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IWaxy E Inani eliGuquliweyo lePowder yeSitatshi sombona E1422 E1420 E1442 E1414 E1450 E1404 E1412 E1440 9005-25-8
Umzi-mveliso wesitatshi olungisiweyo usetyenziselwe i-waxy corn starch
Intshayelelo yeWaxy Corn Starch
-Umthamo wemveliso: 700,000 iitoni / ngonyaka
Igama leMveliso: I-Waxy Corn starch
Amanye Amagama: Isitatshi sombona esinamanzi
Imbonakalo: Umgubo omhlophe
Inombolo yeCAS: 9005-25-8
Ifomula yemolekyuli: (C6H10O5) -
I-Erythritol Granule 30-60 Mesh NON-GMO
Imbonakalo: Umgubo omhlophe wekristale
Ifomula yeMichiza: C4H10O4
Ubumnandi: 60% -70% ubumnandi besucrose
Inombolo yeCAS: 149-32-6
Umlingiswa: Ikhalori ephantsi, ukuzinza okuphezulu, i-hygroscopicity ephantsi, ukunyamezela okuphezulu
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Trehalose Ukutya Grade Organico Trehalose Price
I-Trehalose, ekwaziwa njenge-mycose okanye i-tremalose, yi-alpha-linked disaccharide yendalo eyenziwe yi-α, α-1,1-glucoside bond phakathi kweeyunithi ezimbini ze-α-glucose. Ngo-1832, i-HAL Wiggers yafumanisa i-trehalose kwi-ergot yerye, kunye ngo-1859 uMarcellin Berthelot wayenza yodwa kwi trehala mana, into eyenziwa zizinambuzane, wayibiza ngokuba yi trehalose.
Inokuthi yenziwe ngeentsholongwane, umngundo, izityalo, kunye nezilwanyana ezingenamqolo.Oku kubandakanyeka kwi-anhydrobiosis - ukukwazi kwezityalo kunye nezilwanyana ukukwazi ukumelana nexesha elide lokuyeka.
Inamandla okugcina amanzi aphezulu, kwaye isetyenziswa ekutyeni nakwizinto zokuthambisa.Iswekile icingelwa ukuba yenze i-gel phase ascells dehydrate, ethintela ukuphazamiseka kwe-organelles yeseli yangaphakathi, ngokuyiqhekeza ngokufanelekileyo kwindawo.Ukubuyisela amanzi kwakhona kukuvumela ukuba umsebenzi oqhelekileyo weselula uqalise kwakhona ngaphandle komonakalo omkhulu, obulalayo onokuthi ulandele umjikelo wokuphelelwa ngamanzi emzimbeni / wokubuyisela kwakhona.
I-Trehalose inenzuzo eyongezelelweyo yokuba yi-antioxidant.Ukutsalwa kwe-trehalose bekukade kuyinkqubo enzima nenexabiso eliphezulu, iTrehalose ngoku isetyenziselwa uluhlu olubanzi lwezicelo. -
Umzi-mveliso wesitatshi oGuquliweyo oSetyenzisiweyo weWaxy Corn Starch
Umthamo wemveliso: iitoni ezingama-700,000 / ngonyaka
Iprofayile yeMveliso
Igama leMveliso: I-Waxy Corn starch
Amanye Amagama: Isitatshi sombona esinamanzi
Imbonakalo: Umgubo omhlophe
Inombolo yeCAS: 9005-25-8
Ifomula yemolekyuli: (C6H10O5)n
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Isitatshi sombona
Umgubo, isitatshi esicolekileyo esenziwe ngombona saziwa ngokuba yiCorn starch ekwabizwa ngokuba yicornflour.I-endosperm yombona iyatyunyuzwa, ihlanjwe kwaye yomiswe de ibe ngumgubo ocolekileyo.Isitatshi sombona okanye isitatshi sombona sinothuthu oluphantsi kunye neprotheyini.Lulongezelelo oluguquguqukayo kwaye lunoluhlu olubanzi lwezicelo kumashishini ahlukeneyo.I-powder starch ye-corn isetyenziselwa ukulawula ukufuma, ukuthungwa, ubuhle kunye nokuhambelana kweemveliso zokutya.Isetyenziselwa ukuqinisa ukulungiswa kunye nomgangatho wezinto zokutya ezigqityiweyo.Ekubeni iguquguqukayo, iqoqosho, ibhetyebhetye kwaye ifumaneka ngokulula, isitashi sombona sisetyenziswa kakhulu kumashishini ephepha, ekutyeni, amayeza, eempahla ezilukiweyo nakumatheko.Ukupakishwa kweplastiki yesitatshi sombona kusetyenziswa ngokwandayo kwezi ntsuku kwaye imfuno iphezulu kakhulu kuba ihambelana nokusingqongileyo.
