Compound food sweetener industry hmasawnna hian department kaihhnawih, mithiam, mithiam, leh industry lama mithiamte ngaihven a hlawh hle. A tlangpuiin synergistic effect a siam a, food industry-a hman a awlsam phah a, company-te tan standard angin food additives hman theihna tur dinhmun a siam bawk. Hei hian compound food sweeteners siamnaah chakna thar a rawn inject dawn a ni. Kan rin dan chuan, ei tur chi hrang hrang, ei tur tha tak tak, leh quality sang -quality food products mamawhna a san chhoh zel avangin compound sweeteners hi food sweetener industry kalphung leh kalphung a lo ni ngei ang tih kan ring a, hei hian ka ram market economy, food industry leh a kaihhnawih industry te hmasawnna chak tak a thlen dawn a ni.
Compound sweeteners chu scientifically formulated ratio-a sweeteners pahnih emaw a aia tam emaw atanga siam food additives a ni. An thil tum ber chu sweetness characteristics tihchangtlun te, senso tihtlem te, synergistic effects hmanga hriselna atana hlawkna tihpun te a ni. Traditional single sweeteners nena khaikhin chuan compound sweeteners hian intermolecular interaction hmangin aftertaste nuam lo (aspartame bitterness leh sugar alcohols te refreshing sensation ang chi) chu a khuh thei a, chutih rualin sweeteners hrang hrangte sweetness curve danglamna hmangin sucrose hnaih zawka taste a nei thei bawk. Entirnan, sucralose leh erythritol inkawp hian a rualin thlum sang tak leh calorie tlem a pe thei a, chu chuan sugar-free in tur atan a tha hle a acesulfame potassium leh aspartame te inzawmkhawm hian a thlum hun a ti rei thei a, chhangphut siamnaah hman tlanglawn tak a ni.
Technical lam atanga thlir chuan compound sweeteners design-ah hian sweetener threshold, maximum sweetness concentration leh synergistic index te ngaihtuah a ngai a ni. Zirna hrang hrangah chuan synergistic effect hi sweeteners pahnih sweetness ratio 1:3 to 1:5 a nih chuan a langsar ber a, hei hian 20%-30% in a tihhniam thei a ni. Industry standard chungchangah chuan GB... GB/T 2760-2014, "Standard for the Use of Food Additives," hian component range leh compound sweeteners hman tam ber tur chiang takin a tarlang a ni. Entirnan, carbonated beverage-ah chuan compound sweeteners hman zawng zawng chu 0.5 g/kg aia tam a ni tur a ni lo.
Application scenario lamah chuan compound sweeteners hian beverage, dairy product, confectionery, leh health product sector-ah te a rawn lut tawh a ni. Sugar-free tea drinks-ah chuan compound sweeteners hian sweeteners pakhat (xylitol ang chi) nena inzawm diarrhea threshold issue chu a sutkian thei a; low-fat yogurt-ah chuan thau tlem avanga a vawt chu an khum thei a ni. Hriat tur chu pH environment hrang hrang hian compound sweeteners stability a nghawng a ni. Qualitative analysis hian nghawng lian tak a nei-acidic conditions (pH < 4) hian sweeteners thenkhat (cyclamate ang chi) hydrolysis a ti chak thei a, neutral environment (pH 6-7) erawh chuan hun rei tak dahna atan a tha zawk thung.
A siam chhuah danah chuan compound sweeteners hian step thum a mamawh a, chungte chu mixing, granulation leh drying te an ni. Mixing uniformity chu laser diffraction hmanga test a ngai a, chu chuan particle size distribution D90 < 100 μm a nih theih nan; granulation process-ah chuan clumping awm loh nan moisture content < 5% thleng control a ngai a ni. Sealed packaging hi packaging stage-ah hman a ni a, chu chuan humidity (recommended storage environment humidity < 60%) a isolate tha hle a, shelf life chu thla 24 thleng a ti rei thei a ni.