* Waxyaabaha khamriga sonkorta leh:

Lambarka atamka kaarboon
Miisaanka molecular
Barta dhalaalka / ° C
heerkulka kala guurka galaas
/ ℃
Kulaylka xalka /(cal/
Deganaanshaha kulaylka / ° C
xasiloonida aysiidhka
Solubility /(w/ w%) /(20 ℃)
hygroscopicity
milmay
crystallinity
Haysashada qoyaanka
cusub
ka bixitaan
viscosity
dhibicda qaboojinta hoos u dhigista
Deganaanshaha kulaylka
saccharol polysaccharide halsano

xylitol
Sorbitol
Maltitol
lactitol
Ismaltol
D-mannitol
Mannitol, iwm

monosaccharide shaqaynaya

gulukoos
levulose
xylose
galactose
mannose

oligosaccharides shaqeynaya

Isomaltolose
lactotose
raffinose
Soybean oligosaccharides
fructooligosaccharides
Lactulose oligosaccharides
Xylo-oligosaccharide
Galactooligosaccharides
isomaltooligosaccharides
Alginic acid
Algal polysaccharides
chitosan
glucan

Disaccharide firfircoon

Fiberka cuntada
Fungal polysaccharides
chitosan
lentinan
polyglucose
Iska caabin oksidation
bacteriostasis
heerka macaanka
muuqaal
Midab iyo dhalaal
caraf udgoon
Dhadhanka.

* Qaybta khamriga sonkorta

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Ismaltol
D-mannitol
Mannitol, iwm

monosaccharide shaqaynaya

gulukoos
levulose
xylose
galactose
mannose

oligosaccharides shaqeynaya

Isomaltolose
lactotose
raffinose
Soybean oligosaccharides
fructooligosaccharides
Lactulose oligosaccharides
Xylo-oligosaccharide
Galactooligosaccharides
isomaltooligosaccharides
Alginic acid
Algal polysaccharides
chitosan
glucan

Disaccharide firfircoon

Fiberka cuntada
Fungal polysaccharides
chitosan
lentinan
Polyglucose, iwm.

* Shaxda wax qabadka ee khamriga sonkorta ee kala duwan ee loo isticmaalo cuntada la dubay iyo alaabta la dubay bariiska (fiirsashada/Pommel degree /%) Dalbo miiska ka hortagga daxalka/anti-oxidation iyo guryaha qoyaanka

Erythritol
Khamriga sharoobada fructose
gluconol
Khamriga macsarada
melitol
xylitol
Mannitol
Sorbitol
Maltitol
Ismaltitol
lactitol
Aalkolada beddel
Oligosaccharides khamriga
Rohanitol
zeitol
Khamriga sonkorta baradho macaan
Minitol
Khamriga hadhuudhka, iwm.

* Shaxda macaanka qaraabada ah ee sonkorta, alaabta sonkorta, macaan, sharoobada, khamriga sonkorta, karamell

"Magaca sonkorta" iyo "macaan qaraabo"

Sucrose 100
Fructose 114 ~ 175
Glucose 74
Galactose 30 ~ 60
Maltose 32 ~ 60
Caano 12 ilaa 27
Qoryo 40 ~ 70
Sorbitol 50-70
Maltitol 75~9540
Xylitol 100 ~ 140
Mannitol 70
Lactitol 30 ~ 40
Saccharin 20000-50000
Sucralose 40000 ~ 80000
Macmacaanka 10000 ~ 20000
Cyclamate 3000 ~ 4000
Stevioside 150-20000
Sodium glycyrrhizinate 20000-25000
Muranka 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~ 200000
Fructooligosaccharides 30 ~ 60
Soybean oligosaccharides 70
Galactooligosaccharides 20 ~ 40 iwm.

Sharoobada rog:

Sucrose waxaa lagu daraa aashitada ama beddelka enzymatic (falcelinta fureysa curaarta molecular) si loo sameeyo sharoobo gulukoos leh sharoobada fructose.

Sucrose waa disaccharide, curaarta molecular oo isku daraysa hal qayb gulukoos iyo hal qayb oo fructose ah.

Si loo sameeyo sharoobo rogan oo wanaagsan, waxaa lagama maarmaan ah in la iswaafajiyo shidaal wanaagsan iyo habraaca habraaca habraaca tayada iyo xasiloonida waara, habka iyo qalabka iyo habka diyaarinta saxda ah.

Shirkadaha intooda badani waa sukrose + citric acid + dheriga birta ah (qalabka birta ah) + biyaha + 1-3h karkari iyo saxarka; Tayada sharoobada waa mid aad u deggan, haddii tayada xasillooni waa inay fiiro gaar ah u yeelato arrimaha soo socda:

1.Baume xakamaynta heerka 40 (78-79%)
2. Heerkulka waxaa lagu xakameynayaa 108 ℃ ~ 110 ℃
3. Ha dhaafin 110 ℃
4.Heerka beddelka 75% (20% sharoobada gulukooska + 22% sharoobada galleyda ee fructose sare)
5.Isku dar sharoobada isku dhafka ah ee ujeedooyinka kala duwan, marka lagu qaso khamriga sharoobada ee tayada kala duwan iyo xoojinta
Haddii sharoobada asalka ah ee la beddelay ama khamriga sonkorta sharoobada la isku daray, iwm, waa inay u dhigmaan aaladda foornada iyo heerkulkeeda joogtada ah ee 20 ° C ~ 22 ° C, heerkulka qaraabada ah ee 45% ~ 55% iyo qaybinta wanaagsan iyo kaydinta iftiinka qoraxda 20d ~ 60d halsano-isbeddel-yar oo la dhammeeyey.