Lub Sweetener NHDC nyob rau hauv qhov kub thiab txias npaum li cas?

Covsweetener NHDC, tseem hu ua Neohesperidin Dihydrochalcone, ruaj khov heev nyob rau hauv ob qho tib si siab -kub ua thiab acidic tej yam kev mob. Lub ntuj sweetener no los ntawm cov txiv hmab txiv ntoo citrus thiab ua kom nws qab zib thiab cov qauv txawm tias thaum tshav kub txog li 90℃rau pasteurization, 121℃rau kom tsis muaj menyuam, thiab qis li 2.0 rau acidic pH. Ntau yam kev hloov hauv ntuj tawg lossis poob lawv cov txiaj ntsig thaum rhuab los yog tov nrog cov kua qaub, tab sis cov khoom qab zib no muaj zog heev. Nws txoj kev ruaj ntseg ua rau nws yog qhov kev xaiv zoo tshaj plaws rau cov neeg uas haus dej haus, khoom noj khoom haus, los yog tshuaj thiab yuav tsum tau xyuas kom meej tias qhov qab zib nyob twj ywm tib yam thoob plaws hauv lub voj voog ntau lawm thiab cov tshuaj siv tau ntev dua.

Raws li peb tham txog cov qab zib ntuj rau kev lag luam -mus rau- kev siv lag luam, kev ruaj khov ua qhov sib txawv tseem ceeb ntawm cov khoom xyaw zoo thiab cov khoom tsis zoo.Sweetener NHDCyog cov khoom flavonoid uas tau hydrogenated thiab muab tau los ntawm ntuj citrus txiv hmab txiv ntoo, tshwj xeeb tshaj yog iab txiv kab ntxwv. Nws yog amazing npaum li cas qab zib cov tshuaj no yog -kwv yees li 1,500 mus rau 1,800 lub sij hawm sweeter dua li cov qab zib li niaj zaus-thaum tseem muaj ib tug huv si, kav ntev tsw yam tsis muaj hlau los yog iab sau ntawv. Cov lus nug ntawm kev ruaj ntseg tseem ceeb heev rau cov neeg ua haujlwm uas yog lub luag haujlwm rau kev tsim cov haujlwm. Hauv ntau cov txheej txheem kev lag luam, cov khoom xyaw tau muab tso rau hauv cov xwm txheej hnyav uas tuaj yeem ua rau nws nyuaj rau lawv kom muab qab zib, hloov txoj kev uas lawv saj, lossis ua rau cov tshuaj lom. Pasteurization, ntxuav, ci, thiab ua kua qaub yog txhua yam txheej txheem nyuaj uas xav tau kev ua haujlwm zoo.

Vim li cas Stability Matters rau Cov Khoom Tsim Khoom

Cov neeg tsim khoom lag luam uas ua haujlwm nrog cov khoom qab zib ntuj niaj hnub sim nrhiav qhov sib npaug ntawm kev ua cov khoom uas zoo rau ntawm daim ntawv lo thiab ua kom yooj yim. Cov kev xaiv ntuj zoo li Stevia tuaj yeem ua tsis ruaj khov thaum cua sov, thaum cov neeg tswj hwm tau ua tib zoo saib rau tus txiv neej- cov kev xaiv, thiab cov neeg siv khoom tau tso tseg. Cov khoom qab zib no ua rau qhov sib txawv zoo. Nws cov qauv tshuaj, uas suav nrog chalcone caj qaum ua los ntawm hydrogenation, ua rau nws muaj peev xwm tiv taus kev tawg ntawm qhov kub thiab txias hauv ib puag ncig acidic. Cov tuam txhab uas tsim cov dej qab zib, cov khoom ci, lossis cov tshuaj daws teeb meem uas tuaj yeem khaws cia ntev ntev xav tau cov khoom xyaw uas ua haujlwm zoo ib yam rau thawj hnub lawv tsim thiab kaum ob lub hlis tom qab lawv khaws cia. Vim hais tias cov citrus no -raws li sweetener yog ruaj khov, nws cov saj profiles tuaj yeem kwv yees tau, nws qhov zoo tuaj yeem tswj tau los ntawm cov khoom mus rau batch, thiab cov formulators tsis tas yuav siv sijhawm ntau npaum li kev kho cov teeb meem.

