{"id":6149,"date":"2024-08-06T05:22:56","date_gmt":"2024-08-06T05:22:56","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6149"},"modified":"2024-08-06T05:22:56","modified_gmt":"2024-08-06T05:22:56","slug":"sucrose-polyester","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/sucrose-polyester\/","title":{"rendered":"Hvad er saccharose-polyester i New Resource Food?"},"content":{"rendered":"<p><strong>National bekendtg\u00f8relse<\/strong><\/p>\n<p>Den 21. oktober 2010 udsendte sundhedsministeriet (MOH) en bekendtg\u00f8relse om godkendelse af 3 produkter af saccharosepolyester, majsoligopeptidpulver og fosfatidylserin som nye ressourcef\u00f8devarer (MOH-meddelelse nr. 15 af 2010), der formelt godkendte saccharosepolyester som en ny ressourcef\u00f8devare.<\/p>\n<p>Den 12. november 2012 udsendte Sundhedsministeriet en bekendtg\u00f8relse om godkendelse af 4 nye ressourcef\u00f8devarer, herunder proteinholdig chlorella (Sundhedsministeriets bekendtg\u00f8relse nr. 19 af 2012) for at \u00e6ndre serveringsst\u00f8rrelsen p\u00e5 Sucrose Polyester, som beskrevet nedenfor:<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-6150\" src=\"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-202-532x433.png\" alt=\"\" width=\"532\" height=\"433\" \/><\/p>\n<p><strong>Karakteristika for saccharose-polyester<\/strong><\/p>\n<p><strong>1. H\u00f8j stabilitet<\/strong><br \/>\nVed gentagen stegning eller behandling ved h\u00f8j temperatur bevarer saccharosepolyesteren sin gode kvalitet, og der er ingen v\u00e6sentlig \u00e6ndring i syrev\u00e6rdi, peroxidv\u00e6rdi og andre indikatorer.<\/p>\n<p><strong>2. Ikke-absorberbar<\/strong><br \/>\nDet er ogs\u00e5 en vigtig faktor som fedterstatning, men saccharosepolyester er jo ikke fedt, vi kan ikke smage det, men ford\u00f8jelseskanalens enzymer kan skelne mellem det. Ford\u00f8jelseslipase genkender ikke sukralosepolyester, s\u00e5 det kan ikke ford\u00f8jes.<\/p>\n<p>Resultatet er, at tingene forlader ford\u00f8jelseskanalen intakte, hvad du spiser ind, hvad du udskiller ud. Men fedtopl\u00f8selige vitaminer, s\u00e5som vitamin A, D, E og K, og n\u00e6ringsstoffer som carotenoider og lycopen er opl\u00f8selige i saccharosepolyester.<\/p>\n<p>Saccharosepolyester kan ikke ford\u00f8jes, men ogs\u00e5 disse opl\u00f8ses i n\u00e6ringsstofferne sammen ud af kroppen, et spild af disse n\u00e6ringsstoffer;<\/p>\n<p><strong>3. Reducerer energiforbruget<\/strong><br \/>\nDa saccharosepolyester hverken kan ford\u00f8jes eller absorberes, kan det udledes direkte fra ford\u00f8jelsessystemet, s\u00e5 det kan reducere kroppens energiindtag og forebygge fedmesygdomme.<br \/>\n<strong>4. lavere kolesterol<\/strong><br \/>\nForskning viser, at kolesterol i almindelige fedtstoffer og opl\u00f8sningskonstanter for saccharosepolyester er ens, opl\u00f8st i saccharosepolyesterkolesterol p\u00e5 grund af den manglende absorption af saccharosepolyester ikke absorberes af menneskekroppen, hvilket reducerer kolesterolabsorptionen.<\/p>\n<p><strong>5. Lavt indhold af fast fedt i saccharosepolyester<\/strong><br \/>\nFejl i krystallisering, disse problemer hindrer dens anvendelse i behandlingen af f\u00f8devarespecifikke fedtstoffer og olier.<\/p>\n<p><strong>Anvendelse af saccharose-polyester i f\u00f8devareforarbejdning<\/strong><\/p>\n<p><strong>1. Som erstatning for olie til forarbejdning af stegte f\u00f8devarer<\/strong><br \/>\nTil friturestegt madolie kr\u00e6ves det, at den har h\u00f8j oxidativ stabilitet, kan modst\u00e5 h\u00f8je temperaturer og kan modst\u00e5 gentagen opvarmning uden uddybning af farven, udf\u00e6ldning af urenheder og nedbrydning af smagsstoffer. Palmeolie, som er meget udbredt i dag, er popul\u00e6r p\u00e5 grund af sin unikke fedtsyresammens\u00e6tning, h\u00f8je r\u00f8gpunkt og lyse farve efter stegning.