I-Sweeteners yendalo
Steviol Glycosides
I-Steviol glycosides, ekwaziwa njenge-stevia glycosides okanye iswekile ye-stevia, ayizondlo zendalo-zezondlo zodidi lwe-glycoside. Ziyakhutshwa kwaye zihlanjululwe kumagqabi esityalo se-stevia (i-Stevia repens), isityalo se-herbaceous kwintsapho yase-Asteraceae. Ziyi-diterpenoid glycosides, ezimhlophe okanye zityheli kancinane zecrystalline powders ezingenavumba kunye ne-molecular formula C38H60O18. Uluhlu lwabo lokunyibilika luyi-196-202 degree, kunye nexabiso le-calorific ye-0. Zimalunga namaxesha angama-300 amnandi kune-sucrose, kunye nencasa ekrakra kunye nengca, kwaye ubumnandi bukhula kancinci. I-Steviol glycosides iyanyibilika emanzini kunye ne-ethanol, i-hygroscopic, kwaye inozinzo olomeleleyo lwe-thermal, okwenza kube nzima ukubola.
Monk fruit glycosides zendalo triterpenoid glycoside sweeteners. Icandelo labo elimnandi yi-C60H102O29 · H2O, equkethe i-5 intsalela ye-glucose. Ziveliswa ngokutsalwa kwiziqhamo zemonki ngamanzi okanye i-50% ye-ethanol, ilandelwa kukugxininiswa, ukomiswa, kunye nokuphinda kufakwe icrystallization. I-monk fruit glycosides i-white crystalline powders ene-melting point ye-197-201℃(ibola). Ziyi-260 ngamaxesha amnandi kune-sucrose, kunye nobumnandi obude kunye ne-aftertaste ekrakra ekhumbuza i-steviol glycosides.
I-Glycyrrhizin, eyaziwa ngokuba yi-glycyrrhizin, ine-molecular formula C42H62O16. Ingumgubo omhlophe we-crystalline kunye nenqanaba lokunyibilika kwe-220℃(ibola), ixabiso le-calorific ye-0, kunye nobumnandi be-200 amaxesha e-sucrose. Inencasa ekrakra okwethutyana. Isicatshulwa seLicorice asinyibiliki kancinci emanzini kwaye sinyibilika izisombululo ze-ethanol, kodwa zinyibilika ngokulula emanzini ashushu. I-acidic ebuthathaka kwaye isetyenziselwa ukunyusa nokuphucula ubuswiti, kunye nokulungelelaniswa kwencasa. Xa isetyenziswa ngokudityaniswa nesodium saccharin kunye ne-nucleic acid{10}esekelwe kwincasa, inefuthe le-synergistic kubuswiti kunye nencasa. Iimveliso ezifumaneka ngokurhweba yi-ammonium okanye ityuwa ye-potassium.
I-Xylitol, eyaziwa ngokuba yi-pentapentyl alcohol, ine-molecular formula C5H12O5. I-xylitol ecocekileyo yi-crystalline powder emhlophe kunye ne-melting range ye-92-96 degree. Inozinzo oluhle lwe-thermal, ixabiso le-calorific ye-17 kJ / g, kunye nobumnandi be-0.65-1.05 amaxesha e-sucrose. Inencasa ehlaziyayo xa isetyenziswe ngqo. Njenge-sweetener yokugcwalisa, i-xylitol inokubonelela ngesakhiwo kunye nomthamo ekutyeni kwaye inemisebenzi efana nokuthintela ukubola kwamazinyo, ingabangeli ukuguquguquka kumanqanaba eswekile yegazi, kunye nokukhuthaza ukukhula kweentyatyambo eziluncedo zamathumbu. I-Xylitol inqanda ukukhula kwegwele kunye nomsebenzi wokubilisa; ngoko ke, ayikufanelanga ukutya okudinga ukubiliswa kwegwele. Ukugqithiswa kwe-xylitol kunokubangela ukungahambi kakuhle kwesisu okanye isifo sohudo. Inencasa ehlaziyayo kwaye inokuphucula incasa xa ixutywe nezinye izimuncumuncu. Inempembelelo ebalulekileyo ekulungiseni incasa kunye nevumba, kunye neempawu zayo ezimnandi zikwalungile xa zisetyenziswa kunye ne-saccharin kunye ne-acesulfame potassium, ukufihla incasa engathandekiyo kunye neencasa zihlala zihambelana ne-sweeteners enamandla. Ukuthatha kakhulu i-erythritol kunokubangela urhudo kunye nokuqunjelwa.
I-Sweeteners yendalo yendalo
Sucralose
I-Sucralose, ekwabizwa ngokuba yi-trichlorogalactosucrose okanye i-sucralose, yi-trichloro ephuma kwi-sucrose. Ifomula yayo yemolekyuli yiC12H19O8Cl3. Ngumgubo omhlophe wekristale oneqondo lokunyibilika le-125℃kunye nexabiso le-calorific lika-0. Imnandi ngokuphindwe kayi-600 kune-sucrose, inobusulungekileyo, obufana ne-sucrose{8}}njengobumnandi, obungenancasa emva, kwaye ayibangeli kubola kwamazinyo okanye ukuguquguquka kweswekile yegazi. I-Sucralose inokunyibilika okugqwesileyo kunye nozinzo, kwaye inokuthoba incasa ezimuncu kunye netyuwa; iyakwazi ukufihla izinto ezingathandekiyo ezinjengokuqaqanjelwa, ubukrakra, kunye nencasa enxilisayo; kwaye inokomeleza iziqholo neziqholo ezinobisi.