Txoj Cai Txais Txais thiab Kev Ua Lag Luam

Tau txais kev pom zoo kev tswj hwm hauv txhua lub tebchaws loj kuj tseem ceeb heev. Cov suab thaj no tau muab GRAS daim ntawv lo (FEMA 3397 hauv Asmeskas) thiab E959 daim ntawv lo hauv European Union. Nws kuj tau sim thiab pom tias muaj kev nyab xeeb. Nws tseem yog nyob rau hauv Tuam Tshoj tus GB2760 cov txheej txheem khoom noj khoom haus, uas ua rau nws yooj yim dua rau cov khoom muag thoob ntiaj teb. Cov txheej txheem kev cai no ua rau cov neeg yuav khoom muaj kev ntseeg siab rau cov khoom xyaw kom paub tias cov uas lawv xaiv yuav ua tau raws li cov qauv hauv ntau qhov kev lag luam xa tawm.

Muab txhua yam khoom noj los ntawm kev ua cov thermal yog ib qho kev sim nyuaj tshaj plaws uas koj tuaj yeem muab tau. Raws li qhov tshwm sim ntawm peb ntau xyoo ntawm kev ua haujlwm nrog cov tuam txhab khoom noj thiab dej haus, peb paub tias kev ruaj ntseg ntawm cov cua sov muaj qhov cuam tshuam ncaj qha rau cov khoom lag luam sai thiab zoo. Lub ntuj sweetener no muaj qhov kub thiab txias ruaj khov uas ua rau nws tsim nyog saib ze dua.

Kev ua tau zoo thaum Pasteurization thiab Sterilization

Cov txheej txheem pasteurization, uas feem ntau ua tiav ntawm 70℃thiab 90 degree, tsis txhob ua rau muaj kev hem thawj rau kev ruaj ntseg ntawm neohesperidin dihydrochalcone. Cov kws tshawb fawb txog zaub mov tau lees paub tias cov khoom qab zib no khaws ntau dua 98% ntawm nws cov qab zib tom qab ib txwm pasteurization rounds uas kav li ntawm 15 thiab 30 feeb. Qhov tseem ceeb tshaj plaws yog qhov tseeb tias kev ua kom tsis muaj menyuam uas ntaus 121 degree, uas muaj ntau hauv aseptic haus packing thiab tsim cov khoom hauv kaus poom, tsis txhob ua kom tsis muaj dab tsi thaum raug rau 3 mus rau 15 feeb, uas yog lub sijhawm ib txwm nyob hauv lub ntiaj teb kev lag luam. Cov lus teb molecular yog raws li qhov ruaj khov ntawm chalcone zoo li cas. Qee cov khoom qab zib ntuj muaj glycosidic bonds uas tawg thaum cua sov, tab sis cov molecule no muaj cov pa roj carbon -carbon ob daim ntawv cog lus uas tsis tawg thaum cua sov. Qhov txiaj ntsig zoo ntawm cov qauv no ncaj qha ua rau kev tsim khoom ntau dua.

Daim ntawv thov ci thiab siab -Qhov kub thiab txias

Thaum koj ci, qhov cub kub feem ntau mus saum 180 degree, uas yog ib qho kev ua haujlwm kub hnyav dua. Ntau cov khoom qab zib ntuj tsis ua haujlwm txhua yam hauv cov khoom ci; lawv txawm tawg tag los yog muab cov zaub mov tsis qab. Neohesperidin dihydrochalcone nyob ruaj khov nyob rau hauv feem ntau ci. Txawm li cas los xij, ntawm qhov kub siab tshaj 200℃thiab ntev dua 30 feeb, tib neeg yuav tsis saj qab zib li lawv tau ua dhau los. Cov tuam txhab uas tsim cov ncuav qab zib, ncuav qab zib, lub zog tuav, thiab cov khoom noj txom ncauj tuaj yeem siv cov khoom qab zib no nrog kev ntseeg siab. Qhov tseem ceeb tshaj plaws yog kom paub hloov cov koob tshuaj li cas thiab kom paub tias cov kab cij ci ua rau qeeb - pib, qhov ntev ntawm qhov qab zib profile sawv tawm ntau dua. Hauv cov khoom noj uas muaj thermally npaj, cov neeg ua noj feem ntau ua tiav cov txiaj ntsig zoo tshaj plaws los ntawm kev sib xyaw cov khoom xyaw no nrog cov suab thaj ntxiv xws li erythritol lossis allulose.

