Isomalto-oligosaccharide(IMO) pauka
Nā hiʻohiʻona
•(1) ʻono: ʻO ka ʻono o IMO he 40%-50% ka saccharose, hiki ke hoʻohaʻahaʻa i ka ʻono o ka meaʻai a me ka ʻono maikaʻi loa.
•(2) viscosity: like me ka wai saccharose viscosity, maʻalahi ke hana ʻia, ʻaʻohe hopena maikaʻi ʻole i ka ʻiʻo a me ka waiwai kino o ka confectionery.
•(3) hana wai: IMO's AW=0.75, emi iho ma mua o saccharose(0.85), kiʻekiʻe malt syrup(0.77), akā, ʻaʻole hiki ke ulu ka germ maʻamau ma lalo o ke kaiapuni o AW≤0.8, hōʻike kēia i hiki iā IMO ke antiseptic. .
•(4) ka waihoʻoluʻu: Hiki ke loaʻa i ka IMO ka hopena ma muli o ka hoʻomehana pū ʻana me ka protein a i ʻole ka amino acid，a ua hoʻohuli ʻia e ka protein a i ʻole ke ʻano amino acid、pH waiwai, ka mahana wela a me ka manawa.
•(5) anti-niho palaho: IMO mea paakiki e fermented e ka niho palaho pathogenic bacteria-streptococcus mutans ， loaʻa ka maikaʻi o ka anti-niho palaho.
• 6) mālama ʻia ka maʻu: ʻO IMO ka mea hiki ke mālama i ka makū, pale i ka hoʻopaʻa ʻana o ka starch i ka meaʻai a me ka ua o ke kō crystalline.
•(7) anti-wela, anti-acid: ʻaʻole ia e decompose ma lalo o ke kaiapuni o ka pH3 a me ka 120 ℃ no ka manawa lōʻihi， kūpono ia no ka mea inu, nā kini, a me nā meaʻai e pono ai ka hana wela kiʻekiʻe a me ka meaʻai me ka waiwai pH haʻahaʻa.
•(8) fermentaiton: ʻo ka paʻakikī o ka ferment i ka hana meaʻai, hiki ke pāʻani i kāna hana a me ka hopena no ka manawa lōʻihi.
•(9) iho ka lae hau: Ua like ka lae hau o IMO me ka saccharose， ʻoi aku ka kiʻekiʻe o kona wela hau ma mua o ka fructose.
•(10) palekana: ma waena o ka oligose hana, hiki ke hoʻohana ʻia kekahi ʻāpana liʻiliʻi e kekahi germ aerosis i loko o ke kahawai ʻōpū, ferment e hana ai i ka waika organik a me ke kinoea, hiki i ke kinoea ke kumu i ka physogastry, ʻoiai hiki ʻole iā IMO ke hoʻoulu i ka maʻi maʻi.
ʻAno Huahana
Hoʻokaʻawale ʻia ia i ʻelua ʻano o ka pauka IMO, me 50 a me 90 o ka ʻike IMO.
E pili ana i nā huahana
1.Application i ka ʻoihana meaʻai
ʻO nā candies me IMO ka hana o ka calorie haʻahaʻa, ka palaho niho ʻole, anti-crystal a hoʻoponopono i ke kahawai ʻōpū.Ke hoʻohana ʻia i ka berena a me ka pastry, hiki iā ia ke palupalu a piha i ka elasticity, ʻala a ʻono, hoʻolōʻihi i ke ola, hoʻomaikaʻi i ka pae o nā huahana.Hoʻohana ʻia i loko o ka ice-cream, pono e hoʻomaikaʻi a mālama i kona ʻano a me ka ʻono, hāʻawi pū me ka hana kūikawā.Hiki ke hoʻohui ʻia i loko o ka sodas, ka mea inu soymilk, ka inu huaʻai, ka wai wai inu, nā mea inu kī, nā mea inu ʻai, nā mea inu ʻawaʻawa, nā kofe a me nā mea inu pauka ma ke ʻano he meaʻai.
2.ʻoihana hana waina
Ma muli o ka ʻono o IMO, hiki ke hoʻohana ʻia ma ke ʻano he kumu carbohydrate ma mua o ka saccharose.I kēia manawa, hiki i ka IMO ke hiki i ka non-fermentation, no laila hiki ke hoʻohui ʻia i loko o nā waina fermentable (e like me ka waina raiki ʻeleʻele, ka waina melemele a me ka waina paʻa) e hana ai i ka waina olakino maikaʻi.
3.Feed mea hoʻohui
Ma ke ʻano he mea hoʻohui hānai, ua lohi loa ka hoʻomohala ʻana o IMO.Akā, ua hoʻohana 'ia i loko o kekahi holoholona ola kino meaʻai, hānai mea hoʻohui, hana hanai;ʻO kāna hana nui ka hoʻomaikaʻi ʻana i ke ʻano o ka flora intestinal, hoʻomaikaʻi i ka waiwai hana o nā holoholona, e hoʻemi i ke kumukūʻai hana, hoʻomaikaʻi i ka pale ʻana a me ke kaiapuni hānai holoholona.ʻO ia ka hua ʻōmaʻomaʻo, ʻawaʻawa ʻole a me ke koena ʻole, hiki ke hoʻohana ʻia ma kahi o ka lāʻau antibiotic.
