Powder Sweetener Inhibitor Covering Sweet Powder For Ice Cream

Product Description The sweetener inhibitor is a sweetening reduction flavor The principle of sweetener inhibitor: the main substance in the sweetening flavor "2-(4-methoxyphenoxy)-sodium propionate" directly acts on the sweet taste receptors in the mouth, and the perception of sweetness in the oral cavity is only One receptor, sweetening essence paralyzes the receptors, so that the mouth cannot feel the actual sweetness. The degree of paralysis is determined by the amount added. When the added amount reaches 5/10,000, the sweet receptors can be completely paralyzed. The sweetness cannot be perceived. The sweetening flavor only acts on the sweet taste receptors and has no effect on other receptors. The sweetening flavors produced by other manufacturers have the taste of numb tongue after being used by customers, which is because of purity and heavy metals. Due to the high "arsenic", "green rattan" is the product with the highest purity and the lowest heavy metal content in the industry. If necessary, a third-party test report can be provided for comparison. Both Oreo and Yili's Anmuxi yogurt are our customers. These large companies have finally selected us after multiple and very strict examinations. Duration of temperature resistance of sweetening essence: within 90 minutes at 190 degrees Product Name sweetener inhibitor(sweetening rection flavor Appearance white powder Tast No special taste CAS 13794-15-5 GB 29938-2020 Odour No special odour Purity Min98% Packing size  1kg/bag Application&Function Application of sweetening reduction flavor (covering sweet powder) in different foods  sweetener inhibitor in moon cake fillings 1. Recommended dosage: ★The amount of sweetening flavor used is about 2‱-3‱ of the solid ingredients of the filling ★When the sugar content is between 20% and 35%, the recommended reference amount is about 2‱ ★When the sugar content is between 35% and 50%, the recommended reference amount is about 2.5‱ ★When the sugar content is between 50% and 75%, the recommended reference amount is about 3‱ 2. How to use: When the shovel filling is about to come out of the pot, about 15 minutes in advance, mix the sweetening essence (covering sweet powder) with 20 to 30 times of water, stir and dilute it, and evenly distribute it in the pot of the sand filling, and it must be fried. It can be produced by stirring evenly.  sweetener inhibitor in chocolate 1. Recommended dosage: ★The usage amount is about 2‱ of the weight of the chocolate solid ingredients. ★When the sugar content is 20%~35%, the recommended reference dosage is about 1.6‱. ★When the sugar content is 35%~50%, the recommended reference dosage is about 2‱. The sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweetening powder used according to the taste requirements of the food. 2. How to use: Using a multi-step step-by-step mixing technique, add step by step to expand the volume. Optionally, the powdered sugar in the chocolate ingredients can be mixed first. Then put it into the fine grinding cylinder and mix with other materials, and then fine grinding can be produced.  sweetener inhibitor in sachima, frozen rice candy, sesame candy, peanut candy and Mitong 1. Recommended dosage: The total amount of maltose paddles and white sugar is about 3‱-4‱. If the total amount of maltose paddles and white sugar is 100 kg, it is recommended to add about 30-40 grams. You can increase or decrease the amount of sweetener used according to the taste requirements of the food. Adjust the sweetness of food. 2. How to use: When the sugar is about to come out of the pot, about five minutes in advance, dilute the sweet-sweet powder with water about 20 times, evenly distribute it and sprinkle it in the sugar pot, and stir it evenly with a sugar stick.  sweetener inhibitor in Candy (Toffee, halva, hard candy, nougat, functional hard candy, gelatin) 1. Recommended dosage: ★The usage amount is about 2.5‱-3.5‱ of the weight of the solid ingredients of the candy ★The sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweet powder used according to the taste of the food. 2. How to use: It can be used in candy, moon cakes, fillings, candied fruit, chocolate, preserved fruit, halva, ice cream, baked goods, frozen dairy products, desserts, jams, jelly, beverages, condiments and other foods to adjust the sweet taste. Instructions: Dilute the sweet powder with water about 20 times (expand the volume of the receiving surface), and then sprinkle it evenly into the sugar melting pot. Stir well with a shovel sugar stick. Toffee and nougat: If the boiling temperature is set to 126 degrees, evenly sprinkle the sweet-sweet powder mixture into the sugar melting pot at about 100 degrees and stir evenly. Crisp candies and hard candies: If the boiling temperature is set to 160 degrees, evenly sprinkle the sweet-covering powder mixture into the sugar melting pot at about 120 degrees and stir evenly.  