Maltodextrin Hmoov

Khoom Taw qhia

Maltodextrin hmoov yog ib hom kev hloov pauv khoom nruab nrab ntawm cov hmoov txhuv nplej siab thiab hmoov txhuv nplej siab. Dawb los sis lub teeb daj amorphous hmoov nyob rau hauv tsos, tsis pom pom impurities, nrog ib tus ntxhiab tsw tshwj xeeb, tsis qab qab zib los yog qab me ntsis. Maltodextrin muaj cov kev siv ntau yam.

Khoom Piav Qhia

Lub npe lus Askiv: Maltodextrin

Melting Point:240 ℃ (txiav txim siab)

Cov mis qauv:(C6H10O5)n

PH tus nqi:4.5~6.5

Qib: qib zaub mov

Txee Lub Neej: 2 xyoos

Kev sim: HPLC

Cia: Qhov Chaw Txias Qhuav

Lub ntsiab muaj nuj nqi

1. Maltodextrin feem ntau yog sib xyaw ntawm ntau yam muaj nuj nqis DE. Nws tuaj yeem yog cov hmoov dawb los yog cov kua nyeem uas muaj concentrated. Zoo fluidity, tsis muaj ntxhiab tsw, yuav luag tsis muaj qab zib. Solubility zoo thiab sib deev viscosity. Tsawg hygroscopicity, tsis yooj yim rau agglomerate. Nws muaj cov cab kuj muaj cov haujlwm zoo, thiab nws yog cov neeg tsav tsheb zoo heev rau txhua yam khoom qab zib, ntxhiab thiab sau.

2. Nws muaj cov emulsification zoo thiab ua kom tuab. Nws muaj cov haujlwm ua haujlwm ntawm kev nthuav tawm cov khoom tsim thiab kev txwv kev tiv thaiv cov khoom lag luam qauv. Cov yeeb yaj kiab zoo tsim kev ua tau zoo, tuaj yeem tsis tsuas yog tiv thaiv cov khoom deformation thiab txhim kho cov tsos ntawm cov khoom.

3. Yooj yim rau tib neeg lub cev, tshwj xeeb tshaj yog haum rau cov neeg mob thiab cov menyuam mos thiab menyuam yaus' s zaub mov siv ua raw khoom. Nws muaj ib qho txiaj ntsig zoo ntawm kev ua npuas ua noj ua haus thiab dej haus. Nws muaj qhov ua haujlwm ntawm inhibiting crystal nag lossis daus rau crystalline qab zib, thiab muaj cov haujlwm ntawm" anti-sand" thiab" anti-kaw" ho.

   
   

Thov

Maltodextrin tau thov siv rau hauv cov dej haus hauv cov dej khov, cov khoom noj khov, khoom qab zib, cereal, khoom noj siv mis, khoom noj qab haus huv thiab lwm yam lag luam, tab sis kuj tuaj yeem siv rau hauv cov ntawv, tshuaj txhua hnub, tshuaj lag luam.