Laina Hana Hoopopo Lai

Laina Hana Hoopopo Lai

ʻO ka pōkole huaʻai kahi momona semi-solid i hana ʻia mai nā aila mea kanu ma o nā kaʻina like hydrogenation, blending, a crystallization. Hoʻohana nui ʻia ia i ka kuke ʻana, ka palai, a me ka hana ʻana i ka meaʻai ma muli o kona kūpaʻa kiʻekiʻe a me ke ʻano maʻalahi. ʻO kahi laina hana pōkole meaʻai e pili ana i nā pae koʻikoʻi e hōʻoia i ka maikaʻi, kūlike, a me ka palekana o ka meaʻai.

1. Nā Kaʻina Hana Pōkole Huaʻai Nui

(1) Hoʻomākaukau ʻaila a hui ʻia

• ʻAila Huaʻai Hoʻomaʻemaʻe:Hoʻomaʻemaʻe ʻia nā ʻaila kumu (soybean, palm, cottonseed, a canola) e wehe i nā haumia.
• ka hui ʻana:Hoʻohui ʻia nā ʻaila ʻokoʻa no ka loaʻa ʻana o ke ʻano i makemake ʻia, ka helu heheʻe, a me ke kūpaʻa.

(2) Hydrogenation (Koho)

• Hiki ke hoʻohana ʻia ka hydrogenation hapa e hoʻonui i ka paʻa a me ka momona paʻa (ʻoiai he nui nā mea hana i kēia manawa e hoʻohana nei i nā ala non-hydrogenated ma muli o nā hopohopo trans fat).
• Catalyst a me ke kinoea hydrogen:Hana ʻia ka ʻaila me ka nickel catalyst a me ke kinoea hydrogen ma lalo o ka mahana a me ke kaomi.

(3) Emulsification & Additives Mixing

• Hoʻohui ʻia nā emulsifiers (eg, lecithin, mono- a me diglycerides) no ka hoʻomaikaʻi ʻana i ke ʻano.
• Hiki ke hoʻohui ʻia nā preservatives, antioxidants (eg, TBHQ, BHA), a me nā mea ʻono.

(4) Hoʻoluʻu & Crystallization (Tempering)

• Hoʻomaʻalili ʻia ka hui ʻaila i ka amea hoʻololi wela ili i ʻoki ʻia (SSHE)e hana i nā kristal momona paʻa.
• Nā Moku Crystallization:Mālama ʻia ka huahana ma lalo o nā kūlana i mālama ʻia e hoʻomohala i ke kūlike kūpono.

(5) Hoʻopili

• Hoʻopili ʻia ka pōkolenā ipu plastik, nā bākeke, a i ʻole nā ipu ʻoihana nui.
• Hiki ke hoʻohana ʻia ka hoʻoheheʻe Nitrogen e hoʻolōʻihi i ke ola o ka papa.

2. Lako Ko'i ma ka Laina Hana Hoopopo Lai

3. Nā ʻano o ka pōkole huaʻai

• Pōkole Pono– No ka kuke ʻana, ka palai, a me ka kuke ʻana.
• Pōkole Paʻa Kiʻekiʻe- No ka palai hohonu a me nā huahana mālama lōʻihi.
• Pōkole-Hydrogenated Pōkole- Trans-fat-free, hoʻohana i ka interesterification a i ʻole fractionation.
• Pōkole Emulsified- Loaʻa i nā emulsifiers i hoʻohui ʻia no nā keke a me nā icing.

4. Mana Mana a me nā kūlana

• ʻO ka helu heheʻe a me ka papa kuhikuhi momona paʻa (SFI)- E hōʻoia i ke ʻano kūpono.
• Waiwai Peroxide (PV)- Ke ana i nā pae oxidation.
• ʻO ka maʻiʻo momona momona manuahi (FFA).- Hōʻike i ka maikaʻi o ka aila.
• Palekana Microbiological- E hōʻoia i ka hoʻokō ʻana i nā lula palekana meaʻai (FDA, EU, etc.).

5. Nā noi

• Nā Huaʻai Bakery(keke, kuki, pastries)
• Pāʻai ʻAiuna(nā meaʻai, meaʻai wikiwiki)
• Mea ʻala(ʻaʻahu kokoleka, hoʻopiha)
• Nā ʻano ʻano waiu(mea hoʻomaʻemaʻe waiu ʻole)

Ka hopena

Pono ka laina hana pōkole huaʻai i ka mana pololei ma luna o ka hui ʻana, crystallization, a me ka hōʻailona e hōʻoia i kahi huahana kiʻekiʻe. Ke nānā aku nei nā laina hounon-hydrogenated, trans-fat-freenā hāʻina me ka mālama ʻana i ka hana no nā noi meaʻai like ʻole.