Margarine Production

Margarine: Ana amfani da shi don yadawa, yin burodi, da dafa abinci.An ƙirƙira shi asali azaman madadin man shanu a cikin 1869 a Faransa ta Hippolyte Mège-Mouriès.Margarine ana yin shi ne da mai da ruwa mai hydrogenated ko kuma tsaftataccen shuka.

Yayin da ake yin man shanu daga kitse daga madara, ana yin margarine daga man shuka kuma yana iya ƙunsar madara.A wasu yankuna ana kiransa da baki da sunan "oleo", gajere don oleomargarine.

Margarine, kamar man shanu, ya ƙunshi emulsion mai-mai-ruwa, tare da ƙananan ɗigon ruwa da aka tarwatsa daidai gwargwado a cikin wani lokaci mai kitse wanda yake a cikin tsayayyen nau'in crystalline.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.

Tushen hanyar yin margarine a yau ta ƙunshi emulsifying gauraya na man kayan lambu mai hydrogenated tare da madarar ƙwanƙwasa, sanyaya cakuda don ƙarfafa shi da kuma yin aiki da shi don inganta laushi.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 ya kara ma'anar narkewar mai kuma ta 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 juye 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 mai yaduwa da aka samu 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:
Kitsen kayan lambu mai laushi yana yaduwa, mai girma a cikin mono- ko polyunsaturated fats, waɗanda aka yi daga safflower, sunflower, waken soya, ƙwayar 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 mai tushen man shanu kuma ana siyar da samfuran 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'o'in yada sunaye iri-iri waɗanda za a iya samu a yanzu a kan manyan kantuna a duk faɗin duniya, tare da sunaye kamar "Kyakkyawan Butterfully", "Butterlicious", "Gaskiya Butterly", da "Kuna Son Man shanu Gaske".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".

Abinci mai gina jiki
Tattaunawa game da darajar sinadirai na margarine da kuma yadawa sun ta'allaka ne a kan abubuwa biyu - jimillar adadin mai, da nau'in mai (cikakken mai, mai mai mai mai yawa).Yawancin lokaci, ana kwatanta kwatanta tsakanin margarine da man shanu a cikin wannan mahallin kuma.

Yawan mai.
Matsayin man shanu da margarine na gargajiya (80% mai) sun yi kama da abin da ke cikin kuzarinsu, amma margarine mai ƙarancin kitse da yadawa kuma ana samunsu sosai.

Cikakken mai.
Cikakkun fatty acids ba a haɗa su da ƙaƙƙarfar matakan cholesterol na jini ba.Maye gurbin kitson da ba su cika da kitse ba tare da kitse marasa ruwa guda ɗaya da polyunsaturated fats ya fi tasiri wajen hana cututtukan zuciya a cikin mata fiye da rage yawan cin mai.Dubi cikakken kitse da takaddamar cututtukan zuciya.
Fat ɗin kayan lambu na iya ƙunsar komai tsakanin 7% zuwa 86% cikakken fatty acid.Mai ruwa (man canola, man sunflower) yakan kasance a kan ƙananan ƙarshen, yayin da mai na wurare masu zafi (man kwakwa, dabino kernel) da cikakke (hydrogenated) mai suna a ƙarshen ma'auni.Haɗin margarine cakuɗe ne na nau'ikan sassa biyu.Gabaɗaya, ƙaramar margarine sun ƙunshi ƙarin cikakken mai.
Yawan margarine mai laushi mai laushi ya ƙunshi 10% zuwa 20% na cikakken mai.Man shanu na yau da kullun ya ƙunshi 52 zuwa 65% cikakken kitse.

