Natural Sweeteners te pawh a awm
Steviol Glycosides a awm a
Steviol glycosides, stevia glycosides emaw stevia sugar tia hriat bawk hi natural non-nutritive sweeteners, glycoside class-a tel a ni. Asteraceae chhungkaw zinga thinghnah chi khat stevia thing (Stevia repens) hnah atanga lakchhuah leh tihthianghlim an ni. Diterpenoid glycosides, a dum emaw, a sen deuh emaw, rim nei lo crystalline powder, molecular formula C38H60O18 nei an ni. An melting range chu 196–202℃a ni a, calorific value chu 0. Sucrose aiin a let 300 velin an thlum zawk a, a thlum a thlum deuh a, a thlum pawh a thlum deuh a, a thlum pawh a lo thang zauh zauh bawk. Steviol glycosides hi tui leh ethanol-ah a inthiar thei a, hygroscopic a ni a, thermal stability tha tak a nei bawk a, chuvang chuan a chhe thei lo.
Monk thei glycosides hi natural triterpenoid glycoside sweeteners a ni a, a rah hi a hmin tha hle. An sweet component chu C60H102O29·H2O a ni a, glucose residue 5 a awm a ni. Monk thei atanga tui emaw 50% ethanol emaw hmanga lakchhuah a ni a, chu chu concentration, drying, leh recrystallization hmanga siam a ni. Monk fruit glycosides hi crystalline powder dum, melting point 197–201℃(a chhe) a ni. Sucrose aiin a let 260 zetin an thlum zawk a, an thlum rei reng a, steviol glycosides hriatrengna tur aftertaste bitter an nei bawk.
Glycyrrhizin, glycyrrhizin tia hriat bawk hian molecular formula C42H62O16 a nei a. Crystalline powder dum a ni a, a melting point chu 220℃(a chhe vek), a calorific value chu 0 a ni a, a thlum chu sucrose aiin a let 200 in a ni. Temporary bitter aftertaste a nei bawk. Licorice extract hi tui leh ethanol solution dilute-ah chuan a inthiar tlem hle a, mahse tui lum-ah chuan a inthiar awlsam hle thung. Acid chak lo tak a ni a, a thlum tihpun leh tihchangtlunna atan te, a thlum siam that nan te hman a ni nasa hle. Sodium saccharin leh nucleic acid-based flavoring nena hman dun a nih chuan a thlum leh a thlumnaah synergistic effect a nei a ni. Sumdawnna atana hman theih thilte chu a ammonium emaw potassium salt emaw te hi a ni.
Xylitol hi pentapenty alcohol tia hriat bawk hian molecular formula C5H12O5 a nei a. Pure xylitol hi crystalline powder dum a ni a, a melting range chu 92–96℃a ni. Thermal stability tha tak a nei a, calorific value 17 kJ/g a nei a, a thlum pawh sucrose aiin a let 0.65–1.05 a ni. Direct-a ei chuan a thlum tiharhtu a nei. Filler sweetener angin xylitol hian ei tur structure leh volume a pe thei a, ha ro tur venna, thisen sugar level inthlak danglamna thlen lo, leh intestinal flora \\ha tak takte tihpunna tur hna a nei bawk. Xylitol hian yeast than leh fermentation activity a titawp a; chuvangin, yeast fermentation mamawh ei tur atan a tha lo. Xylitol ei tam lutuk hian chaw kawng a ti na thei a, ril a ti na thei bawk. A thlum tiharhtu a nei a, sweeteners dang nena chawhpawlh chuan a thlum a titha thei bawk. A thlum leh rim siamthatna kawngah nghawng lian tak a nei a, a thlum zia pawh hi saccharin leh acesulfame potassium nena hman a nih chuan a tha a, sweeteners chak tak nena inzawm fo thin thlum leh thlum nuam lo tak takte chu a khuh bo thin. Erythritol ei tam lutuk hian ril\\am leh pum a ti na thei.
Natural Derivative Sweeteners hmanga siam a ni
Sucralose a ni
Sucralose, trichlorogalactosucrose emaw sucralose emaw tia hriat bawk hi sucrose atanga trichloro atanga lo chhuak a ni. A molecular formula chu C12H19O8Cl3 a ni. White crystalline powder a ni a, a melting point chu 125℃a ni a, a calorific value chu 0 a ni a, sucrose aiin a let 600 zetin a thlum zawk a, a thlum thianghlim, sucrose-like sweetness a nei a, aftertaste a nei lo va, ha a ti chhe lo va, thisen sugar a tidanglam lo bawk. Sucralose hian solubility leh stability tha tak a nei a, sour leh salty taste te pawh a neutralize thei a; a thlum duh lo, astringency, bitterness, leh zu thlum te chu a khuh thei a; tin, spicy leh milky flavors a tichak thei bawk.
