txoj moo

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Khoom noj khoom haus Qib Sodium gluconate tuaj yeem txhim kho cov saj ntawm cov khoom qab zib qab zib qab zib. Tsawg-calorie thiab cov khoom qab zib muaj txiaj ntsig zoo rau kev noj qab haus huv, tab sis lawv feem ntau nyuaj los piv nrog lub qab zib zoo tshaj plaws ntawm qab zib ntawm saj. Tom qab sim hauv Tebchaws Meskas thiab Nyiv,Khoom noj khoom haus Qib Sodium gluconatetuaj yeem pom tseeb txhim kho qhov zoo ntawm kev siv cov khoom qab zib siab aspartame aspartame, stevioside thiab saccharin. Kev sib xyaw ntawm Aspartame thiab sodium gluconate tuaj yeem ua tiav tib yam qab zib li suab thaj.

Khoom noj khoom haus Qib Sodium gluconatetuaj yeem zais cov ntxhiab tsw ntawm cov protein protein, uas muaj txiaj ntsig zoo. Nws yog siv rau ntau yam zaub mov xws li cov nqaij tsiaj ua tiav, ntses nqaij, surimi, thiab cov khoom noj khov. Txawm li cas los xij, nws muaj qhov tsis muaj ntxhiab tsw qab ntawm cov protein ntau, yog li tus nqi siv tau txwv. Hauv cov hnyuv ntxwm kev tsim, ntxiv txog 5% ntawm sodium gluconate tuaj yeem txo cov ntxhiab tsw qab ntawm cov kua protein. Sodium gulconate kuj lub ntsej muag tsw tsw qab ntawm soy qe tshwj xeeb rau cov zaub mov muaj protein ntau xws li kua mis thiab hamburgers.

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PH.rupment muaj nuj nqi sodium gluconate muaj qhov tsis muaj pH ntawm 3.4, uas yog tsim los yog cov zaub mov ntxiv rau tsis muaj hom. Rau kev haus dej hauv qab PH 4, lub sijhawm tsis muaj menyuam feem ntau yog 10 feeb ntawm 65 ° C, uas tsis tuaj yeem tsuas yog tsis muaj menyuam thiab cua sov cov ntaub ntawv, tab sis kuj cawm lub zog. Nov yog qhov tseem ceeb ntawm kev haus dej haus engineering. Nws yog qhov nyuaj rau lwm cov organic acid ua kom muaj zog hauv qab PH 4 nws tuaj yeem ua kom tau cov dej haus saud, thiab sodium gluconate yog cov khoom noj zoo tshaj plaws p p tsis zoo.

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Sodium Gluconateyog daim ntawv nruab nrab (ntsev) ntawm gluconic acid. Dav siv nyob rau hauv kev ua kom zoo nkauj rau cov laj thawj. Txhais tau: D-gluconic acid, monosodium ntsev.
Cov granules tawm dawb, tsis muaj ntxhiab tsw. Soluble hauv dej, pH 6.5-7.5
CAS: 527-07-1
 
Stabilizes thiab tiv thaiv cov khoom kom zoo nkauj los ntawm discoloration thiab rancidity ntawm cov roj kom zoo nkauj thiab cov butters
Binds hlau ions (chelating nyhuv) tshwj xeeb tshaj yog hlau & tooj liab tshaj li cov neeg tswj hwm phot
Ntuj rau lwm txoj kev xav rau hluavtaws chelating tus sawv cev
Kev Siv: Kev Siv Qib Kev Siv 0.1-1.0%. Ntxiv rau cov theem dej ntawm cov qauv kom txog thaum yaj. Rau kev siv sab nraud nkaus xwb.
Txhawm rau kom muaj txhua yam tshuaj pleev ib ce zoo li cream, tshuaj, tshuaj zawv plaub hau, cov khoom siv, pleev pleev, pleev pleev tshuaj pleev hnub sawv ntxov

 Sodium Gluconateyog tsim los ntawm microbial fermentation ntawm cov piam thaj nrog siv sodium hydroxyide los tswj cov pH.

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