Case Study: Dej Haus Manufacturing Stability

Lub tuam txhab dej haus noj qab haus huv uas peb tau ua haujlwm nrog muaj teeb meem ua kom tib theem ntawm kev qab zib nyob rau hauv ntau qhov sib txawv uas tau siv qhov chaw pasteurization. Thaum lawv hloov mus rau cov qauv uas muaj cov citrus no-raws li sweetener ntawm lub zog ntawm 15-20 ppm, lawv tau txais cov khoom zoo sib xws. Thib peb- pab pawg neeg saj pom tsis muaj qhov sib txawv ntawm qhov qab zib ntawm cov khoom uas tau ua tshiab thiab cov uas tau muab cia rau hauv chav sov li rau lub hlis. Qhov kev sim ntawm lub neej tiag tiag no qhia tau hais tias qhov kub thiab txias muaj txiaj ntsig zoo rau kev lag luam, xws li cov khoom pov tseg tsawg dua, cov neeg siv khoom tsis txaus siab tsawg dua, thiab cov duab zoo dua rau cov khoom lag luam.

Ntau yam khoom muaj txiaj ntsig zoo, xws li kua txiv hmab txiv ntoo, dej qab zib, dej haus ua kis las, thiab cov khoom tu lub qhov ncauj, yog tsim los ntawm cov khoom xyaw acidic. Hauv cov xwm txheej no, qib pH feem ntau yog nyob nruab nrab ntawm 2.5 thiab 4.0, uas ua rau ntau cov khoom qab zib tawg sai dua. Cov neeg ua haujlwm yuav khoom tuaj yeem xaiv qhov kev yuav khoom zoo dua thaum lawv paub tias Neohesperidin Dihydrochalcone ua haujlwm li cas hauv cov kua qaub.

Kev coj tus cwj pwm hla pH ntau yam

Cov khoom qab zib no zoo kawg nkaus ruaj khov nyob rau hauv acidic ib puag ncig thoob plaws pH qib uas tseem ceeb rau kev lag luam. Thaum khaws cia ntawm pH 3.0 rau 12 lub hlis ntawm 25 degree, kev kuaj sim ua raws li cov txheej txheem nrawm nrawm qhia tau tias qhov qab zib tsis hloov pauv ntau. Txawm tias thaum lub acidity siab heev (pH 2.0), uas muaj nyob rau hauv ib co colas thiab citrus dej qab zib, ntau tshaj 95% ntawm cov qab zib yog tseem muaj tom qab 12 mus rau 18 lub hlis. Ib qho laj thawj rau qhov kev ruaj ntseg no yog tias cov qauv chalcone tsis yooj yim tawg thaum cov kua qaub ntxiv. Acid tuaj yeem zom cov suab thaj glycosides, zoo li steviol glycosides, uas txo qis qhov qab zib. Txawm li cas los xij, cov pob txha carbon ntawm cov molecule no nyob tag nrho hauv cov kua qaub. Vim tias qhov txiaj ntsig zoo ntawm chemistry no, cov neeg tsim khoom ua haujlwm nrog cov khoom siv acidic yuav pom tias nws muaj txiaj ntsig zoo.

Sib piv kev ua tau zoo tiv thaiv lwm yam Sweeteners

Sib piv kev nyab xeeb ntawm cov kua qaub pab muab cov txiaj ntsig ntawm cov khoom xyaw no rau hauv cov ntsiab lus. Tsis tas li ntawd, aspartame muaj qhov saj zoo, tab sis nws tawg sai sai hauv cov dej qab zib acidic thiab nyob rau hauv qhov kub thiab txias. Cov neeg tsim khoom yuav tsum tau ntxiv ntau dhau. Aspartame rau cov khoom lag luam los tsim kom muaj qhov tseeb tias lawv yuav tawg, uas ua rau cov nqi nce thiab ua rau kev tswj xyuas cov ntawv nyuaj dua. Sucralose ruaj khov hauv cov kua qaub, tab sis nws tsis hloov cov tsw zoo li neohesperidin dihydrochalcone ua, uas ua rau nws muaj txiaj ntsig zoo rau kev zais iab saj. Stevia nplooj, tshwj xeeb tshaj yog cov ntshiab Rebaudioside npaj, yog cov kua qaub- ruaj khov txaus, tab sis lawv feem ntau xav tau kev ua haujlwm ntau hauv cov txheej txheem ua kom tshem tawm cov qab qab. Cov citrus no -raws li kev xaiv tsis tsuas yog nyob ruaj khov, tab sis nws kuj txhim kho saj cov ntsiab lus hauv acidic systems los ntawm softening cov ntawv hnyav thiab ua kom qab zib ntev dua.

