* Mphamvu za mowa wa shuga:

Nambala ya atomu ya kaboni
Kulemera kwa maselo
Malo osungunuka / ° C
Kutentha kwa kusintha kwa galasi
/ ℃
Kutentha kwa yankho / (cal/
Kukhazikika kwamafuta / ° C
Kukhazikika kwa asidi
Kusungunuka /(w/ w%) /(20℃)
hygroscopicity
kusungunuka
crystallinity
Kusunga chinyezi
mwatsopano
permeability
mamasukidwe akayendedwe
Kutsitsa kozizira
Kukhazikika kwamafuta
Fermentative polysaccharide saccharol

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, etc

Monosaccharide yogwira ntchito

shuga
levulose
xylose
galactose
mannose

Oligosaccharides amagwira ntchito

Isomaltolose
lactoketose
raffinose
Soya oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Alginic acid
Algal polysaccharide
chitosan
glucan

Ntchito disaccharide

Zakudya zamafuta
fungal polysaccharide
chitosan
lentinan
polyglucose
Kukana kwa okosijeni
bacteriostasis
Kukoma kolowera
maonekedwe
Mtundu ndi kuwala
kununkhira
Kukoma.

* Gulu la mowa wa shuga

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, etc

Monosaccharide yogwira ntchito

shuga
levulose
xylose
galactose
mannose

Oligosaccharides amagwira ntchito

Isomaltolose
lactoketose
raffinose
Soya oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Alginic acid
Algal polysaccharide
chitosan
glucan

Ntchito disaccharide

Zakudya zamafuta
fungal polysaccharide
chitosan
lentinan
Polyglucose, etc.

* Gome la magwiridwe antchito amowa osiyanasiyana a shuga omwe amagwiritsidwa ntchito muzakudya zophikidwa ndi zophika mpunga (concentration/Pommel degree /%) Order table ya anti-corrosion/anti-oxidation and moisturizing properties

Erythritol
Fructose syrup mowa
gluconol
Mowa wa malt
melitol
xylitol
Mannitol
Sorbitol
Maltitol
Isomaltitol
lactitol
Sinthani mowa
Oligosaccharide mowa
Rohanitol
zeitol
Mowa wa shuga wa mbatata
Minitol
Mowa wa manyuchi, etc.

* Gome la kutsekemera kwapang'onopang'ono kwa shuga, zinthu za shuga, zotsekemera, ma syrups, zakumwa za shuga, caramel

"Dzina la shuga" ndi "kukoma kwachibale"

Sucrose 100
Fructose 114-175
Glucose 74
Galactose 30-60
Maltose 32-60
Mkaka 12 mpaka 27
Wood 40-70
Sorbitol 50-70
Maltitol 75-9540
Xylitol 100-140
Mannitol 70
Lactitol 30-40
Saccharin 20000 ~ 50000
Sucralose 40000 ~ 80000
Sweetener 10000 ~ 20000
Cyclamate 3000 ~ 4000
Stevioside 150-20000
Sodium glycyrrhizinate 20000 ~ 25000
Mkangano 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~ 200000
Fructooligosaccharide 30-60
Soya oligosaccharides 70
Galactooligosaccharide 20-40 etc.

Invert syrup:

Sucrose amawonjezeredwa ku asidi kapena kutembenuka kwa enzymatic (njira yomwe imatsegula zomangira zama cell) kupanga madzi a shuga okhala ndi madzi a fructose.

Sucrose ndi disaccharide, chomangira cha maselo chomwe chimaphatikiza gawo limodzi la shuga ndi gawo limodzi la fructose.

Kuti mupange madzi abwino otembenuzira madzi, m'pofunika kufananiza mafuta abwino ndi ndondomeko yokhazikika yokhazikika komanso yosasunthika, njira yopangira ndi zida ndi njira yokonzekera bwino.

Makampani ambiri ndi sucrose + citric acid + mphika wachitsulo (zida zosapanga dzimbiri) + madzi + 1-3h chithupsa ndi zamkati; Mtundu wa manyuchi ndi wosakhazikika kwambiri, ngati mtundu wokhazikika uyenera kulabadira izi:

1.Baume degree control pa 40 (78-79%)
2.Kutentha kumayendetsedwa pa 108 ℃ ~ 110 ℃
3. Musapitirire 110 ℃
4.Kutembenuka kwa 75% (20% kwa manyuchi a shuga + 22% pamadzi a chimanga a fructose)
5. Fananizani ma syrups osakanikirana pazolinga zosiyanasiyana, mukasakanizidwa ndi ma alcohols a shuga amtundu wosiyana komanso kukhazikika.
Kaya choyambirira kusandulika madzi kapena blended manyuchi shuga mowa, etc., ayenera zikugwirizana ndi chipangizo zadothi ndi kutentha kwake zonse 20 ° C ~ 22 ° C, wachibale kutentha 45% ~ 55% ndi kugawa wabwino ndi osakhala dzuwa yosungirako 20d ~ 60d nayonso mphamvu yaying'ono-kusintha kwatha.