yintoni i-soy lecithin esetyenziselwa ukutya

Ndiyi-lecithin yenye yezongezo zokutya ezisetyenziswa kakhulu kwimarike namhlanje. Ihlala isetyenziswa njengesithako kwiimveliso zokutya kwaye ithengiswa kwifomu yokongeza ukonyusa impilo yakho.

Yintoni uSoy Lecithin?

Okokuqala yahlukaniswa ngusokhemisti waseFransi uTheodore Gobley ngowe-1846. lecithin ligama eliqhelekileyo lokuchaza iintlobo ngeentlobo zemixube enamafutha eyenzeka ngokwendalo efumaneka kwizicubu zezilwanyana kunye nezityalo.

Ukuqulunqwa kwe-choline, i-fatty acids, i-glycerol, i-glycolipids, i-phospholipids, i-phosphoric acid kunye ne-triglycerides, i-lecithin yayiyeyodwa ekuqaleni kwi-yolk yeqanda. Namhlanje, ikhutshwa rhoqo kwiimbotyi zesoya, ikotoni, imithombo yaselwandle, ubisi, irapeseed kunye nojongilanga.

Ndiyi-lecithin itsalwa kwiimbotyi zesoya ekrwada. Okokuqala ioli ikhutshwa kusetyenziswa i-solvent yeekhemikhali, njenge-hexane, kwaye ke ioli iyacutshungulwa (ebizwa ngokuba yi-degumming) ngoko i-lecithin iyahlukana kwaye yomiswe. Idla ngokusetyenziswa njengolwelo kodwa inokuthengwa njengeegranules zelecithin.

Ngokubanzi, uninzi lwamaziko asebenzisa i-soy lecithin malunga nokusebenziseka kwayo njenge-emulsifier egqwesileyo. I-Emulsifiers inceda ukugcina izithako ezahlukeneyo ngaphakathi kokutya kunye kunye nokugcina ukuthungwa, incasa kunye nenkangeleko yokutya. Ukukwazi kwe-soy lecithin ukumilisela amanqatha kukwenza ukuba ibe sisithako esifanelekileyo kwizitshizi kunye neesepha zokupheka.

Lecithin izongezo zivela kwimbewu kajongilanga, amaqanda okanye iimbotyi zesoya, kwaye i-soy yeyona nto ixhaphakileyo.

 

 

I-Soy Lecithin Isebenzisa Ekutyeni    

 

Ndiyi-lecithin sisivalisi esiguquguqukayo esisetyenziswa ngokubanzi kwizicelo zokutya. Nantsi indlela onokuyisebenzisa ngayo ngempumelelo:

Isoda - Ndiyi-lecithin iphucula ukunwebeka kwentlama, yongeza ukugcinwa kokufuma, kwaye yandisa ubomi beshelufu kwisonka, iikeyiki, kunye neepastries. Sebenzisa malunga ne-0.5-1% yobunzima bomgubo.

 

Itshokholethi kunye neConfectionery -Inceda ukunciphisa i-viscosity, ukuphucula ukuthungwa kunye nokuthintela ukuhlukana kwebhotela ye-cocoa. Yongeza malunga ne-0.3-0.5% ye-chocolate mass.

 

Iingubo kunye neeSauces -I-soy lecithin izinzisa i-emulsions, ikhusela ukwahlukana kwiingubo zesaladi, i-mayonnaise, kunye neesosi. Hlanganisa inani elincinci (0.2-1%) kwisigaba seoli ngaphambi kokudibanisa.

Ubisi kunye neziselo -Iphucula ubukhrim kwaye inqande ukwahlukana kubisi olusekwe kwisityalo, iiprotein shakes, kunye neekhrimu zekofu. Sebenzisa i-0.1–0.5% ngeziphumo ezizezona ziphezulu.

Izongezelelo zeZondlo -I-lecithin ye-Soy isetyenziswe kwi-powders kunye nee-capsules kumxholo we-phospholipid, ukuxhasa ingqondo kunye nempilo yesibindi.

 

Iinkcukacha zokutya

Amaxesha amaninzi atsalwa kwioli yeembotyi zesoya, icephe elinye (13.6 grams) ye iimbotyi zesoya lecithin ioli iqulathe:

• Iikhalori: 104
• Iyonke iCarbohydrate: 0g
• Ifayibha: 0 g
• Iswekile: 0 g
• Amafutha ewonke: 13.6 g
• Amafutha agcweleyo: 2 g
• Amafutha ePolyunsaturated: 6.2 g
• Amafutha e-Monounsaturated: 1.5 g
• Iprotein: 0 g
• Ikholesterol: 0 mg
• Isodium: 0 mg (0% DV*)
• IVithamin K: 25 mcg (21% DV)
• IVithamin E: 1.11 mg (7% DV)

*Ixabiso leMihla: Iipesenti zisekelwe kukutya okuzikhalori ezingama-2,000 ngosuku.

 

 

Ngaba i-lecithin yesoya ikhuselekile? 

