{"id":10099,"date":"2024-10-04T16:48:46","date_gmt":"2024-10-04T16:48:46","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=10099"},"modified":"2024-10-04T16:48:46","modified_gmt":"2024-10-04T16:48:46","slug":"general-rule","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/general-rule\/","title":{"rendered":"Mi az \u00e1ltal\u00e1nos szab\u00e1ly az amil\u00f3z oszt\u00e1lyoz\u00e1s\u00e1ra?"},"content":{"rendered":"<h1>Mi az \u00e1ltal\u00e1nos szab\u00e1ly az amil\u00f3z oszt\u00e1lyoz\u00e1s\u00e1ra?<\/h1>\n<p>\u00d6sszet\u00e9tel szerint (sz\u00e1razanyag-tartalom)<br \/>\n1.1. Gl\u00fck\u00f3z: kem\u00e9ny\u00edt\u0151b\u0151l vagy amilopektinb\u0151l mint nyersanyagb\u00f3l, cseppfoly\u00f3s\u00edt\u00e1s \u00e9s szacharifik\u00e1l\u00e1s ut\u00e1n el\u0151\u00e1ll\u00edtott \u00e9s finom\u00edtott, gl\u00fck\u00f3zkomponenseket tartalmaz\u00f3 gl\u00fck\u00f3zfolyad\u00e9k.<br \/>\n1.1.1. 95% feletti gl\u00fck\u00f3z: 95%-n\u00e9l nagyobb vagy azzal egyenl\u0151 gl\u00fck\u00f3ztartalm\u00fa term\u00e9kek, p\u00e9ld\u00e1ul gl\u00fck\u00f3z-monohidr\u00e1t, v\u00edzmentes gl\u00fck\u00f3z, krist\u00e1lyos\u00edtott gl\u00fck\u00f3z.<\/p>\n<p>1.1.2 30% feletti gl\u00fck\u00f3z: 30%-n\u00e9l nagyobb vagy azzal egyenl\u0151 gl\u00fck\u00f3ztartalm\u00fa term\u00e9kek, p\u00e9ld\u00e1ul gl\u00fck\u00f3zszirup, teljes cukorpor.<br \/>\n1.2 Malt\u00f3z: kem\u00e9ny\u00edt\u0151b\u0151l vagy amilopektinb\u0151l mint nyersanyagb\u00f3l k\u00e9sz\u00fclt, cseppfoly\u00f3s\u00edtott, szachariz\u00e1lt, finom\u00edt\u00e1s ut\u00e1n k\u00e9sz\u00fclt, a term\u00e9k malt\u00f3z\u00f6sszet\u00e9tel\u00e9t tartalmaz\u00f3 malt\u00f3zfolyad\u00e9k.<br \/>\n1.2.1 95% vagy t\u00f6bb malt\u00f3z: a term\u00e9k 95%-n\u00e9l nagyobb vagy azzal egyenl\u0151 malt\u00f3ztartalma, p\u00e9ld\u00e1ul krist\u00e1lyos malt\u00f3z.<br \/>\n1.2.2. 70% feletti malt\u00f3z: 70%-n\u00e9l nagyobb vagy azzal egyenl\u0151 malt\u00f3ztartalm\u00fa term\u00e9kek, p\u00e9ld\u00e1ul magas malt\u00f3ztartalm\u00faak.<br \/>\n1.2.3. 50% feletti malt\u00f3z: 50%-n\u00e9l nagyobb vagy azzal egyenl\u0151 malt\u00f3ztartalm\u00fa term\u00e9kek, p\u00e9ld\u00e1ul malt\u00f3zszirup.<br \/>\n1.2.4. 25% feletti malt\u00f3z: 25%-n\u00e9l nagyobb vagy azzal egyenl\u0151 malt\u00f3ztartalm\u00fa term\u00e9kek, p\u00e9ld\u00e1ul malt\u00f3zszirup.