Qhov txawv ntawm qab zib cawv

Cov dej qab zib ua haujlwm thiab qab zib cawv, raws li lub npe qhia, xa mus rau cov suab thaj thiab qab zib cawv nrog qee yam kev ua haujlwm ntawm lub cev lossis kev siv tshwj xeeb; Lawv suav nrog kev ua haujlwm monosaccharides, kev ua haujlwm tsis zoo, kev ua haujlwm oligosaccharides, thiab ua haujlwm polyols.

Ntawm lawv, kev ua haujlwm oligosaccharides, hauv qhov nqaim, yog cov suab thaj qis-polymerized uas yog tsim los ntawm 2 mus rau 10 monosaccharides txuas nrog glycosidic bonds los tsim cov hlua ncaj los yog ceg. Ntawm no, cov suab thaj uas muaj ntau dua ntawm polymerization, xws li inulin (tseem hu ua inulin) thiab stachyose, kuj tau muab cais ua oligosaccharides.

Cov suab thaj ua haujlwm thiab cov piam thaj qab zib uas twb muaj cov khoom lag luam muaj xws li fructose, qabzib, mannose, arabinose, ribose, trehalose, allulose, sorbitol, mannitol, isomaltulose (cawv), erythritol, maltose (cawv), xylose (cawv), inulin lactulose, galactose, soy oligosaccharides, isomaltooligosaccharides, galactooligosaccharides, fructooligosaccharides, xylooligosaccharides, thiab lwm yam.

Ntau hom kev ua haujlwm ntawm cov suab thaj thiab qab zib cawv muaj qhov sib txawv ntawm lub cev, thiab kev siv lub cev thiab kev ua haujlwm; tab sis feem ntau, kev ua haujlwm ntawm kev ua haujlwm ntawm cov suab thaj thiab qab zib cawv yog qhov tseem ceeb hauv ob yam: kev ua haujlwm ntawm lub cev thiab lub cev ua haujlwm. Niaj hnub no, peb yuav tsom mus rau kev nkag siab txog physicochemical zog thiab kev siv cov suab thaj ua haujlwm thiab cov suab thaj cawv.

Lub physicochemical khoom ntawm cov suab thaj thiab qab zib cawv muaj xws li qab zib, viscosity, osmotic siab, hygroscopicity, solubility, tshav kub tsis kam, acid thiab alkali tsis kam, colorability, nyuaj nyob rau hauv fermentation, thiab lwm yam. , kev thauj mus los, thiab siv txoj hauv kev.

Qab zib thiab qab zib cawv muaj qee yam qab zib. Tsis tas li ntawd, lawv muaj calories tsawg thiab muaj kev nyab xeeb heev, yog li lawv feem ntau siv los ua cov khoom qab zib uas muaj calorie tsawg, hloov lossis ntxiv rau cov khoom qab zib xws li granulated qab zib thiab cov khoom qab zib. Lawv tau siv dav hauv cov khoom lag luam xws li khoom qab zib, dej haus, condiments, thiab khoom noj khoom haus.

Raws li pom nyob rau hauv lub rooj, ntawm cov khoom siv suab thaj thiab qab zib cawv,fructose muaj qhov qab zib tshaj plaws. Qab zib cawv feem ntau tsis qab zib dua sucrose, thiab lawv cov calories feem ntau qis dua sucrose. Lawv tuaj yeem siv los ua cov khoom qab zib tsawg, cov khoom qab zib tsawg lossis cov khoom ua kom cov khoom qab zib siab.

Qab Zib cawv feem ntau nqus cua sov thaum yaj feem ntau muaj qhov ua kom sov lossis txias, thiab tuaj yeem siv los ua cov khoom qab zib thiab saj hloov cov khoom xyaw lossis cov khoom qab zib. Piv txwv li, xylitol, uas muaj ib tug txias saj, feem ntau ntxiv rau mints.

Mannitol thiab lwm yam khoom siv tuaj yeem npog qhov rusty lossis iab saj ntawm qee cov saccharins thiab tsim nyog rau kev ua cov khoom qab zib, jelly, thiab jams.

Cov khoom noj qab zib ua los ntawm qab zib cawv kuj hu ua cov khoom noj tsis muaj suab thaj.Oligosaccharides feem ntau tsis qab zibthiab muaj qee yam cuam tshuam rau kev tswj cov saj, tab sis thaum ua cov khoom noj uas xav tau cov khoom qab zib ntau dua, lawv qee zaum yuav tsum tau siv nrog rau lwm cov khoom qab zib; Piv txwv li, ntxiv oligofructose rau cov dej haus tuaj yeem ua rau cov khoom qab zib ntau dua thiab mos.

