Ushukela omhlophe. I-sucrose ehlanzekile ekhishwe kumoba noma isithombo sebhitrudi. Yenziwe nge-fructose ne-glucose. Ushukela wezohwebo ogayiwe, ochotshoziwe kancanyana (kancane noma kancanyana). Itholakala futhi ngendlela yama-cubes amancane noma amabhulokhi amancane angama-rectangular.

Ushukela onsundu (ushukela onsundu, ushukela onsundu). I-Sucrose equkethe ama-molasses amaningi noma amancane, ngenxa yokucwengiswa okungaphelele noma ingxube ethile kashukela omhlophe nama-molasses. Umbala kashukela onsundu ungahluka ukusuka kosagolide uye kunsundu ngokumnyama, kuye ngobuningi bemibala kuma-molasses.

Ushukela oluhlaza. Ijusi kamoba engahluziwe futhi ehwamukile. Kuvela njengamakristalu ansundu, omile. Ngokuvamile ihloselwe ukucwengwa.

Ushukela we-Turbinado (ushukela we-turbinado, ushukela wezitshalo noma ushukela ongenalutho). Ushukela umoba ocwenge kancane. Lona akuwona ushukela oluhlaza, kodwa ushukela onqubo yokucwenga ayiphelele, ukuze amakristalu atholakele abe nombala ongaphezulu noma ongaphansi. Ingathengiswa ngobuningi noma izingcezu.

Icing sugar (ushukela oluyimpuphu). Ushukela omhlophe ugaywe ube yimpushana ecolekile okufakwe kuyo isitashi esincane ukuze kuvinjelwe ukwakheka kwezigaxa. Isetshenziselwa ikakhulukazi ukwenza ama-glaze nama-sweet paste.

Ushukela we-crystal oqinile (ushukela we-icing). Ushukela omhlophe onamakristalu amakhulu asetshenziselwa ukubhaka ukuhlobisa.

Ushukela one-demerara. Ushukela omanzi kakhulu we-granulated ombozwe ngokukhululekile ngama-molasses anokhilimu.

Ama-Molasses. Umkhiqizo osuselwe ekucwengisweni kukamoba noma isithombo sebhitrudi ushukela. Amamolasi kamoba kuphela ahloselwe ukusetshenziswa abantu. I-beet molasses isetshenziselwa ukukhiqiza imvubelo kanye nokukhiqizwa kwe-citric acid. Zingengezwa ukuze ziphakele izilwane zasemapulazini.

Guqula ushukela. Ushukela owuketshezi lapho i-molecule ye-sucrose ihlukaniswe ngokugcwele noma ingxenye yaba yi-glucose ne-fructose. Inamandla okumnandi angaphezu kwawe-sucrose. Ikakhulukazi esetshenziselwa ukulungiswa kwezimboni kweziphuzo ezinoshukela, i-confectionery, amakhekhe kanye nokudla okusemathinini.

Ushukela owuketshezi. Ushukela omhlophe ocwebezelwe oncibilikisiwe emanzini. Isetshenziswa eziphuzweni, ojamu, amaswidi, u-ayisikhilimu, ama-syrups namaswidi athambile (njenge-fudge).

I-Dextrose. I-glucose ehlanzekile futhi ecwebezelayo etholakala nge-hydrolysis ephelele yesitashi noma isitashi.

I-Maltodextrin. Kuyinhlanganisela encibilikayo ye-maltose ne-dextrin, isithako sokudla esihlobene ne-dextrose. Isetshenziselwa ikakhulukazi ukujiyisa imikhiqizo yobisi.

Ngaphandle kwe-sucrose, ekhishwe kumoba noma isithombo sebhitrudi, kunenqwaba yeama-sweeteners emvelo. Imvelo kashukela eziwuqukethe kanye namandla awo okwenza ubumnandi kanye nezakhiwo zawo ze-physicochemical ziyahlukahluka kakhulu. Amanye alawa ma-sweeteners aqukethe amavithamini namaminerali, kodwa lawa amanani amancane anemithelela encane yezempilo. Ukukhetha i-sweetener kuyindaba yokunambitha nezindleko.

