益生原混合甜味剂 符合均衡饮食之道

<正> 混合甜味剂的应用日趋普及,含有混合甜味剂的食品和饮料在市场上也到处可见。混合甜味剂能有效地遮盖产品的后味,使食品更加味美可口。此外,其功能特性比大多数单一甜味剂更接近于蔗糖,不但能增加甜味强度,而且符合成本效益。在众多混合甜味剂中,又以天冬甜素和乙酰磺胺酸钾混合甜味剂的应用较为普     

泰莱--新起点带来新机遇唯有品质始终如一--访泰莱中国区总经理刘宇翔

泰莱（Tate&Lyle）是为食品、饮料和其他行业提供配料和解决方案的全球供应商,在全球30多个地区开展业务。其生产的专业食品配料主要包含3种产品：质构剂--特种淀粉和稳定剂系统;甜味剂--营养型甜味剂,包括SPLENDA?善品?糖TM蔗糖素（三氯蔗糖）的无热量高倍甜味剂和天然高倍甜味剂;健康配料--膳食纤维和低盐配料。此外,泰莱的食品系统业务还提供多种混合配料解决方案。     

含糖食品产销管理新规定

国家工商局最近发出《加强含糖食品产销管理的通知》,要求各级工商行政管理部门采取措施,加强含糖食品的管理。要加强宣传引导工作,向消费者讲明过量食用人工甜味剂的害处,使消费者自觉抵制甜味剂超标的产品。要加强对使用食糖、化学甜味剂企业的管理,企业所生产的含糖食品和饮料,必须注明所含糖分是糖精还是食品糖;产品无糖分标准或标实不     

国内外甜味剂的研究现状及发展动向

<正>在人们生活中,甜味剂为一种调味品,将其应用到食品中,不仅能使食品更美味,还能预防疾病的产生。甜味剂的产生主要分两种方式,即天然甜味剂和人工合成的甜味剂。在甜味剂的使用与发展过程中,在市场上占有较大地位。因为甜味剂是一种无热量或者低热量的产品,容易使人产生高血糖等疾病。所以,分析国内外甜味剂的发展现状和未来发展动向十     

双氧噁噻嗪钾—天冬甜素混合甜味剂的稳定性

<正> 甜味剂的稳定性对饮料的销售来说,具有关键的作用,因为当同一品牌的饮料的甜味不一致时,消费者就会怀疑产品的质量。故此,理想的甜味剂除了具备有优良的溶解性外,其在软饮料于保存期间的稳定性,也是非常重要的。 普遍来说,混合甜味剂在软饮料于保存期间的降解速度比单一甜味剂为慢,而且其甜味强度与蔗糖较为接近,故在软饮料的生产中采用混合甜味剂,既能提高产品的质量,亦能延长产品的     

酸奶和乳酸奶饮料的高品质甜味剂——蔗糖素

<正> 在我国,酸奶和乳酸奶饮料被认为是具有营养和保健功能的食品,相当流行。然而,这类产品往往很甜,影响了其保健的形象。有鉴于此,许多生产商已在酸奶和乳酸奶饮料中以蔗糖和强力甜味剂混合进行加甜。 1997年3月,一种新型的强力甜味剂—蔗糖素获批准在中国使用,为我国的酸奶和乳酸奶饮料生产商带来了喜讯。这种甜味剂是第一种采用蔗糖制成的强力甜味剂,具有像蔗糖一样的味道,其甜度比蔗糖平均高出600倍,且不会产生热量,不会引起龋齿。     

关于甜味剂的生产与应用问题

<正> 甜味剂是指能赋予食品以甜味的食品添加剂,按其来源可分为天然甜味剂和人工合成甜味剂,以其营养价值可分为营养性甜味剂和非营养性甜味剂,按其化学结构和性质可分为糖类甜味剂和非糖类甜味剂。     

浅述复合甜味剂

甜味剂是世界上耗用量最大的一种食品添加剂。随着各种新型的甜味剂产品的开发，复合甜味剂也相继出现。本文论述了关于复合甜味剂的特点和好处及开发复合甜味剂应注意的问题。     

