Umbiko onokwenzeka mayelana nobubanzi besicelo kanye nethuba lokuthuthuka lamafutha akhethekile namafutha

特种油脂应用范围及发展前景的可研报告

Umbiko onokwenzeka mayelana nobubanzi besicelo kanye nethuba lokuthuthuka lamafutha akhethekile namafutha

第一节特种油脂的简介

特种油脂人造奶油从发明至今已有一百多年的历史。应不足，法国拿破仑三世悬赏招募，号召制造奶油的代用品。法国化学家梅吉。里斯于1869年制成的奶油油获法国、英国专利。由于這种新产品的组成、外见油获法彼、英国专利。奶油”，它还有一名“麦淇淋”，是英文“Imajarini”的音译。（可研报告）

Isigaba 1 Isingeniso samafutha akhethekile namafutha

Amafutha akhethekile afana ne-margarine, aneminyaka engaphezu kwekhulu yomlando kusukela ekusungulweni.Ngasekupheleni kwekhulu le-19, phakathi neMpi YaseFranco-Prussia, uNapoleon III waseFrance wanikela ngemali ezuzisayo ukuze athole omunye esikhundleni sikakhilimu owawushoda eYurophu.Meggie, usokhemisi ongumFulentshi.Amafutha kakhilimu enziwe ngu-Mullis ngo-1869 ayenelungelo lobunikazi eFrance naseNgilandi.Njengoba umkhiqizo omusha ufana nebhotela kukho kokubili ukwakheka nokubukeka kwawo, ubizwa ngokuthi “iMargarine,” kanye “nemajarini,” okuwukuhumusha kwegama lesiNgisi elithi imajarini.(Umbiko wocwaningo okungenzeka)

第二节特种油脂的生产工艺

Isigaba 2 Ubuchwepheshe bokukhiqiza amafutha akhethekile namafutha

（一）生产工艺 Ishadi eligeleza lokukhiqiza

1．人造奶油生产工艺 Inqubo yemajarini

油相+水相→乳化→巴氏杀菌→急冷→捏合→人造奶油

Isigaba sikawoyela + isigaba samanzi→I-Emulsification→Ukunamathisela→Ukucisha→Ukuxova→Imajarini

2．起酥油生产工艺 Inqubo yokufushanisa

基料油→（乳化）→急冷→捏合→起酥油

Amafutha ayisisekelo→Ukuqinisa→Ukucisha→Ukuxova→Ukufinyeza

3．代可脂生产工艺 Inqubo ye-cocoa butter replacer

氢化基料油→急冷→捏合→代可可脂

Uwoyela wesisekelo se-hydrogenation→Ukucisha→Ukuxova→Isishintshi sebhotela likakhokho

（二）主要设备 Izisetshenziswa Eziyinhloko

乳化罐（人造奶油、起酥油〕、高压泵、急冷机、捏合机、背压阀、休止管（酥皮油).

Ithangi le-Emulsification (imajarini & okufushanisa), iphampu ye-HP, i-votator, umshini we-pin rotor, i-valve yokucindezela emuva, ishubhu lokuphumula (i-table margarine)

第三节  特种油脂的应用范围Ukusetshenziswa kwamafutha akhethekile

(一）乳化剂 i-emulsifying agent

众所周知油、水是不相活的，而我們的人造奶油是由油和水為主要原料生产的，二者之所以能很好的生命的生命用所致。常用的乳化剂有以下几种:

Njengoba sonke sazi, amafutha namanzi awancibiliki, futhi imajarini yethu ikhiqizwa ngamafutha namanzi njengezinto zokusetshenziswa eziyinhloko, lezi ezimbili zingase zibe inhlanganisela enhle kakhulu ibangelwa i-emulsification ye-emulsifier.Ama-emulsifiers asetshenziswa kaningi ami kanje:

1.1

单甘酯是目前应用最广泛的乳化剂，是由甘油和油脂反应制得.馏单甘酯（纯度40－50%）和未蒸馏单甘酯（纯度90%以上）。不溶于水，可溶于油脂(80℃以上)

I-Monoglyceride iyi-emulsifier esetshenziswa kakhulu, elungiselelwa ukusabela kwe-glycerol namafutha.Imikhiqizo e-powder, i-granular noma yokunamathisela, ngokusho kobumsulwa bayo ingahlukaniswa ibe yi-monoglyceride e-distilled (ubumsulwa 40-50%) kanye ne-monoglyceride engasetshenzisiwe (ubumsulwa obungaphezu kuka-90%).Ayincibiliki emanzini, incibilika kugrisi (ngaphezu kuka-80 ℃).Kugcine kuvaliwe lapho ugcina.