sweetener inhibitor in baked pastries (cakes, biscuits, mochi) 1. Recommended dosage: ★The usage amount is about 1.5‱-2‱ of the solid ingredients of baked pastry. ★When the sugar content is 15%~25%, the recommended reference amount is about 1.5‱ ★When the sugar content is 30%~40%, the recommended reference amount is about 2‱ ★When the sugar content is above 40%~50%, the recommended reference dosage is about 2.5‱ The sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweetening powder used according to the taste requirements of the food. 2. How to use: Add the sweet powder into the water to dilute it evenly, and mix it with the baked pastry material and stir it evenly to produce it. For anhydrous cakes, the sweetening powder can be added to the sugar and stirred evenly, then added to the eggs, and mixed with the baked pastry materials and stirred evenly for production.  sweetener inhibitor in candied fruit 1. Recommended dosage: The weight of white sugar in the candied fruit is about 3‱-4‱, and the sweetness of the food can be adjusted at will by increasing or decreasing the amount of sweetening powder used according to the taste of the food. 2. How to use:  Soaked candied fruit 1. First add the sweet powder into the soaking tank and stir well, then add the sugar and fruit. 2. If the soaking liquid needs to be reused, add the sweet powder across the street according to about 3‱-4‱ of the weight of the sugar added again.  Cooked preserved fruit 1. About five minutes before the preserved fruit is boiled and out of the pot, dilute the sweet powder with water about 30 times, sprinkle it evenly and stir. 2. If the liquid in the cooking pot needs to be reused, add about 3‱-4‱ of the added sugar. 3. If the cooked preserved fruit still needs to be soaked in sugar solution, follow the method of using the soaked preserved preserved fruit. Product process Effects and benefits of sweetener inhibitor: Effects and benefits: For a long time, the problem of sweet and greasy food has been deeply troubled by high-sugar confectionery manufacturers. How to fully retain and exert the many functions of "sugar" in food: pleasant sweetness, viscosity, volume, texture, antiseptic And other functions, but also make the product sweet and delicious, sweet but not greasy. The "sweet essence" developed and produced by Lvteng Technology perfectly solves these problems. Reduce sweetness: adjust the sweetness freely. Improve taste, quality, and increase sales: Examples of moon cake users: After using our sweetening flavor, the sweetness is reduced, and the fragrance of the raw materials is highlighted. Too high sweetness will suppress other flavors. The quality has improved, the taste is sweet but not greasy, and the sales have naturally increased. Cost saving: Many domestic filling manufacturers use sweetening, and 80% choose to use green rattan. The cost of white sugar in the filling is the lowest. The use of sweetening flavor can increase the amount of white sugar, which can increase weight, prolong shelf life and save money. cost effect. How much will the cost of using sweeteners increase? Calculate the moon cake according to the addition amount of 1.5/10,000 (most products are added between 1 and 2/10,000). One kilogram of moon cake only needs to add 0.15 grams of sweetening essence. According to 420 yuan/kg of sweetening essence, one kilogram of moon cake is used 0.063 yuan sweetening essence, the benefits are immeasurable. Packing & Delivery 1. Delivery: Mostly, we will send out your goods 2-4 working days after getting the payment. 2. payment: T/T, W/U, Paypal, Alibaba asurance...3.Shipping Details: DHL、TNT、FEDEX or EMS. 4.How to order: (1) Choose the flavors you like from the flavor list; (2) Tell me your convenient Payment way, and your address, contact Number; (3) Then We will make the PI for you; (4)After Payment, we will arrange your goods, give you the tracking number, and keep tracking it for you till the goods arrived. Company Introduction Xi’an Taima Biological Co., LTD. was founded in 2008, is a technological export-oriented private enterprise with the Rights of Self-Managed Import and Export, specializing in active ingredients modernized and industrialization research, development, production, and sales of natural medical botany. Our factory covers an area of 6,000 square meters equipped with advanced equipment and the production process is in accordance