<br \/>\n1.3 Frukt\u00f3z: kem\u00e9ny\u00edt\u0151 vagy amil\u00f3z felhaszn\u00e1l\u00e1s\u00e1val, nyersanyagk\u00e9nt kem\u00e9ny\u00edt\u0151 vagy amil\u00f3z felhaszn\u00e1l\u00e1s\u00e1val cseppfoly\u00f3s\u00edt\u00e1ssal, szacharifik\u00e1ci\u00f3val, izomeriz\u00e1ci\u00f3val \u00e9s finom\u00edt\u00e1ssal nyert frukt\u00f3ztartalm\u00fa term\u00e9kek.<br \/>\n1.3.1 99% vagy t\u00f6bb frukt\u00f3z: a term\u00e9k 99%-n\u00e9l nagyobb vagy azzal egyenl\u0151 frukt\u00f3ztartalma, p\u00e9ld\u00e1ul krist\u00e1lyos frukt\u00f3z.<br \/>\n1.3.2 90% vagy t\u00f6bb frukt\u00f3z: a 90%-n\u00e9l nagyobb vagy azzal egyenl\u0151 frukt\u00f3ztartalm\u00fa term\u00e9kek.<br \/>\n1.3.3 55% feletti frukt\u00f3z: 55%-n\u00e9l nagyobb vagy azzal egyenl\u0151 frukt\u00f3ztartalm\u00fa term\u00e9kek, p\u00e9ld\u00e1ul F55 frukt\u00f3zszirup.<br \/>\n1.3.4 42% feletti frukt\u00f3z: 45%-n\u00e9l nagyobb vagy azzal egyenl\u0151 frukt\u00f3ztartalm\u00fa term\u00e9kek, mint p\u00e9ld\u00e1ul az F42 frukt\u00f3zszirup.<br \/>\n1.4 Maltodextrin: kem\u00e9ny\u00edt\u0151b\u0151l vagy amilopektinb\u0151l k\u00e9sz\u00fclt, cseppfoly\u00f3s\u00edtott, finom\u00edtott, koncentr\u00e1lt (vagy permetsz\u00e1raz) \u00e9s szabad kem\u00e9ny\u00edt\u0151t\u0151l mentes term\u00e9kek.<br \/>\n1.4.1 MD30: DE\uff1e20%1.4.2 MD20: 16%\u2264DE\u226420%1.4.3 MD15: 11%\u2264DE\uff1c16%1.4.4 MD10: DE\uff1c11%<br \/>\nmegjegyz\u00e9s: A DE-\u00e9rt\u00e9k a reduk\u00e1l\u00f3 cukor (gl\u00fck\u00f3zban kifejezve) sz\u00e1zal\u00e9kos ar\u00e1nya a kem\u00e9ny\u00edt\u0151-hidroliz\u00e1tum sz\u00e1razanyag\u00e1ban. megjegyz\u00e9s: Az MD a maltodextrin r\u00f6vid\u00edt\u00e9se.<br \/>\n1.5. Oligoszacharidok: m\u00e1s n\u00e9ven oligoszacharidok, a molekulaszerkezet 10 (k\u00f6zt\u00fck) vagy ann\u00e1l kevesebb monoszacharid molekul\u00e1t tartalmaz, amelyek glikozidos k\u00f6t\u00e9sekkel kapcsol\u00f3dnak egym\u00e1shoz, \u00e9s term\u00e9kek k\u00e9pz\u0151dnek.<br \/>\n1.5.1 Oligomer izomalt\u00f3z: az izomalt\u00f3z (IG2), a pan\u00f3z (P), az izomaltotri\u00f3z (IG3) \u00e9s a t\u00f6bb (Gn) term\u00e9ket tartalmaz\u00f3 tetraszacharidok \u03b1-1,4 glikozidos k\u00f6t\u00e9s\u00e9nek f\u0151 \u00f6sszetev\u0151je.<br \/>\n1.5.2 Oligomalt\u00f3z: \u03b1-1,4 glikozidos k\u00f6t\u00e9sekkel k\u00f6t\u00f6tt gl\u00fck\u00f3z, hogy 3 ~ 7 term\u00e9k polimeriz\u00e1ci\u00f3s fok\u00e1t kapjuk.<br \/>\n1.5.3 Oligofrukt\u00f3z: frukt\u00f3z f\u0151k\u00e9nt \u03b2 (2 \u2192 1) glikozidos k\u00f6t\u00e9ssel [kev\u00e9s \u03b2 (2 \u2192 6) glikozidos k\u00f6t\u00e9skapcsolatot tartalmaz, polimeriz\u00e1ci\u00f3s fok 2 ~ 9 term\u00e9k.