Kitse mara nauyi.
An gano amfani da fatty acid ɗin da ba shi da tushe don rage matakan LDL cholesterol da haɓaka matakan HDL cholesterol a cikin jini, don haka rage haɗarin kamuwa da cututtukan zuciya.
Akwai nau'ikan mai iri biyu: mai mono- da poly-unsaturated fats dukkansu an gane su da amfani ga lafiya sabanin cikakken kitse.Wasu man kayan lambu da ake nomawa ko'ina, irin su rapeseed (da bambance-bambancen canola), sunflower, safflower, da man zaitun sun ƙunshi kitse masu yawa.A lokacin kera margarine, ana iya rikitar da wasu daga cikin kitsen da ba su da yawa zuwa kitsen hydrogenated ko trans fats domin a ba su wuri mai narkewa ta yadda za su yi ƙarfi a yanayin zafi.
Omega-3 fatty acids iyali ne na polyunsaturated fatty acids, waɗanda aka samo musamman masu kyau ga lafiya.Wannan shine ɗayan mahimman fatty acid guda biyu, wanda ake kira saboda mutane ba za su iya kera shi ba kuma dole ne su samo shi daga abinci.Omega-3 fatty acids ana samun galibi daga kifin mai da ake kamawa a cikin ruwa mai tsayi.Su ne kwatankwacin rashin sani a cikin kayan lambu, gami da margarine.
Koyaya, ana iya samun nau'in Omega-3 fatty acid, alpha-Linolenic acid (ALA) a cikin wasu mai.Man flax ya ƙunshi -to-% na ALA, kuma yana zama sanannen kari na abinci ga kishiyantar mai;Dukansu galibi ana ƙara su zuwa margarine mai ƙima.Wani tsohuwar shuka mai, camelina sativa, ta sami karɓuwa a kwanan nan saboda yawan abun ciki na Omega-3 (- zuwa-%), kuma an ƙara shi zuwa wasu margarine.Man hemp ya ƙunshi kusan -% ALA.Ana samun ƙaramin adadin ALA a cikin man kayan lambu kamar man waken soya (-%), man fyaɗe (-%) da man alkama (-%).
Omega-6 fatty acid.
Omega-6 fatty acids kuma suna da mahimmanci ga lafiya.Sun haɗa da mahimman fatty acid linoleic acid (LA), wanda ke da yawa a cikin man kayan lambu da ake girma a cikin yanayin yanayi.Wasu, irin su hemp (-%) da masarar mai na margarine na yau da kullun (-%), auduga (-%) da sunflower (-%), suna da adadi mai yawa, amma yawancin tsaba masu tsauri sun wuce -% LA.Margarine yana da yawa a cikin omega-6 fatty acids.Abincin Yammacin Yamma na zamani akai-akai yana da yawa a cikin Omega-6 amma yana da ƙarancin Omega-3.Yawan omega-6 zuwa omega-rabo shine yawanci - zuwa -.Yawan adadin omega-6 yana rage tasirin omega-3.Don haka ana ba da shawarar cewa rabo a cikin abincin ya zama ƙasa da 4: 1, kodayake rabo mafi kyau na iya zama kusa da 1: 1.