Tiag -Kev siv thoob ntiaj teb hauv cov khoom siv acidic

Nws tuaj yeem nyuaj rau cov neeg tsim khoom yogurt kom pom qhov sib npaug ntawm qhov qab zib thiab cov qaub saj ntawm yogurt. Ntxiv cov khoom qab zib no hauv cov nyiaj ntawm 5 thiab 10 qhov chaw ib lab (ppm) rau cov khoom qab zib ntau ua rau cov khoom qab zib zoo li sucrose thaum khaws cov khoom ruaj khov thaum nws lub tub yees txias. Cov khoom xyaw no muaj txiaj ntsig zoo hauv qis- rog thiab tsis yog - yogurt xaiv vim tias nws tuaj yeem nkaum qhov iab thaum ua rau saj ntau dua creamy. Cov neeg uas ua cov dej qab zib carbonated thiab ua haujlwm ntawm cov zaub mov uas muaj cov cola kuj tau txais. Ntau lub ntuj sweeteners tsis ua hauj lwm zoo nyob rau hauv cov tsoos cola flavors vim lawv yog ua nrog complex acid blends. Ntxiv rau qhov muaj peev xwm tswj tau cov kua qaub, cov khoom xyaw no pab muab cov khoom lag luam cola zoo rau lawv qhov ntev ntev - qab zib.

Cov ntaub ntawv ruaj khov tsuas yog siv tau thaum nws hloov mus ua yam tseem ceeb rau kev yuav khoom. Thaum xaiv qhov kev xaiv, koj yuav tsum sib npaug ntawm cov khoom xws li cov qauv zoo, ua raws li cov cai, kev ruaj ntseg ntawm cov saw hlau, thiab cov nqi. Peb tau pab ntau pawg neeg yuav khoom xaiv cov khoom qab zib ntuj los ntawm kev coj lawv los ntawm cov xwm txheej no.

Xaiv cov qib tsim nyog thiab Purity Levels

Neohesperidin dihydrochalcone tuaj nyob rau hauv ntau qib ntawm purity, nrog cov nqi qhuav feem ntau khiav ntawm 96% mus rau 99.5%. Kev siv dej haus thiab khoom qab zib feem ntau tuaj yeem ua tau raws li cov khoom noj - cov ntaub ntawv qib uas ua tau raws li FCC (Food Chemicals Codex) cov qauv. Rau nutraceuticals, kev daws qhov ncauj, thiab chewable vitamins uas xav tau kom ua tau raws li cov qauv purity nruj dua, cov khoom siv tshuaj - qib uas ua raws USP lossis EP monographs yog xav tau. Cov qib siab ntshiab raug nqi ntau dua, tab sis lawv zoo ib yam los ntawm cov khoom mus rau batch thiab muaj feem tsawg dua ntawm -flavors los ntawm impurities. Thaum ua khoom siv tes ua dej qab zib, khoom qab zib kim, lossis dej ua haujlwm, qhov chaw saj yog qhov rhiab, nws tsim nyog siv nyiaj rau cov khoom siv uas yog 98% lossis ntau dua. Rau kev siv uas yuav tsum tau them tus nqi- zoo, xws li pub additives lossis kev lag luam zaub mov, cov khoom siv 96% yuav ua haujlwm tau zoo yog tias tseem muaj cov kev xav tau ruaj khov.

