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I-Waxy E Inombolo Eguquliwe I-Corn Starrch Powder Safe E1422 E1420 E1442 E1414 E1450 E1404 E1412 E1440 9005-25-8
modified isitashi ifektri esetshenziswa waxy corn isitashi
Ukwethulwa kwe-Waxy Corn Starch
- Amandla okukhiqiza: amathani angama-700,000 / ngonyaka
Igama Lomkhiqizo: I-Waxy Corn isitashi
Amanye Amagama: Isitashi sommbila omuncu
Ukubukeka: Impushana emhlophe
Inombolo ye-CAS: 9005-25-8
Ifomula yemolekyuli: (C6H10O5) -
I-Erythritol Granule 30-60 Mesh NON-GMO
Ukubukeka: I-crystalline powder emhlophe
I-Chemical Formula: C4H10O4
Ubumnandi: 60% -70% ubumnandi be-sucrose
Inombolo ye-CAS: 149-32-6
Umlingiswa: Ikhalori ephansi, ukuzinza okuphezulu, i-hygroscopicity ephansi, ukubekezelelana okuphezulu
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I-Trehalose Ukudla Ibanga le-Organico Trehalose Price
I-Trehalose, eyaziwa nangokuthi i-mycose noma i-tremalose, iyi-disaccharide yemvelo exhumene ne-alpha eyakhiwe isibopho se-α, α-1,1-glucoside phakathi kwamayunithi amabili e-α-glucose. Ngo-1832, i-HAL Wiggers yathola i-trehalose ku-ergot ye-rye, futhi ngo-1859 uMarcellin Berthelot wayihlukanisa ne-trehala mana, into eyenziwa izimpungushe, wayiqamba ngokuthi i-trehalose.
Ingahlanganiswa ngamagciwane, isikhunta, izitshalo, nezilwane ezingenamgogodla.Kuyathinteka ku-anhydrobiosis - ikhono lezitshalo nezilwane ukumelana nezikhathi ezinde zokuqothulwa.
Inamandla okugcina amanzi aphezulu, futhi isetshenziselwa ukudla nezimonyo.Ushukela ucatshangwa ukuthi wenza isigaba se-gel ascells dehydrate, esivimbela ukuphazanyiswa kwama-organelles angaphakathi, ngokuwahlukanisa ngokuphumelelayo endaweni.Ukubuyisela kabusha amanzi emzimbeni bese kuvumela umsebenzi ojwayelekile wamaselula ukuthi uqalwe kabusha ngaphandle komonakalo omkhulu, obulalayo obungalandela umjikelezo wokuphelelwa amanzi emzimbeni/wokubuyisela amanzi emzimbeni.
I-Trehalose inenzuzo eyengeziwe yokuba yi-antioxidant.Ukukhipha i-trehalose kwakuyinqubo enzima futhi ebizayo, i-Trehalose okwamanje isetshenziselwa uchungechunge olubanzi lwezinhlelo zokusebenza. -
I-Modified Starch Factory Esetshenziswa I-Waxy Corn Starch
Amandla okukhiqiza: amathani angama-700,000 / ngonyaka
Iphrofayili Yomkhiqizo
Igama Lomkhiqizo: I-Waxy Corn isitashi
Amanye Amagama: Isitashi sommbila omuncu
Ukubukeka: Impushana emhlophe
Inombolo ye-CAS: 9005-25-8
Ifomula yemolekyuli: (C6H10O5)n
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Ummbila Isitashi
Impuphu, isitashi esihle esenziwe ngommbila saziwa ngokuthi yi-Corn starch ebizwa nangokuthi i-cornflour.I-endosperm yommbila iyachotshozwa, igezwe futhi yomiswe kuze kube yilapho iba yimpushana enhle.Isitashi sombila noma isitashi sombila siqukethe umlotha ophansi kanye namaprotheni.Kuyisithasiselo esisebenza ngezindlela eziningi futhi kunohlu olubanzi lwezinhlelo zokusebenza ezimbonini ezahlukahlukene.I-cornstarch powder isetshenziswa ekulawuleni umswakama, ukuthungwa, ubuhle kanye nokuvumelana kwemikhiqizo yokudla.Isetshenziselwa ukuthuthukisa ukucubungula kanye nekhwalithi yezinto zokudla eziqediwe.Njengoba iguquguquka, imnotho, iguquguquka futhi itholakala kalula, isitashi sombila sisetshenziswa kakhulu ezimbonini zephepha, zokudla, ezemithi, zendwangu kanye nezinamatheliso.Ukupakishwa kwepulasitiki yesitashi sombila kuyasetshenziswa kakhulu kulezi zinsuku futhi isidingo siphezulu kakhulu ngoba siyahambisana nemvelo.