<br \/>\n1.5.4 Egy\u00e9b oligoszacharidok: mint p\u00e9ld\u00e1ul oligo-xilul\u00f3z, frukt\u00f3z, gyapotcukor, oligo-gentian\u00f3z, izomaltul\u00f3z, laktul\u00f3z, oligo-izomaltul\u00f3z, oligo-chitoz\u00e1n, oligogalakt\u00f3z.<br \/>\n1.6 Cukoralkohol: kem\u00e9ny\u00edt\u0151 vagy amilopektin vagy a kem\u00e9ny\u00edt\u0151t\u0151l elt\u00e9r\u0151 sz\u00e9nhidr\u00e1tok mint nyersanyag, a hidrol\u00edzissel, majd hidrog\u00e9nez\u00e9ssel, vagy erjeszt\u00e9ssel, vagy enzimkatalitikus m\u00f3dszerrel nyert, kett\u0151n\u00e9l t\u00f6bb karbonilcsoportot tartalmaz\u00f3 finom\u00edt\u00e1si term\u00e9k.<br \/>\n1.6.1 Szorbit\u00e1n (cukor)alkohol: szorb\u00f3z \u00e9s hex\u00f3z hidrog\u00e9nez\u00e9s\u00e9vel nyert term\u00e9kek. 1.6.2 Maltit: a malt\u00f3z hidrog\u00e9nez\u00e9s\u00e9vel nyert term\u00e9kek.<br \/>\n1.6.3 Mannit: a mann\u00f3z hidrog\u00e9nez\u00e9s\u00e9vel el\u0151\u00e1ll\u00edtott term\u00e9kek 1.6.4 Xilit: a xil\u00f3z hidrog\u00e9nez\u00e9s\u00e9vel el\u0151\u00e1ll\u00edtott term\u00e9kek.<br \/>\n1.6.5 Erythritol: m\u00e1s n\u00e9ven 1,2,3,4-but\u00e1ntetetraol, alg\u00e1kb\u00f3l, zuzm\u00f3kb\u00f3l \u00e9s f\u0171f\u00e9l\u00e9kb\u0151l az elv\u00e1laszt\u00e1s, de a term\u00e9k eritrozin redukci\u00f3ja r\u00e9v\u00e9n is. 1.6.6 izomalt-keton cukoralkohol: m\u00e1s n\u00e9ven hidrog\u00e9nezett izomalt-keton cukor vagy izomalt-keton cukoralkohol, a term\u00e9kkel kevert \u03b1-D-fur\u00e1n gl\u00fckozil-1,6-D szorbit (cukor) alkohol \u00e1ltal. 1.6.7 Egy\u00e9b cukoralkoholok, mint p\u00e9ld\u00e1ul a proszoxil\u00e1n.<br \/>\n1.7 \u00d6sszetett cukor (alkohol): k\u00e9t vagy t\u00f6bb kem\u00e9ny\u00edt\u0151cukor vagy m\u00e1s \u00f6sszetev\u0151k hozz\u00e1ad\u00e1sa a term\u00e9kbe keverve, p\u00e9ld\u00e1ul \u00f6sszetett s\u00f6r sziruppal, \u00f6sszetett oligoszacharid szirup (por).<br \/>\n1.8 Egy\u00e9b kateg\u00f3ri\u00e1k: a fenti kateg\u00f3ri\u00e1kba nem tartoz\u00f3 term\u00e9kek, mint p\u00e9ld\u00e1ul xil\u00f3z, rib\u00f3z, mann\u00f3z, eritr\u00f3z, gl\u00fckon\u00e1t \u00e9s sz\u00e1rmaz\u00e9kai, m\u00f3dos\u00edtott gl\u00fck\u00f3z.<br \/>\nA fizikai forma szerint<br \/>\nFoly\u00e9kony kem\u00e9ny\u00edt\u0151cukor: olyan term\u00e9kek, amelyek v\u00e9gterm\u00e9kei foly\u00e9kony form\u00e1ban vannak, mint p\u00e9ld\u00e1ul a gl\u00fck\u00f3zszirup, a malt\u00f3zszirup, az F55 frukt\u00f3zszirup, az F42 frukt\u00f3zszirup.