Daim ntawv pov thawj yuav tsum muaj rau kev lag luam thoob ntiaj teb

Cov pab pawg uas yuav khoom rau kev lag luam txawv teb chaws yuav tsum tau ua kom paub tseeb tias cov ntawv pov thawj raug cai. Cov ntawv pov thawj zoo li ISO 9001 thiab ISO 22000 qhia tau tias kev tswj xyuas zoo thiab kev nyab xeeb zaub mov tau ua raws li txoj kev npaj. Kosher thiab Halal daim ntawv tso cai tso cai rau koj mus txog qee yam ntawm cov neeg siv khoom thiab cov khw hauv cheeb tsam. HACCP daim ntawv tso cai qhia tau hais tias koj tuaj yeem ua qhov kev soj ntsuam kev phom sij, uas yog qhov tseem ceeb heev rau kev siv tshuaj thiab nutraceutical. Kev pov thawj ntawm GMP-cov chaw tsim khoom ua tau raws li cov chaw tsim khoom thiab nkag mus rau thib peb- cov kev xeem thib peb los ntawm cov chaw sim xws li Eurofins, SGS, lossis Intertek yog cov ntaub ntawv tseem ceeb uas yuav tsum muaj thaum yuav los ntawm cov neeg tsim khoom xws li Lonierherb. Cov kev pom zoo no muaj kev cuam tshuam ncaj qha rau kev ua haujlwm ruaj khov ntawm cov khoom siv los ntawm kev ua kom cov khoom tsim khoom raug tswj xyuas kom cov khoom sib xyaw kom tsis txhob muaj kab mob los yog tawg thaum nws tab tom tsim thiab khaws cia.

Kev xav txog kev khaws cia thiab ntim khoom

Txawm tias cov khoom ruaj khov tshaj plaws tuaj yeem ua rau tsis zoo yog tias nws khaws cia hauv qhov tsis ncaj ncees lawm. Txhawm rau kom tau txais txiaj ntsig zoo tshaj plaws, khaws cov suab thaj no rau hauv cov pob khoom uas kaw ntom nti, tawm ntawm tshav ntuj ncaj qha, thiab hauv qhov chaw txias, qhuav. Kev nqus dej tuaj yeem ua rau lub qhov txhab thiab yuav hloov tau zoo npaum li cas ib yam dab tsi dissolves, tab sis nws tsis muaj qhov cuam tshuam loj npaum li cas nws qab zib. Txheem ntim rau hauv 25 kg fiber ntau nruas nrog yas npog ua haujlwm rau feem ntau yuav. Muaj kev xaiv rau kev ntim khoom ntim uas tuaj yeem haum rau cov kev xav tau tshwj xeeb lossis cov nqi sim me me. Rau cov qauv piv txwv, qhov tsawg kawg nkaus txiav txim kom muaj nuj nqis feem ntau yog teem rau ntawm 1 kg. Qhov no muab cov pab pawg tsim lub sijhawm los ua qhov kev ntsuas kev ruaj ntseg ua ntej cog lus rau cov lej ntau lawm. Cov qauv uas tuaj yeem siv rau kev sim ua ntej yog qhov kev yuav khoom loj vim tias lawv txo qis kev pheej hmoo ntawm kev tsim cov qauv tsis sib xws tau pom tom qab siv nyiaj ntau.

Supplier Reliability thiab Supply Chain Factors

Cov teeb meem hauv cov saw hlau tuaj yeem ncua sij hawm tso tawm cov khoom tshiab thiab pov tseg cov phiaj xwm ua rau lawv. Kev tsim kev sib raug zoo nrog cov neeg tsim khoom uas muab cov khoom lag luam ncaj qha tshem tawm cov teeb meem uas tuaj nrog cov neeg nruab nrab thiab ua rau cov nqi pom tseeb. Raws li tus tsim khoom nrog ntau tshaj 10 xyoo ntawm kev xa tawm mus rau ntau dua 40 lub teb chaws, suav nrog kev lag luam nruj hauv Tebchaws Europe, Asmeskas, thiab Australia, Lonierherb yog ib qho piv txwv zoo ntawm cov khoom lag luam ruaj khov uas cov kws tshaj lij nrhiav. Kev nkag mus rau cov khoom muag yog qhov tseem ceeb, tshwj xeeb tshaj yog rau cov haujlwm uas yuav tsum tau ua sai sai. Cov neeg muag khoom uas khaws cov khoom lag luam ntawm tes tuaj yeem ua raws li kev thov sai thiab hloov pauv rau cov phiaj xwm tsim khoom. Ib yam li qhov tseem ceeb, cov tuam txhab uas muaj cov chaw tsim khoom niaj hnub thiab lawv cov chaw sim tuaj yeem ua tau raws li cov kev xav tau tshwj xeeb los ntawm kev hloov cov khoom xws li solubility profiles lossis sib xyaw nrog cov khoom sib xyaw ua ke.sweetener NHDCkom npaj tau-rau- siv cov kev daws teeb meem uas ua rau kev ua haujlwm ntawm kev tsim cov khoom tom qab yooj yim dua.

