Properties and characteristics of sugar, sugar alcohol, caramel, monosaccharides (disaccharides, polysaccharides, low sugar)

2024-07-30

* Sugar alcohol properties:

Carbon atom number
Molecular weight
Melting point / ° C
Glass transition temperature
/ ℃
Heat of solution /(cal/
Thermal stability / ° C
Acid stability
Solubility /(w/ w%) /(20℃)
hygroscopicity
solubility
crystallinity
Moisture retention
freshness
permeability
viscosity
Freezing point lowering
Thermal stability
Fermentative polysaccharide saccharol

xylitol
Sorbitol
Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, etc

Functional monosaccharide

glucose
levulose
xylose
galactose
mannose

Functional oligosaccharides

Isomaltolose
lactoketose
raffinose
Soybean oligosaccharides
fructooligosaccharide
Lactulose oligosaccharide
Xylo-oligosaccharide
Galactooligosaccharide
isomaltooligosaccharide
Alginic acid
Algal polysaccharide
chitosan
glucan

Active disaccharide

Dietary fiber
Fungal polysaccharide
chitosan
lentinan
polyglucose
Oxidation resistance
bacteriostasis
Sweetness threshold
appearance
Colour and lustre
aroma
The taste.

* Category of sugar alcohols

Polysaccharide saccharol

xylitol
Sorbitol

Maltitol
lactitol
Isomaltol
D-mannitol
Mannitol, etc

Functional monosaccharide

glucose
levulose
xylose
galactose
mannose

Functional oligosaccharides

Active disaccharide

Dietary fiber
Fungal polysaccharide
chitosan
lentinan
Polyglucose, etc.

* Performance table of various sugar alcohols used in baked food and rice pastry products (concentration/Pommel degree /%) Order table of anti-corrosion/anti-oxidation and moisturizing properties

Erythritol
Fructose syrup alcohol
gluconol
Malt alcohol
melitol
xylitol
Mannitol
Sorbitol
Maltitol
Isomaltitol
lactitol
Invert alcohol
Oligosaccharide alcohol
Rohanitol
zeitol
Sweet potato sugar alcohol
Minitol
Sorghum alcohol, etc.

* Table of relative sweetness of sugar, sugar products, sweeteners, syrups, sugar alcohols, caramel

"Sugar name" and "relative sweetness"

Sucrose 100
Fructose 114~175
Glucose 74
Galactose 30~60
Maltose 32~60
Milk 12 to 27
Wood 40~70
Sorbitol 50~70
Maltitol 75~9540
Xylitol 100~140
Mannitol 70
Lactitol 30~40
Saccharin 20000~50000
Sucralose 40000~80000
Sweetener 10000~20000
Cyclamate 3000~4000
Stevioside 150~20000
Sodium glycyrrhizinate 20000~25000
Alitan 200000
Acesulfamil 20000
Dihydrochalcone 30,000 ~200000
Fructooligosaccharide 30~60
Soybean oligosaccharides 70
Galactooligosaccharide 20~40 etc.

Invert syrup:

Sucrose is added to acid or enzymatic conversion (a reaction that opens molecular bonds) to form a glucose syrup with fructose syrup.

Sucrose is a disaccharide, a molecular bond that combines one part glucose with one part fructose.

To make a good invert syrup, it is necessary to match a good fuel and a formula process standard of sustainable quality and stability, process formula and equipment and precise preparation method.

Most companies are sucrose + citric acid + iron pot (stainless steel appliances) + water +1-3h boil and pulp; This syrup quality is extremely unstable, if the stable quality should pay attention to the following matters:

1.Baume degree control at 40 (78-79%)
2.The temperature is controlled at 108℃ ~ 110℃
3.Do not exceed 110℃
4.Conversion rate of 75% (20% for glucose syrup + 22% for high fructose corn syrup)
5.Match mixed syrups for different purposes, when mixed with syrup sugar alcohols of different quality and concentration
Whether the original transformed syrup or blended syrup sugar alcohol, etc., must match the porcelain device and its constant temperature of 20 ° C ~ 22 ° C, relative temperature of 45% ~ 55% and good distribution and non-sunlight storage 20d ~ 60d fermentation micro-transformation is completed.