Gelling bụ usoro ọgwụ dị mgbagwoju anya nke na-eji carbohydrates dị ka pectin mkpụrụ osisi ma ọ bụ carrageenan dị ka thicken. Ebe ọ bụ na aha kemịkal nke ihe dị iche iche nwere ike ịdị iche, e mepụtara usoro nhazi nkewa n'otu na 1953, nke onye ọ bụla na-amụ ihe mgbakwunye nri natara ederede E (site n'okwu Europe) na koodu ọnụọgụ atọ. Ndị ọrụ gelling na gelling ndị dị n'okpuru bụ onye ozo gelatin akwukwo nri.
E 440. Pectin
Ihe nnọchi gelatin kacha ewu ewu nke akwukwo nri enwetara site na mkpụrụ osisi, akwụkwọ nri na inine mgbọrọgwụ. Ebu ụzọ nweta ya na narị afọ nke XNUMX site n'aka onye French chemist sitere na ihe ọṅụṅụ mkpụrụ osisi, wee malite ịmepụta ya n'ọtụtụ ụlọ ọrụ na ọkara mbụ nke narị afọ nke XNUMX. A na-emepụta Pectin site na ihe ndị na-emegharị akwụkwọ nri: apụl na citrus pomace, sugar beet, nkata sunflower. A na-eji eme marmalade, pastille, ihe ọṅụṅụ mkpụrụ osisi, ketchup, Mayonezi, njuputa mkpụrụ osisi, ihe oriri na mmiri ara ehi. Nchekwa na ọbụna bara uru. Eji na ndụ kwa ụbọchị.
E 407. Karraginan
A na-enweta ezinụlọ a nke polysaccharides site na nhazi nke ahịhịa mmiri na-acha uhie uhie Chondrus crispus (Irish moss), nke a na-eri eri kemgbe ọtụtụ narị afọ. N'ezie, na Ireland, ha malitere iji ya na mbụ. Taa, a na-akụ algae n'ahịa, ebe Philippines bụ ndị na-emepụta ihe kacha ukwuu. A na-eji Karagginan na-ejigide mmiri na anụ, ihe oriri, ice cream na ọbụna usoro ụmụaka. Ọ dị nnọọ nchebe.
E 406. Gelatin
Ezinụlọ ọzọ nke polysaccharides nwetara site na ahihia uhie na agba aja aja, site n'enyemaka nke a na-akwado marmalade, ice cream, marshmallow, marshmallow, soufflé, jams, confitures, wdg. Achọpụtara ihe ndị dị na gelling ya ogologo oge gara aga na mba Eshia, ebe e ji ahịhịa mmiri Euchema na-esi nri na ọgwụ. Nchekwa zuru oke. Eji na ndụ kwa ụbọchị.
E 410. Igurube agwa
A na-enweta mgbakwunye nri a site na agwa nke akuku Mediterranean (Ceratonia siliqua), osisi a na-akpọ carob n'ihi myirịta nke pọd ya na obere mpi. Site n'ụzọ, otu mkpụrụ osisi ndị a, naanị nke a mịrị amị na anyanwụ, ka a maara ugbu a dị ka nri kachasị mma. Gọm akuko enwetara site na endosperm (ebe dị nro) nke agwa, ọ dị ka resin osisi, mana n'okpuru mmetụta nke ikuku na-esi ike ma na-ejupụta n'ìhè. A na-eji ya na nkwadebe nke ude mmiri, yoghurts na ncha. N'enweghị nsogbu.
E 415. Xanthan
Emepụtara Xanthan (xanthan gum) n'etiti narị afọ nke XNUMX. Ndị ọkà mmụta sayensị amụtala otu esi enweta polysaccharide n'ihi ọrụ dị mkpa nke nje bacteria Xanthomonas campestris ("rot rot"). Maka mmepụta na ọnụ ọgụgụ ụlọ ọrụ mmepụta ihe, a na-achịkwa nje bacteria na ngwọta nri pụrụ iche, usoro ịgba ụka (fermentation) na-eme, n'ihi nke chịngọm na-ada. Na ụlọ ọrụ nri, a na-eji xanthan chịngọm mee ihe dị ka onye na-achịkwa viscosity na stabilizer. Ọkwa ihe egwu nke mgbakwunye bụ efu. Eji na ndụ kwa ụbọchị.
E425. Cognac chịngọm
Adịla onwe gị mma, aha nke ihe a enweghị ihe jikọrọ ya na cognac. A na-enweta ya site na tubers nke osisi Yaku (Amorphophallus konjac), nke a na-ahụkarị na Japan. A na-akpọkwa ya “ poteto Japan” na “ire ekwensu”. A na-eji cognac ma ọ bụ konjac chịngọm dị ka emulsifier, stabilizer, na abụba nọchiri anya ngwaahịa na-abụghị abụba. Enwere ike ịchọta ihe mgbakwunye na anụ mkpọ na azụ, cheese, ude na ngwaahịa ndị ọzọ. Ọ dị mma, mana ojiji ya na Russia nwere oke.