Ndiyi-lecithin yenziwe ngesoya eguqulwe ngokwemfuza. Ukukhathazeka kuye kwaphakanyiswa ngenxa yokhuseleko lokutya izinto eziphilayo eziguqulwe ngofuzo (GMOs) ekudleni, nangona kunjalo "ubungqina bangoku bubonisa ukuba i-soy ye-GMO ithathwa njengekhuselekile," kusho uFetter.

Kukhe kwakho iinkxalabo malunga nendlela i-soy lecithin ekhutshwa ngayo, uSimon wongeza. Ngethuba lenkqubo yokukhutshwa, i-solvents yamakhemikhali (kubandakanywa ne-hexane) isetyenzisiweyo, uthi. 

 

I-soy lecithin yeeNzuzo 

Ndiyi-lecithin izibonelelo ziquka:

1. Ukuphucula impilo yentliziyo: I-soy lecithin inokunceda ukuphucula impilo yentliziyo. Oku kuyinyani ngakumbi ukuba usemngciphekweni omkhulu wesifo sentliziyo okanye uxinzelelo lwegazi oluphezulu, ngokwezifundo zezongezo ze-soy lecithin. Kodwa i-soy inzima ukugaya ngenxa yokuba kuthatha umzimba ixesha elide ukuphuka. Oku kunceda abanye abantu ukuba bazive begcwele emva kokuyithatha.

2. Unceda oomama abatsha xa bencancisa: Iingcali ezininzi zokuncancisa zixelela oomama ukuba bathathe i-lecithin ukunceda ngemibhobho yobisi evalekileyo. I-Canadian Breastfeeding Foundation icebisa ukuthatha i-1,200 milligrams kane ngosuku ukuze ubone iziphumo. Ithiyori esebenzayo yeyokuba i-lecithin inciphisa i-viscosity yobisi lwebele, ethi ibuye inciphise umkhwa wayo wokuvala imibhobho yobisi lwakho lwebele. Nangona oku kunokunceda, ayilonyango. Ezinye izindululo ziquka ukuphululwa, ukumpompa okongeziweyo, ukusetyenziswa koxinzelelo olufudumeleyo, ukukhupha ibele kakuhle, okanye ukubona umcebisi we-lactation ukuze ufumane iingcebiso ezininzi.

3. Inokunceda ukulwa iimpawu zokuphambana kwengqondo: Enye yeekhemikhali ingqondo ezisebenzisayo ukunxibelelana yi-choline. I-Lecithin iqulethe i-choline. Olunye uphando lubonisa ukuba ukutya okunamanqanaba aphezulu e-choline kunceda ngokugcina imemori kunye nonyango lwezifo ezifana ne-Alzheimer's. Ukutya nge-choline kunokunceda iindlela zokusebenza. Ubungqina ngeli xesha bukho kwaye buyaphikisana, kodwa kunokwenzeka ukuba i-lecithin inokunceda abantu abaneemeko zenkqubo ye-nervous, kwaye uphando oluninzi luyafuneka.

4. Inokunceda ngokusilela kwe-choline: I-soy lecithin ine-choline ngendlela ye-phosphatidylcholine. Sisakhamzimba esibalulekileyo. I-Choline yinxalenye ye-acetylcholine, i-neurotransmitter. Ifumaneka kuninzi lokutya. Ukuba awunayo i-choline eyaneleyo ekudleni, unokufumana isibindi esinamafutha, umonakalo wemisipha, okanye ukungasebenzi kakuhle kwamalungu. Ukonyusa i-soy lecithin ekutyeni kwakho kunokunceda ngokusilela kwe-choline.

5. Ulusu luthambisa kwaye luthambisa: Ezinye iimveliso zokhathalelo lwesikhumba zine-lecithin. Ngokuqhelekileyo isetyenziswa njenge-emollient. I-Emollients imanzisa ulusu kwaye inceda ukuyenza ibe mpuluswa. I-lecithin ene-Hydrogenated yindlela esetyenziswa kwiimveliso ezininzi zokunyamekela ulusu. Abanye abantu bayisebenzisa yodwa ukunyanga i-acne kunye ne-eczema. Abukho ubungqina obuninzi obuyixhasayo, kodwa ngokwengqikelelo, i-lecithin capsules inokuphucula ulusu. Iyakwazi ukuvuselela kunye nethoni namanye amalungu omzimba ngokunjalo.

6. Uphuculo kwimpilo yokwetyisa: I-Lecithin ineempawu emulsifying ezinceda kwinkqubo yokusabela ukunyusa i-mucus emathunjini. Oku kwenza ukwetyisa kube lula kwaye kukwakhusela ucweyo lwesisu sakho kunye namathumbu. Kufunyenwe ukuphucula iimpawu kubantu abane-ulcerative colitis. Nakwabo bangenayo i-colitis, i-lecithin inokunceda kwi-irritable bowel syndrome kunye nezinye iimeko ezichaphazela ukugaya. I-Lecithin ibala ngaphezu kwe-70% yazo zonke i-phospholipids kumgca we-mucous wamathumbu kwaye igcina umqobo we-hydrophobic, ukuyeka ukuhlaselwa kweebhaktheriya ezimbi.