2．卵磷脂 Lecithin

卵磷脂最初取自蛋黄，但由于其成本高且易腐败，生产用大豆磷脂代用卵由于其成本高且易腐败。产品，主要成分為卵磷脂、脑磷脂及肌醇磷脂。精制后呈半透明的粘稠液，在空气中或光线照射下迅速变黄，并逐渐成不透明的褐成不透明的见色。乳化性，是良好的天然乳化剂。卵磷脂添加到人造奶油或起酥油中可增强稳定性，增加食品风味，还可防止烹调时溅油，贝存实定。

I-lecithin ekuqaleni yayitholakala ezikhupha zamaqanda, kodwa ngenxa yezindleko zayo eziphezulu kanye nemvelo ebolayo, i-soy lecithin yayisetshenziswa esikhundleni sokukhiqiza.I-soybean phospholipid ingumkhiqizo ovela ku-soybean hydration degumming.Izingxenye zayo eziyinhloko yi-lecithin, i-lecithin ne-inositol phospholipid.Uketshezi lwe-viscous olushintshashintshayo oluphenduka lube phuzi ngokushesha emoyeni noma ekukhanyeni futhi lube nsundu opaque.Ayincibiliki emanzini, ukuncibilika kahle kwamafutha kanye ne-emulsification, i-emulsifier yemvelo enhle.I-Lecithin engezwe kumajarini noma ukufinyeza ingathuthukisa ukuzinza, ikhulise ukunambitheka kokudla, kodwa futhi ukuvimbela ukuchithwa kwamafutha ngesikhathi sokupheka, isitoreji kufanele sibe shading, sivalwe.

3

蔗糖酯是一种高效而安全的表面活性剂，由蔗糖与脂肪酸反应制得，易溶全的表面活性剂，由蔗糖与脂肪酸反应制得，易溶于亚水，鸟源水1，其于水，远 1 ℃以上会分解。蔗糖酯与单甘酯并用可作人造奶油的乳化剂，对面包、蛋糕有抗老化作用。

I-Sucrose ester iwuhlobo lwe-surfactant esebenza kahle futhi ephephile, elungiselelwe ukusabela kwe-sucrose namafutha anamafutha, encibilika emanzini, kodwa engancibiliki emafutheni, ezinzile ku-120 ℃, izobola ngaphezu kuka-145 ℃.I-Sucrose ester ne-monoglyceride ingasetshenziswa njenge-emulsifier yemajarini, enomphumela wokulwa nokuguga esinkwa nasekhekheni.

4．SPAN(司盘 /失水山梨醇脂肪酸酯Sorbitol fatty acid ester）

失水山梨醇脂肪酸酯是由山梨糖醇与脂肪酸反应制得的一类物质，其中我司常用的有5SPAN60,25市用的有5SPAN60,2660. ℃,酸值5－10，SPAN65则分别12 12性是对油脂结构有稳定作用，可使急冷后的油脂稳定在β′晶体结构.

I-Sorbitol fatty acid ester iwuhlobo lwento elungiselelwe ukusabela kwe-sorbitol namafutha anamafutha, phakathi kwawo i-SPAN60 ne-SPAN65 evame ukusetshenziswa yinkampani yethu.Iphuzu lokuncibilika lika-SPAN60 lingu-52-54℃, inani le-asidi ngu-5-10, futhi inani le-asidi lika-SPAN65 lingu-55-57℃ no-12-15 ngokulandelana, futhi inani le-iodine lakho kokubili lingaphansi kuka-2. Okumhlophe noma okuphuzi. okumhlophe, ukuzinza okuhle kokushisa, okunzima ukuncibilika emanzini, ukuncibilika kalula emafutheni uma kushisa.Isici esibaluleke kakhulu ukusimamisa ukwakheka kwagrisi, okungenza amafutha azinze ku-β 'crystal structure ngemva kokucisha.

