* Proprietates alcohol sugar;

Numerus Atom carbonis
M. pondus
punctum liquescens / ° C
Speculum transitus temperatus
/
Calor solutionis /(cal/
Stabilitas scelerisque / ° C
Acidum stabilitatis
Solubilitas /(w/w%) /(20℃)
hygroscopicity
solubility
crystallinity
retentione humoris
novitate
permeability
viscositas
Rigentem punctum triste
Scelerisque status
Polysaccharidum saccharolum fermentumtivum

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-mannitol
Mannitolum, etc

Eget monosaccharide

GLYCOSA
levulose
xylosum
galactose
mannose

Eget oligosaccharides

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Acidum Alginicum
Algal polysaccharide
chitosan
glucan

Active disaccharide

Puritate alimentorum fibra
Fungalis polysaccharide
chitosan
lentinan
polyglucose
Repugnantia oxidatio
bacteriostasis
dulcedo limina
aspectum
Color et splendor
aroma
Gustus.

* Genus of sugar alcohols

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-mannitol
Mannitolum, etc

Eget monosaccharide

GLYCOSA
levulose
xylosum
galactose
mannose

Eget oligosaccharides

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Acidum Alginicum
Algal polysaccharide
chitosan
glucan

Active disaccharide

Puritate alimentorum fibra
Fungalis polysaccharide
chitosan
lentinan
Polyglucose, etc.

* Mensa euismod variorum saccharo alcoholorum adhibita in cibis cocti et oryzae opus pistorium (concentratio/Pommel gradus /%) Ordinis mensa anti-corrosionis/ anti-oxidationis et proprietatum humectantis

Erythrito
Fructose surrepo alcohole
gluconol
Mal alcohol
meltol
xylitol
Mannitolum
Sorbitol
Maltitol
Isomaltitol
lactitol
Vocatus invertere
Oligosaccharide alcohol
Rohanitol
zeitol
Dulce SOLANUM saccharo alcohol
Minitol
Sorghum alcohol, etc.

* Mensa dulcedinis relativae saccharo, productorum saccharo, sweeteners, syrupis, alcoholis saccharo, caramel

"Sugar nomen" et "dulce relativum";

Sucrose 100
Fructose 114~ 175
Glucosum 74
Galactose 30~60
Maltose 32~60
Lac 12 ad 27
Lignum 40~70
Sorbitol 50~70
Maltitol 75~9540
Xylitol 100~ 140
Mannitolum 70
Lactitol 30~40
Saccharin 20000~50000
Sucralose 40000~80000
dulcedo (M) ~ MM0
Cyclamate MMM~4000
Stevioside 150~MM0
Sodium glycyrrhizinum 20000~ 25000
controversia 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~ 200000
Fructooligosaccharide 30~60
Soybean oligosaccharides 70
Galactooligosaccharide 20~40 etc.

Surrepo invertere:

Sucrosum acido vel enzymatico conversioni additur (reactio quae vincula hypothetica aperit) ad syrupum glucosum cum syrupo fructoso formandum.

Sucrosum disaccharide est vinculum hypotheticum quod unam partem glucose cum parte fructose conjungit.

Ut syrupum bonum invertant, necesse est ut bonum escae ac formulam processum aequare, norma qualitatis ac stabilitatis sustineatur, formulae processus et instrumenti et methodi praeparationis accuratae.

Societates plurimae sunt sucrosae + acidum citricum + urna ferrea (advenmenta ferri immaculata) + aqua + 1-3h ulcus et pulpa; Haec syrupus qualitas valde instabilis est, si qualitas stabilis in sequentibus rebus operam dare debet;

1.Baume gradus ad imperium 40 (78-79%)
2. Temperatura refrenat 108℃~ 110℃
3.Do non excedunt 110℃
4.Conversion rate of 75% (20% pro GLYCOSA surrepo + 22% pro magno fructoso surrepo frumenti)
5.Match syrupi mixti ad diversos usus, mixti cum saccharo syrupi alcoholis diversae qualitatis et intentionis
Utrum primigenius syrupus transformatus vel mixtus syrupus saccharo alcohole, etc., aequare debet fictilem machinam et eius constantem temperiem 20° C ~ 22° C, relativam temperiem 45% ~ 55% et bonam distributionem ac non-solem repositionis 20d ~ 60d fermentationem parvarum transformationis perficitur.