Tran mai.
Ba kamar sauran kitse na abinci ba, trans fatty acids ba su da mahimmanci kuma suna ba da wani sanannen fa'ida ga lafiyar ɗan adam.Akwai ingantacciyar dabi'a ta layi tsakanin cin abinci mai fatty acid da LDL cholesterol maida hankali, sabili da haka ƙara haɗarin cututtukan zuciya na zuciya, ta haɓaka matakan LDL cholesterol da rage matakan HDL cholesterol.
Manyan bincike da yawa sun nuna alakar da ke tsakanin shan kitse mai yawa da cututtukan zuciya, da yiwuwar wasu cututtuka, lamarin da ya sa hukumomin kiwon lafiya da dama na gwamnati a duk fadin duniya suka ba da shawarar rage yawan cin mai.
A Amurka, wani ɓangare na hydrogenation ya zama gama gari sakamakon fifikon mai da ake samarwa a cikin gida.Koyaya, tun daga tsakiyar shekarun 1990, ƙasashe da yawa a duniya sun fara ƙauracewa amfani da wani ɓangaren mai da hydrogenated.Wannan ya haifar da samar da sabbin nau'ikan margarine waɗanda ke ɗauke da ƙasa ko babu kitsen Tran.
Cholesterol.
Yawan cholesterol yana da haɗari ga lafiya saboda yawan kitse a hankali yana toshe jijiyoyin jini.Wannan zai sa jini ya kwarara zuwa kwakwalwa, zuciya, koda da sauran sassan jiki ya zama kasa aiki.Cholesterol, ko da yake ana buƙatar metabolism, ba shi da mahimmanci a cikin abinci.Jikin ɗan adam yana yin cholesterol a cikin hanta, yana daidaita samarwa gwargwadon abincinsa, yana samar da kusan gram 1 na cholesterol kowace rana ko 80% na adadin cholesterol na jiki da ake buƙata.Sauran kashi 20% na zuwa ne kai tsaye daga cin abinci.
Don haka gabaɗayan cin cholesterol a matsayin abinci yana da ƙarancin tasiri akan matakan cholesterol na jini fiye da nau'in mai da ake ci.Koyaya, wasu mutane sun fi karɓar cholesterol na abinci fiye da sauran.Hukumar Abinci da Magunguna ta Amurka ta ce bai kamata mutane masu lafiya su ci fiye da MG 300 na cholesterol kowace rana ba.
Yawancin margarine na tushen kayan lambu ne kuma don haka basu ƙunshi cholesterol ba.100 grams na man shanu ya ƙunshi 178 MG na cholesterol.
Shuka sterol esters da stanol esters
Shuka sterol esters ko shuka stanol esters an ƙara zuwa wasu margarine kuma yada saboda tasirin rage cholesterol.Yawancin bincike sun nuna cewa amfani da kusan gram 2 a kowace rana yana ba da raguwar LDL cholesterol na kusan 10%.
Karbar kasuwa
Margarine, musamman margarin polyunsaturated, ya zama babban ɓangare na abincin Yammacin Turai kuma ya mamaye man shanu a shahararsa a tsakiyar karni na 20 A Amurka, alal misali, a cikin 1930, matsakaicin mutum ya ci fiye da kilo 18 (8.2 kg) na man shanu a shekara kuma sama da fam 2 (0.91 kg) na margarine.A ƙarshen karni na 20, matsakaicin Ba'amurke ya ci kusan 5 lb (2.3 kg) na man shanu da kusan 8 lb (3.6 kg) na margarine.
Margarine yana da ƙimar kasuwa ta musamman ga waɗanda ke kiyaye dokokin abinci na Yahudawa na Kashrut.Kashrut ya hana hada nama da kayan kiwo;Don haka akwai takamaiman margarine maras kiwo da ake samu.Masu amfani da Kosher suna amfani da waɗannan sau da yawa don daidaita girke-girke masu amfani da nama da man shanu ko a cikin kayan da aka gasa da za a yi amfani da su da abincin nama.Karancin margarine na Idin Ƙetarewa na 2008 a Amurka ya haifar da firgita da yawa a cikin al'ummar Kosher-mai lura.
Margarine wanda ba ya ƙunshi kayan kiwo kuma zai iya samar da kayan abinci mai maye gurbin man shanu.
Hydrogenated kayan lambu mai amfani a cikin taushi margarine.
Man kayan lambu mai hydrogenated yana hana margarine daga narkewa da rabuwa a zafin jiki.
Yawancin margarine yawanci ana yin su ne ta hanyar yin emulsion na madarar madara da man kayan lambu.An yi margarine na farko da yawancin kitsen naman sa.Ni, ɗaya, na yi farin ciki da sun canza girke-girke.Kuna iya samun ƙarin bayani a:
Ana yin Margarine da man kayan lambu wanda ake samu daga kitsen tsiro da madarar da ba a so.Wadannan man kayan lambu sun hada da masara, auduga, waken soya, da tsaban safflower.Don yin margarine daga man kayan lambu, fara da fitar da mai daga tsaba kamar: masara, canola ko safflower.An kunna mai don lalata antioxidants da bitamin.
Don yin margarine daga man kayan lambu, fara da fitar da mai daga tsaba kamar: masara, canola ko safflower.An kunna mai don lalata antioxidants da bitamin.Bayan haka, an haɗa man da wani abu mai guba mai tsanani da ake kira nickel, wanda ke aiki a matsayin mai kara kuzari.Za ku sa man a cikin wani reactor, ƙarƙashin yanayin zafi sosai da matsi ta hanyar da aka sani da emulsification hydrogenation.Ana saka emulsifiers a cikin mai don cire ƙullun kuma an sake tururi mai.Ana yin Bleaching don samun launin toka kuma ana ƙara bitamin roba da launuka na wucin gadi.
Ana yin man kayan lambu ko dai a matse mai sanyi kamar zaitun da sesame, sannan kuma ana tace su.Mai da aka gyara sun haɗa da safflower ko canola.
Akwai nau'ikan mai da ake amfani da su wajen shirya abinci da girke-girke.An karkasa man kayan lambu dangane da asalinsu, da zafin girki.
Don ƙarin bayani game da dabara ko yadda za a iya haɗa lambobin Margarine/Butter tare da asusun kamfanin mu.