Ntuj Sweeteners
Steviol Glycosides
Steviol glycosides, tseem hu ua stevia glycosides lossis stevia qab zib, yog ntuj tsis yog - cov khoom qab zib uas muaj nyob rau hauv chav kawm glycoside. Lawv tau muab rho tawm thiab ua kom zoo los ntawm nplooj ntawm cov nroj tsuag stevia (Stevia repens), cov nroj tsuag herbaceous hauv tsev neeg Asteraceae. Lawv yog diterpenoid glycosides, dawb los yog daj me ntsis tsw tsw crystalline hmoov nrog cov mis mos molecular C38H60O18. Lawv melting ntau yog 196-202 degree, nrog ib tug calorific nqi ntawm 0. Lawv yog kwv yees li 300 lub sij hawm sweeter tshaj sucrose, nrog ib tug me ntsis iab thiab grassy saj, thiab cov qab zib hlob maj mam. Steviol glycosides yog soluble hauv dej thiab ethanol, hygroscopic, thiab muaj zog thermal stability, ua rau lawv nyuaj rau decompose.
Monk txiv hmab txiv ntoo glycosides yog ntuj triterpenoid glycoside sweeteners. Lawv cov khoom qab zib yog C60H102O29·H2O, muaj 5 cov kua nplaum nplaum. Lawv yog tsim los ntawm extraction los ntawm cov txiv hmab txiv ntoo nrog dej los yog 50% ethanol, ua raws li concentration, ziab, thiab recrystallization. Monk txiv hmab txiv ntoo glycosides yog dawb crystalline hmoov nrog ib tug melting point ntawm 197-201℃(decomposes). Lawv yog 260 lub sij hawm sweeter dua sucrose, nrog ib tug lingering qab zib thiab ib tug iab aftertaste reminiscent ntawm steviol glycosides.
Glycyrrhizin, tseem hu ua glycyrrhizin, muaj cov mis mos molecular C42H62O16. Nws yog cov hmoov dawb crystalline nrog lub melting point ntawm 220℃(decomposes), tus nqi calorific ntawm 0, thiab qab zib 200 npaug ntawm sucrose. Nws muaj ib ntus iab tom qab. Licorice extract yog me ntsis insoluble hauv dej thiab dilute ethanol daws, tab sis yooj yim soluble hauv dej kub. Nws yog tsis muaj zog acidic thiab dav siv los txhim kho thiab txhim kho qab zib, thiab rau kev hloov kho tsw. Thaum siv ua ke nrog sodium saccharin thiab nucleic acid-raws li flavorings, nws muaj ib tug synergistic nyhuv ntawm qab zib thiab tsw. Cov khoom lag luam muaj nyob hauv nws cov ammonium lossis potassium ntsev.
Xylitol, tseem hu ua pentapentyl cawv, muaj cov mis mos molecular C5H12O5. Ntshiab xylitol yog cov hmoov dawb crystalline hmoov nrog lub melting ntau ntawm 92-96 degree. Nws muaj cov thermal stability zoo, tus nqi calorific ntawm 17 kJ / g, thiab qab zib 0.65-1.05 npaug ntawm sucrose. Nws muaj ib tug refreshing saj thaum noj ncaj qha. Raws li cov khoom qab zib, xylitol tuaj yeem faib cov qauv thiab ntim rau cov zaub mov thiab muaj lub luag haujlwm xws li tiv thaiv cov hniav lwj, tsis ua rau cov piam thaj hloov pauv hauv cov ntshav, thiab txhawb kev loj hlob ntawm cov hnyuv muaj txiaj ntsig. Xylitol inhibits poov kev loj hlob thiab kev ua fermentation; Yog li ntawd, nws tsis haum rau cov khoom noj uas xav tau cov poov xab fermentation. Kev noj xylitol ntau dhau tuaj yeem ua rau mob plab lossis raws plab. Nws muaj ib tug refreshing saj thiab tuaj yeem txhim kho tsw thaum tov nrog lwm cov sweeteners. Nws muaj cov txiaj ntsig tseem ceeb ntawm kev kho qhov saj thiab tsw, thiab nws cov tsos mob qab zib kuj zoo thaum siv nrog saccharin thiab acesulfame potassium, npog qhov tsis kaj siab saj thiab tsw qab feem ntau cuam tshuam nrog muaj zog sweeteners. Kev noj ntau dhau ntawm erythritol tuaj yeem ua rau raws plab thiab tsam plab.
Ntuj Derivative Sweeteners
Sucralose
Sucralose, tseem hu ua trichlorogalactosucrose lossis sucralose, yog trichloro derivative ntawm sucrose. Nws cov mis molecular yog C12H19O8Cl3. Nws yog dawb crystalline hmoov nrog melting point ntawm 125℃thiab ib tug calorific nqi ntawm 0. Nws yog 600 lub sij hawm sweeter tshaj sucrose, muaj ib tug ntshiab, sucrose -zoo li qab zib, tsis muaj qab zib, thiab tsis ua rau cov hniav lwj los yog cov ntshav qab zib hloov. Sucralose muaj solubility zoo thiab ruaj khov, thiab nws tuaj yeem cuam tshuam cov qaub thiab qab ntsev; nws tuaj yeem npog qhov tsis kaj siab xws li astringency, iab, thiab cawv tsw qab; thiab nws tuaj yeem txhim kho ntsim thiab milky flavors.