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I-Erythritol
I-Erythritol, i-sweetener yokugcwalisa, ingutshwala obune-carbon sugar.1. Ubumnandi obuphansi: i-erythritol ingu-60% - 70% kuphela imnandi kune-sucrose.Inokunambitheka okupholile, ukunambitheka okuhlanzekile futhi ayinambitheki yangemuva.Ingahlanganiswa ne-sweetener enamandla amakhulu ukuze kuvinjwe ukunambitheka okubi kwe-sweetener enamandla amakhulu.2. Ukuzinza okuphezulu: kuzinzile kakhulu ku-asidi nokushisa, futhi kunokumelana ne-asidi ephezulu kanye ne-alkali.Ngeke ibole futhi ishintshe ngaphansi kuka-200 ℃, futhi ngeke ishintshe umbala ngenxa yokusabela kwe-Maillard.3. Ukushisa okuphezulu kokuncibilika: i-erythritol inomphumela we-endothermic lapho incibilika emanzini.Ukushisa kokuncibilika kungu-97.4kj/kg kuphela, okungaphezulu kwalokho kweglucose ne-sorbitol.Inomuzwa opholile uma idliwa.4. Ukunyibilika: ukunyibilika kwe-erythritol ku-25 ℃ kungu-37% (w / W).Ngokunyuka kwezinga lokushisa, ukunyibilika kwe-erythritol kuyanda futhi kulula ukucwebezela.5. I-hygroscopicity ephansi: i-erythritol kulula kakhulu ukuyicwebezela, kodwa ngeke imunce umswakama endaweni yomswakama ongu-90%.Kulula ukuyichoboza ukuze uthole imikhiqizo eyimpuphu.Ingasetshenziswa endaweni yokudla ukuvimbela ukudla ekuwohlokeni kwe-hygroscopic.
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I-Gluconic Acid 50%
I-Gluconic Acid 50% yakhiwe ukulingana phakathi kwe-asidi yamahhala kanye nama-lactone amabili.Lokhu kulinganisa kuthintwa ukugxila kwengxube kanye nezinga lokushisa.Ukugxila okuphezulu kwe-delta-lactone kuzovumela ukulingana ukuthi kushintshele ekwakhekeni kwe-gamma-lactone futhi ngokuphambene nalokho.Izinga lokushisa eliphansi lithanda ukwakheka kwe-glucono-delta-lactone kanti amazinga okushisa aphezulu azonyusa ukwakheka kwe-glucono-gamma-lactone.Ngaphansi kwezimo ezijwayelekile, i-Gluconic Acid engu-50% ikhombisa ukulingana okuzinzile okunomthelela kumbala wayo ocacile oya kophuzi okhanyayo onokugqwala okuphansi kanye nobuthi.
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I-Glucono Delta Lactone (GDL) E575
I-Glucono Delta Lactone (GDL) E575 esetshenziswa Ekudleni, Kwesiphuzo, Kwemithi, emikhiqizweni yokunakekelwa komuntu siqu, Ezolimo/Isiphakeli Sezilwane/Inkukhu.IGlucono Delta Lactone iyisengezo sokudla esisebenza ngezindlela eziningi esisetshenziswa njengeprotein coagulant, acidifier, expander, preservative, seasoning, chelating agent, color storage.Ukufakwa kweGlucono Delta Lactone kusetshenziswa imikhiqizo kabhontshisi, imikhiqizo yenyama, iziphuzo zejusi, impushana yeyeast, izinhlanzi nezimfanzi, isoya/tofu.
