1. 2.

2. 2.

3. 2.

6. 3
4
.8
.......9
-

8. g

9. 1.
g
-

10. -
1.
2.
3.
4.

11. 5.
15
6.
7.
1.
2.
3.
4.
5.
6.
7.
15

12. (
: gelatin)
gélatine
(collagen)
E number
E441
edible gelatin

13. 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

14. dairy products) ,
0.2-0.8%) ,
,
cream cheese) ,
cheese) ,
,
,
marshmellow)
,
,
,
,
,
---------,
2
,
,
,
,
,
,
,
,
,
,
,
confectionery) -
A
cottage
,
,
,
soft cheese)
,
,
,

15. 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)
-chains
side
asparagine
glutamic acid)
glutamine
aspartic acid)

16. isoelectric point
4.8
5.2
ion-exchange)
pH
pH
cod,
haddock
Pollock
3.5 kcal/g
essential amino acid)
Tryptophan)
(methionine)

17. Lovelygirl.2557.
.
:
http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7
2557
Bloggang.2556.
?
:
http://www.bloggang.com/viewdiary.php?id=papasierrapat&month=10-2013&date=09&group=1&gblog=3.

18. 2
2
1.

20. g
g
cm.
3.5 cm
4 cm
3.7 cm

30. 17
g,

31. http://www.thaipingpong.com/smf/index.php?topic=7170.0 .7
2557
http://www.bloggang.com/viewdiary.php?id=papasierrapat&month=10-2013&date=09&group=1&gblog=3.