麦芽糖醇

麦芽糖醇纳滤浓缩过程中膜的污染和清洗再生

Fouling and cleaning of membranes in nanofiltration of maltitol purification

麦芽糖醇在食品中的应用

The application of maltitol in food

咀嚼麦芽糖醇口香糖对牙菌斑原位pH值的影响

Effect of the Maltitol-Gums on plaque pH

无糖立方体口香糖的麦芽糖醇硬包衣工艺研究

Research on maltitol sugarless hard coating with cube chewing gum center

以麦芽糖醇和脂肪酰氯为主要原料合成麦芽糖醇脂肪酸酯。

Maltitol fatty acid ester was prepared with maltitol and fatty acyl chloride .

功能性配料麦芽糖醇的性能及有效应用

Properties and its effective application of functional ingredient-Maltitol

固体麦芽糖醇的研制

Development of solid maltitol

提出了在有机溶剂中直接酯化合成麦芽糖醇脂肪酸酯的工艺。

The direct esterifying method for synthesizing maltitol fatty acid ester in a solvent ( DMF ) was studied .

高效液相色谱法测定低热量食品中的葡萄糖、果糖、蔗糖、麦芽糖醇和山梨糖醇的研究

A Study on the Determination of Glucose , Fructose , Sucrose , Maltitol and Sorbitol in Low-calorie Foods by HPLC

以麦芽糖醇与蛋白糖复配代替传统的蔗糖，采用真空渗透方法研制无糖杨梅蜜饯。

Sucrose was replaced with maltitol and asparatame , sugar-free glazed waxberry is developed with the method of vacuuming penetration .

文章介绍了无糖食品的涵义、麦芽糖醇的特性、在无糖食品中的应用现状及开发前景。

The article introduced the meaning of sugar-free food , then introduced characteristic , application in sugar-free food and development trends of maltitol .

麦芽糖醇具有独特的理化特性和功能特性，在无糖食品的开发中已经有一些应用。

Maltitol possesses its particular physical and chemical characteristic , also functional characteristic , so it has been used in the development of sugar-free food .

以麦芽糖醇、硬脂酰氯为主要原料，在催化剂存在下，在醋酸溶剂中缩合成麦芽糖醇硬脂酸酯。

Maltitol stearic acid ester was synthesized by condensation of maltitol with stearoyl chloride in the presence of the catalyst and with acetic acid as solvent .

结果表明，食盐、柠檬酸、柠檬酸钠、话梅粉和麦芽糖醇这几种主要原辅料的用量对无糖型话梅含片的风味有较大的影响。

The result showed that the quantities of salt , citric acid , sodium citrate , preserved plum flour and maltitol had great effects on the flavour of the troche .

本研究将高效液相色谱法与化学水解相结合，探讨了低热量食品中葡萄糖、果糖、蔗糖、麦芽糖醇和山梨糖醇同时测定方法。

Through the combination HPLC with chemical hydrolysis , We have studied on the simultaneous determination method of glucose , fructose , sucrose , maltitol and sorbitol in low-calorie foods .

以最佳胶基配方制备口香糖，确定出最佳口香糖配方为：胶基35%，异麦芽糖醇35%，阿斯巴甜1.0%，柠檬酸0.3%。

Then application this compounding to produce gum . Results , the optimized compounding of gum were as follows : gum base 35 % , iso-maltol 35 % , Aspartame 1.0 % , citric acid 0.3 % .

国标GB2760-96《食品添加剂使用卫生标准》规定可用于食品加工的甜味剂包括甜蜜素、安赛蜜、甜味素、异麦芽酮糖醇、木糖醇、阿力甜等15种。

There are15 kinds of sweet agents in food processing authorized in National Standard GB2760-96 Sanitary Standards of Using Food Additives .

最佳碳源为麦芽糖、山梨糖醇和葡萄糖；

That the best carbon sources were maltose , sorbitol and glucose ;

本文综述了麦芽糖和麦芽糖醇的生产和技术的发展以及发展前景。

This paper describes the development and prospects of the production and technologies of maltose and maltitol industries .

采用超声波辅助化学还原法制备了Ru-B非晶态合金催化剂并用于麦芽糖加氢制备麦芽糖醇。

Ru-B amorphous alloy catalyst was prepared by ultrasonic-assisted chemical reduction and used in hydrogenation of maltose to maltitol .