Xylooligosaccharides kuj muaj kev ua haujlwm ntawm kev txhim kho tsw, thiab lawv saj zoo ib yam li sucrose. Ib qho concentration ntawm xylooligosaccharides tuaj yeem ua rau cov dej qab zib ntau mellow thiab nplua nuj.

Hygroscopicity yog ib qho tseem ceeb ntawm cov suab thaj thiab qab zib cawv. Qhov sib txawv hygroscopic muaj peev xwm cuam tshuam ncaj qha rau lawv thaj chaw thov, daim ntawv thov txoj kev, ntau lawm thiab khaws cia, thiab lwm yam.

Qee cov suab thaj ua haujlwm thiab cov dej qab zib qab zib uas muaj hygroscopicity siab, xws li isomaltose, maltitol, fructo-oligosaccharides, xylitol, thiab lwm yam, tuaj yeem siv los ua cov tshuaj humectants lossis cov tshuaj khaws cia, uas muaj cov txiaj ntsig zoo ntawm cov khoom noj khoom haus moisturizing thiab tswj nws zoo. Cov tshuaj no feem ntau tuaj yeem cuam tshuam cov crystallization ntawm sucrose lossis qabzib, ua lub luag haujlwm hauv kev tiv thaiv cov xuab zeb, thiab tib lub sijhawm ua kom cov tawv nqaij tawv, viscosity, thiab lub zog ntawm cov khoom qab zib.

Cov suab thaj ua haujlwm nrog cov khoom muaj zog moisturizing feem ntau muaj cov haujlwm ntawm inhibiting starch aging. Rau cov khoom noj uas muaj hmoov txhuv nplej siab xws li qhob cij thiab khoom qab zib, ntxiv oligosaccharides lossis polyfructose tuaj yeem ncua lub zog ntawm cov khoom noj los ntawm cov hmoov txhuv nplej siab, ua rau nws mos thiab qab, thiab ua rau lub neej ntev.

Highly hygroscopic qab zib thiab qab zib cawv, xws li sorbitol, maltitol, chitosan oligosaccharides, thiab lwm yam, kuj tuaj yeem siv los ua cov tshuaj hygroscopic thiab moisturizers hauv tshuaj pleev ib ce. Piv txwv li, chitosan oligosaccharide muaj cov pab pawg xws li -NH2, -OH, thiab -NHCOCH3, uas yooj yim rau kev tsim hydrogen bonds thiab ua rau cov saw hlau molecular tsim ib lub network qauv. Yog li ntawd, nws muaj ib tug tseem ceeb moisturizing nyhuv thiab muaj ib tug zaj duab xis-forming muaj nuj nqi, ua nws heev haum raws li ib tug functional khoom. Kev siv cov tshuaj pleev ib ce.

Feem ntau, rau cov khoom uas muaj hygroscopicity siab, yuav tsum tau them nyiaj mloog mus rau ib tug qhuav moist ib puag ncig thaum lub sij hawm tsim thiab cia khoom los tiv thaiv cov khoom los ntawm clumping thiab ua damp. Qab zib thiab qab zib cawv uas muaj hygroscopicity tsawg tuaj yeem siv los ua cov tshuaj tiv thaiv dej los yog cov tshuaj tiv thaiv kab mob hauv kev ua cov pos hniav, cov pos hniav, cov khoom qab zib nyuaj, thiab lwm yam khoom noj kom tsis txhob muaj adhesion.

Oligosaccharides nrog tsawg hygroscopicityfeem ntau yog siv los npaj cov khoom qab zib rau cov dej khov thiab cov qhob noom xim kasfes, xws li lub plhaub sab nrauv ntawm cov qhob noom xim kasfes, los tswj cov tawv nqaij ntawm cov khoom, lossis ua cov khoom qab zib rau cov ncuav qab zib.

Mannitol thiab gamma-crystalline sorbitol, uas muaj hygroscopicity tsawg, yog dav siv los ua ntsiav tshuaj excipients vim lawv compressibility zoo.

Cov dej qab zib ua haujlwm feem ntau ruaj khov dua sucrose thiab muaj kev cia zoo dua thiab siv kev ruaj ntseg. Cov dej qab zib ua haujlwm feem ntau yog kub-tiv taus siab tshaj 160 degree thiab tsis muaj qhov pom tseeb decomposition nyob rau hauv pH 2-10 tej yam kev mob, tshwj tsis yog rau lactitol, uas yuav decompose nyob rau hauv pH<3 conditions.

