Nrog cov neeg siv khoom xav tau ntau ntxiv rau cov khoom noj khoom haus zoo thiab kev noj qab haus huv, kev lag luam khoom noj khoom haus ntxiv tau ntsib cov nthwv dej ntawm kev siv tshuab thev naus laus zis. Nrog nws cov qauv tshuaj tshwj xeeb thiab ntau yam, Sucrose Isobutyrate (SAIB) tau dhau los ua cov khoom siv nrov hauv kev ua zaub mov. Qhov sib xyaw ester no raws li ntuj sucrose tsis tsuas yog muaj kev ua haujlwm triple ntawm stabilizer, emulsifier thiab thickener, tab sis kuj qhia tau hais tias muaj peev xwm zoo heev hauv dej haus, ci, khoom noj siv mis thiab lwm yam. Daim ntawv no yuav tshawb xyuas tob txog yuav ua li cas SAIB hloov kho qhov chaw ntxiv ntawm kev lag luam khoom noj los ntawm peb yam: cov hauv paus ntsiab lus, daim ntawv thov scenarios thiab kev lag luam tiam sis.

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Chemical specifications and technical advantages of SAIB

1. Molecular qauv: ib qho zoo meej tshuav ntawm ntuj thiab hluavtaws

SAIB siv sucrose (C??H??O??) ua nws cov tub ntxhais thiab tsim cov qauv sib xyaw ester los ntawm kev hloov qee yam ntawm nws yim pawg hydroxyl (qhov piv ntawm acetate rau isobutyrate yog li 2: 6). Qhov kev tsim no tso cai rau nws ua ob qho tib si hydrophilic thiab lipophilic, thiab tuaj yeem taw qhia ntawm cov roj-dej sib cuam tshuam kom ruaj khov rau qhov kev sib cais. Piv nrog rau cov emulsifiers ib txwm muaj (xws li monoglycerides), SAIB muaj ntau dua molecular steric hindrance, tsim ib tug nruj interfacial zaj duab xis, thiab yog acid-alkaline ntau, tshwj xeeb tshaj yog haum rau high-acid los yog high-qab zib cov khoom noj.

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2. Lub cev muaj zog: Flexibility rau ntau qhov xwm txheej hloov kho

SAIB yog cov kua dej khov ntawm chav tsev kub (fluidity nce siab tshaj 40 ℃) nrog qhov ceev ntawm 1.146g / mL. Saib yog soluble hauv ethanol, acetone thiab lwm yam kuab tshuaj, tab sis tsis nyob rau hauv dej. Nws cov khoom tshwj xeeb rheological ua rau nws siv tsis tau tsuas yog ua kom ruaj khov rau cov kua emulsions, tab sis kuj ua kom tiav qhov kev hloov pauv los ntawm cov viscosity tsawg mus rau siab viscosity los ntawm kev kho cov concentration kom tau raws li qhov xav tau ntawm cov khoom noj sib txawv.

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Cov haujlwm tseem ceeb thiab cov ntawv thov ntawm SAIB hauv kev ua zaub mov

1. Stabilizer: ncua lub neej txee, tiv thaiv kev hnov ????lus zoo

Hauv cov khoom noj ua kua xws li cov dej haus carbonated thiab cov kua txiv hmab txiv ntoo, SAIB tswj cov khoom tsis sib xws ntawm cov khoom los ntawm inhibiting cov roj theem ntab thiab qhov teeb meem ntawm cov khoom siv. Piv txwv li, ib lub lag luam thoob ntiaj teb tau tshaj tawm "cov kua txiv hmab txiv ntoo tsis muaj cawv" nrog SAIB (0.14g / kg) es tsis txhob siv cov pos hniav Arabic ib txwm, lub txee lub neej ntawm 3 lub hlis mus rau 9 lub hlis, thiab cov saj yog refreshing .

technical mechanism : lub siab molecular hnyav ntawm SAIB (txog 830-850 g / mol) ua synergically nrog polar pawg los tsim ib tug peb-dimensional network qauv, uas zoo thaiv cov aggregation ntawm dispersed theem.

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2. Emulsifier: rhuav tshem cov kev txwv ib txwm muaj, qhib cov qauv tshiab

Tus nqi HLB (hydrophilic lipophilic equilibrium tus nqi) ntawm SAIB tuaj yeem tswj tau yooj yim los ntawm kev kho cov ester pawg piv (ntau 8-12), ob qho tib si kom ruaj khov roj-hauv-dej (O/W) emulsions (xws li, cog-raws li cream) thiab rau dej-hauv-roj (W/O) systems (piv txwv li. Nyob rau xyoo 2024, lub tuam txhab bakery tau tsim "zero trans fatty acid sandwich ncuav mog qab zib", uas siv SAIB los hloov cov roj zaub hydrogenated kom ua tau raws li kev sib tw thiab du yam tsis muaj kev phom sij rau kev noj qab haus huv, thiab kev muag khoom ntawm cov khoom tau nce 35%.

