Kev Xav Tau Rau Cov Khoom Noj Gluten-Dawb yog Tsav Tsheb Txhim Kho
Carboxymethylcellose yog lub cellulose muab los ntawm sodium ntsev. Nws cov thickening thiab ruaj khov ua rau nws muaj txiaj ntsig zoo hauv gluten-dawb ci. Sodium CMC tau siv los txhim kho cov khoom ntawm gluten-dawb ua khob noom cookie. Nws txhim kho cov dej nqus pa, lub sijhawm kev loj hlob, thiab ruaj khov hauv ua khob noom cookie stability. CMC muab viscosity, tsim cov mov ci zoo uas yog feem ntau muab los ntawm gluten. Coob tus neeg txom nyem los ntawm gluten intolerance los yog kev fab tshuaj, uas tuaj yeem pab txhawb rau kab mob celiac. Loj hlob kev paub txog gluten intiverance thiab kev saws me nyuam ntawm gluten-dawb khoom thiab cov khoom noj muaj cov khoom siv loj tuaj yeem ua rau muaj kev lag luam.
Tsis tas li ntawd, cov kev xaiv gluten-tau pom tias yog cov khoom noj kev noj qab haus huv uas tuaj yeem pab tau poob phaus. Raws li ib tsab xov xwm luam tawm hauv cov neeg lag luam lag luam lag luam, 24% ntawm cov neeg nyob thoob plaws 22 lub tebchaws hais tias lawv noj gluten hauv lawv cov kev noj haus, thaum 25% ntawm cov pej xeem tau ceev faj txog gluten intivance. Qhov kev pom zoo no yuav tsum nce ntxiv rau cov khoom siv gluten-dawb, ntxiv tsav lub khw.
