Suppression sweetener Chinese name: suppression sweetener Other names: sweet inhibitor; sweet pink cover; 2- (4-methoxy-phenoxy) - propionate international generic name: 2- (4-methoxy ? oxy) - propionate English name: Sweetness inhibitor; sodium 2- (4-methoxyphenoxy) propanoate formula: C10H11NaO4 relative molecular mass: 218.18 CAS: 13794-15-5 Properties: [Appearance] white???? ? crystalline powder [melting point / ℃] 190 [density] 0.32 [content /%] 100 ± 2 [Solubility] was dissolved in water and propylene glycol, slightly soluble in fat taste characteristics:???? This product is sugar and other sweet sweetener inhibitor. ? 1. For example moon cake, jam, ice cream, syrups and the like can be added to water for the product: the suppression quantity of sweetener powder dispersed or dissolved in water, the amount of water lies in the 40 to 50 times its mass, the ingredients are directly mixed into the product, continue to follow the production of this product can be. For the moon cake, filling production in late (for example, 20 to 30 minutes before the pot) was added, and then continue filling the shovel to meet the requirements so far. Always make sure suppression sweetener uniformly dispersed in the filling, and avoid prolonged heat treatment. For example: Set dosage extreme of 3, then you need to add the fillings per 100 kg suppression sweetener powder 30 grams, can be used after adding 1200 to 1500 g (or mL) water evenly dispersed. 2 3.2 can not add water for products such as chocolate, some candy, cream coatings:?. The direct inhibition sweetener ingredients can be mixed into the product, but it must be mixed. Since minimal amount of suppression sweetener, recommended to use a multi-step cascade mixing techniques, in order to achieve a uniform distribution, as add pigment to the chocolate product, the same method was added flavor. 4 Scope (1) Candy, chocolate:? Add this product can effectively improve the taste of sweetness, making candy, chocolate sweet but not too sweet, no sugar after eating sour and fruity counter or creamier. (2) moon cake, stuffing, baked foods: sugar in baked foods have a lot of action, especially the role of taste, sugar is the key, but the sweet taste of sugar, people do not want to eat greasy food and health. Baked goods added to the product not only sweet and cool and not greasy, but also improve the baked food color, smell and taste. (3) preserves, preserved: candied fruit, dried fruit is made of sugar cooked, sugar less short shelf life and high cost. Sugar much too sweet, not only fruity sweetness, this product can reduce sweetness, highlighting fruity refreshing taste and no rebound after eating sour. (4) halva, Shaqima:? Candy, sugar Shaqima is by sticking together, such foods whose main flavor is sweet, crisp, crisp, and the role of sugar have osteoporosis agents, people affected not much sugar is sweet. This product can effectively reduce the sweetness, the food fragrant, flaky, crisp flavor more prominent. (5) drinks, ice cream, frozen dairy products, jam: Sugar is a natural preservatives, thickeners played an irreplaceable role in a variety of beverages and other foods, but the kind of food people can not sugar adds a sweet taste accepted. This product was added to make the sugar into a sugar is not sweet, and the role of sugar in the type of food does not change. (6) on a variety of sweet sugar has reduced the role of the findings in 1999 published by Oxford University and Duke University showed that suppression of sweeteners (2- (4-methoxy-phenoxy) - propionate, sweet pink cover ) present in the coffee beans, which can reduce include sucrose, glucose, fructose, aspartame, saccharin sodium, sorbitol and mannitol, including 12 kinds of sweeteners.