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正在研究之中的非营养型甜味剂—L—糖(Lev—sugars) 总被引:2,自引:0,他引:2
0 前言 L—糖即是左旋糖,因为其不对称碳原子是左旋的原因而得名。人们研究L—糖的目的在于利用人体对它不可代谢因而没有能量价值这一特性。 1981年4月14日登记的美国专利4,262,031就是关于可作为低能量甜味剂而在食品、饮料和医药品上加以应用的L-糖中有:L-萄葡糖,L-占洛糖(Lgluose)、L-果 相似文献
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André F. Soares Alice R. Honorio Diana C. Nunes de Lima Alline A. L. Tribst 《International Journal of Food Science & Technology》2021,56(9):4428-4433
This study characterised the main sweet beverages and food products marketed in Brazil regarding (i) the addition of sugar/sweeteners, (ii) nutritional profile and (iii) sugar claims. Results revealed that most of the beverages had added sweeteners, while food products were mainly sweetened with sugar. Moreover, >90% of the powdered products had added sweeteners. ‘Zero sugar’ (46%) and ‘light’ (55%) were the most common sugar claims in sugar-free and reduced-sugar products, respectively. Powdered products, soya drinks and baked products included claims less frequently. Regarding the nutritional profile, beverages with sugar substitution had a proportionally greater reduction in the content of carbohydrates and calories (up to 99%, for both) in relation to food (<82% and <85%, respectively). The results suggest that reducing sugar in solid foods remains a greater challenge than in beverages and that this reduction has less impact on the final energy density of foods. 相似文献
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Margaux R. Mora Robin Dando 《Comprehensive Reviews in Food Science and Food Safety》2021,20(2):1554-1583
The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has been attributed in part to the overconsumption of added sugars. Sugar reduction strategies often rely on synthetic and naturally occurring sweetening compounds to achieve their goals, with popular synthetic sweeteners including saccharin, cyclamate, acesulfame potassium, aspartame, sucralose, neotame, alitame, and advantame. Natural sweeteners can be further partitioned into nutritive, including polyols, rare sugars, honey, maple syrup, and agave, and nonnutritive, which include steviol glycosides and rebaudiosides, luo han guo (monk fruit), and thaumatin. We choose the foods we consume largely on their sensory properties, an area in which these sugar substitutes often fall short. Here, we discuss the most popular synthetic and natural sweeteners, with the goal of providing an understanding of differences in the sensory profiles of these sweeteners versus sucrose, that they are designed to replace, essential for the effectiveness of sugar reduction strategies. In addition, we break down the influence of these sweeteners on metabolism, and present results from a large survey of consumers’ opinions on these sweeteners. Consumer interest in clean label foods has driven a move toward natural sweeteners; however, neither natural nor synthetic sweeteners are metabolically inert. Identifying sugar replacements that not only closely imitate the sensory profile of sucrose but also exert advantageous effects on body weight and metabolism is critical in successfully the ultimate goals of reducing added sugar in the average consumer's diet. With so many options for sucrose replacement available, consumer opinion and cost, which vary widely with suagr replacements, will also play a vital role in which sweeteners are successful in widespread adoption. 相似文献
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通过感官评定的方法研究莱鲍迪苷A在蛋糕中替代蔗糖的应用效果。在此基础上研究莱鲍迪苷A复配甜味剂对蛋糕感官品质和质构的影响,确定复配甜味剂的最优配方。结果表明,莱鲍迪苷A在蛋糕中替代蔗糖的最大替代量为30%。莱鲍迪苷A复配甜味剂的加入对蛋糕的内聚性、粘度影响不大,对蛋糕硬度、弹性、胶着性、咀嚼性的影响显著。添加适当比例的复配甜味剂可以使蛋糕的弹性、胶着性有所增加,同时改善了蛋糕的咀嚼性,使蛋糕的口感更加绵软,甜味更加柔和,保湿性也得到明显改善。蛋糕的最优配方为:面粉100g,鸡蛋150g,色拉油20g,泡打粉2g,蔗糖10g,莱鲍迪苷A 0.1g,木糖醇45g,聚葡萄糖30g。 相似文献
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