I-Alitame, ikhemikhali eyaziwa ngokuba yi-aspartic acid alanine, yi-dipeptide sweetener ene-molecular formula C14H25N3O4S · 2.5H2O. Ngumgubo omhlophe wekristale, malunga namaxesha angama-2000 amnandi kune-sucrose kunye namaxesha ali-10 amnandi kune-aspartame (APM). Ayisiyobisi{10}}engenazondlo ezinencasa efana ne-sucrose, ngaphandle kwencasa yasemva okanye i-metallic astringency, kwaye ayi{11}}hygroscopic. Inyibilika ngokulula emanzini kunye ne-ethanol, izinze kakhulu, kwaye inobushushu obulungileyo kunye nokumelana ne-asidi. Izinzile kakhulu kwindawo ezine pH 5–8. Ngaphantsi kweemeko zokubhaka, i-alitame izinzile ngakumbi kune-aspartame, igcina izibonelelo ze-aspartame ngelixa isoyisa ukungonakali kwayo. I-Alitame ayifanelekanga ukusetyenziswa kwisonka kunye neziselo ezinxilisayo.
Ii-Sweeteners ezenziweyo: Neotame. I-Neotame yi-aspartame derivative eyenziwe ngokudibanisa iqela le-hydrophobic kwi-molecule ye-aspartame. Igama layo lekhemikhali lilula nje i-dimethyl ethyl aspartate, kunye ne-molecular formula C20H30N2O5. Ingumgubo omhlophe we-crystalline, kodwa ngokuqhelekileyo i-monohydrate ifunyenwe, kunye ne-empirical molecular formula C20H30N2O5 · H2O, i-melting point ye-80.9-83.4 degree, kwaye ayiboli. INeotame imnandi ngamaxesha angama-30–60 kune-aspartame kwaye 6000–10000 wamaxesha amnandi kune-sucrose. Igcina uninzi lweepropathi ezigqwesileyo zeaspartame, ezifana nencasa emsulwa, incasa elungileyo yosasazo kunye nencasa{19}}iipropathi eziphuculayo, akukho calorie, kwaye akukho cariogenicity. INeotame monohydrate ayiyo{21}}hygroscopic. Kwiindawo ezine-acidic, i-neotame ibonisa ngokulinganayo ukuzinza okufanayo njenge-aspartame; nangona kunjalo, phantsi kweemeko ze-pH ezingathathi hlangothi okanye phantsi kwamaqondo obushushu adlulayo, i-neotame izinzile kakhulu kune-aspartame, iyenza ilungele ukusetyenziswa apho i-aspartame ingafanelekanga, njengempahla ebhakiweyo.
I-Saccharin, eyaziwa ngokuba yi-o{0}}sulfonylbenzoimide, ine-formula ye-molecular C7H5O3NS, i-melting range ye-228-230 degree, kwaye i-crystal engenambala okanye i-powder emhlophe. Ubumnandi bayo bumalunga namaxesha angama-500 kunobesucrose. I-Saccharin ikwabizwa ngokuba yi-insoluble saccharin okanye i-saccharin acid. Oko ngokuqhelekileyo kubizwa ngokuba yi-saccharin ngokwenene i-sodium saccharin, ityuwa yesodium ye-saccharin, kunye ne-molecular formula C7H4O3NSNa · 2H2O. Inyibilika ngokulula emanzini kwaye ikwabizwa ngokuba yi-soluble saccharin. Ibonakala ingenambala kwipleyiti ye-orthorhombic emhlophe{17}}njengeekristale, ezingenavumba okanye ezinevumba elimnandi, azinakuguqulwa emzimbeni womntu, zinexabiso le-calorific elingu-0, kwaye isisombululo saso esimanzi sinencasa ekrakra. I-Cyclamate, ikhemikhali eyaziwa ngokuba yi-cyclohexylsulfamic acid, ine-molecular formula C6H13NO3S. Ingumgubo omhlophe we-crystalline kunye noluhlu olunyibilikayo lwe-169-170℃kunye nexabiso le-calorific ye-0. Ubumnandi bayo ngama-40-50 amaxesha e-sucrose. I-cyclamate efumanekayo ngokurhweba ngokwenene ityuwa yesodium okanye i-calcium, ebonakala njengeekristale ezingenambala okanye ezimhlophe. Bubushushu -azinzile,-abuyi-hygroscopic, bunyibilika ngokulula emanzini, alunancasa engemnandanga, kwaye bugquma nobukrakra. I-Cyclamate idla ngokusetyenziswa kunye ne-saccharin, kaninzi kumlinganiselo we-10: 1, ukuqinisekisa ubumnandi obulinganayo kunye nokufihla okulinganayo kweencasa ezingathandekiyo, ngaloo ndlela kuphuculwe iimpawu zokunambitha. Kukho neengxelo zeziphumo ze-synergistic phakathi kwe-cyclamate, i-saccharin, kunye ne-aspartame . 1.4.4 i-Acesulfame K Acesulfame K, eyaziwa ngokuba yi-AK yeswekile, inegama lekhemikhali i-acesulfame potassium, kunye ne-molecular formula C4H4SKNO4. Imveliso ecocekileyo imhlophe, i-oblique crystalline powder ene-melting point ye-123 degree. Iqala ukubola ngaphezu kwe-225 degree, inexabiso le-calorific ye-0, kwaye i-150 ngamaxesha amnandi kune-sucrose. Inencasa emnandi eswiti engenancasa engemnandanga kwaye inokuxutywa nezinye izimuncumuncu. I-Acesulfame K inyibilika ngokulula emanzini kwaye izinzile kubushushu nakwiasidi.