(二) 抗氧化剂 I-Antioxidant

氧化是导致人造奶油、起酥油品质劣化的重要因素，防止氧化，除了考虑选用原料、叅波方、加泥方、叅泥方、加泥料、叅泥料、叅泥料、叅泥料、叅泥料、叅波流。外，还可添加一些安全性高、效果显著的抗氧化剂。抗氧化剂的效果与油脂的种类、精炼程度、FFA的含量、铜铁离子、水分、光线、接触空气及温度有关。我司嗉关.

I-oxidation iyisici esibalulekile esiholela ekuwohlokeni kwekhwalithi ye-margarine kanye nokunciphisa.Ukuvimbela i-oxidation, ngaphezu kokucabangela ukukhethwa kwezinto zokusetshenziswa, izindlela zokucubungula, izimo zokupakisha nezokugcina, amanye ama-antioxidants aphephile futhi asebenzayo nawo angangezwa.Umphumela wama-antioxidants uncike ohlotsheni lwamafutha, izinga lokucwenga, okuqukethwe kwe-FFA, ithusi ne-iron ions, umswakama, ukukhanya, ukuchayeka emoyeni, nezinga lokushisa.Ama-antioxidants ethu ajwayelekile asetshenziswa kanje:

1．BHA (丁基羟基茴香醚）

白色或微黄色蜡状结晶粉末，有特异的酚类臭味和刺激性气味，熔点57－65Ⅎ中溶2溶2， 0－40%,热稳定性好，弱碱下不易被破坏，可用与培烤食品，抗菌能力强。BHA和其它抗氧化剂混合使用，或与增效剂慧无时，用好。油脂中最大用量0.2g/Kg,人造奶油中0.1g /Kg.

I-crystalline powder emhlophe noma ephuzi, enephunga elikhethekile le-phenolic nephunga elimnandi, iphuzu elincibilikayo 57-65 ℃, elingancibiliki emanzini, 25℃ ukuncibilika kwamafutha 30-40%, ukuzinza okuhle okushisayo, i-alkali ebuthakathaka akulula ukubhujiswa, ingachithwa. esetshenziswa ngokubhaka ukudla, ikhono eliqinile le-antibacterial.I-BHA iphumelela nakakhulu uma isetshenziswa ihlanganiswe namanye ama-antioxidants noma i-citric acid, i-synergist.Isilinganiso esiphezulu singu-0.2g/Kg kugrisi kanye no-0.1g/Kg kumajarini.

2．BHT(丁二基羟基甲苯）

白色结晶或粉末，无味，无臭，熔点69.5－70.5℃,沸点265℃，不溶亶水，25℃豣中治，0油中40%，热稳定性好，具升华性，无BHA的异臭，价格低廉，毒性相对BHA高，抗氧化能力强.油脂領山中最大用釀量奉中最大用釀量最中最大用釀量最中最2用量量,Kg0. ,与BHA、柠檬酸合用以“ BHT:BHA:柠檬酸=2:2:1”比例为佳.

Ikristalu emhlophe noma impushana, ayinambitheki, ayinaphunga, indawo encibilikayo 69.5-70.5 ℃, indawo ebilayo 265 ℃, ayincibiliki emanzini, 25 ℃ uwoyela wesoya oncibilikayo 30%, uwoyela kakotini 20%, 40 ℃ isinqumelo 40%, ukuqina okuhle kwe-thermal, ukuzithoba ayikho i-BHA heteroodor, intengo ephansi, ubuthi obuhlobene ne-BHA ikhono eliphezulu le-antioxidant.Umthamo omkhulu wamafutha ngu-0.2g/Kg, imajarini ngu-0.1g/Kg, kanti isilinganiso se-BHT: BHA: i-citric acid = 2:2:1 ihamba phambili uma ihlanganiswa ne-BHA ne-citric acid.

3．TBHQ〔特丁基对苯二酚）

一种新型抗氧化剂，抗氧化效果比BHA、BHT好，最大特点Fe离子存在下不着色。TBHQ添加到油会，油溶性良好，熔点126.5－128.5℃,可单独使用，也可与BHT、BHA混用，油中最大添加量0.02%.

Uhlobo olusha lwe-antioxidant, umphumela we-antioxidant ungcono kune-BHA, BHT, isici esikhulu kunazo zonke se-Fe ion phambi kokungabikho kombala.I-TBHQ ngeke ikhiqize iphunga noma i-heteroodor uma yengezwe emafutheni, futhi uwoyela une-solubility enhle.Iphuzu elincibilikayo lingu-126.5-128.5 ℃.Ingasetshenziswa yodwa noma ixutshwe ne-BHT ne-BHA, futhi inani eliphakeme elingeziwe emafutheni li-0.02%.