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3. Thickener: qhov xwm txheej yeej-yeej rau kev txhim kho kev ntxhib los mos thiab kev noj qab haus huv rov hais dua

Raws li cov qauv ntawm cov suab thaj qis thiab cov rog tsawg, SAIB them nyiaj rau qhov poob ntawm kev ntxhib los mos los ntawm kev txo cov piam thaj los ntawm kev ua kom cov viscosity thiab cov txiaj ntsig kev ntxhov siab ntawm lub cev. Piv txwv li, thaum 0.5% SAIB tau ntxiv rau lub tuam txhab mis nyuj "high protein low fat yogurt", viscosity nce 20%, whey extraction rate txo mus rau 0.1%, thiab cov neeg siv khoom txaus siab mus txog 92%. Tsis tas li ntawd, cov nyhuv synergistic ntawm SAIB nrog ntuj polysaccharides xws li cov hmoov txhuv nplej siab thiab pectin tuaj yeem txo tag nrho cov nqi ntawm cov thickener los ntawm 30% -50% thiab txo cov nqi tsim khoom.

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Peb qhov kev lag luam tiam sis: SAIB tsav peb cov lus qhia ntawm kev tsim khoom noj

1. Cov kev hloov ntuj tsim nyob rau hauv lub phiaj xwm Clean Label

SAIB, uas yog raws li sucrose, ua raws li EU E-Code (E444) thiab FDA GRAS ntawv pov thawj thiab raug cais raws li "natural equivalent" additive. Saib cov khoom lag luam suav txog 28% ntawm lub ntiaj teb huv daim ntawv lo zaub mov lag luam hauv 2024, nce los ntawm 12% hauv 2019, dhau los ua lwm txoj hauv kev rau cov khoom siv hluavtaws xws li polysorbate .

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2. Lub cav tsis pom kev rau kev txhim kho khoom noj khoom haus

Nyob rau hauv cov dej haus probiotic, fat-soluble vitamin-fortified mis nyuj thiab lwm yam khoom, SAIB txhim kho cov stability ntawm bioactive cov khoom xyaw los ntawm solubilization. Cov kev tshawb fawb tau pom tias qhov khaws cia ntawm cov vitamin D3 emulsion nrog 0.3% SAIB tom qab kub ua kom tsis muaj menyuam (121 ℃, 15 feeb) yog siab li 95%, uas yog ntau dua li cov tsoos gelatin system (65% -70%) .

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3. Ntsuab catalysts rau sustainable ntau lawm

Cov txheej txheem synthesis ntawm SAIB tau ua kom zoo tsis tu ncua, thiab cov enzyme catalytic tshiab tuaj yeem ua kom cov tshuaj tiv thaiv kev ua tau zoo los ntawm 40% thiab txo cov kev siv hluav taws xob los ntawm 25%. Xyoo 2024, lub tuam txhab tshuaj lom neeg ntau lub teb chaws tau tsim lub ntiaj teb thawj "zero solvent residue" SAIB cov kab ntau lawm, txo cov pa roj carbon emission siv los ntawm 60% piv nrog cov txheej txheem ib txwm muaj, thiab tau txais txiaj ntsig los ntawm United Nations Industrial Development Organization (UNIDO) Green Technology Demonstration project .

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Cov kws tshaj lij pom thiab cov kev cia siab yav tom ntej

Xibfwb Li Ming, tus lwm thawj coj ntawm Tuam Tshoj Society of Food Science thiab Technology, tau hais tias, "SAIB qhov kev ua tau zoo ua rau nws yog 'Swiss Army riam' hauv cov khoom noj khoom haus ntxiv. Hauv tsib xyoos tom ntej no, nws daim ntawv thov hauv cov khoom noj cog qoob loo, khoom noj khoom haus geriatric thiab 3D luam ntawv zaub mov yuav ua rau kev loj hlob tawg. cov

Kev lag luam kwv yees : Raws li tsab ntawv ceeb toom los ntawm Kev Lag Luam Ntiaj Teb Kev Tshawb Fawb, lub ntiaj teb SAIB kev lag luam loj yuav ntau dua 850 lab US las los ntawm 2025 nrog CAGR ntawm 6.2%, nrog rau thaj av Asia-Pacific (tshwj xeeb yog Tuam Tshoj thiab Is Nrias teb) ua tus ncej loj loj.

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Xaus

Sucrose isobutyrate acetate (SAIB) tab tom noj cov thev naus laus zis tshiab los ua lub fulcrum los txhawb kev hloov kho nthwv dej ntawm kev lag luam khoom noj. Los ntawm kev ncua lub neej txee rau kev ua kom muaj kev noj qab haus huv formulations, los ntawm kev txo cov nqi mus rau kev tsav tsheb kev loj hlob, SAIB tus nqi sib txawv tau txais kev pom zoo ntawm kev lag luam. Nrog rau kev txhim kho cov kev cai thiab cov qauv thiab kev ua tiav hauv kev siv thev naus laus zis, qhov "trinity" ntawm cov khoom noj khoom haus ntxiv yuav ua rau kev lag luam mus rau lub sijhawm tshiab thiab noj qab nyob zoo dua.