<\/p>\n<p>P\u00e5 samme m\u00e5de kan syntetiske saccharosepolyestere fremstilles med forskellige fysiske og kemiske egenskaber ved m\u00e5lrettet at justere fordelingen af fedtacylgrupper i molekylstrukturen, hvor forholdet mellem fedtsyresammens\u00e6tningen kan kontrolleres pr\u00e6cist.<\/p>\n<p>V\u00e6lg produkter med h\u00f8jt indhold af m\u00e6ttede fedtsyrer som stearinsyre og palmitinsyre, som har meget st\u00e6rk antioxidantevne, og kontroller samtidig dens polymerisationsgrad passende for at opretholde en passende HLB-v\u00e6rdi, s\u00e5 den mad, der skal steges, har en st\u00e6rk g\u00e5seindtr\u00e6ngning, som kan neds\u00e6nkes i madens indre for at sikre en god friturestegningseffekt. Producerer heller ikke ubehagelig lugt, beh\u00f8ver heller ikke at tilf\u00f8je antioxidanter, kan blandes med andre olier, kan ogs\u00e5 bruges alene.<\/p>\n<p>Da det ikke ford\u00f8jes og absorberes af menneskekroppen, kan det i h\u00f8j grad reducere den overdrevne energi, der indtages i kroppen ved indtagelse af stegt mad, og forbedre kvaliteten af stegt mad. S\u00e5 forbrugerne ikke beh\u00f8ver at bekymre sig om overdreven fedtindtagelse og kropsfedt, n\u00e5r de smager den smukke smag af stegt mad.<\/p>\n<p><strong>2. Som erstatning for shortening<\/strong><br \/>\nDen fede polyester med jodtal omkring 40-50 er i form af gel, og n\u00e5r jodtallet falder yderligere, \u00f8ges viskositeten gradvist og bliver til et plastisk fast stof.<\/p>\n<p>Denne egenskab ved saccharosepolyester g\u00f8r det nemt at bruge i fedtstof som erstatning for hydrogenerede olier og h\u00e5rde fedtstoffer, hvilket giver fine n\u00e5lelignende krystaller og en glat tekstur i fedtstoffet, og det har en luftig cremelignende karakter, som er s\u00e6rligt velegnet til fremstilling af kager og glasur.<\/p>\n<p>Desuden er det ogs\u00e5 en slags h\u00e6ldbar fedtstof, som nemt kan pumpes, hvilket giver stor bekvemmelighed i forbindelse med f\u00f8devareforarbejdning.<\/p>\n<p><strong>3. Som fedterstatning for margarine<\/strong><br \/>\nSaccharosepolyester med h\u00f8jt indhold af stearinsyre har en st\u00e6rk plasticitet med et smeltepunkt p\u00e5 ca. 31-33 \u00b0C. Dens ekspansionskurve viser en svagt stigende form i omr\u00e5det 20-40 \u00b0C. Den ligner meget traditionel margarine, er lugtfri og smagl\u00f8s og kan forblive stabil i lang tid. Tils\u00e6tning af passende smagsstoffer kan give r\u00f8rsukker-polyesterprodukter den samme lette aroma som fl\u00f8de.<\/p>","protected":false},"excerpt":{"rendered":"<p>National Announcement On October 21, 2010, the Ministry of Health (MOH) issued the Announcement on the Approval of 3 Items of Sucrose Polyester, Corn Oligopeptide Powder and Phosphatidylserine as New Resource Foods (MOH Announcement No. 15 of 2010), formally approving Sucrose Polyester as a new resource food. On November 12, 2012, the Ministry of Health [&hellip;]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>What is Sucrose Polyester of New Resource Food? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/sucrose-polyester\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Sucrose Polyester of New Resource Food? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"National Announcement On October 21, 2010, the Ministry of Health (MOH) issued the Announcement on the Approval of 3 Items of Sucrose Polyester, Corn Oligopeptide Powder and Phosphatidylserine as New Resource Foods (MOH Announcement No. 15 of 2010), formally approving Sucrose Polyester as a new resource food. 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