簡介

中文名稱：抑甜劑

味覺特征：本品為蔗糖和其他甜味劑的甜味抑*劑。

用量(mg/kg)：

軟糖：100/150 快餐食品：100/150 糖果：70/100

性狀

理化性質(zhì)：

[色狀]無色呈淡奶油色的晶狀固體

[熔點(diǎn)/℃]190

[密度]0.32

[含量/%]100±2

[溶解性]溶于水和丙二醇，稍溶于油脂

作用特點(diǎn)：
可抑制包括蔗糖、葡萄糖、果糖、阿斯巴甜、糖精鈉、在內(nèi)多種食糖或甜味劑 ；消除糖對口感產(chǎn)生的反酸味 ；具有一定的防腐作用。
使用范圍：
餡料、焙烤食品、果脯、糖果、月餅、蜜餞、巧克力、冰淇淋、 冷凍乳制品、甜點(diǎn)、果醬、果凍、飲料、調(diào)味品等食品及食品原料。
建議用量：
按成品計，建議添加0.01%-0.02%；企業(yè)可以根據(jù)實際生產(chǎn)需要，適量添加。 對于可以加水的產(chǎn)品，如月餅，果醬，冰淇淋，糖漿等；將定量的抑甜劑粉末溶解于水中，溶解比以1:50為宜， 這樣可使抑甜劑分布均勻； 對于月餅一般在起鍋前50-60分鐘加入，要求務(wù)必保證抑甜劑能均勻分散在餡料中。 對于不能加水的產(chǎn)品，如巧克力，糖果，奶油涂層等，可將抑甜劑粉末直接混入產(chǎn)品配料中即可，但一定要混合均勻，建議使用逐步逐級混合技術(shù)，以達(dá)到分布均勻的目的。 如果白糖直接混合，添加量掌握在白糖質(zhì)量的萬分之七左右，即1萬kg白糖加7kg左右抑甜劑，混合均勻即可。

Introduction to the

Chinese name: antisweetener

Taste characteristics: This product is a sweet suppressant of sucrose and other sweeteners.

Dose (mg/kg) :

Fudge: 100/150 Fast food: 100/150 candy: 70/100

character

Physical and chemical properties:

A colorless crystalline solid having a light cream color

Melting point / ℃ 190

The density of 0.32

Content / % to 100 + 2

Soluble in water and propylene glycol, slightly soluble in oil

Functional characteristics:

Can inhibit a variety of sugar or sweetener including sucrose, glucose, fructose, aspartame, saccharin sodium, sorbitol; Eliminate the acid reflux caused by sugar; It has certain anticorrosion effect.

Scope of Use:

Fillings, baked foods, preserved fruits, candies, moon cakes, preserves, chocolate, ice cream, frozen dairy products, desserts, jams, jellies, drinks, condiments and other foods and food ingredients.

Recommended dosage:

It is suggested to add 0.01%-0.02% according to the finished product; Enterprises can add appropriate amount according to actual production needs. For products that can be added with water, such as moon cakes, jam, ice cream, syrup, etc. The quantitative powder of sweetener was dissolved in water with a solution ratio of 1:50, so that the distribution of the sweetener could be even. For mooncakes, they should be added 50-60 minutes before starting the pot. Make sure that the sweetener is evenly distributed in the filling. For products that cannot add water, such as chocolate, candy, cream coating, etc the antisweetener powder can be directly mixed into the product ingredients, but it must be evenly mixed. It is recommended to use the step-by-step mixing technology to achieve the purpose of uniform distribution. If the white sugar is directly mixed, the added amount should be controlled at about 7/10000 of the weight of the white sugar, that is, 10,000 kg of white sugar plus about 7kg of sweetener, and the mixture can be evenly mixed.