Alitame, tshuaj hu ua aspartic acid alanine, yog dipeptide sweetener nrog cov mis mos molecular C14H25N3O4S·2.5H2O. Nws yog cov hmoov dawb crystalline, kwv yees li 2000 npaug qab zib dua sucrose thiab 10 npaug qab zib dua li aspartame (APM). Nws yog ib qho khoom qab zib uas tsis yog{10}} cov khoom qab zib nrog saj zoo ib yam li sucrose, tsis muaj qab zib los yog xim hlau astringency, thiab tsis yog -hygroscopic. Nws yog yooj yim soluble hauv dej thiab ethanol, ruaj khov heev, thiab muaj cua sov zoo thiab acid tsis kam. Nws ruaj khov heev hauv ib puag ncig nrog pH 5-8. Nyob rau hauv cov xwm txheej ci, alitame ruaj khov dua li aspartame, khaws qhov zoo ntawm aspartame thaum kov yeej nws qhov tsis zoo. Alitame tsis haum rau siv hauv khob cij thiab dej cawv.
Artificial Sweeteners: Neotame. Neotame yog ib qho aspartame derivative tsim los ntawm kev ntxiv ib pawg hydrophobic rau aspartame molecule. Nws lub npe tshuaj tsuas yog dimethyl ethyl aspartate, nrog rau cov mis mos molecular C20H30N2O5. Nws yog cov hmoov dawb crystalline, tab sis feem ntau cov monohydrate tau txais, nrog rau cov mis mos molecular C20H30N2O5·H2O, melting point ntawm 80.9-83.4 degree, thiab tsis decompose. Neotame yog 30-60 npaug sweeter dua aspartame thiab 6000-10000 npaug sweeter dua sucrose. Nws khaws ntau yam khoom zoo ntawm aspartame, xws li cov qab zib ntshiab, zoo saj thiab tsw qab - txhim kho cov khoom, tsis muaj calories, thiab tsis muaj cariogenicity. Neotame monohydrate tsis yog -hygroscopic. Nyob rau hauv ib puag ncig acidic, neotame nthuav tawm roughly tib yam stability li aspartame; Txawm li cas los xij, nyob rau hauv nruab nrab pH tej yam kev mob los yog nyob rau hauv lub sij hawm kub kub, neotame yog ho ruaj khov dua aspartame, ua rau nws haum rau cov kev siv uas aspartame yog unsuitable, xws li nyob rau hauv cov khoom ci.
Saccharin, tshuaj hu ua o-sulfonylbenzoimide, muaj cov mis molecular C7H5O3NS, melting ntau ntawm 228-230℃, thiab yog cov xim tsis muaj xim lossis dawb hmoov. Nws qhov qab zib yog kwv yees li 500 npaug ntawm sucrose. Saccharin tseem hu ua insoluble saccharin lossis saccharin acid. Dab tsi yog feem ntau hu ua saccharin yog qhov tseeb sodium saccharin, sodium ntsev ntawm saccharin, nrog cov mis mos molecular C7H4O3NSNa·2H2O. Nws yog yooj yim soluble hauv dej thiab tseem hu ua soluble saccharin. Nws zoo nkaus li tsis muaj xim rau dawb orthorhombic phaj-zoo li cov muaju, tsis muaj ntxhiab lossis nrog cov ntxhiab tsw me ntsis, tsis tuaj yeem metabolized hauv tib neeg lub cev, muaj calorific nqi ntawm 0, thiab nws cov kua aqueous muaj ib tug qab qab qab. Cyclamate, tshuaj hu ua cyclohexylsulfamic acid, muaj cov mis mos molecular C6H13NO3S. Nws yog cov hmoov dawb crystalline hmoov nrog melting ntau ntawm 169-170℃thiab calorific nqi ntawm 0. Nws qab zib yog 40-50 npaug ntawm sucrose. Kev lag luam muaj cyclamate yog qhov tseeb nws cov sodium los yog calcium ntsev, zoo li tsis muaj xim lossis dawb flaky crystals. Nws yog cua sov- ruaj khov, tsis yog{32}}hygroscopic, yooj yim soluble hauv dej, tsis muaj qab ntxiag tom qab, thiab tseem npog qhov iab. Cyclamate feem ntau yog siv nrog saccharin, feem ntau nyob rau hauv ib qho piv txwv 10: 1, kom ntseeg tau tias muaj kev sib npaug qab zib thiab kev sib nrig sib npog ntawm qhov tsis kaj siab, yog li txhim kho cov yam ntxwv saj. Tseem muaj cov ntaub ntawv qhia txog kev sib koom ua ke ntawm cyclamate, saccharin, thiab aspartame . 1.4.4 Acesulfame K Acesulfame K, tseem hu ua AK qab zib, muaj cov tshuaj npe acesulfame potassium, nrog rau cov mis molecular C4H4SKNO4. Cov khoom ntshiab yog dawb, oblique crystalline hmoov nrog lub melting point ntawm 123 degree. Nws pib decompose saum 225 degree, muaj calorific nqi ntawm 0, thiab yog 150 npaug sweeter tshaj sucrose. Nws muaj qab ntxiag qab zib saj uas tsis muaj qhov tsis kaj siab tom qab thiab tuaj yeem sib xyaw nrog lwm cov khoom qab zib. Acesulfame K yog yooj yim soluble hauv dej thiab ruaj khov rau cua sov thiab acid.