乳制品减糖的必要性及研究进展

基于含糖食品对公众健康的影响,降糖成为食品工业的技术挑战之一。从乳制品和糖与健康的关系出发,重点分析了糖的消费现状和膳食推荐,以及不同国家和地区为控制居民糖的摄入而采取的营养标签标识、征税等措施；通过糖对乳制品的作用、乳制品中糖的应用现状、乳制品降糖面临的技术挑战等内容的解析,论述了乳制品减糖的必要性和发展趋势。乳制品减糖一般常用逐步降糖、糖替代、食品质构创新、多感官融合等技术方法。逐步降糖让消费者习惯低糖乳制品的口感是最理想的措施,但市场风险的存在使企业更倾向于选择在不降低甜度的前提下,使用非营养型高倍甜味剂、糖醇和膳食纤维等实现减糖。代糖物质对产品感官和品质的影响是乳品工业面临的技术挑战；食品质构创新可以在不增加产品中糖的添加量前提下,从质构调节、风味释放等多维度提升甜度感受；采用多感官融合技术从甜味质量、强度、持续性和空间性等4个维度综合模拟糖对产品的贡献、实现减糖是可行的趋势。

Necessity and Research Progress of Sugar Reduction in Dairy Products

Sugar reduction is a major technical challenge for the food industry, due to effects of sugars in foods on public health. This paper reviews the health effects of dairy products and sugars, with an emphases on the consumption status and dietary recommendation of sugar. The sugar reduction policies in different countries and areas were also illustrated. According to the application and contribution of sugar to the quality of dairy products, the challenges necessity and research progress of sugar reduction in dairy products were discussed. General methods for sugar reduction include gradually decreasing sugar (direct reduction), sugar substitution, food structure modification, and multisensory integration. Decreasing sugar gradually could make the consumers adapt the taste and flavor of low sugar foods, and it might be the most ideal methods to reduce sugar in food. The risk of gradual sugar reduction for food companies in markets makes them prefer to using non-nutritive sweeteners, sugar alcohols, and fibers to substitute sugar in products. Effects of sweeteners on the mouth feel make the sugar reduction be a technical challenge. Advances in food structures could also provide novel ways to reduce sugar in dairy products. The technologies include in the homogeneously distributing sugar, modifying fracture mechanics and modifying tastant release from food matrices. The use of multisensory (aroma, color, and other stimuli) integration principles would be a promising approach.