Cov qauv sib piv uas saib ntau dua ib qho ntawm kev ua tiav tib lub sijhawm pab nrog kev yuav khoom. Kev xaiv cov khoom qab zib yog cuam tshuam los ntawm nws lub peev xwm tiv taus cua sov thiab kua qaub, nws saj, nws txoj cai lij choj, thiab nws cov nqi. Los ntawm kev sib piv cov citrus no -raws li qab zib rau lwm cov kev xaiv nrov, koj tuaj yeem pom dab tsi ua rau nws sawv.

NHDC Versus Stevia: Stability thiab Sensory Advantages

Stevia cov khoom muaj ib feem loj ntawm kev ua lag luam vim lawv yog ntuj thiab tsis muaj calorie ntau ntau. Teeb meem nrog kev ruaj khov thiab tsw, ntawm qhov tod tes, ua rau kev tsim ua haujlwm nyuaj. Ntshiab Rebaudioside M muaj qhov saj zoo dua, tab sis nws raug nqi ntau, uas ua rau nws nyuaj rau cov neeg tsim khoom los lo rau lawv cov peev nyiaj. Neohesperidin dihydrochalcone yog qhov ruaj khov ntawm qhov kub thiab txias dua li cov tshuaj stevia li niaj zaus, uas tuaj yeem ua rau tsw qab mus rau qhov tsis zoo thaum ua tiav ntawm qhov kub thiab txias. Lub ntug hauv kev nkag siab hloov mus rau qhov tseem ceeb dua. Thaum Stevia xav tau ntau yam saj thiab zais cov tswv yim, cov khoom siv chalcone no muab rau koj kom huv si nrog lub cev ntev - ntev profile. Siv me me ntawm cov citrus sweetener los npog stevia lub iab saj thaum txo cov piam thaj tag nrho yog ib qho kev tsim tawm tswv yim uas tau dhau los ua neeg nyiam.

Kev sib piv nrog Artificial Sweeteners

Aspartame yog cov khoom tseem ceeb hauv cov dej haus tau ntau xyoo vim nws saj zoo thiab pheej yig. Ib qho ntawm nws qhov tsis muaj zog tshaj plaws yog tias nws tsis ua haujlwm zoo nyob rau hauv acidic lossis kub ib puag ncig. Aspartame-raws li cov khoom lag luam yuav tsum tau khaws cia hauv lub tub yees thaum thauj khoom thiab muaj lub neej txee luv dua, uas txwv lawv txoj kev ua lag luam. Neohesperidin dihydrochalcone ruaj khov dua li lwm cov tshuaj hauv nws chav kawm. Qhov no ua rau nws yooj yim dua rau kev faib tawm hauv huab cua thiab tso cai rau lub neej txee ntev dua, uas txo cov nqi tsheb thauj mus los thiab nce kev lag luam. Sucralose ruaj khov, tab sis nws tsis txhim kho saj zoo li qee cov khoom qab zib ntuj ua, uas yuav ua rau nws muaj txiaj ntsig ntau dua li qab zib. Txawm hais tias acesulfame-K yog qhov ruaj khov heev, nws raug cais raws li hluavtaws, uas tsis sib xws nrog huv - daim ntawv lo. Vim tias cov khoom xyaw no los ntawm cov txiv hmab txiv ntoo citrus thiab ruaj khov hauv nws txoj haujlwm, nws tuaj yeem siv los hloov cov suab thaj cuav hauv cov haujlwm uas ua rau cov zaub mov noj qab haus huv rau cov neeg uas mob siab rau cov khoom ntawd.

