* Abubuwan barasa masu ciwon sukari:

Lambar zarra ta carbon
Nauyin kwayoyin halitta
Matsayin narkewa / ° C
Gilashin canjin yanayi
/ ℃
Zafin maganin /(cal/
?arfafawar thermal / ° C
Acid kwanciyar hankali
Solubility /(w/ w%) /(20℃)
hygroscopicity
narkewa
crystallinity
Tsayar da danshi
sabo
permeability
danko
Daskarewa wurin ragewa
Zaman lafiyar thermal
fermentative polysaccharide saccharol

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, da dai sauransu

monosaccharide mai aiki

glucose
levulose
xylose
galactose
mannosa

Ayyukan oligosaccharides

Isomaltolose
lactose
raffinose
Waken soya oligosaccharides
fructooligosaccharides
Lactulose oligosaccharides
Xylo-oligosaccharide
Galactooligosaccharides
isomaltooligosaccharides
Alginic acid
Algal polysaccharide
chitosan
glucan

Disaccharide mai aiki

Abincin fiber
Fungal polysaccharide
chitosan
lentinan
polyglucose
Oxidation juriya
bacteriostasis
?ofar za?i
bayyanar
Launi da haske
?anshi
Da dandano.

* Kashi na masu ciwon sukari

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, da dai sauransu

monosaccharide mai aiki

glucose
levulose
xylose
galactose
mannosa

Ayyukan oligosaccharides

Isomaltolose
lactose
raffinose
Waken soya oligosaccharides
fructooligosaccharides
Lactulose oligosaccharides
Xylo-oligosaccharide
Galactooligosaccharides
isomaltooligosaccharides
Alginic acid
Algal polysaccharide
chitosan
glucan

Disaccharide mai aiki

Abincin fiber
Fungal polysaccharide
chitosan
lentinan
Polyglucose, da dai sauransu.

Teburin aiki na barasa daban-daban na sukari da aka yi amfani da su a cikin abinci mai gasa da samfuran kek na shinkafa (?arfin hankali / digiri na Pommel /%) oda tebur na anti-lalata/anti-oxidation da kaddarorin moisturizing

Erythritol
Fructose syrup barasa
gluconol
Malt barasa
melitol
xylitol
Mannitol
Sorbitol
Maltitol
Isomaltitol
lactitol
Juya barasa
Oligosaccharides barasa
Rohanitol
zaitol
Barasa mai zaki da dankalin turawa
Minitol
Barasa dawa, da sauransu.

* Tebur na dangin zaki na sukari, samfuran sukari, kayan zaki, syrups, barasa na sukari, caramel

"Sunan sukari" da "za?i na dangi"

Sucrose 100
Fructose 114-175
Glucose 74
Galactose 30-60
Maltose 32-60
Madara 12 zuwa 27
Itace 40-70
Sorbitol 50-70
Maltitol 75-9540
Xylitol 100-140
Mannitol 70
Lactitol 30-40
Saccharin 20000-50000
Sucralose 40000 ~ 80000
Mai zaki 10000 ~ 20000
Cyclamate 3000~4000
Stevioside 150-20000
Sodium glycyrrhizinate 20000-25000
Muhawara 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~ 200000
Fructooligosaccharides 30-60
Waken soya oligosaccharides 70
Galactooligosaccharides 20 ~ 40 da dai sauransu.

Juya syrup:

Ana ?ara Sucrose zuwa acid ko jujjuyawar enzymatic (ha?akar da ke bu?e ginshi?an ?wayoyin cuta) don samar da syrup ?in glucose tare da fructose syrup.

Sucrose shine disaccharide, ha?in kwayoyin halitta wanda ya ha?u da sashe guda glucose tare da fructose ?aya.

Don yin invert syrup mai kyau, ya zama dole don daidaita man fetur mai kyau da tsarin tsari na tsari mai dorewa da kwanciyar hankali, tsarin tsari da kayan aiki da daidaitattun hanyar shiri.

Yawancin kamfanoni sune sucrose + citric acid + tukunyar ?arfe (kayan bakin karfe) + ruwa + 1-3h tafasa da ?angaren litattafan almara; Wannan syrup ingancin ne musamman m, idan barga ingancin ya kamata kula da wadannan al'amura:

1.Baume sarrafa digiri a 40 (78-79%)
2.The zafin jiki ne sarrafawa a 108 ℃ ~ 110 ℃
3.Kada ku wuce 110 ℃
4.Conversion rate of 75% (20% for glucose syrup + 22% for high fructose masara syrup)
5.Match Mix syrups don dalilai daban-daban, lokacin da aka haxa shi da syrup sugar alcohols na daban-daban inganci da maida hankali
Ko da asali canza syrup ko blended syrup sugar barasa, da dai sauransu, dole ne dace da ain na'urar da ta akai zazzabi na 20 ° C ~ 22 ° C, dangi zazzabi na 45% ~ 55% da kuma mai kyau rarraba da ba hasken rana ajiya 20d ~ 60d fermentation micro-canji an kammala.