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Erythritol
I-Erythritol, i-sweetener yokuzalisa, yi-carbon sugar alcohol emine.1. Ubuswiti obuphantsi: i-erythritol kuphela i-60% - 70% imnandi kune-sucrose.Inencasa epholileyo, incasa esulungekileyo kwaye ayinancasa yasemva.Inokudityaniswa ne-sweetener enamandla amakhulu ukunqanda incasa embi ye-sweetener ephezulu yamandla.2. Ukuzinza okuphezulu: kuzinzile kakhulu kwi-asidi kunye nobushushu, kwaye ine-asidi ephezulu kunye nokumelana ne-alkali.Ayizi kubola kwaye itshintshe ngaphantsi kwe-200 ℃, kwaye ayizukutshintsha umbala ngenxa yempendulo ye-Maillard.3. Ubushushu obuphezulu bokuchithwa: i-erythritol ineempembelelo ze-endothermic xa inyibilika emanzini.Ukushisa kokutshatyalaliswa kuphela kwe-97.4kj / kg, ephezulu kune-glucose kunye ne-sorbitol.Inemvakalelo epholileyo xa ityiwe.4. Ukunyibilika: ukunyibilika kwe-erythritol kwi-25 ℃ yi-37% (w / W).Ngokunyuka kwamaqondo obushushu, ukunyibilika kwe-erythritol kuyanda kwaye kulula ukuyiqaqambisa.5. I-hygroscopicity ephantsi: i-erythritol ilula kakhulu i-crystallize, kodwa ayiyi kubamba umswakama kwi-90% yendawo yomswakama.Kulula ukutyumza ukufumana iimveliso zomgubo.Ingasetyenziswa kwindawo yokutya ukuthintela ukutya ekuwohlokeni kwehygroscopic.
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I-Gluconic Acid 50%
I-Gluconic Acid i-50% yenziwe nge-equilibrium phakathi kwe-asidi yamahhala kunye ne-lactones ezimbini.Olu lungelelwaniso luchaphazeleka kukugxininiswa komxube kunye nobushushu.Uxinaniso oluphezulu lwe-delta-lactone luya kuthanda ulungelelwaniso lutshintshele ekuyilweni kwe-gamma-lactone kwaye ngokuphendululekileyo.Ubushushu obuphantsi buthanda ukwenziwa kweglucono-delta-lactone ngelixa amaqondo obushushu aphezulu enyusa ukwenziwa kweglucono-gamma-lactone.Phantsi kweemeko eziqhelekileyo, i-Gluconic Acid 50% ibonisa ulungelelwaniso oluzinzileyo olunegalelo kumbala wayo ocacileyo otyheli okhanyayo kunye nomgangatho ophantsi wokutya kunye netyhefu.