资讯速递

<正> 《功能性食品甜味剂》出版发行 由我国食品工业界专家、国家食品营养与咨询委员会副主任张学元先生亲自作序,功能性食品(保健食品)、食品甜味剂研究专家郑建仙编著的《功能性食品甜味剂》,已于1997年11月由中国轻工业出版社隆重推出。这是国内本领域研究的第一部具有权威性的专著。 功能性甜味剂是具有特殊生理功能或特殊用途的食品甜味剂,在功能性食品或低能量食品上占有重要地位。这本书在系统阐述甜味与甜味剂理论的基础     

浅述复合甜味剂

甜味剂是世界上耗用量最大的一种食品添加剂，随着各种新型的甜味剂产品的开发。复合甜味剂也相继出现。本文论述了关于复合甜味剂的特点和好处及开发复合甜味剂应注意的问题。     

The sensory properties and metabolic impact of natural and synthetic sweeteners

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.     

甜味剂发展概况

甜味剂是目前广泛应用的食品添加剂,以其品种多样、用途广泛深受各食品生产厂家欢迎。概述常见甜味剂的种类及其应用情况,分析当前甜味剂尤其是高倍甜味剂的开发和应用所面临的主要问题,指出低热量营养型甜味剂和更高甜度的甜味剂是当前甜味剂的发展方向。     

食品用复合甜味剂

文章介绍了食品用甜味剂及其复配的相关知识,指出复合甜味剂是市场发展的必然结果,高品质、营养性、安全性是未来甜味剂的发展趋势.     

饮料中甜味剂的应用与食品安全

食品安全问题已经成为了一个普遍的社会问题,其中有很多的食品安全问题是由于非法添加造成的。甜味剂作为一种常用的添加剂,几乎涵盖了所有的食品,我国批准使用的甜味剂有15种。随着生活水平的不断提高,人们更加重视生命健康与饮食安全,因此需要科学的渠道,让人民大众了解食品添加剂与食品安全。通过调查各种甜味剂在榆林市市场上大部分饮料中的使用情况,本研究主要对5种常用甜味剂(甜蜜素、安赛蜜、阿斯巴甜、糖精钠、三氯蔗糖)的使用情况、存在的安全问题、如何规范使用等进行了概述。以期让消费者科学的了解甜味剂与食品安全,同时在食用或购买食品时更加有科学的依据。     

杀菌型无脂低糖乳酸菌奶饮料的开发

杀菌型无脂乳酸菌奶饮料对我国乳业而言是一个全新的品种，它的最主要技术难点是分散系和溶解系的整体下移(即析水)，从而影响产品的感官指标。通过菌种、复配稳定剂、工艺及参数、甜味剂的系统研究，及小试、中试及规模化生产的验证．在国内率先成功地研制出无脂低糖乳酸菌奶饮料产品(杀菌型)，添补了国内空白，为乳业增加了一个新品种。     

SWEETNESS EQUIVALENCE OF DIFFERENT SWEETENERS IN STRAWBERRY‐FLAVORED YOGURT

ABSTRACT

To successfully substitute sucrose for sweeteners, further studies must be carried out based on previous knowledge of sweetener concentration to determine the equivalent sweetness of such compounds. In this work, sweetness equivalence of strawberry‐flavored yogurt with different sweeteners and/or their combinations (aspartame, acesulfame‐K, cyclamate, saccharin, stevia and sucralose) and yogurt sweetened with 11.5% w/w sucrose was measured using the sensory magnitude estimation method. The sweetness concentrations equivalent to strawberry yogurt sweetened with 11.5% w/w sucrose in the tested sweeteners were 0.072% w/w for aspartame, 0.042% w/w for aspartame/acesulfame‐K (2:1), 0.064% w/w for cyclamate/saccharin, 0.043% w/w for cyclamate/saccharin (2:1)/stevia (1.8:1) and 0.30% w/w for sucralose. These results can promote the use of different sweetener combinations in strawberry‐flavored yogurt, specially acesulfame‐K and stevia, once they produce more pleasing in this product.

