Margarine: Iya ayaɗaana amfani da shi don yadawa, yin burodi, da dafa abinci.An halicce shi asali a matsayin madadinman shanua cikin 1869 a Faransa ta Hippolyte Mège-Mouriès.Margarinean yi shi ne da man shukar da aka yi da hydrogenated ko kuma da aka tace mai da ruwa.
Yayinman shanuan yi shi da mai daga madara,margarinean yi shi daga man shuka kuma yana iya ƙunsar madara.A wasu wuraren ana kiransa da baki da sunan "oleo", gajere ga oleomargarine.
Margarine, kamarman shanu, ya ƙunshi emulsion na ruwa-cikin-mai, tare da ƙananan ɗigon ruwa da aka tarwatsa daidai gwargwado a cikin wani lokaci mai kitse wanda yake a cikin tsari mai tsayi.Margarine yana da ƙaramin abun ciki mai ƙima na 80%, iri ɗaya da man shanu, amma ba kamar man shanu mai rahusa nau'in margarine kuma ana iya lakafta shi azaman margarine.Ana iya amfani da margarine duka don yadawa da yin burodi da dafa abinci.Hakanan ana amfani da ita azaman sinadari a cikin wasu samfuran abinci, kamar irin kek da kukis, don fa'idodin ayyukan sa.
Hanyar asali nayin margarinea yau ya ƙunshi emulsifying cakuda mai kayan lambu mai hydrogenated tare da madara mai ƙwanƙwasa, sanyaya cakuda don ƙarfafa shi da yin aiki da shi don inganta rubutu.Kayan lambu da kitsen dabbobi iri ɗaya ne tare da wuraren narkewa daban-daban.Waɗancan kitse masu ruwa a cikin ɗaki an san su da mai.Abubuwan narkewa suna da alaƙa da kasancewar haɗin haɗin carbon-carbon biyu a cikin abubuwan fatty acid.Mafi girman adadin shaidu biyu suna ba da ƙananan abubuwan narkewa.
Wani bangare na hydrogenation na hankula shuka mai zuwa na hali bangaren na margarine.Yawancin C=C biyun shaidu ana cire su a cikin wannan tsari, wanda ke haɓaka wurin narkewar samfurin.
Yawanci, mai na halitta suna hydrogenated ta hanyar wucewa hydrogen ta cikin mai a gaban mai kara kuzari na nickel, ƙarƙashin yanayin sarrafawa.Ƙarin hydrogen zuwa abubuwan da ba a yarda da su ba (alkenes double C = C bonds) yana haifar da cikakken CC bonds, yadda ya kamata yana ƙara ma'anar narkewar mai kuma don haka "taurara" shi.Wannan ya faru ne saboda karuwar dakaru na van der Waals tsakanin matattun kwayoyin halitta idan aka kwatanta da kwayoyin da ba su da tushe.Koyaya, yayin da akwai yuwuwar fa'idodin kiwon lafiya a cikin iyakance adadin kitse mai ƙima a cikin abincin ɗan adam, ana sarrafa tsarin ta yadda kawai isassun shaidun suna hydrogenated don ba da nau'in da ake buƙata.
Margarine da aka yi ta wannan hanya an ce yana ɗauke da kitsen hydrogenated.Ana amfani da wannan hanya a yau don wasu margarine ko da yake an tsara tsarin kuma a wasu lokuta ana amfani da wasu abubuwan karafa irin su palladium.Idan hydrogenation bai cika ba (harning part), in mun gwada ingancin yanayin zafi da ake amfani da shi a cikin tsarin hydrogenation yakan juyar da wasu abubuwan haɗin carbon-carbon biyu zuwa cikin sigar "trans".Idan waɗannan ƙa'idodin ba su da hydrogenated yayin aiwatarwa, har yanzu za su kasance a cikin margarine na ƙarshe a cikin ƙwayoyin ƙwayoyin trans fats, wanda aka nuna amfani da shi azaman haɗarin cututtukan zuciya.Don haka, ana amfani da kitse mai tauri kaɗan da ƙasa a cikin masana'antar margarine.Wasu mai na wurare masu zafi, irin su dabino da man kwakwa, a zahiri suna da ƙarfi kuma ba sa buƙatar hydrogenation.
Za a iya yin margarine na zamani daga kowane nau'in kitse na dabba ko kayan lambu iri-iri, gauraye da madara mara nauyi, gishiri, da emulsifiers.Margarine da kayan lambu maishimfidawasamu a kasuwa na iya zuwa daga 10 zuwa 90% mai.Dangane da abin da ke cikin kitse na ƙarshe da manufarsa (yaɗawa, dafa abinci ko yin burodi), matakin ruwa da man kayan lambu da ake amfani da su zai ɗan bambanta.Ana danna man daga tsaba kuma ana tace shi.Sannan a hada shi da kitse mai kauri.Idan ba a ƙara kitse mai ƙarfi a cikin man kayan lambu ba, ƙarshen yana yin cikakken tsari ko wani ɓangare na hydrogenation don ƙarfafa su.
Sakamakon cakuda yana hade da ruwa, citric acid, carotenoids, bitamin da madara foda.Emulsifiers irin su lecithin suna taimakawa wajen tarwatsa ruwan a ko'ina cikin mai, kuma ana ƙara gishiri da abubuwan kiyayewa.Wannan man da ruwan emulsion sai a yi zafi, a hade, a sanyaya.Ana yin margarine mai laushi da ƙarancin hydrogenated, ƙarin ruwa, mai fiye da toshe margarine.
Iri uku na margarine sun zama gama gari:
Mai laushi kayan lambushimfidawa, mai yawa a cikin mono- ko polyunsaturated fats, wanda aka yi daga safflower, sunflower, waken soya, auduga, rapeseed, ko man zaitun.
Margarine a cikin kwalba don dafa abinci ko manyan jita-jita
Hard, margarine mara launi gabaɗaya don dafa abinci ko yin burodi.
Yin hadawa da man shanu.
Yawancin shahararrun shimfidar tebur da aka sayar a yau sune gaurayawan margarine da man shanu ko wasu samfuran madara.Blending, wanda ake amfani da shi don inganta dandano na margarine, ya dade ba bisa ka'ida ba a kasashe irin su Amurka da Ostiraliya.A karkashin umarnin Tarayyar Turai, samfurin margarine ba za a iya kiransa "man shanu", ko da mafi yawansa ya ƙunshi man shanu na halitta.A wasu ƙasashen Turai ana bazuwar tebur ɗin man shanu kuma ana sayar da kayayyakin margarine a matsayin "gaɗin man shanu".
Haɗaɗɗen man shanu yanzu sun zama wani muhimmin yanki na kasuwar shimfidar tebur.Alamar "Ba zan iya Gaskanta Ba Man shanu ba ne!"ya haifar da nau'ikan yada masu suna iri-iri waɗanda a yanzu ana iya samun su a kan manyan kantuna a duk faɗin duniya, tare da sunaye kamar "Kyakkyawan Butterfully", "Butterlicious", "Babban Butterly", da "Za ku Gaskanta Shi".Waɗannan gaurayawar man shanu suna guje wa ƙuntatawa akan lakabi, tare da dabarun talla waɗanda ke nuna kamanceceniya mai ƙarfi da ainihin man shanu.Irin waɗannan sunaye na kasuwa suna ba da samfurin ga masu amfani daban-daban da alamun samfuran da ake buƙata waɗanda ke kiran margarine "man kayan lambu mai ɗanɗano kaɗan".
Lokacin aikawa: Juni-04-2021