Cov yam ntxwv ntawm Newsweet

Ntshiab qab zib, tshiab thiab ntuj, zoo ib yam li aspartame, tab sis muaj kev nyab xeeb dua;
Qhov qab zib yog siab, txog 8000 npaug ntawm sucrose, thiab tus nqi sib npaug ntawm qhov qab zib yog qis dua li ntawm aspartame;
Cov as-ham uas muaj tau yooj yim absorbed los ntawm tib neeg lub cev;
Tsawg zog lossis tsis muaj zog, muaj rau cov neeg mob ntshav qab zib, tsis muaj cariogenic, thiab tuaj yeem txhawb kev loj hlob ntawm bifidobacteria;
Nws yuav tsis ua rau cov hniav lwj lossis cov ntshav qab zib hloov pauv, ua rau nws nyiam cov khoom qab zib rau kev noj qab haus huv.
Nyob rau hauv acidic tej yam kev mob, neotame muaj roughly tib yam stability li aspartame. Nyob rau hauv nruab nrab pH ntau yam los yog kub kub instantaneous, neotame muaj ntau ruaj khov dua aspartame, uas zoo heev nthuav nws daim ntawv thov teb, xws li nyob rau hauv cov khoom ci.
Nyob rau hauv ib txwm cia tej yam kev mob, qhuav hmoov ntawm neotame muaj zoo stability, tab sis nws stability nyob rau hauv aqueous tov yog txwv rau qee yam. Nws stability yog cuam tshuam los ntawm tej yam xws li kub, acidity, thiab lub sij hawm, thiab cov qab zib yuav txo mus rau ib tug tej yam. Kev ruaj ntseg hauv cov kua dej ntawm chav tsev kub (25 degree) yog kwv yees li: lub neej ib nrab ntawm pH 3.0 yog 78 hnub; Lub neej ib nrab ntawm pH 4.0 yog 156 hnub; Lub neej ib nrab ntawm pH 4.5 yog 208 hnub; Lub neej ib nrab ntawm pH 5.0 yog 150 hnub; Ib nrab-lub neej ntawm pH 5.5 yog 112 hnub. Qhov zoo tshaj pH tus nqi yog 4.5. Raws li qhov no, kev siv neotame ua ke nrog sucrose lossis lwm yam khoom qab zib tuaj yeem txhim kho nws txoj kev ruaj ntseg.