（三）增效剂—柠檬酸 I-Synergist-citric acid

两种或两种以上抗氧化剂混合使用，或与增效剂并用。物油中使用酚型抗氧化剂，若同时添加柠檬酸, 其抗氧化效果将显著提高从而对促进氧化的金属离子起钝化作用。增效剂的用量一般是酚型抗氧化剂的1/4－1/2.

Inhlanganisela yama-antioxidant amabili noma ngaphezulu, noma i-synergist, ivame ukusebenza kangcono kunoyedwa yedwa, into eyaziwa ngokuthi yi-synergism.Uma i-citric acid yengezwa emafutheni emifino, umphumela we-antioxidant we-phenolic antioxidants uzothuthukiswa kakhulu.Ngokuvamile kukholakala ukuthi i-citric acid ingakha ama-chelates nge-trace metal ions (Cu2+, Fe3+) ekhuthaza i-oxidation, ngaleyo ndlela idlulise ama-ion ensimbi akhuthaza i-oxidation.Umthamo we-synergist ngokuvamile u-1/4-1/2 walowo we-phenolic antioxidant.

（四）防腐剂 Isilondolozi

人造奶油中的水，尤其是水相中的一些物质（如乳清粉），特别容易引起微生物的繁殿和死微生物或抑制微生物繁殖的物质。

Amanzi akumajarini, ikakhulukazi ezinye izinto ezisesigabeni samanzi (njenge-whey powder), athambekele kakhulu ekuzalaneni nasekukhuleni kwamagciwane.Ama-preservatives yizinto ezibulala ama-microorganisms noma ezivimbela ukuzala kwazo.

1. Usawoti

盐既是调味剂又是优良的防腐剂，盐的财存要注意防止受污染和防潮.

Usawoti uyisithako sokunambitheka kanye nesilondolozi esihle kakhulu.Ukugcina usawoti kufanele kuqaphele ukuvimbela ukungcola kanye nokuvikela umswakama.

2．山梨酸钾 I-Potassium sorbate

无色或白色鳞片状结晶或粉末，无臭或稍有臭味，在空气中不稳定，可被氧化着色，有多无霉菌、酵母及好气性菌均有抑制作用，属酸性防腐剂，宜在PH值5－6以下范围内使用。贮存时注意防潮、密封。

Amakristalu angenambala noma amhlophe ama-scaly noma impushana, angenaphunga noma anuka kancane, angazinzi emoyeni, angafakwa umbala nge-oxidation, i-hygroscopic, ancibilike kalula emanzini, anomphumela ovimbelayo ekukhunjeni, imvubelo kanye nama-aerostatic bacteria, iyisilondolozi esine-acidic, kufanele esetshenziswe kunani elingu-PH lika-5-6 ngaphansi kobubanzi.Naka ukuvikela umswakama kanye nokuvala uma ugcina.

（五）色素 Pigment

1.β－胡萝卜素 I-Beta carotene

β－胡萝卜素为理想的天然色素，具价格低、有营养、色调稳定等优点。红紫色至暗的红红色至暗的红红色至暗的红紫色至暗的红红色至暗红红色至暗具价格低。臭，不溶于水和甘油，难溶于乙醇、丙酮，240 ℃在植物油中溶解度为0.05－0.10%时要置于阴凉处，并注意遮光、密闭。

I-β-carotene iyi-pigment yemvelo ekahle, enezinzuzo zenani eliphansi, umsoco kanye nokuzinza kombala.Okunsomi okubomvu kuya ku-crystalline powder obomvu okumnyama, i-heteroodor kancane, ayincibiliki emanzini ne-glycerol, ayincibiliki ku-ethanol, i-acetone, ukuncibilika okungu-0.05-0.10% emafutheni emifino ku-240℃.I-Beta-carotene ayizinzile kukho kokubili ukukhanya nomoya-mpilo futhi iba lula ngombala lapho ivezwe kuma-ion ensimbi esindayo njenge-Fe3+.Isitoreji kufanele sibekwe endaweni epholile, futhi unake shading, airtight.

