we-ALA, futhi isiba isithako esithandwayo sokudla kumafutha ezinhlanzi ezimbangi;kokubili kuvame ukungezwa kumajarini e-premium.Isitshalo samafutha sasendulo, i-camelina sativa, isanda kuthola ukuthandwa ngenxa yokuqukethwe kwayo okuphezulu kwe-Omega-3 (- kuya-%), futhi yengezwe kwamanye ama-margarine.Amafutha e-Hemp aqukethe cishe -% i-ALA.Amanani amancane e-ALA atholakala emafutheni emifino njengamafutha e-soya (-%), amafutha e-rapeseed (-%) namafutha egciwane likakolweni (-%).
I-Omega-6 fatty acids.
Ama-omega-6 fatty acids nawo abalulekile empilweni.Zihlanganisa amafutha abalulekile e-linoleic acid (LA), atholakala ngobuningi emafutheni emifino atshalwa ezindaweni ezipholile.Okunye, okufana ne-hemp (-%) kanye nommbila ojwayelekile we-margarine oil (-%), i-cottonseed (-%) kanye nobhekilanga (-%), anenani elikhulu, kodwa iningi lembewu kawoyela opholile linengaphezu -% LA.I-margarine iphezulu kakhulu ku-omega-6 fatty acids.Izidlo zanamuhla zaseNtshonalanga zivame ukuba phezulu kakhulu ku-Omega-6 kodwa zishoda kakhulu ku-Omega-3.Isilinganiso se-omega-6 kuya ku-omega- imvamisa - kuya -.Inani elikhulu le-omega-6 linciphisa umphumela we-omega-3.Ngakho-ke kunconywa ukuthi isilinganiso ekudleni kufanele sibe ngaphansi kuka-4: 1, nakuba isilinganiso esiphezulu singase sisondele ku-1: 1.
Amafutha e-Tran.
Ngokungafani namanye amafutha okudla, ama-trans fatty acid awabalulekile futhi awanikezi inzuzo eyaziwayo empilweni yomuntu.Kunomkhuba omuhle womugqa phakathi kokudla kwe-trans fatty acid kanye nokugcwala kwe-cholesterol ye-LDL, futhi ngenxa yalokho anda ingozi yesifo senhliziyo, ngokukhuphula amazinga e-LDL cholesterol kanye nokwehlisa amazinga e-HDL cholesterol.
Ucwaningo olukhulu oluningi lukhombise ukuxhumana phakathi kokusetshenziswa kwamafutha aphezulu kanye nesifo senhliziyo, futhi mhlawumbe nezinye izifo, okwenza izikhungo eziningi zezempilo zikahulumeni emhlabeni wonke zincome ukuthi kuncishiswe ukudliwa kwama-trans-fats.
E-US, i-hydrogenation ngokwengxenye ibivamile ngenxa yokuncamela uwoyela okhiqizwa ekhaya.Kodwa-ke, kusukela maphakathi nawo-1990, amazwe amaningi emhlabeni wonke aseqalile ukuhoxa ekusebenziseni uwoyela one-hydrogenated ngokwengxenye.Lokhu kuholele ekukhiqizweni kwezinhlobo ezintsha zemajarini eziqukethe amafutha eTran amancane noma angekho nhlobo.
Ama-Cholesterol.
I-cholesterol eyeqile iyingozi empilweni ngoba amafutha agcina kancane avala imithambo.Lokhu kuzodala ukugeleza kwegazi eliya ebuchosheni, enhliziyweni, ezinso nakwezinye izingxenye zomzimba ukuthi kungasebenzi kahle.I-cholesterol, nakuba idingeka ngokwe-metabolic, ayibalulekile ekudleni.Umzimba womuntu wenza i-cholesterol esibindini, uguqule ukukhiqizwa ngokuhambisana nokudla okudlayo, ukhiqize cishe i-1g ye-cholesterol usuku ngalunye noma ama-80% engqikithi ye-cholesterol edingekayo emzimbeni.Ama-20% asele avela ngokuqondile ekudleni.
Ngakho-ke ukudla okuphelele kwe-cholesterol njengokudla kunomphumela omncane emazingeni e-cholesterol yegazi kunohlobo lwamafutha adliwayo.Kodwa-ke, abanye abantu basabela kakhulu ku-cholesterol yokudla kunabanye.I-US Food and Drug Administration ithi abantu abanempilo akufanele badle ngaphezu kwama-300 mg we-cholesterol usuku ngalunye.
Ama-margarine amaningi asekelwe emifino ngakho-ke awanayo i-cholesterol.I-100 g yebhotela iqukethe i-178 mg ye-cholesterol.
