* Nā waiwai o ka wai?ona kō:

Helu ?ātoma kalapona
Kaumaha molekula
Ka helu hehee / ° C
Ke aniani ho?ololi wela
/ ℃
Wela o ka hopena /(cal/
Pa?a wela / ° C
Pa?a ?akika
Solubility /(w/ w%) /(20 ℃)
hygroscopicity
hikiwawe
crystallinity
Pa?a wai
mea hou
hikiwawe
viscosity
Ka ho?oha?aha?a ?ana i ke kiko hau
Pa?a wela
Fermentative polysaccharide saccharol

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-manitol
Mannitol, etc

Monosaccharide hana

glucose
levulose
xylose
galactose
mannose

Oligosaccharides hana

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
?Aikika Alginic
Algal polysaccharide
kitosan
glucan

disaccharide hana

?Ai?ai mea?ai
Polysaccharide fungal
kitosan
lentinan
polyglucose
?O ke kūpa?a ?ana
bacteriostasis
paepae ?ono
helehelena
Ka waiho?olu?u a me ka luster
mea ?ala
?O ka ?ono.

* Māhele o nā wai?ona kō

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-manitol
Mannitol, etc

Monosaccharide hana

glucose
levulose
xylose
galactose
mannose

Oligosaccharides hana

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
?Aikika Alginic
Algal polysaccharide
kitosan
glucan

disaccharide hana

?Ai?ai mea?ai
Polysaccharide fungal
kitosan
lentinan
?O ka polyglucose, etc.

* Papa?aina hana o nā ?ano ?awa?awa kō like ?ole i ho?ohana ?ia i ka mea?ai i kālua ?ia a me nā huahana pastry raiki (concentration/Pommel degree /%) Papa kauoha no nā waiwai anti-corrosion/anti-oxidation a me moisturizing.

Erythritol
?O ka wai?ona syrup fructose
gluconol
Wai?ona malt
melitol
xylitol
Manitol
Sorbitol
Maltitol
?O Isomaltitol
lactitol
Ho?ohuli i ka wai?ona
?O ka wai?ona oligosaccharide
Rohanitol
zeitol
?A?ona kō ?uala
Minitol
?O ka wai?ona Sorghum, etc.

* Papa?aina o ka ?ono pili o ke kō, nā huahana kō, nā mea ?ono, nā syrup, nā ?awa?awa kō, ka caramel

"Ka inoa Sugar" a me ka "mea?ono pili"

Sucrose 100
Fructose 114~175
?O ka glucose 74
Galactose 30~60
Maltose 32~60
Waiu 12 a 27
Laau 40~70
Sorbitol 50-70
Maltitol 75~9540
Xylitol 100-140
Mannitol 70
Lactitol 30-40
Saccharin 20000~50000
Sucralose 40000~80000
Mea ?ono 10000~20000
Cyclamate 3000~4000
Stevioside 150~20000
Sodium glycyrrhizinate 20000~25000
Ho?opa?apa?a 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~200000
Fructooligosaccharide 30~60
?O ka soya oligosaccharides 70
Galactooligosaccharide 20~40 etc.

Ho?ohuli i ka syrup:

Ho?ohui ?ia ?o Sucrose i ka ho?ololi ?ana i ka waikawa a i ?ole enzymatic (kahi pane e wehe ai i nā pa?a molekala) e hana i ka glucose syrup me ka fructose syrup.

?O ka Sucrose kahi disaccharide, kahi pa?a molekala e hui pū i ho?okahi ?āpana glucose me kahi ?āpana fructose.

No ka hana ?ana i ka syrup invert maika?i, pono ia e ho?ohālikelike i kahi wahie maika?i a me ke ?ano ka?ina hana ma?amau o ka maika?i ho?omau a me ka pa?a, ka ?ōnaehana ka?ina a me nā mea hana a me ke ?ano ho?omākaukau pololei.

?O ka hapa nui o nā hui he sucrose + citric acid + ipu hao (nā mea kila kila) + wai + 1-3h paila a me ka pulp; ?A?ole pa?a loa kēia ?ano syrup, inā pono e ho?olohe ka maika?i pa?a i kēia mau mea:

1.Baume degere mana ma 40 (78-79%)
2. Mālama ?ia ka mahana ma 108 ℃ ~ 110 ℃
3. Mai oi aku ma mua o 110 ℃
4. Ka helu ho?ololi o 75% (20% no ka glucose syrup + 22% no ka ki?eki?e fructose corn syrup)
5. E ho?ohālikelike i nā syrup i hui pū ?ia no nā kumu like ?ole, ke hui pū ?ia me ka syrup sugar alcohols o nā ?ano like ?ole a me ka no?ono?o
Inā ?o ka syrup i ho?ololi ?ia a i ?ole ka hui ?ana o ka syrup sugar alcohol, a me nā mea ?ē a?e, pono e kūlike me ka mea porcelain a me kona mahana mau o 20 ° C ~ 22 ° C, pili ka mahana o 45% ~ 55% a me ka ho?olaha maika?i a me ka mālama ?ole ?ana o ka lā 20d ~ 60d fermentation micro-transformation ua pau.