Zoo thermal stability tuaj yeem txhim kho nws cov txheej txheem; Piv txwv li, kev ua cov khoom qab zib nyuaj yuav tsum tau kub kub boiling, uas yog nquag mus decomposition los yog zus tau tej cov pigments, cuam tshuam cov xim thiab tsw. Qab zib cawv muaj cov thermal stability, tsis yooj yim discolored ntawm qhov kub thiab txias, thiab muaj pob tshab zoo. Kev siv cov piam thaj cawv tuaj yeem txhim kho qhov pom ntawm cov khoom qab zib.

Cov cua sov thiab cov kua qaub tiv thaiv ntawm oligosaccharides tsis muaj zog dua li cov suab thaj cawv. Feem ntau ntawm lawv yog ze rau sucrose. Piv txwv li, kev ruaj ntseg ntawm oligofructose thiab oligolactofrucose yog ze rau ntawm sucrose. Lawv ruaj khov thaum rhuab nyob ib puag ncig pH nruab nrab, tab sis yuav muaj qee qhov poob thaum rhuab nyob rau hauv acidic tej yam kev mob (xws li pH =3).

Ntawm lawv, oligo xylose thiab oligo galactose muaj kub kub thiab acid tsis kam. Piv txwv li, oligoxylose yuav luag tsis muaj txiaj ntsig thaum khaws cia sov ntawm pH 2.5-8.0 thiab 120 degree rau 1 teev; cov ntsiab lus tivthaiv tseem tsis hloov pauv thaum khaws cia ntawm pH 2.5-8.0 thiab 37 degree rau 2 lub hlis; galactose tuaj yeem khaws cia ruaj khov ntawm pH 3. carbonated dej haus, thiab lwm yam.

Isomaltooligosaccharide yuav tsis decompose thaum rhuab mus ntev ntawm 120 degree nyob rau hauv acidic thiab kub tej yam kev mob ntawm pH 2-10. Nws muaj kev ruaj ntseg zoo thiab kub tsis kam thiab tuaj yeem siv rau hauv cov dej haus, cov khoom noj kaus poom, cov khoom noj kub kub lossis pH tsawg, thiab pub.

Cov dej qab zib ua haujlwm thiab cov cawv qab zib yog soluble hauv dej. Feem ntau, qhov siab dua qhov solubility ntawm cov suab thaj thiab qab zib cawv, qhov tsawg dua lawv yuav crystallize. Yog hais tias lub solubility ntawm qab zib yog siab, nws yog heev loj dua sucrose thiab qabzib, thiab nws diffuses sai sai nyob rau hauv dej, yog li nws yog ib qho nyuaj rau crystallize. Qhov no muaj txiaj ntsig zoo rau kev ua cov khoom noj qab zib ntau xws li jams, txiv hmab txiv ntoo khaws cia, txiv hmab txiv ntoo candied, thiab txiv hmab txiv ntoo hauv kaus poom. Nws tsis tsuas yog khaws cia qhov tsw ntawm cov txiv hmab txiv ntoo tab sis kuj tiv thaiv qhov chaw los ntawm kev tig thiab ua kom lub neej ntev. Sorbitol kuj muaj cov yam ntxwv no.

Cov dej qab zib ua haujlwm muaj emulsification stability thiab yog cov emulsifiers zoo thiab cov neeg ua npuas ncauj. Lawv tuaj yeem tsim cov yam ntxwv du nrog lub ntsej muag greasy. Piv txwv li, maltitol tuaj yeem siv los hloov cov rog los tsim cov khoom noj uas muaj calorie tsawg nrog cov qauv oily, thiab cov saj zoo ib yam li roj. Piv txwv li, sorbitol muaj cov khoom zoo emulsification thiab yog non-ionic surfactant uas moisturizing thiab tsis muaj tshuaj lom. Tom qab ua cov khoom siv hluavtaws, nws yog siv los ua cov tshuaj pleev ib ce emulsifier thiab ntxiv rau lub hauv paus cream, tshuaj pleev, tshuaj tsw qab, hmoov, di ncauj, tshuaj zawv plaub hau, thiab lwm yam.

Qee cov suab thaj thiab qab zib cawv kuj yog cov khoom siv tshuaj tseem ceeb. Piv txwv li, sorbitol yog ib qho tseem ceeb raw khoom rau vitamin C, isosorbide, thiab sorbitol ester khoom. Ribose yog lub hauv paus rau kev tsim cov deoxyribose. Xylitol yog siv los ua ke xylitol low-carbon carboxylic acid esters, uas yog siv los ua plasticizers hauv kev tsim cov tawv tawv, yas khau khiab, cov yeeb yaj kiab ua liaj ua teb, thiab lwm yam. Cov khoom no muaj cov cua sov zoo thiab tuaj yeem hloov cov roj epoxy soybean li cua sov. -resistant plasticizer nyob rau hauv qee yam khoom yas.

