Glucose syrup
Glucose syrup yog cov hmoov txhuv nplej siab ua los ntawm cov hmoov txhuv nplej siab los ntawm enzymatic lossis acidic hydrolysis. Nws cov khoom tseem ceeb yog qabzib, maltose, maltotriose, maltotetraose, thiab lwm yam malt oligosaccharides. Nws tseem hu ua kua qabzib lossis malt syrup.
Glucose, tseem hu ua dextrose, yog monosaccharide thiab aldohexose. Nyob rau hauv daim ntawv, nws zoo nkaus li dawb crystals, thiab nws cov aqueous tov yog me ntsis qab zib thiab optically active, exhibiting dextrorotation. Glucose yog dav nyob rau hauv cov kab mob uas muaj sia nyob thiab yog ib feem ntawm qee yam disaccharides thiab polysaccharides.
Daim ntawv thov
- Cov kua qab zib muaj qhov qab zib me me thiab nruab nrab, ua haujlwm zoo rau crystallization thiab oxidation, nruab nrab viscosity, thiab zoo tshuaj stability, ua rau nws siv dav hauv kev lag luam confectionery.
- Cov kua qab zib muaj viscosity siab, thiab nws siv hauv cov kaus poom txiv hmab txiv ntoo, kua txiv hmab txiv ntoo, thiab cov kua txiv hmab txiv ntoo tuaj yeem txhim kho qhov sib xws thiab palatability ntawm cov khoom.
- Cov kua nplaum nplaum muaj hygroscopicity siab. Nws tuaj yeem siv rau hauv cov khoom qab zib mos, qhob cij, thiab pastries kom muaj kev sib tw, txhim kho tsw, thiab ua kom lub neej ntev.
- Cov kua nplaum nplaum tiv thaiv crystallization thiab muaj qhov chaw khov qis. Siv nyob rau hauv cov dej txias ntau lawm, nws txhim kho saj thiab zoo ntawm cov khoom.
- Vim nws lub siab osmotic siab thiab siab qab zib, kua qab zib yog tsim los ua cov khoom qab zib hauv cov txiv hmab txiv ntoo, cov txiv hmab txiv ntoo, cov jams, cov kua txiv hmab txiv ntoo, thiab cov qab zib, ua rau lub neej ntev thiab tiv thaiv kev hloov pauv.
- Cov kua nplaum nplaum muaj qhov zoo txo qis thiab tsis muaj tshuaj lom neeg ruaj khov hauv nruab nrab thiab alkaline. Nws yooj yim decomposes thaum cua sov los tsim cov xim xim thiab reacts nrog cov protein-raws li nitrogenous tshuaj los tsim ib tug xim av caramel nrog ib tug tshwj xeeb tsw. Nws cov ntsiab lus siab fermentable qab zib pab txhawb cov zaub mov fermentation hauv kev lag luam ci.
- Cov kua qab zib kuj tseem muaj hygroscopicity thiab noo noo khaws cov khoom, pab cov khoom ci khaws cov dej noo tas li thiab nyob twj ywm mos thiab qab.
Khoom Parameter
|
Lub npe |
Glucose syrup |
|
Tshuaj npe |
Kua nplaum nplaum |
|
Tshuaj formula |
C₆H₁₂O₆ * H₂O |
|
CAS. |
14431-43-7 |
|
EINECS. |
200-075-1 |
|
Qhov tshwm sim |
Tsis muaj xim, pob tshab, kua nplaum |
|
Daim ntawv thov |
Thickeners, sweeteners thiab humectants rau kev lag luam zaub mov / kev kho dej khib nyiab |
Cim npe nrov: Tuam Tshoj kua nplaum nplaum manufacturers, hoobkas
