木(mu)(mu)聚(ju)糖(tang)(tang)生產(chan)廠家 木(mu)(mu)聚(ju)糖(tang)(tang)廠家 木(mu)(mu)聚(ju)糖(tang)(tang)價(jia)格

      木聚(ju)糖

• 英(ying)文名

• Xylan

• 甜(tian)味劑(ji)(ji)是指能賦予軟(ruan)飲料甜(tian)味的食品添(tian)加劑(ji)(ji)。甜(tian)味劑(ji)(ji)按(an)營(ying)養價(jia)值(zhi)可(ke)分為營(ying)養性甜(tian)味劑(ji)(ji)和(he)非營(ying)養性甜(tian)味劑(ji)(ji)兩類；按(an)其(qi)甜(tian)度可(ke)分為低(di)甜(tian)度甜(tian)昧(mei)劑(ji)(ji)和(he)高甜(tian)度甜(tian)I味劑(ji)(ji)；按(an)其(qi)來源可(ke)分為天然甜(tian)味劑(ji)(ji)和(he)合成甜(tian)味劑(ji)(ji)

木聚糖(tang)是一種(zhong)存在于植物(wu)細(xi)胞(bao)壁中(zhong)的(de)(de)異質多(duo)糖(tang)，約占植物(wu)細(xi)胞(bao)干重的(de)(de)1535，是植物(wu)半纖維素的(de)(de)主要成分，是一種(zhong)復雜(za)的(de)(de)多(duo)聚五碳糖(tang) 。

甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)是甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)分子刺激味(wei)(wei)蕾產(chan)生的(de)一(yi)種復雜的(de)物(wu)理、化(hua)(hua)學和生理過程。甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)的(de)高(gao)低稱為甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)，是甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)的(de)重要(yao)指標。甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)不能用(yong)物(wu)理、化(hua)(hua)學的(de)方法定(ding)量測(ce)定(ding)，只能憑(ping)借(jie)人們的(de)味(wei)(wei)覺進行感(gan)官判斷(duan)。為比較甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)的(de)甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)，一(yi)般是選擇蔗(zhe)糖作為標準(zhun)，其他甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)的(de)甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)是與(yu)它比較而得出(chu)的(de)相(xiang)(xiang)對甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)。測(ce)定(ding)相(xiang)(xiang)對甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)有兩種方法：一(yi)種是將甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)配成(cheng)可被感(gan)覺出(chu)甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)的(de)低濃(nong)度(du)(du)(du)，稱為極(ji)限(xian)濃(nong)度(du)(du)(du)法；另一(yi)種是將甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)配成(cheng)與(yu)蔗(zhe)糖濃(nong)度(du)(du)(du)相(xiang)(xiang)同的(de)溶(rong)液(ye)，然后以蔗(zhe)糖溶(rong)液(ye)為標準(zhun)比較該甜(tian)(tian)(tian)(tian)(tian)味(wei)(wei)劑(ji)(ji)的(de)甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)，稱為相(xiang)(xiang)對甜(tian)(tian)(tian)(tian)(tian)度(du)(du)(du)法  。

各種甜味劑的相對甜度

甜(tian)(tian)味劑的甜(tian)(tian)度(du)(du)受多種因素影響(xiang)，其中主(zhu)要(yao)的有濃度(du)(du)、溫度(du)(du)和介質、

一般來說(shuo)，甜味劑的(de)(de)濃度(du)越高，甜度(du)越大(da)。但大(da)多數(shu)甜味劑的(de)(de)甜味隨濃度(du)增大(da)的(de)(de)程度(du)并不相同(tong)。

多數甜(tian)味劑的甜(tian)度(du)(du)受溫(wen)度(du)(du)影(ying)響，通常隨溫(wen)度(du)(du)升(sheng)高而降(jiang)低。如，5的果糖溶液在(zai)5時甜(tian)度(du)(du)為(wei)(wei)147,18時為(wei)(wei)128.5,40時為(wei)(wei)100,60時為(wei)(wei)79.5。

介質對的也有影響，在(zai)水溶液中于(yu)40以(yi)下(xia)，果糖(tang)的甜度高(gao)于(yu)蔗糖(tang)，在(zai)檸檬汁中兩者(zhe)的甜度大致相同。