Ntau cov suab thaj ua haujlwm thiab cov cawv qab zib muaj cov yam ntxwv ntawm cov dej tsis muaj dej, xws li gentiooligosaccharides thiab xylooligosaccharides. Thaum cov yam ntxwv xws li kub thiab pH cuam tshuam rau kev loj hlob sai ntawm cov kab mob hauv cov khoom, cov dej ua haujlwm yog qhov tseem ceeb tshaj plaws hauv kev tswj kev lwj. Feem ntau, qhov dej ua haujlwm qis dua, cov zaub mov ruaj khov dua, thiab nws tsis tshua muaj kev lwj.

Cov cuab yeej no ua rau nws yooj yim los tiv thaiv qee cov zaub mov kom tsis txhob kis kab mob. Qee cov suab thaj ua haujlwm thiab cov cawv qab zib muaj txiaj ntsig ntawm kev txo qis qhov khov. Piv txwv li, thaum isomaltooligosaccharide siv rau hauv cov khoom noj khov xws li khov nab kuab, nws tuaj yeem ua rau lub sijhawm molding thiab txo cov tub yees siv zog. Lwm qhov piv txwv yog xylobiose, uas muaj cov khoom tiv thaiv kab mob thiab tuaj yeem tiv thaiv cov zaub mov los ntawm khov.

Qee qhov kev ua haujlwm monosaccharides tuaj yeem oxidized thiab decomposed los ntawm microbial enzymes, xws li qabzib, fructose, galactose, thiab mannose, uas tuaj yeem siv ncaj qha los ntawm cov poov xab, uas pab cov fermentation ntawm mov paj, kimchi, yogurt haus dej qab zib, thiab lwm yam. Txawm li cas los xij, sucrose, maltose, lactose, thiab lwm yam yuav tsum tau hydrolyzed ua ntej fermentation, thiab qab zib cawv feem ntau tsis muaj. ncaj qha fermentability.

Qhov nyuaj fermentation zog ntawm qab zib cawv kuj siv tau los ua preservatives. Kev noj qab haus huv thiab cawv yuav tsum tau tswj kom tsawg. Qee cov cawv qab zib, xws li maltitol thiab sorbitol, tuaj yeem ua rau muaj roj thiab ua paug thaum noj ntau dhau ntawm ib zaug. Thaum siv, kev noj haus yuav tsum txwv. Txawm li cas los xij, erythritol, piv txwv li, tsis koom nrog cov metabolism, yog li nws tsis tsim cov roj tom qab noj.

Peb yog cov kws tshaj lij sweetener manufacturers thiab lwm tus neeg nyob hauv Suav teb,renowned rau peb cov kev txawj ntse nyob rau hauv crafting high-zoo, ntuj, thiab tshiab sweetening kev daws teeb meem uas haum rau ntau yam kev xav tau ntawm lub ntiaj teb no zaub mov thiab dej haus kev lag luam. Nrog rau cov cuab yeej cuab tam nplua nuj nyob rau ntau xyoo lawm, peb tau tsim peb tus kheej ua tus khub txhim khu kev qha rau cov lag luam nrhiav kev txhim kho lawv cov khoom lag luam nrog kev noj qab haus huv, tastier, thiab muaj txiaj ntsig zoo dua.

Peb cov chaw ua yeeb yam hauv lub xeev tau nruab nrog cov cuab yeej siv thev naus laus zis uas ua kom txhua cov khoom qab zib peb tsim tau raws li cov qauv thoob ntiaj teb nruj tshaj plaws rau kev nyab xeeb, huv si, thiab kev ua haujlwm. Los ntawm ntuj stevia extracts thiab cov txiv hmab txiv ntoo sweeteners rau erythritol, xylitol, thiab lwm yam qab zib cawv, peb cov ntaub ntawv qhia tau hais txog ntau yam kev xaiv kom haum rau ntau yam kev nyiam noj zaub mov thiab kev txhawj xeeb txog kev noj qab haus huv.

Peb txaus siab rau peb tus kheej ntawm peb lub peev xwm los txiav cov khoom qab zib uas tsis yog tsuas yog txo cov ntsiab lus qab zib xwb tab sis kuj txhim kho tag nrho cov khoom qab ntawm cov khoom, ua rau lawv txaus siab rau cov neeg siv khoom noj qab haus huv. Peb pab pawg R & D, suav nrog cov kws tshawb fawb raws caij nyoog thiab cov kws tshaj lij, tsis tu ncua tshawb cov khoom xyaw tshiab thiab cov qauv tsim kom nyob ua ntej ntawm qhov nkhaus hauv kev lag luam sai sai no.

Rau cov qauv dawb, tiv tauj peb:

Email: sales@healthfulbio.com

Whatsapp: +86 18992720900