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Isitashi Esishintshiwe
Kubuye kubizwe ngokuphuma kwesitashi, okukhiqizwa ngokuphathwa ngokomzimba, ngamakhemikhali noma nge-enzymatic ngesitashi somdabu ukushintsha, ukuqinisa noma ukuphazamisa izakhiwo ezintsha ngokuqhekeka kwamangqamuzana, ukuhlela kabusha noma ukwethulwa kwamaqembu amasha angena esikhundleni.Kunezindlela eziningi zokushintsha isitashi sokudla, njengokupheka, i-hydrolysis, i-oxidation, i-bleaching, i-oxidation, i-esterification, i-etherification, i-crosslinking njll.
Ukuguqulwa komzimba
1. I-Pre-gelatinization
2. Ukwelashwa ngemisebe
3. Ukwelashwa kokushisaUkuguqulwa kwamakhemikhali
1. I-Esterification: Isitashi se-acetylated, i-esterified ne-acetic anhydride noma i-vinyl acetate.
2. I-Etherification: I-Hydroxypropyl isitashi, i-etherified nge-propylene oxide.
3. Isitashi esiphathwe nge-Acid, siphathwa ngama-acids angaphili.
4. Isitashi esiphathwe nge-alkali, esiphathwa nge-alkaline engaphili.
5. Isitashi esine-bleached, siphathwa nge-hydrogen peroxide.
6. I-Oxidation: isitashi esenziwe nge-oxidized, siphathwa nge-sodium hypochlorite.
7. Emulsification: isitashi sodium Octenylsuccinate, esterified nge octenyl succinic anhydride. -
I-Sodium Gluconate
I-sodium gluconate ingusawoti we-sodium we-gluconic acid, okhiqizwa ukuvutshelwa kweglucose.Iwumpushana omhlophe kuya kokubomvu, oyimbudumbudu ukuya kokucolekile, ocwebezelayo, oncibilika kakhulu emanzini.Ayigqwali, ayinabo ubuthi futhi ibola kalula (98 % ngemva kwezinsuku ezi-2), i-sodium gluconate iya ngokuya yaziswa njenge-ejenti ehlambululayo.
Impahla evelele ye-sodium gluconate amandla ayo okuchela ahle kakhulu, ikakhulukazi kuzixazululo ze-alkaline kanye ne-alkaline egxilile.Yakha ama-chelates azinzile ane-calcium, insimbi, ithusi, i-aluminium nezinye izinsimbi ezisindayo, futhi kulokhu, idlula wonke amanye ama-chelating agents, njenge-EDTA, i-NTA nezinhlanganisela ezihlobene.
Izixazululo ezinamanzi ze-sodium gluconate zimelana ne-oxidation nokunciphisa, ngisho namazinga okushisa aphezulu.Kodwa-ke, yonakaliswa kalula ngokwezinto eziphilayo (98 % ngemva kwezinsuku ezi-2), futhi ngaleyo ndlela ayivezi inkinga yamanzi angcolile.
I-sodium gluconate nayo iyisetha esebenza kahle kakhulu futhi iyi-plasticiser / isinciphisi samanzi esihle sikakhonkolo, udaka kanye negypsum.