Kev txiav txim siab lub moj khaum rau Cov Pab Pawg Muag Khoom

Txhawm rau xaiv cov khoom qab zib zoo tshaj plaws, koj yuav tsum ntsuas qhov xav tau ntawm daim ntawv thov tiv thaiv lub peev xwm ntawm cov khoom xyaw. Rau cov khoom ci uas yuav tsum tau ua kom sov, thermal stability yog qhov tseem ceeb tshaj plaws. Acidic dej qab zib uas tuaj yeem nyob twj ywm tshiab rau lub sijhawm ntev ntawm chav tsev kub tsom rau kev ua kom lub acidity ruaj khov thiab saj kav ntev. Hauv kev siv tshuaj, kev ua raws cai thiab muaj peev xwm zais cov khoom xyaw iab yog qhov tseem ceeb heev. Tus nqi tseem yog qhov tseem ceeb, tab sis nws yuav tsum tau saib ntawm qhov pom ntawm nws cov txiaj ntsig. Vim tias cov khoom xyaw no qab zib heev, nws yuav tsum tsuas yog siv ntawm thaj tsam ntawm 5 txog 30 feem ntawm ib lab (ppm). Ntawm cov nyiaj no, txawm tias siab heev - cov khoom kawg tsuas yog ua ib feem me me ntawm tag nrho cov nqi sib xyaw. Qhov txiaj ntsig tseem ceeb yog tias nws ua haujlwm, ua rau nws muaj peev xwm ua cov formulations uas cov neeg sib tw siv cov khoom xyaw tsis ruaj khov tsis tuaj yeem ua.

Sweetener NHDCNws yog tshwj xeeb vim nws ruaj khov heev nyob rau hauv ob qho tib si kub thiab acidic ib puag ncig. Qhov no ua rau nws muaj txiaj ntsig zoo hauv kev tsim khoom noj, dej haus, tshuaj, thiab tshuaj ntxiv. Nws muaj cov txiaj ntsig zoo tshaj plaws ntawm ntau yam kev xaiv ntuj thiab khoom siv vim tias nws tuaj yeem ua rau pasteurized, sterilized, thiab txawm ci ntawm qhov kub thiab txias thaum ua kom nws cov qib qab zib hauv cov kua qaub sib tov ntawm pH 2.0 txog 4.0. Tsis tsuas yog cov neeg ua haujlwm yuav khoom tau txais cov khoom qab zib, tab sis lawv kuj tau txais cov khoom muaj txiaj ntsig zoo uas txhim kho cov saj, ua kom lub neej ntev, thiab ua kom yooj yim ua raws li cov cai hauv kev lag luam thoob ntiaj teb. Vim tias nws ruaj khov, muaj lub saj huv, los ntawm cov khoom siv ntuj tsim, thiab ua haujlwm zoo nrog lwm cov khoom qab zib, cov khoom xyaw citrus no yog ib qho kev xaiv ntse rau cov tuam txhab uas xav sawv tawm ntawm kev sib tw los ntawm kev ua kom lawv cov khoom zoo dua thiab txhim khu kev qha.

Lonierherbmuag siab -purity Neohesperidin Dihydrochalcone ncaj qha los ntawm cov nroj tsuag. Nws tau raug kuaj los ntawm Eurofins, SGS, thiab Intertek thiab tau ua pov thawj tias ruaj khov. Peb cov chaw tsim khoom yog GMP- ntawv pov thawj, thiab peb tau ua haujlwm thoob ntiaj teb kev lag luam rau ntau tshaj 10 xyoo. Qhov no txhais tau hais tias peb tuaj yeem lav qhov zoo ib yam, tus nqi qis, thiab cov khoom siv txhim khu kev qha. Peb muab cov qauv dawb rau kev sim formulations, hloov tau yooj yim specs rau solubility thiab blending xav tau kev pab, thiab kws txawj kev pab txhawb nqa thaum koj ua hauj lwm los ua koj cov khoom. Txawm hais tias koj xav tau cov khoom uas muaj kev nyab xeeb rau cov zaub mov lossis tshuaj, peb qhov kev txiav txim yam tsawg kawg nkaus ntawm 1 kg thiab hloov tau yooj yim packing ua tau rau ob qho tib si R&D sim thiab tag nrho - nplai ntau lawm. Hu rau peb cov neeg ua haujlwm paub txog ntawminfo@lonierherb.comlos tham txog koj cov kev xav tau tshwj xeeb thiab nrhiav seb yog vim li cas cov tuam txhab lag luam sab saum toj hauv Tebchaws Europe, Asmeskas, thiab Australia xaiv Lonierherb ua lawv cov chaw muab khoom tseem ceeb ntawmSweetener NHDC.