2.胭脂红 Carmine

红色或深红色粉末，无臭，溶于水呈红色，不溶于油，耐光性、耐酸性好，耐热性、耐热性、耐热差，遇碱变褐色。吸湿性强，宜贮存于干燥、阴凉处，长期保存，应注意密封、防潮、防变质。

Impushana ebomvu ebomvu noma emnyama, engenaphunga, ebomvu emanzini, ayincibiliki kuwoyela, ukumelana nokukhanya, ukumelana ne-asidi enhle, ukumelana nokushisa, ukunciphisa ukumelana, ukungezwani kahle kwamagciwane, i-alkali iba nsundu.Impahla eqinile ye-hygroscopic, kufanele igcinwe endaweni eyomile, epholile, indawo yokugcina isikhathi eside, kufanele inake uphawu, umswakama-umswakama, i-anti-deterioration.

3.柠檬黄 Lemon yellow

橙黄色粉末，无臭，0.1%水溶液呈黄色，不溶于油脂，耐热性、耐酸性、耐盐性均楠，耐酸性、耐盐性均楠，耐盐性均楠遇碱变红色。贮存注意事项同胭脂红。

Impushana ephuzi ewolintshi, engenaphunga, isixazululo samanzi esingu-0.1% esiphuzi, asincibiliki emafutheni, ukumelana nokushisa, ukumelana ne-asidi, ukumelana nosawoti kuhle, ukumelana komoyampilo, ukumelana ne-alkali kubi, kubomvu uma kune-alkali.Izinyathelo zokuvikela isitoreji ziyefana ne-carmine.

(六) 风味添加剂 I-Flavour agent

1. I-Perfume

食用香精是用各种安全性高的香料和稀释剂等调和而成，可分為油溶性和水溶性两大类明、顺水溶性两大类显。但以精炼植物油为稀释剂的油溶性香精低温时会出现冷凝现象。所有香精都有一定的挥发性，贮存时要注意置于阴凉处（10愶愶处（10愶愶处（10－30) ,防潮、防火。香精启封后，不宜继续贮存，最好尽量用完。热敏性物料，使用时注意投入时间，并要注意使其在物料中均匀分布。

I-flavour yokudla yenziwe ngezinongo ezihlukahlukene kanye nama-diluents ngokuphepha okuphezulu, okungahlukaniswa ngezigaba ezimbili: uwoyela oncibilikayo kanye ne-soluble emanzini.Iningi lazo litholakala oketshezini olucacile nolusobala, kodwa i-essence encibilikayo kawoyela ngamafutha emifino acolisisiwe njenge-diluent izoncipha ekushiseni okuphansi.Wonke ama-flavour anokushintshashintsha okuthile, isitoreji kufanele sinake ukuze sibekwe endaweni epholile (10-30℃ ifanele), futhi unake i-sunscreen, umswakama-umswakama, ukuvimbela umlilo.I-Flavour ngemuva kokuvula, akufanele iqhubeke nokugcina, kungcono ukuyisebenzisa.Shisisa izinto ezizwelayo, qaphela isikhathi sokufaka, futhi unake ukuze ulenze lisabalaliswe ngokulinganayo endabeni.

2. Usawoti

如前所述盐既是防腐剂，又是风味调节剂。其既具有防腐作用，又具有使奶油具有咸味。冂味调节剂。盐添加量少；夏季原料油脂的熔点较高，食盐添加量较多。食盐的贮存要注意防潮。

Njengoba kushiwo ngaphambili, usawoti uyisilondolozi futhi ulawula ukunambitheka.Inomsebenzi we-preservative, kodwa futhi inomsebenzi wokwenza ukhilimu usawoti.Ebusika, izinga lokuncibilika kwamafutha aluhlaza liphansi futhi inani likasawoti elifakwe lincane.Ehlobo, izinga lokuncibilika kwamafutha aluhlaza liphakeme futhi inani likasawoti lingaphezulu.Usawoti kufanele ugcinwe ngokumelene nomswakama.

