Biodiesel Machine Sweet the advantage of chrysanthemum candy
Do not have acting sugar products of quantity of heat as a kind of plant, sweet the healthy lifestyle that chrysanthemum candy glucoside is them to those is balanced plan to search a kind with weight management pure natural without of quantity of heat sweet the consumer of agent substitute, it is perfect, unprecedented opportunity. Sweet of chrysanthemum candy equipment into produce technical personnel to be opposite sweet the advantage of chrysanthemum candy also is profuse in praise, small make up induce them as follows:
1, security is high. Sweet country of origin of chrysanthemum candy glucoside (and other places of South-American Paraguay, Ma Xi) dweller edible already had hundreds of years of histories, did not discover any harm up to now.
2, low calorific value. Use at making food of low quantity of heat, drink, special apply to edible of patient of diabetic, fat disease, arteriosclerosis.
3, sweet Yushui of easy dissolve of chrysanthemum candy glucoside and alcohol, wait with sucrose, fructose, isomerization candy mix use taste much better.
4, sweet chrysanthemum candy glucoside is belonged to blame ferment sexual material, property is stable, not easy mildew changes, wait in food, beverage change won’t produce in making, also easily store carry. Long-term edible won’t cause dental caries.
5, sweet flavour of chrysanthemum candy glucoside is like sucrose, have the characteristic of distinctive cool and refreshing, Gan Tian again. Can use at making gust food, candy wait. Also can use agent of the flavour that make correct. Restrain the peculiar smell of certain food, medicaments, strange flavour, replace sucrose to be used at syrup of pharmacy, production, medicine to be taken after being mixed with boiling water, pill. Still can use at products of condiment, pickles, toothpaste, cosmetic and cigarette to wait.
6, stability, be in normally below condition of food drink treatment, sweet the property of chrysanthemum candy glucoside is quite stable, be helpful for reducing stick consistency, restrain a bacterium to grow, extend product expiration period.
(1) , the stability to acerbity, alkaline, heat.
In PH3 (room temperature) below the condition, 180 days do not happen basically disclose a loss, also do not remove precipitation.
Heat inside PH3-9 limits 100 ¡æ , 1 hour does not have any change
(2) , smooth stability. No matter be farinaceous,still be solution, very stable to sunlight.
(3) , blame ferment quality. Store for a long time won’t mildewy metamorphism, heat treatment of finished products classics changes without the brown of sucrose phenomenon.