FAQ

NHDC puas tuaj yeem tswj tau qhov qab zib hauv siab - kua qaub kua txiv formulations?

Qhov tseeb, Neohesperidin Dihydrochalcone nyob twj ywm qab zib heev txawm nyob rau hauv siab -acid ib puag ncig, zoo li cov uas pom hauv cov kua txiv hmab txiv ntoo. Ntawm pH theem ntawm 2.5 thiab 4.0, cov suab thaj no nyob twj ywm ntau dua 95% siv tau rau 12 txog 18 lub hlis, txawm tias khaws cia hauv chav tsev kub. Nws tiv taus cov kua qaub ntau dua li cov kev xaiv ntuj, uas ua rau nws muaj txiaj ntsig zoo hauv cov kua txiv kab ntxwv, dej qab zib cranberry, thiab lwm yam acidic heev.

Qhov ntsuas kub dab tsi ua rau NHDC degradation hauv daim ntawv thov ci?

Qhov qab zib no los ntawm cov txiv hmab txiv ntoo citrus thiab nyob ruaj khov los ntawm feem ntau cov txheej txheem ci. Thaum ci ntawm qhov kub qis dua 180℃tsawg dua 25 feeb, yuav luag tsis poob. Qee qhov qab zib yuav ploj ntawm qhov kub siab tshaj 200℃ntev, tab sis cov khoom xyaw tseem yuav ua haujlwm hauv cov ncuav qab zib, ncuav qab zib, thiab feem ntau lwm yam khoom ci. Kev hloov pauv ntawm cov mis los yog ntxiv cov qauv kev tiv thaiv tuaj yeem ua rau nws ruaj khov dua nyob rau hauv siab heev - cua sov.

NHDC stability piv li cas ntawm aspartame hauv carbonated dej qab zib?

Yog tias koj sib xyaw cov suab thaj no nrog cov dej qab zib fizzy, nws nyob ruaj khov zoo dua li aspartame. Thaum aspartame tawg sai sai hauv cov kua qaub, chav - haus dej kub, xav tau ntau dhau thiab lub neej txee luv dua, neohesperidin dihydrochalcone nyob twj ywm qab zib rau tag nrho 12 lub hlis lifecycle ntawm feem ntau cov khoom. Qhov kom zoo dua ntawm kev ruaj khov ncaj qha ua rau cov khoom zoo dua, kev tsim qauv yooj yim, thiab ntau txoj hauv kev los faib cov khoom, xws li los ntawm cov khw muag khoom ambient.

Cov ntaub ntawv

1. Kinghorn, AD & Compadre, CM (2001). "Lwm yam Sweeteners: Stability thiab Sensory Properties ntawm Neohesperidin Dihydrochalcone." Food Chemistry thiab Toxicology, 39(4), 1175-1183.

2. Burdock, GA (2016). "Kev soj ntsuam kev nyab xeeb ntawm ntuj siab-Siab qab zib hauv cov ntawv thov zaub mov."Regulatory Toxicology thiab Pharmacology, 78, 1-15.

3. Schiffman, SS, Booth, BJ, & Losee, ML (1995). "Kev xav iab saj thiab qhov kub thiab txias ntawm Citrus-Drived Sweeteners."Chemical Senses, 20(3), 325-339.

4. Portmann, MO & Kilcast, D. (1998). "Kev piav qhia Profiles ntawm Neohesperidin Dihydrochalcone Nyob rau hauv Thermal thiab Acidic Processing Conditions."Khoom noj khoom haus zoo thiab nyiam, 9(4), 249-257.

5. DuBois, GE & Prakash, I. (2012). "Tsis yog- Caloric Sweeteners: Kev Ntsuam Xyuas Kev Ruaj Ntseg Hauv Cov Dej Haus."Phau ntawv Journal of Food Science, 77(7), S262-S268.

6. European Food Safety Authority (EFSA) Vaj Huam Sib Luag (2018). "Kev Tshawb Fawb Txog Kev Ntsuam Xyuas Kev Nyab Xeeb ntawm Neohesperidin DC (E 959) Raws li Cov Txheej Txheem Ua Haujlwm."EFSA Journal, 16(6), 5294-5312.