Beyaz kristal veya kristal toz, kokusuz, tatl\u0131, suda kolayca \u00e7\u00f6z\u00fcn\u00fcr<\/p>\n
Ba\u015fvuru<\/strong><\/p>\n (1) Ekmek, buzlu kek, meyve \u00e7ay\u0131, s\u00fct \u00fcr\u00fcnleri, gazl\u0131 i\u00e7ecekler, dondurma vb. gibi \u00e7e\u015fitli yiyecek ve i\u00e7eceklerdeki g\u0131dalar\u0131n besin de\u011ferini art\u0131rabilir. 0.1~1% alanin eklemek, yiyecek ve i\u00e7eceklerdeki protein kullan\u0131m oran\u0131n\u0131 \u00f6nemli \u00f6l\u00e7\u00fcde iyile\u015ftirebilir. Alanin h\u00fccreler taraf\u0131ndan do\u011frudan emilebildi\u011finden, yorgunluktan h\u0131zla kurtulabilir ve i\u00e7tikten sonra ruhu canland\u0131rabilir. Paketleme ve Depolama<\/strong><\/p>\n 25 KG\/TORBA<\/p>\n 25 KG\/VAR\u0130L<\/p>","protected":false},"excerpt":{"rendered":" \u00dcr\u00fcn ad\u0131: L-Alanin<\/p>\n CAS: 56-41-7<\/p>\n MF: C3H7NO2<\/p>\n G\u00f6r\u00fcn\u00fcm: Beyaz kristal toz<\/p>","protected":false},"featured_media":5175,"template":"","meta":{"_acf_changed":false,"_gspb_post_css":""},"product_brand":[],"product_cat":[55,103],"product_tag":[],"class_list":{"0":"post-5781","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-food-additives","7":"product_cat-nutrition-enhancer","9":"first","10":"instock","11":"shipping-taxable","12":"product-type-simple"},"acf":[],"_links":{"self":[{"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/product\/5781","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/types\/product"}],"version-history":[{"count":0,"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/product\/5781\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/media\/5175"}],"wp:attachment":[{"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/media?parent=5781"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/product_brand?post=5781"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/product_cat?post=5781"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wpachem.com\/tr\/wp-json\/wp\/v2\/product_tag?post=5781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n(2) Yapay tatland\u0131r\u0131c\u0131lar\u0131n (sodyum sakarin, siklamat, siklamat, vb.) tad\u0131n\u0131 iyile\u015ftirebilir, bu da tatl\u0131l\u0131\u011f\u0131 art\u0131rabilir ve dozaj\u0131 azaltabilir. Bile\u015fik tatland\u0131r\u0131c\u0131ya 1~10% alanin eklemek, do\u011fal tatland\u0131r\u0131c\u0131lar gibi yapay tatland\u0131r\u0131c\u0131lar\u0131n tatl\u0131l\u0131\u011f\u0131n\u0131 art\u0131rabilir ve tatl\u0131l\u0131\u011f\u0131n\u0131 yumu\u015fatabilir, b\u00f6ylece kal\u0131c\u0131 bir tat b\u0131rakabilir. Y\u00fcksek tatl\u0131l\u0131ktaki alitam\u0131n (Alitam, L-asparagyl-D-alaninamid, sakarozdan 600 kat daha tatl\u0131) sentezlenmesi i\u00e7in kullan\u0131lan ham maddelerden biridir.
\n(3) Organik asitlerin ek\u015fi tad\u0131n\u0131 iyile\u015ftirin. 1-5% organik asit eklemek, buzlu asetik asit, s\u00fcksinik asit, fumarik asit, sitrik asit, tartarik asit vb.'nin ek\u015fi tad\u0131n\u0131 iyile\u015ftirebilir ve kar\u0131\u015f\u0131k ek\u015fi tad\u0131 do\u011fal tada daha yak\u0131n hale getirebilir.
\n(4) Tur\u015fu \u00fcr\u00fcnleri \u00fczerindeki etkisi. Tuz miktar\u0131n\u0131n 5-10%'sini eklemek, lezzeti iyile\u015ftirebilir ve marine etme s\u00fcresini k\u0131saltabilir. (5) Alkoll\u00fc i\u00e7eceklere L-alanin eklemek, bunlar\u0131n tad\u0131n\u0131n daha yumu\u015fak olmas\u0131n\u0131 sa\u011flayabilir, biran\u0131n ve k\u00f6p\u00fckl\u00fc \u015farab\u0131n eskimesini \u00f6nleyebilir ve maya kokusunu azaltabilir. Eklenen miktar genellikle 1-3%'dir.
\n(6) Mayoneze 1-3% L-alanin eklenmesi oksidasyonu \u00f6nleyebilir.
\n(7) Soya fasulyesi unu \u00fcr\u00fcnlerine (soya sosu vb.) 2-3% eklenmesi tad\u0131 iyile\u015ftirebilir.<\/p>\n