7. Ukuncipha kwi-cholesterol embi: Ukusebenzisa i-lecithin yindlela ethandwayo neqinisekisiweyo yokwehlisa i-cholesterol. Uphononongo lubonisa ukuba i-soy lecithin inokunceda ukunyusa i-cholesterol elungileyo okanye i-HDL. Kwakhona kunokunceda ekwehliseni i<em>cholesterol embi okanye iLDL. Iprotheni yeSoy iyasebenza ekunyangeni imiba ye-cholesterol ngenxa yeenzuzo ezininzi zesoya.

 

Iziphumo ebezingalindelekanga zeSoy Lecithin

Common iziphumo ebezingalindelekanga zesoya lecithin ziquka:

Iingxaki zesisu (urhudo, isicaphucaphu)

Ukungalingani kweHormonal

Utshintsho kubunzima (ukwanda okanye ukulahleka okungachazwanga)

Isoya: Ii-Allergy kunye nezinye iindlela ezifana ne-hives kunye nokurhawuzelelwa

Umbono ofipheleyo okanye isiyezi

Iziphumo ebezingalindelekanga zeSoy Lecithin

Kumadoda, ii-phytoestrogens zinokuchaphazela kakhulu amanqanaba e-testosterone. Ukusetyenziswa ixesha elide kunokubangela oku kulandelayo:

Ubalo lwamadlozi lucuthiwe

Ukwanda kweengozi zokungabi nabantwana

I-Gynecomastia (izicubu zesifuba sendoda ezandisiweyo)

Iingxaki ezinokubakho zempilo yeprostate

Kwakhona jonga isikhokelo seendlela ezisi-8 zokwenza amazinyo akho abe mhlophe ngokwemvelo ekhaya!

Soy Leisixeko ekukhulelweni nasebantwaneni

Abafazi abakhulelweyo kunye nabantwana basengozini enkulu kwimiphumo ye-soy lecithin.

Iingozi zokukhulelwaUkuphazamiseka kwebhalansi yamahomoni kunokunyusa umngcipheko wokuphuma kwesisu okanye kuchaphazele ukukhula komntwana ongekazalwa.

Impilo yabantwanaUkuvezwa kwe-soy lecithin ngexesha lokukhula okubalulekileyo kunokukhokelela ekufikiseni kwangethuba okanye ekuphuhliseni okulibazisekayo ngenxa yokuphazamiseka kwehomoni.

Ukuze ufumane iindlela ezikhuselekileyo ngexesha lokukhulelwa, cinga ngeemveliso ezine-lecithin engeyiyo i-GMO efana ujongilanga lecithin.

Imiba enempembelelo kwiZiphumo eziPhakamileyo

Asinguye wonke umntu ofumana iziphumo ezibi ezivela kwi-soy lecithin. Izinto ezibangela oku ziquka:

Isistim: Amanani amakhulu anokubangela iziphumo ebezingalindelekanga.

Uvakalelo lomntu ngamnyeAbo bane-soy 4 Most Common Food Allergies okanye iimeko ze-hormone ezikhoyo basengozini enkulu.

I-GMO vs. i-Organic: I-lecithin yesoya engeyiyo i-GMO ibangela iingozi ezimbalwa.

isiphelo

Ndiyi-lecithin sisimunyisi esixabisekileyo esiphucula ukuthungwa, uzinzo, kunye nobomi beshelufa kwizicelo zokutya ezahlukeneyo, ukusuka kwimpahla ebhakiweyo kunye neconfectionery ukuya kwezinye iindlela zobisi kunye neesosi. Ikhono layo lokuphucula ukugcinwa komswakama kunye nokuthintela ukwahlukana kwezithako kwenza ukuba kubaluleke kakhulu kwimveliso yokutya. Ngokuhlengahlengisa ngononophelo ubuninzi obusekwe kwisicelo esithile, abavelisi banokunyusa umgangatho wemveliso ngelixa bexhamla kwiipropathi ezisebenzayo ze-soy lecithin.

 

Iingxelo:

• Szuhaj, BF (1983). I-Lecithins: Imithombo, ukuVeliswa kunye nokuSetyenziswa. Umbutho waseMelika weeKhemisti zeOyile.

• Hasenhuettl, GL, & Hartel, RW (2008). Ii-Emulsifiers zokutya kunye nezicelo zazo. Springer.

• McClements, DJ (2015). I-Emulsions yokutya: Imigaqo, Iindlela zokuSebenza, kunye noBuchule. CRC Press.

• Sherman, P. (2012). Ubume bokutya kunye neViscosity: Ingcamango kunye nomlinganiselo. I-Academic Press.

• Coupland, JN (2014). Intshayelelo kwiPhysical Chemistry of Food. Springer.