Tshala ama-sterol ester nama-stanol esters
Ama-sterol ester ezitshalo noma ama-stanol ester ezitshalo afakwe kwamanye ama-margarine futhi asakazeka ngenxa yomphumela wawo wokwehlisa i-cholesterol.Ucwaningo oluningana lubonise ukuthi ukusetshenziswa kwamagremu ama-2 ngosuku kunikeza ukwehla kwe-cholesterol ye-LDL cishe ngo-10%.
Ukwamukelwa kwemakethe
Imajarini, ikakhulukazi imajarini ye-polyunsaturated, isiyingxenye eyinhloko yokudla kwaseNtshonalanga futhi isiye yadlula ibhotela ngokuthandwa maphakathi nekhulu lama-20, ngokwesibonelo, e-United States, ngo-1930, umuntu ovamile wadla amakhilogremu angaphezu kuka-8.2 kashukela. ibhotela ngonyaka kanye namakhilogremu angaphezu kuka-2 (0.91 kg) wemajarini.Ekupheleni kwekhulu lama-20, umuntu waseMelika ovamile wadla cishe u-5 lb (2.3 kg) webhotela kanye nama-8 lb (3.6 kg) wemajarini.
IMargarine inenani elithile lemakethe kulabo abagcina imithetho yezokudla yamaJuda yaseKashrut.I-Kashrut iyakwenqabela ukuxuba inyama nemikhiqizo yobisi;ngakho-ke kukhona ama-margarine e-Kosher angewona obisi atholakalayo.Lezi zivame ukusetshenziswa umthengi we-Kosher ukuze ajwayelane nezindlela zokupheka ezisebenzisa inyama nebhotela noma ezimpahleni ezibhakiwe ezizonikezwa ngokudla kwenyama.Ukushoda kwemajarini yePhasika yango-2008 eMelika kwabangela ukudideka okukhulu phakathi komphakathi oqaphela amaKosher.
Imajarini engaqukethe imikhiqizo yobisi inganikeza ne-vegan esikhundleni sebhotela.
Amafutha emifino ane-hydrogen asetshenziswa kumajarini athambile.
Amafutha emifino ane-hydrogen avimbela imajarini ukuthi ingancibiliki futhi ihlukanise ekamelweni lokushisa.
Imajarini eminingi ngokuvamile yenziwa ngokwenza i-emulsion yobisi oluncibilikisiwe namafutha emifino.Imajarini yokuqala empeleni yenziwe ngamafutha enyama yenkomo.Mina, ngokukodwa, ngiyajabula ukuthi bashintshe iresiphi.Ungathola ulwazi olwengeziwe ku-:
Imajarini yenziwe ngamafutha emifino atholakala emafutheni ezitshalo kanye nobisi lwe-skim.Lawa mafutha emifino ahlanganisa ummbila, i-cottonseed, ubhontshisi wesoya, nembewu ye-safflower.Ukwenza imajarini ngamafutha emifino, qala ngokukhipha amafutha ezinhlanyelweni ezifana nalezi: ummbila, i-canola noma i-safflower.Amafutha ayashiswa ukuze abhubhise ama-antioxidants namavithamini.
Ukwenza imajarini ngamafutha emifino, qala ngokukhipha amafutha ezinhlanyelweni ezifana nalezi: ummbila, i-canola noma i-safflower.Amafutha ayashiswa ukuze abhubhise ama-antioxidants namavithamini.Ngokulandelayo, uwoyela uxutshwa nento eyingozi kakhulu ebizwa ngokuthi i-nickel, esebenza njengesisusa.Uyobe usufaka amafutha ku-reactor, ngaphansi kwamazinga okushisa aphakeme kakhulu kanye nengcindezi ngokusebenzisa inqubo eyaziwa ngokuthi i-emulsification hydrogenation.Ama-Emulsifiers ayengezwa emafutheni ukuze kukhishwe izigaxa futhi amafutha aphinde ashiswe.Ukuhlanza kwenziwa ukuze kutholakale umbala ompunga kanye namavithamini okwenziwa nemibala yokwenziwa.
Amafutha emifino enziwa noma acindezelwe ngokubandayo njenge-olive nesesame, futhi nawo ayacwengwa.Amafutha acwengisisiwe afaka i-safflower noma i-canola.
Kunezinhlobonhlobo zamafutha asetshenziswa ekulungiseni ukudla nasekuphekeni.Amafutha emifino ahlukaniswa ngokwemvelaphi yawo, kanye nezinga lokushisa lokupheka.
Ukuze uthole ulwazi olwengeziwe mayelana nefomula noma indlela yomoba abathintwayo beMargarine/Butter nge-akhawunti yenkampani yethu.
Isikhathi sokuthumela: May-17-2021