Iziqhamo Ezigciniweyo: Iisweeteners zizongezo zokutya eziyimfuneko kwimveliso yeziqhamo egciniweyo. Ii-sweeteners ezidityanisiweyo, ezenziwe ngokudibanisa ngokufanelekileyo ii-sweeteners ngokusekelwe kwiimpawu zazo zodwa, zinokwandisa kwaye zongeze ubumnandi besiqhamo esigciniweyo. Uvavanyo lukaSaelzer kwi-pear reserves lubonise ukuba xa i-AK ishukela kunye ne-galactosucrose yongezwa ngokuthe ngqo okanye kwisisombululo, kunye nomlinganiselo wobumnandi be-80/20 (ugxininiso lwe-0.066 kunye ne-0.007 g / 100 mL ngokulandelanayo), incasa yayingcono kune-sodium saccharin kunye ne-cyclosulfonate complexes. Izimuncumuncu zagcina ivumba elikhethekileyo lamapere, zinobumnandi obusulungekileyo kufutshane ne-sucrose, kwaye zibonise ukugcinwa kakuhle. Kwimveliso yeziqhamo egciniweyo, kusetyenziswa iziphumo zesynergistic zezimuncumuncu ezahlukeneyo kunye nokukhetha izimuncumuncu ezinoveli ezifanelekileyo zokusetyenziswa kwikhompawundi akunakunciphisa kuphela isixa sesweetener esisetyenzisiweyo kodwa kuphumeze umgangatho woluvo olulungileyo, okuvula amathuba abanzi ophuhliso lwemveliso yeziqhamo egciniweyo.
Iziselo: Iziselo zifuna ubomi obude; ngoko ke, ishelufu{0}}uzinzo lobomi bezimuncumuncu zibalulekile. Ukuthatha iziselo ze-carbonated njengomzekelo, iimvavanyo zeemvakalelo kwiziselo ze-cola zibonise ukuba ukongeza i-aspartame kunye nokugcina kwindawo yokushisa kwe-3-ienyanga ezi-4 kubangele kuphela i-70%{9}}80% ye-aspartame eseleyo, ekhokelela ekunciphiseni ubumnandi. Nangona kunjalo, ukongeza zombini i-acetyl ether kunye ne-aspartame ngaxeshanye kugcine ubumnandi kude kube ngumhla wokusetyenziswa ochanekileyo kwaye kuqinisekiswe umgangatho ongaguqukiyo. Ngaphezu koko, i-neotame inokugcina ukusebenza kwayo kwi-cola-type carbonated drinks kwiiveki ze-16, ngokuhambelana nempilo yeshelufu yeziselo ezithengiswayo eziphantsi kwe-carbonated. I-Neotame, ngokudibanisa neeshukela ezithile zokunciphisa ezifana ne-glucose, i-fructose, kunye ne-lactose, ingasetyenziselwa i-lemonade, iziphuzo ze-root juice, njl.
Kwimpahla ebhakiweyo, ngaphandle kokunika imveliso imbonakalo entle, ibrown okanye i-caramelization ephuma kwimpendulo ye-Maillard phakathi kwe-sucrose okanye i-glucose kunye nee-amino acids nazo zinika incasa elungileyo kunye nevumba elimnandi.