<br \/>\nSzil\u00e1rd kem\u00e9ny\u00edt\u0151cukor: a v\u00e9gterm\u00e9k szil\u00e1rd, p\u00e9ld\u00e1ul krist\u00e1lyos\u00edtott gl\u00fck\u00f3z, teljes cukorpor, krist\u00e1lyos\u00edtott malt\u00f3z, krist\u00e1lyos\u00edtott frukt\u00f3z, maltodextrin.<br \/>\nA term\u00e9k felhaszn\u00e1l\u00e1sa szerint<br \/>\nKem\u00e9ny\u00edt\u0151cukor az \u00e9lelmiszeripar sz\u00e1m\u00e1ra: Az \u00e9lelmiszeriparban haszn\u00e1lt term\u00e9kek, mint p\u00e9ld\u00e1ul az eritrit, felhaszn\u00e1lhat\u00f3k csokol\u00e1d\u00e9ban, p\u00e9k\u00e1rukban, \u00fcd\u00edt\u0151italokban, \u00e9dess\u00e9gekben \u00e9s \u00edgy tov\u00e1bb.<br \/>\nKem\u00e9ny\u00edt\u0151cukor a gy\u00f3gyszeripar sz\u00e1m\u00e1ra: A gy\u00f3gyszeriparban haszn\u00e1lt term\u00e9kek, mint p\u00e9ld\u00e1ul a xilit, t\u00e1pl\u00e1l\u00e9kkieg\u00e9sz\u00edt\u0151k\u00e9nt \u00e9s ter\u00e1pi\u00e1s seg\u00e9danyagk\u00e9nt haszn\u00e1lhat\u00f3k a cukorbetegek sz\u00e1m\u00e1ra.<br \/>\nAmil\u00f3z a takarm\u00e1nyipar sz\u00e1m\u00e1ra: a takarm\u00e1nyiparban haszn\u00e1lt term\u00e9kek, p\u00e9ld\u00e1ul oligoszacharidok, amelyeket takarm\u00e1nyadal\u00e9kk\u00e9nt haszn\u00e1lnak.<br \/>\nKem\u00e9ny\u00edt\u0151cukor m\u00e1s ipar\u00e1gak sz\u00e1m\u00e1ra: M\u00e1s ipar\u00e1gakban haszn\u00e1lt term\u00e9kek, mint p\u00e9ld\u00e1ul a szorbit, amelyet seg\u00e9danyagk\u00e9nt, hidrat\u00e1l\u00f3szerk\u00e9nt \u00e9s fagy\u00e1ll\u00f3szerk\u00e9nt haszn\u00e1lnak a fogkr\u00e9mekben.<\/p>","protected":false},"excerpt":{"rendered":"<p>Mi az \u00e1ltal\u00e1nos szab\u00e1ly az amil\u00f3z oszt\u00e1lyoz\u00e1s\u00e1ra? \u00d6sszet\u00e9tel szerint (sz\u00e1razanyag-tartalom) 1.1. Gl\u00fck\u00f3z: kem\u00e9ny\u00edt\u0151b\u0151l vagy amilopektinb\u0151l mint nyersanyagb\u00f3l, cseppfoly\u00f3s\u00edt\u00e1s \u00e9s szacharifik\u00e1l\u00e1s ut\u00e1n el\u0151\u00e1ll\u00edtott \u00e9s finom\u00edtott, gl\u00fck\u00f3zkomponenseket tartalmaz\u00f3 gl\u00fck\u00f3zfolyad\u00e9k. 1.1.1 95% feletti gl\u00fck\u00f3z: 95%-n\u00e9l nagyobb vagy azzal egyenl\u0151 gl\u00fck\u00f3ztartalm\u00fa term\u00e9kek, mint p\u00e9ld\u00e1ul gl\u00fck\u00f3z-monohidr\u00e1t, v\u00edzmentes [...]<\/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 the general rule for classifying amylose? - 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\/hu\/general-rule\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is the general rule for classifying amylose? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"What is the general rule for classifying amylose? 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