Futhi okokugcina, inendawo yokuvimbela ukubaba ekudleni. -
I-Trehalose
I-Trehalose iwushukela onemisebenzi eminingi.Ubumnandi bayo obuncane (i-45% sucrose), i-cariogenicity ephansi, i-hygroscopicity ephansi, ukudangala kwamaphuzu aphezulu, izinga lokushisa eliphezulu lengilazi kanye nezakhiwo zokuvikela amaprotheni konke kuyinzuzo enkulu kochwepheshe bokudla.I-Trehalose ine-caloric ngokugcwele, ayinayo imiphumela yokunciphisa umzimba futhi ngemva kokuyiphuza idilizwa emzimbeni ibe yi-glucose.Inenkomba ye-glycemic emaphakathi enempendulo ephansi ye-insulinemic.
I-Trehalose, njengabanye ushukela, ingasetshenziswa ngaphandle kokuvinjelwa ezinhlobonhlobo zemikhiqizo yokudla okuhlanganisa iziphuzo, ushokoledi & i-confectionery kashukela, imikhiqizo yokubhaka, ukudla okuqandisiwe, okusanhlamvu kwasekuseni kanye nemikhiqizo yobisi.
1. I-cariogenicity ephansi
I-Trehalose ihlolwe ngokugcwele ngaphansi kokubili kwe-vivo kanye ne-in vitro cariogenic system, ngakho-ke inciphise kakhulu amandla e-cariogenic.
2. Ubumnandi obumaphakathi
I-Trehalose ingama-45% kuphela enoshukela njenge-sucrose.Inephrofayili yokunambitha ehlanzekile
3. I-solubility ephansi kanye ne-crystalline enhle kakhulu
Ukunyibilika kwamanzi kwe-trehalose kuphezulu njenge-maltose kuyilapho ukucwebezela kuhle kakhulu, ngakho-ke kulula ukukhiqiza uswidi ophansi we-hygroscopical, okokunamathela, i-confectionery ethambile njll.
4. High Glass Transition Temperature
Izinga lokushisa lokushintsha kwengilazi le-trehalose lingu-120°C, okwenza i-trehalose ifaneleke njengesivikelo samaprotheni futhi ifaneleke ngokufanelekile njengesithwali sezinongo ezomisiwe. -
I-Allulose
I-Allulose, isithako esinoshukela esinekhalori ephansi, sinikeza ukunambitheka okungaguquki nomuzwa womlomo kashukela, ngaphandle kwawo wonke amakhalori noma umthelela we-glycemic.I-Allulose nayo iziphatha njengoshukela, okwenza ukwakheka kube lula kubakhiqizi bokudla neziphuzo.
I-Allulose ihlinzeka ngokugcwala kanye nobumnandi emikhiqizweni yokudla nesiphuzo kuyilapho inciphisa ama-calories, ngakho-ke ingasetshenziswa cishe kunoma yiluphi uhlelo lokusebenza oluvame ukusebenzisa izimuncumuncu ezinomsoco nezingenamsoco.
I-Allulose ingu-70% imnandi njengoshukela futhi inokuqala okufanayo, ukuphakama kanye nokuqedwa kobumnandi njengoshukela.Ngokusekelwe eminyakeni yokuhlola, siyazi ukuthi i-allulosi ifaneleka kakhulu ukusiza abakhiqizi behlise ama-calories emikhiqizweni kashukela ogcwele uma kuhlanganiswa nama-caloric sweeteners, futhi benze imikhiqizo ekhona enekhalori ephansi inambitheke kangcono nakakhulu uma ihlanganiswe nama-sweeteners angenalo ikhalori.Yengeza inqwaba nokuthungwa, icindezela izinga lokuqandisa emikhiqizweni eqandisiwe, futhi ibe nsundu uma ubhaka.
I-Allulose, isithako esinoshukela esinekhalori ephansi, iyindlela yokunambitha emnandi kakhulu enikeza ukunambitheka okugcwele nokujabulela ushukela, ngaphandle kwawo wonke ama-calories.I-Allulose yaqala ukukhonjwa ukolweni ngeminyaka yawo-1930s futhi kusukela ngaleso sikhathi yatholakala ngamanani amancane ezithelweni ezithile okuhlanganisa amakhiwane, omisiwe, nesiraphu ye-maple.
