2.

2.

2.

3

4

.8

.......9

-

g

1.

g

-

-

1.

2.

3.

4.

5. 15

6.

7.

1.

2.

3.

4.

5.

6. 15

7.

( : gelatin)

gélatine

(collagen)

E number

E441

edible gelatin

gelatin) hydrocolloid)

protein) (collagen)

(connective tissue)

5-10

acetic acid)

98

E441) food additive)

gel)

gelling agent)

thermoreversible gel)

stabilizer)

emulsifier)

fat replacer)

flavor encapsulation

dairy products) -

, 0.2-0.8%) , soft cheese)

, cream cheese) , cottage

cheese) , , , ,

, , , , ,

confectionery) - , ,

marshmellow) , , , , ,

, , ,

,

,

,

-

-

, , ,

-

- ,

----------

2

A

B

Acid Manufacturing Process)

--

pH

4 50°C

protein

denaturation)

filtration) concentration)

vacuum evaporator)

membrane filtration) ultra

filtration dehydration)

isoionic point 7

9

hydrolysis asparagine glutamine

Alkali Manufacturing Process)

side

chains asparagine glutamine

glutamic acid) aspartic acid)

isoelectric point 4.8 5.2

ion-exchange)

pH pH

cod,

haddock Pollock

3.5 kcal/g

essential amino acid)

Tryptophan) (methionine)

Lovelygirl.2557.

. :

http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7

2557

Bloggang.2556. ?

:

http://www.bloggang.com/viewdiary.php?id=papasierra-

pat&month=10-2013&date=09&group=1&gblog=3.

2

2

1.

g g

cm. 3.5 cm

4 cm 3.7 cm

17

g,

http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7

2557

http://www.bloggang.com/viewdiary.php?id=papasierra-

pat&month=10-2013&date=09&group=1&gblog=3.