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I-Allulose cishe i-70% imnandi njenge-sucrose
Isingeniso
I-Allulose, eyaqala ukubonwa emaqabunga kakolweni ngo-1940, yenzeka ngokwemvelo ekudleni okukhethiwe njengamakhiwane, omisiwe, isiraphu ye-maple, noshukela onsundu. Isiraphu yethu itholakala enanini elincane le-psicose yemvelo etholakala nge-alkaline isomerization ye-fructose.
Kodwa yini eyenza i-Healthy Sugar Substitute Sweeteners Syrup ihluke izinzuzo zayo ezimangalisayo:
Amazinga aphansi kashukela egazini
Ivimbela ukukhula komdlavuza
Izakhiwo zokulwa nokuvuvukala
isiraphu yethu ayigcini nje ngokunikeza lezi zinzuzo zezempilo, kodwa futhi isebenza njengesithako esisebenza ngezindlela eziningi esingahlangabezana nazo zonke izidingo zakho zobumnandi nokusebenza. Ingakwazi ukulingisa imisebenzi kashukela, njengokusabela kwe-browning, ukunikeza ivolumu, nokudala ukuguquguquka kumaresiphi akho owathandayo.
Izwa ubuhle be-Allulose nge-Healthy Sugar Substitute Sweeteners Syrup yethu. Izame namuhla uzitike ngobumnandi ngaphandle kokuphazamisa impilo yakho.
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Umsebenzi kanye nesicelo
Umsebenzi we-Allulose:
1. Ushukela onekhalori ephansi
2. Akukho mphumela kushukela wegazi
3. Kungaba yingxenye yokudla okunempilo
4. Ukunambitheka kanye Nokwakheka kukashukela, ngaphandle kwawo wonke ama-calories
5. Inikela ngamakhalori ambalwa kakhulu (cishe amaphesenti angama-90 ngaphansi) kunoshukela
6. Ihlinzeka ngama-synergies namanye ama-sweetener anamandla aphezulu, njenge-sucralose ne-stevia, ukuze kwakhelwe ukwakheka okungabizi kakhulu.
Izicelo ze-Allulose:
I-Allulose inikeza ukunambitheka okuhlanzekile, okumnandi kukashukela okwenza kube okufanelekile ekudleni okuhlukahlukene. Futhi ngenxa yokuthi iwushukela, isebenza njengoshukela ukwenza ukudla okunekhalori ephansi neziphuzo kunambitheke kangcono, noma ukwehlisa amakholori emikhiqizweni kashukela ogcwele.
* Iziphuzo ezinekhabhoni nezingezona ikhabhoni
* Amaroli, ikhekhe, uphaya, amakhekhe, amabhisikidi kanye nesithwathwa
* I-yogurt, kokubili evamile kanye neqhwa
* Ama-dessert obisi aqandisiwe, okuhlanganisa u-ayisikhilimu ovamile, ukukhonza okuthambile, i-sorbet
* Izingubo zesaladi
* Ojamu nojeli
* Ushingamu
* Amaswidi aqinile nathambile
* Amasoso amnandi nama-syrups
* Ama-Gelatin, ama-puddings kanye nokugcwaliswa
* Ukhilimu osuselwe kumafutha osetshenziswa kumakhukhi aguquliwe wamafutha/ekhalori, amakhekhe namakhekhe
* Ukudla kwezokwelapha
* Ingxube yekhofi
Ukucaciswa komkhiqizo
| Into yokuhlola ? | Okujwayelekile | |
Isiraphu | Ikristalu | |
Ukubukeka | Uketshezi Oluphuzi Olukhanyayo Olungenambala | Impushana emhlophe yeCrystalline |
Nambitha | Kumnandi | Kumnandi |
I-D-Allulose (isisekelo esomile), % | ≥90 | ≥98.5 |
Izinto eziqinile, % | ≥70 | - |
Umswakama, % | - | ≤1.0 |
PH | 3.0-7.0 | 3.0-7.0 |
Umlotha, % | ≤0.5 | ≤0.1 |
Njenge(Arsenic), mg/kg | ≤0.5 | ≤0.5 |
Pb(Ukuhola), mg/kg | ≤0.5 | ≤0.5 |
Inani Lepuleti Eliphelele, cfu/g | ≤1000 | ≤1000 |
Ama-Coliforms, mpn/g | ≤0.3 | ≤0.3 |
Imvubelo nesikhunta, cfu/g | ≤25 | ≤25 |
I-pathogen (i-Salmonella,), /25g | Okubi | Okubi |