摘要
蔗糖酯是一种新型的食品添加剂和表面活性剂 ,应用于糖厂煮糖工艺 ,明显降低糖羔和糖蜜的粘度 ,可缩短煮糖时间 1 0 %～ 2 7%,提高结晶率和提糖率 2 %左右 ,在糖厂推广应用 。
As a new type of food additives and surface active agent, sucrose ester (SE) was applied to the sugar cook process in sugar house. It could reduced the viscosity of sugar mass and molasses, cut down the sugar cook time, and improve the crystallinity and abstraction of sugar.
出处
《化工技术与开发》
CAS
2005年第1期43-46,48,共5页
Technology & Development of Chemical Industry
关键词
蔗糖酯
表面活性剂
食品添加剂
煮糖技术
sucrose ester
surface active agent
food additives
sugar cook process
