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Updated: Jul 19, 2025

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在低pH值下陶马丁的热降解及其使用基酸盐的预防

Benjamin Pomon1, Yu Zhao1, Alex L Lai2

  • 1Department of Food Science, College of Agriculture and Life sciences, Cornell University, Stocking Hall, Ithaca, NY, 14853.

Food hydrocolloids
|August 7, 2023
PubMed
概括

陶马丁是一种天然的甜味剂,由于蛋白质的聚合和碎片化,在加热时失去甜味. 酸性条件减缓了这一过程,而基酸防止了基质损伤,保持了甜味.

关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.在BEMPO-3中,使用的是BEMPO-3.在EPR中使用EPR.极端有机物种 极端有机物种旋转探头的旋转探头陶马丁是一种陶马丁.

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