Alitame hi chemical lamah aspartic acid alanine tia hriat a ni a, dipeptide sweetener a ni a, molecular formula C14H25N3O4S·2.5H2O a ni. White crystalline powder a ni a, sucrose aiin a let 2000 velin a thlum zawk a, aspartame (APM) aiin a let 10 velin a thlum zawk bawk. Non-nutritive sweetener a ni a, sucrose nen a thlum inang a, aftertaste emaw metallic astringency emaw a nei lo va, non-hygroscopic a ni. Tui leh ethanol-ah a inthiar awlsam a, a nghet hle a, heat leh acid resistance tha tak a nei bawk. pH 5–8 awmna hmunah chuan a nghet hle. Baking condition hnuaiah chuan alitame hi aspartame aiin a stable zawk a, aspartame thatna chu a vawng reng a, a that lohna chu a hneh bawk. Alitame hi chhang leh zu in tur atana hman a tha lo.
Thil thlum siamna atana hman tur: Neotame. Neotame hi aspartame molecule-a hydrophobic group dah belh atanga siam aspartame derivative a ni. A chemical hming chu dimethyl ethyl aspartate mai a ni a, molecular formula C20H30N2O5 a ni. Crystalline powder dum a ni a, mahse a tlangpuiin monohydrate hi hmuh chhuah a ni a, empirical molecular formula C20H30N2O5·H2O, melting point 80.9–83.4℃, a ni a, a chhe lo. Neotame hi aspartame aiin a let 30–60 in a thlum zawk a, sucrose aiin a let 6000–10000 in a thlum zawk bawk. Aspartame thil tha tak tak tam tak a vawng reng a, chu chu a thlum thianghlim, a thlum sem dan tha leh a thlum-enhancing property, calorie nei lo, leh cariogenicity nei lo te hi a ni. Neotame monohydrate hi non-hygroscopic a ni. Acid environment-ah chuan neotame hian aspartame nen hian a tlangpuiin stability a nei ve tho a; mahse, neutral pH condition-ah emaw, transient high temperature-ah emaw chuan neotame hi aspartame aiin a stable zawk tih a chiang a, hei vang hian aspartame a rem lohna hmunah, baked goods-ah te hmanna atan a tha hle.
Saccharin hi chemical lamah o-sulfonylbenzoimide tia hriat a ni a, molecular formula C7H5O3NS a nei a, a melting range chu 228–230℃, a ni a, crystal emaw white powder emaw rawng nei lo a ni. A thlum hi sucrose aiin a let 500 velin a thlum zawk. Saccharin hi insoluble saccharin emaw saccharin acid emaw tia hriat a ni bawk. Saccharin tia sawi tlangpui chu a takah chuan sodium saccharin a ni a, chu chu saccharin-a sodium salt a ni a, a molecular formula C7H4O3NSNa·2H2O a ni. Tuiah a inthiar awlsam a, soluble saccharin tia hriat a ni bawk. Crystal ang maia rawng nei lo atanga var orthorhombic plate-like angin a lang a, rim nei lo emaw, rimtui tlemte nei emaw, mihring taksaah metabolized theih loh, calorific value 0 a nei a, a aqueous solution hian aftertaste thlum tak a nei bawk. Cyclamate hi chemical lamah cyclohexylsulfamic acid tia hriat a ni a, molecular formula C6H13NO3S a nei a. Crystalline powder dum a ni a, a melting range chu 169–170℃a ni a, calorific value chu 0 a ni a, a thlum hi sucrose aiin a let 40–50 in a thlum a ni. Sumdawnna lama hmuh theih cyclamate hi a takah chuan a sodium emaw calcium salt emaw a ni a, rawng nei lo emaw, var flaky crystal angin a lang. Heat-stable, non-hygroscopic, tuiah awlsam taka inthiar theih a ni a, aftertaste nuam lo tak a nei lo va, a thlum pawh a khuh bawk. Cyclamate hi saccharin nen hman a ni tlangpui a, a tam zawkah chuan 10:1 ratio-in hman a ni a, a thlum inang tlangin a thlum leh a thlum duh lote chu a inzawm khawm a, chu chuan a thlum dan a ti tha zawk a ni. Cyclamate, saccharin leh aspartame te inkara thawhhona (synergistic effect) a awm thu report a awm bawk. 1.4.4 Acesulfame K Acesulfame K, AK sugar tia hriat bawk hian chemical hming acesulfame potassium a nei a, molecular formula C4H4SKNO4 a ni. A thianghlim tak chu crystalline powder dum, oblique a ni a, a melting point chu 123℃a ni. 225℃aia sangin a chhe tan a, calorific value 0 a nei a, sucrose aiin a let 150 in a thlum zawk bawk. A thlum thlum nuam tak a nei a, aftertaste nuam lo tak a nei lo va, sweetener dang nen pawh a pawlh theih bawk. Acesulfame K hi tuiah a inthiar awlsam a, a lum leh acid-ah a stable a ni.