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IGlucono Delta Lactone (GDL) E575
I-Glucono Delta Lactone (GDL) E575 esetyenziswa kuKutya, isiselo, iMichiza, iMpilo kunye neemveliso zokhathalelo lomntu, ezoLimo/Ukutya kwezilwanyana/iinkukhu.IGlucono Delta Lactone sisidibaniso sokutya esisebenza ngeendlela ezininzi esisetyenziswa njengeprotein coagulant, acidifier, expander, preservative, seasoning, chelating agent, color store.Ukufakwa kweGlucono Delta Lactone kusenziwa kwiimveliso zembotyi, iimveliso zenyama, iziselo zejusi, umgubo wegwele, iintlanzi kunye neshrimps, isoya/tofu.
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Isitatshi esilungisiweyo
Ikwabizwa ngokuba zii-starch derivatives, eziveliswa ngokunyangwa ngokwasemzimbeni, ngokwekhemikhali okanye nge-enzymatic ngesitatshi somthonyama ukutshintsha, ukomeleza okanye ukonakalisa iipropathi ezintsha ngokuqhekeka kwemolekyuli, ukulungiswa ngokutsha okanye ukwaziswa kwamaqela amatsha abambeleyo.Kukho iindlela ezininzi zokuguqula isitashi sokutya, njengokupheka, i-hydrolysis, i-oxidation, i-bleaching, i-oxidation, i-esterification, i-etherification, i-crosslinking kunye njl.
Ukuguqulwa komzimba
1. Ngaphambi kwe-gelatinization
2. Unyango lwemitha
3. Unyango lobushushuUkuguqulwa kweekhemikhali
1. I-Esterification: Isitashi se-acetylated, i-esterified kunye ne-acetic anhydride okanye i-vinyl acetate.
2. I-Etherification: I-Hydroxypropyl starch, i-etherified nge-propylene oxide.
3. I-Acid iphathwe isitashi , iphathwa nge-acids inorganic acids.
4. Isitashi esiphathwe nge-alkali, siphathwa nge-alkaline ye-inorganic.
5. Isitashi esine-bleached, sijongane ne-hydrogen peroxide.
6. I-Oxidation: isitashi se-oxidized, siphathwa nge-sodium hypochlorite.
7. I-Emulsification: isitashi se-sodium Octenylsuccinate, i-esterified kunye ne-octenyl succinic anhydride. -
Sodium Gluconate
Isodium gluconate yityuwa yesodium yegluconic acid, eveliswa ngokubiliswa kweglucose.Imhlophe ukuya kwintsundu, igranular ukuya kocolekileyo, umgubo oyikristale, unyibilika kakhulu emanzini.I-non-corrosion, i-non-toxic kunye ne-biodegradable ngokulula (i-98 % emva kweentsuku ezi-2), i-sodium gluconate ixabiswa ngakumbi njenge-agent ye-chelating.
Ipropathi ebalaseleyo ye-sodium gluconate ngamandla ayo agqwesileyo e-chelating, ngakumbi kwi-alkaline kunye ne-concentrated alkaline solutions.Yenza i-chelates ezinzile kunye ne-calcium, isinyithi, ithusi, i-aluminium kunye nezinye iintsimbi ezinzima, kwaye kule nkalo, idlula zonke ezinye i-chelating agents, ezifana ne-EDTA, i-NTA kunye neekhompawundi ezinxulumene nazo.
Izisombululo zamanzi ze-sodium gluconate zichasene ne-oxidation kunye nokunciphisa, kwanakwiqondo lokushisa eliphezulu.Nangona kunjalo, ithotywa ngokulula ngokwebhayoloji (98 % emva kweentsuku ezi-2), kwaye ngoko ayibonisi ngxaki yamanzi amdaka.
Isodium gluconate ikwayisethi esebenza ngokugqibeleleyo iretader kunye neplasticiser elungileyo / isinciphisi samanzi sekhonkrithi, udaka kunye negypsum.
