Umwanzuro wibanze:

Kwihanganira gutunganya ubushyuhe busanzwe: Polyglucose irashobora kwihanganira uburyo bwinshi bwo kuvura ubushyuhe mugutunganya ibiryo, harimo guteka, pasteurisation, sterisizione yubushyuhe bwo hejuru (UHT), guhumeka, gukaranga, hamwe nubushyuhe bukunze gukoreshwa (mubisanzwe ≤ 180 ° C).

Imiterere itajegajega: Imiterere ya pectine ihuza cyane ifite imbaraga zo kurwanya iyangirika ryumuriro.

Kugumana imikorere: Nyuma yo gushyushya, imikorere yumubiri nka fibre yimirire (nkingaruka za prebiotic no kugenzura glucose yamaraso na lipide) ntabwo bigira ingaruka.

Kugaragara no gukemuka: Ubushyuhe ntibusanzwe butera umwijima mwinshi wibara ryarwo (karamelize nkeya cyangwa Maillard reaction), ntanubwo byangiza cyane imbaraga zabyo (birashobora gushonga nyuma yo gukonja).

Ibisobanuro n'ibisobanuro byihariye:

Kurwanya ubushyuhe bwinshi:

Polyglucose ikomeza guhagarara neza ku bushyuhe bwo guteka hagati ya 160 ° C na 180 ° C nta kubora cyangwa gutakaza imikorere. Ibi bituma ikoreshwa cyane mubicuruzwa bitetse nkumugati, kuki, hamwe nudutsima.

Irashobora kwihanganira ubushyuhe bwo hejuru ako kanya (nka UHT, 135-150 ° C, amasegonda make) kandi irashobora guhagarika (mubisanzwe ≤ 121 ° C).

Mugihe cyo gukaranga (ubushyuhe bwamavuta mubusanzwe ni 160-190 ° C), mugihe igihe kitari kirekire, imiterere yacyo irashobora gukomeza.

Uburyo buhamye:

Kutagabanya umutungo: Kugabanya umutungo wanyuma wa molekile ya polysaccharide yarahinduwe (binyuze mubikorwa bya sorbitol na acide citric), bigabanya cyane imyumvire yo guhura na Maillard (igikara giterwa na protein isukari / aside aside amine) hamwe na karamelizasi. Iri ni itandukaniro ryibanze hagati yaryo na glucose isanzwe cyangwa sucrose.

Imiti ikomeye ya chimique: Imvano ya glycosidique iri muri molekile, kimwe n’imigozi ihuza imiyoboro ikorwa na aside citric na sorbitol, ifite ubushyuhe bwiza.

Impinduka nto (non decomposition):

Ibara: Mugihe cy'ubushyuhe bwo hejuru cyane cyangwa gushyuha igihe kirekire (birenze kure uburyo busanzwe bwo gutunganya), birashobora kuba bike cyane, ariko ibi ntibigaragara cyane kuruta sucrose cyangwa kugabanya isukari kandi mubisanzwe ntabwo bigira ingaruka kumiterere yibicuruzwa.

Viscosity / solubilité: Hashobora kubaho impinduka nke zijimye cyangwa ibicuruzwa bitesha agaciro bitangwa mubisubizo hamwe nubushyuhe bwinshi cyane hamwe nubushyuhe bwo hejuru cyane, ariko birashobora kuba nkibisanzwe kubipimo bisanzwe, kandi gukemura ntibishobora kugira ingaruka nyuma yo gukonja.

Igikorwa cya Probiotic: Ubushakashatsi bwerekanye ko na nyuma yo kuvura ubushyuhe bwo hejuru (nko guteka), ubushobozi bwayo bwo kuzamura imikurire ya porotiyotike (nka bifidobacteria) ikomeza kuba nziza.

Situation Ibihe bikabije ugomba kumenya (bidasanzwe):

Ubushyuhe bwumye> 200 ° C / gutwika igihe kirekire: Kimwe n’ibintu byinshi kama kama, iyo bihuye nubushyuhe bukabije cyane (nko hejuru ya 200 ° C) ahantu h’ubushyuhe bwumutse igihe kirekire (nko gutwika mu buryo butaziguye), polydextrose amaherezo izahinduka karubone kandi ikangirika, ariko ibi ntibiri murwego rwo gutunganya ibiryo.

Acide ikomeye / ikomeye ya alkali + ubushyuhe bwo hejuru: Nubwo ifite aside nziza nubushyuhe bukabije mubipimo bya pH byibiribwa, ubushyuhe burebure bumaze igihe kinini bufatanije nagaciro ka pH gakabije (nka acide ikomeye pH 12) irashobora kwihutisha hydrolysis igice cyayo. Sisitemu y'ibiryo isanzwe ntishobora kugera mubihe nkibi.

Incamake:

Mubikorwa bisanzwe byo gutunganya ibiryo, guteka, hamwe nubushyuhe bwo murugo, polyglucose ifite ituze ryiza cyane kandi ntishobora kubora neza. Ubushobozi bwayo bwo guhangana nubushyuhe busanzwe ni kimwe mubintu byingenzi biranga uburyo bwiza bwo gukoresha neza mu mirima itandukanye, harimo ibinyobwa (harimo amata ya UHT, umutobe wa sterisile), ibicuruzwa bitetse, bombo, ibikomoka ku nyama, n'ibindi. Ababikora barashobora kubikoresha bizeye mu gushyushya ibicuruzwa mu iterambere ry’ibicuruzwa.

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Kubwibyo, niba utekereza kongeramo polyglucose mubiribwa cyangwa ibinyobwa bisaba gushyushya (nko gukora imigati, isupu itetse, ibinyobwa bishyushye, ibiryo byafunzwe, nibindi), ntampamvu yo guhangayikishwa nubushyuhe butera kubora no kutagira ingaruka.