Glucono-δ-lactone
CAS Nr.: 90-80-2
Lub cev thiab tshuaj muaj zog
Dawb siv lead ua los yog crystalline hmoov, yuav luag tsis muaj ntxhiab, qab zib ua ntej qaub (sib txawv ntawm gluconic acid). Nws yooj yim soluble hauv dej (60g / l00ml), me ntsis soluble hauv ethanol (1g / 100ml), thiab yuav luag insoluble hauv ether. Hydrolyzed nyob rau hauv dej rau gluconic acid thiab nws δ- Lactones thiab - Ib qho sib npaug ntawm cov lactones. Tus nqi pH ntawm 1 feem pua aqueous tov yog sib npaug rau 3.5, thiab nws hloov mus rau 2.5 tom qab 2H.
Glucono-δ-lactone yog coated nrog 5% ~ 10% calcium stearate, thiab nws ruaj khov heev txawm tias siv hauv cov khoom hygroscopic. Nws decomposes ntawm 153 degree. Decompose calcium gluconate nrog acid, decalcinate gluconic acid tov los ntawm ion txauv resin, thiab mloog zoo rau cov kua gluconic acid txog li 80 feem pua hauv qab 70 degree hauv lub tshuab nqus tsev, thiab muab gluconic acid- δ- Cov noob siv lead ua ntawm lactone txuas ntxiv evaporated hauv lub tshuab nqus tsev. 40-45 degree.
Thaum 1/2 ntawm gluconic acid precipitates thiab crystallizes nyob rau hauv daim ntawv ntawm lactone, lub evaporation yog nres, centrifuged, ntxuav nrog dej txias thiab qhuav kom tau cov khoom tiav; Los yog ncaj qha siv cov tshuaj gluconic acid thiab tsom nws nyob rau hauv kev txo qis ntawm 40-45 degree ; Los yog ntxiv Aspergillus niger hom rau cov piam thaj nruab nrab rau fermentation.
Toxicological hauv paus
①GRAS:FDA-21CFR 184.1318.
② LD50: 7.63g/kg (BW) intravenously hauv luav.
③ ADI: tsis tas yuav tsum tau (FAO / WHO, 1994).
Daim ntawv thov
Stabilizer thiab coagulator
GB 2760-2014 qhia tias nws tuaj yeem siv rau hauv ntau yam khoom noj (tshwj tsis yog zaub mov hauv Cov Khoom Siv Ntxiv 2) raws li qhov xav tau ntau lawm.
Kev siv ntau npaum li cas hauv kev ua zaub mov: nws tuaj yeem siv rau kev khaws ntses thiab cw, qhov siab tshaj plaws yog {{0}}.1g/kg, thiab cov seem yog tsawg dua 0.01mg/kg; Nws yog siv rau hnyuv ntxwm (nqaij hnyuv ntxwm), cov khoom surimi, kua txiv hmab txiv ntoo thiab taum cov khoom lag luam (tofu thiab taum curd), nrog ntau npaum li cas ntawm 3.0g / kg; Thaum ua taum paj, ntxiv 2.5-2.6g ntawm cov khoom no ib kilogram ntawm cov kua mis nyeem qaub;
Cov khoom no tuaj yeem yaj hauv me me dej ua ntej, thiab tom qab ntawd ntxiv rau cov kua mis nyeem qaub, lossis cov kua mis nrog cov khoom no tuaj yeem ua cov kaus poom, rhuab mus rau 8 0 degree hauv dej, thiab khaws cia rau 15 feeb, ces nws tuaj yeem ua tau. yuav coagulated rau hauv tofu. Nws tuaj yeem siv rau biscuits, kib yob thiab qhob cij, tshwj xeeb tshaj yog rau cov ncuav mog qab zib. Qhov ntau npaum li cas yog li ntawm 0.13 feem pua ntawm cov hmoov nplej. Ntxiv 0.3 feem pua ntawm cov khoom no rau cov nqaij noj su, hnyuv ntxwm, hnyuv ntxwm liab, thiab lwm yam tuaj yeem ua rau cov khoom ci xim, zoo hauv cov dej tuav, puv elasticity, muaj cov nyhuv antiseptic, thiab txo cov khoom ntawm nitrosamines hauv cov khoom.
Raws li tus neeg sawv cev chelating, nws tuaj yeem siv rau hauv cov kua txiv hmab txiv ntoo lossis lwm yam txiv hmab txiv ntoo los tiv thaiv kev tsim ntawm tartar. Siv rau hauv cov khoom siv mis nyuj los tiv thaiv kev tsim cov mis nyuj pob zeb. Sour saj tus neeg saib xyuas, siv rau cov kua txiv hmab txiv ntoo, jellies, thiab lwm yam.
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