Kwaye okokugqibela kodwa okuncinci, inepropati yokuthintela ubukrakra ekutyeni. -
I-Trehalose
I-Trehalose yiswekile enemisebenzi emininzi.Ubumnandi bayo obuphakathi (i-45% sucrose), i-cariogenicity ephantsi, i-hygroscopicity ephantsi, ukudakumba okuphezulu kwendawo yokukhenkceza, ubushushu obuphezulu beglasi kunye neempawu zokukhusela iiprotheyini zonke ziluncedo olukhulu kwiiteknoloji zokutya.I-Trehalose i-caloric ngokupheleleyo, ayinayo imiphumo ye-laxative kwaye emva kokungena iphulwe emzimbeni kwi-glucose.Inomlinganiselo we-glycemic index kunye nempendulo ephantsi ye-insulinemic.
I-Trehalose, njengezinye iiswekile zinokusetyenziswa ngaphandle kwemida kuluhlu olubanzi lweemveliso zokutya ezibandakanya iziselo, itshokolethi kunye neconfectionery yeswekile, iimveliso zokubhaka, ukutya okukhenkcezisiweyo, ukutya okuziinkozo kunye neemveliso zobisi.
1. I-cariogenicity ephantsi
I-Trehalose ivavanywe ngokupheleleyo phantsi kwe-vivo kunye ne-in vitro inkqubo ye-cariogenic, ngoko ke iye yanciphisa kakhulu amandla e-cariogenic.
2. Ubumnandi obuphakathi
I-Trehalose yi-45% kuphela eswiti njenge-sucrose.Ineprofayili yencasa ecocekileyo
3. I-solubility ephantsi kunye ne-crystalline egqwesileyo
Ukunyibilika kwamanzi kwe-trehalose kuphezulu njenge-maltose ngelixa i-crystallinity igqwesile, ngoko kulula ukuvelisa i-candy ephantsi ye-hygroscopically, i-coating, i-confectionery ethambileyo njl.
4. Ubushushu obuphezulu beGlasi
Ubushushu begilasi yetrehalose yi-120°C, nto leyo eyenza ukuba i-trehalose ibe yefanelekileyo njengesikhuseli seprotein kwaye ifaneleke ngokufanelekileyo njengesithwala sencasa ezomisiweyo ngokutshizwa. -
Allulose
I-Allulose, i-calorie ephantsi ye-sweetening ingredient, inika i-taste uncompromised kunye nomlomo weshukela, ngaphandle kwazo zonke iikhalori okanye impembelelo ye-glycemic.I-Allulose nayo iziphatha njengeswekile, yenza ukuqulunqwa kube lula kubavelisi bokutya kunye nesiselo.
I-Allulose ibonelela ngobuninzi kunye nobumnandi ekutyeni nakwimveliso yesiselo ngelixa inciphisa iikhalori, kwaye ke inokusetyenziswa kuyo nayiphi na inkqubo esebenzisa ngokwesiqhelo i-sweeteners enesondlo kunye ne-non-nutritive.
I-Allulose yi-70% eneswiti njengeswekile kwaye inesiqalo esifanayo, i-peak kunye nokutshatyalaliswa kobumnandi njengeswekile.Ngokusekelwe kwiminyaka yovavanyo, siyazi ukuba i-allulosi ifaneleke kakhulu ekuncedeni abavelisi banciphise iikhalori kwiimveliso zeswekile ezigcweleyo xa zidityaniswe ne-caloric sweeteners, kwaye zenze iimveliso ezikhoyo eziphantsi kweekhalori zinencasa ngakumbi xa zidibene ne-non-caloric sweeteners.Yongeza ubuninzi kunye nokuthungwa, icinezela indawo yokukhenkceza kwiimveliso ezikhenkcezisiweyo, kunye ne-browns xa ubhaka.
I-Allulose, i-calorie ephantsi ye-sweetening ingredient, iyona ndlela yokunambitha kakhulu enika i-taste epheleleyo kunye nokuzonwabisa kweswekile, ngaphandle kwazo zonke iikhalori.I-Allulose yaqala ukuchongwa kwingqolowa ngo-1930 kwaye sele ifunyenwe ngamancinci amancinci kwiziqhamo ezithile eziquka amakhiwane, iirasentyisi, kunye nesiraphu ye-maple.