S'thandwa. Ushukela okhiqizwa izinyosi ngompe wezimbali eziwudlayo. Ucebile phakathi fructose, amandla ayo okunandisa ngokuvamile makhulu kunawe-sucrose. Ukunambitheka kwayo, umbala kanye ne-viscosity kuyahlukahluka kuye ngesizini kanye nohlobo lwezimbali eziqoqwa yizinyosi.

Isiraphu ye-agave. Ikhishwa emanzini akhona enhliziyweni ye-agave, isitshalo esisetshenziselwa ukwenza i-tequila (I-Tequilana agava). Ukunambitheka kwayo kungaphezulu ukungathathi hlangothi kunaloloju. Umbala wayo uyahlukahluka kusukela kosagolide kuya kokunsundu, kuye ngezinga lokuhlanzwa. Lesi sishukela semvelo simusha emakethe. Ngokuvamile kutholakala ezitolo zokudla kwezempilo. Okwakhe amandla okushukela cishe aphindwe izikhathi eziphindwe nengxenye (1,4) kunoshukela omhlophe. Iqukethe ingxenye ephezulu ye-fructose (60% kuya ku-90%).

Usiraphu we-maple. Isiraphu enokhilimu etholwe ngokubilisa ubisi lwe-maple ushukela (Acer) - amanzi e-maple - kufika ku-112 ° C. Acebile i-sucrose (i-glucose ne-fructose). Ukunambitheka kwayo nombala kuyahlukahluka kuye ngonyaka, indawo yokukhiqiza noma ukuthi ubisi lwe-maple luqoqwe nini.

Isiraphu ye-Malt. Yenziwe ngezinhlamvu zebhali ezihlumile, zomisiwe, zosiwe bese zigaywa ukunikeza ufulawa ovundiswa ngokushesha. Isitashi esiqukethwe kulo fulawa sibe sesiguqulwa sibe ushukela (i-maltose). Isiraphu ye-malt yebhali iwuhlobo lwamamolasi amnandi, okuhloswe ngawo ukunothisa, ukunambitheka kanye noshukela amalungiselelo athile okupheka (i-pastry, ubisi oluphehliwe) kanye nokwenza ubhiya (ngokuvutshelwa) noma i-whisky (nge-distillation).

Isiraphu yommbila. Isiraphu sokungaguquguquki obukhulu, okulungiselelwe kusuka ku-cornstarch. Yakhiwe ikakhulukazi glucose. Isetshenziswa kakhulu ku-confectionery, itholakala naseziphuzweni, izithelo ezifakwe ethini, u-ayisikhilimu, ukudla kwezingane, ojamu namajeli. Itholakala kuzo zonke izitolo zokudla. Imboni yokudla isebenzisa isiraphu yommbila phezulu ku-fructose, ikakhulukazi ekwenzeni iziphuzo ezine-carbonated. Isiraphu yombila ephezulu ye-fructose ngokuvamile iqukethe ama-40% kuya ku-55% i-fructose (okungavamile kakhulu u-90%), okuwunikeza amandla aphezulu okumnandi kunesiraphu yommbila evamile.

Isiraphu yerayisi ensundu. Isiraphu aminyene etholwe ukuvutshelwa kwerayisi elinsundu kanye nebhali lonke. Inokunambitheka okuncane kwe-caramel. Iqukethe ama-carbohydrate ayinkimbinkimbi, cishe ingxenye, futhi ushukela olula, noma u-45% we-maltose no-3% weglucose. Lawa mashukela ahlukene awenziwanga ngesikhathi esisodwa. Inzuzo osozimboni abahlomula ngayo ekwenzeni amabha kagesi ahloselwe abasubathi. Isiraphu yerayisi ensundu singangena esikhundleni sikashukela noshukela onsundu ekwenzeni ama-dessert okuzenzela.

Isithelo sigxile. Ama-syrups atholwe ngokunciphisa amajusi ezithelo, ikakhulukazi amagilebhisi: acebile fructose.