3．乳清粉 Whey inkungu

在人造奶油中添加乳清粉是为了增加其风味性。性，在贡存和使用中要尤其注意。具体影响因素如下:

I-whey powder yengezwa kumajarini ukuze ithuthukise ukunambitheka kwayo.Ingxenye eyinhloko ye-whey powder iphrotheni, eguquguqukayo futhi engenakuhlehliswa ngaphansi kwezimo ezithile.Ukunakwa okukhethekile kufanele kukhokhwe kuyo ekugcinweni nasekusetshenzisweni.Izici ezithile ezinomthelela zimi kanje:

（1）化学因素：酸、碱、有机溶剂、重金属盐类、表面活性剂等。

（2）物理因素：加热（高温）、紫外线、超声波、强烈的搅拌、振荡、挤压、各种射。

(1) Izici zamakhemikhali: i-asidi, isisekelo, i-solvent ephilayo, usawoti wensimbi esindayo, ama-surfactants, njll.

(2) Izici ezingokomzimba: ukushisa (ukushisa okuphezulu), i-ultraviolet, i-ultrasonic, ukuyaluza okukhulu, i-oscillation, i-extrusion, imisebe ehlukahlukene.

4. I-Butterfat

乳脂是天然的奶油，為了增加人造奶油的营养和风味而添加。低温、阴凉、干燥处存放。

I-Butterfat ukhilimu wemvelo, wengezwe ukwandisa umsoco kanye nokunambitheka kwe-margarine.Gcina endaweni epholile, epholile futhi eyomile.

（七）消泡剂――乳化硅油 i-Deformer-Silicone emulsion

4生产事故。我司生产的“KFC”煎炸油中添加乳化硅油，就是利用了它的消泡作用.

乳化 硅油 为 乳白色 油状 液体, 其其 受 影响 不 不 不 不

Ekukhiqizeni ukuthosa ukudla, ngezinye izikhathi kuyoba negwebu eliningi, uma kungenjalo ukuchithwa amagwebu ngesikhathi, amafutha noma igwebu lizogcwala esitsheni, livimbele ukusebenza, futhi libangele ngisho nezingozi zokukhiqiza.Uwoyela we-silicone emulsified wengezwa kuwoyela wokuthosa we-“KFC” okhiqizwe yinkampani yethu, esebenzisa umphumela wawo wokuqeda ugwebu.

Amafutha e-silicone emulsified ayi-milky amafutha amhlophe, i-viscosity yawo ayithintwa izinga lokushisa, elingashi, elingaguquguquki emoyeni, impahla ezinzile, engenabuthi, engenaphunga, encibilika emanzini.

第四节  特种油脂行业的发展前景 Ithemba lokuthuthukiswa kwemboni kawoyela ekhethekile

我国特种油品市场发展迅速，為与汽车配套使用的消费品，润滑油已经逐步转变為普通消费用品。现在随着挺流。油行业发展也随之兴起。机械化的程度越高，润滑油的使用率就越高，前景一片光明，润滑油产业市场发展将趋稳增长。

我国特种油品行业需发挥雄厚科研技术力量优势，把握国际发展趋势,行业很少执行SH0040-91超高压变压器油标准，大部分采用符合国际标准的迹口油。我国分采用符合国际标准的迹口油.阔的市场需求，迎來更好的机遇.

Imakethe kawoyela ekhethekile ithuthuka ngokushesha.Ezimpahleni zabathengi ezisetshenziswa nezimoto, uwoyela wokugcoba ushintshwe kancane kancane waba imikhiqizo evamile yabathengi.Manje ngokuthuthuka kwezinga lemishini, ukuthuthukiswa kwemboni kawoyela wokugcoba nakho kuyakhula.Uma liphezulu izinga lokusebenzisa imishini, izinga lokusebenzisa uwoyela wokugcoba liphezulu, ithemba liyakhanya, ukuthuthukiswa kwemakethe yemboni kawoyela yokugcoba kuzoba ukukhula okuzinzile.

Imboni kawoyela ekhethekile yaseShayina idinga ukudlala ngokugcwele izinzuzo zocwaningo oluqinile lwesayensi nobuchwepheshe, ibambe inkambiso yentuthuko yamazwe ngamazwe, futhi ihlale ithuthukisa izindinganiso ezifanele zemikhiqizo kawoyela ekhethekile.Isibonelo, imboni yamandla kagesi yaseShayina ayivamisile ukusebenzisa izindinganiso zikawoyela we-ultra-high voltage transformer, futhi iningi lawo lisebenzisa uwoyela ongenisiwe ohlangabezana nezindinganiso zamazwe ngamazwe.Amabhizinisi kawoyela akhethekile aseShayina azobhekana nesidingo semakethe ebanzi futhi alethe amathuba angcono.