PRACTICAL APPLICATIONS

This study provides some useful information, since there is no data in the literature about sweetness equivalence of sweeteners in yogurt, but only in simpler matrices such as pure water, juices, coffee and teas. The use of stevia blend presented several advantages such as increased sweetening power, demonstrating the potential of this natural sweetener. The magnitude estimation method has been successful in this study, being an important tool for development of new low‐calorie products. It may be noted that when evaluating different types of food using the same kinds of sweeteners, these promote distinct characteristics and that reflect directly on the sensory quality of the final product. Thus, such studies generate important information for the food industries working with dietetic food.     

Time to maximum sweetness intensity of binary and ternary blends of sweeteners

The purpose of the current study was to determine what effect, if any, the blending of sweeteners has on the time to maximum sweetness intensity of sweeteners. In this study that is comprised of three separate experiments, trained panelists evaluated the time to maximum sweetness intensity of sweeteners tested in both binary and ternary combinations. Sixteen sweeteners that varied widely in chemical structure were evaluated. Sweetener blends containing the protein thaumatin had the latest time to maximum sweetness intensity. As a group, blends containing neohesperidin dihydrochalcone, alitame, stevioside, rebauadioside-A, or neotame had later times to maximum sweetness intensity than blends with sugars and sugar alcohols. Many sweetener blends exhibited times to maximum sweetness intensity that fell intermediate between the earliest and latest of its constituent self-mixtures. These data indicate that the time to maximum sweetness intensity of “late” sweeteners can be shortened by blending with earlier onset sweeteners.     

非营养型甜味剂安全性研究进展

甜味剂是能使食物具有甜味非糖类物质,目前世界上广泛使用甜味剂有20余种,我国已批准使用的约15种。非营养型甜味剂是指与蔗糖甜度相等时含量其热值低于蔗糖热值2%物质,该文介绍食品工业常用几种非营养型甜味剂:糖精钠、安赛蜜、阿斯巴甜、甜蜜素,对其安全性的研究进展进行论述,以便为选择合适甜味剂提供参考。     

Sensory characteristics and relative sweetness of tagatose and other sweeteners

The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemical-like sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P < 0.001). In terms of perceived sweetness intensity, the bulk sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes < 1). Because the sweetness of tagatose and sucrose grew at near-identical rates (slope = 1.41 and 1.40, respectively), tagatose produced about the same relative sweetness to sucrose across the concentrations tested. However, the relative sweetness of other sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. Practical Application: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of concentrations. Tagatose produced about the same relative sweetness to sucrose across the concentrations tested, while the relative sweetness of other sweeteners was highly concentration dependent. The present data provide a general guideline when considering the use of tagatose and other sweeteners in foods and beverages.     

Physicochemical and psychophysical characteristics of binary mixtures of bulk and intense sweeteners

Correlating psychophysical characteristics with physicochemical properties of sweeteners is of relevance to the understanding of the origin of sweetener synergy, an essential parameter for the food manufacturer. Psychophysical evaluation was carried out on bulk sweeteners (sucrose and maltitol) and intense sweeteners (aspartame, sodium cyclamate, acesulfam-K, alitame) in mixtures. The concentrations of mixtures were calculated to be equisweet to 10% sucrose and sweetness intensity was evaluated by reference to sucrose solutions using a “sip and spit” method. While a positive synergistic phenomenon is observed for sugar/sodium cyclamate and maltitol/acesulfamK mixtures, a significant suppression effect is obtained when aspartame is added to sugars. Additivity is observed for sucrose/alitame and sucrose/acesulfamK mixtures. The origin of these differences lies in the influence of the two molecules on water structure and in the nature of their hydration. From physicochemical properties (intrinsic viscosity, Huggins coefficient, apparent specific volume, hydration number, surface tension and contact angle), alitame and aspartame seem characterised by hydrophobic hydration; sodium cyclamate, as well as the bulk sweeteners, appear more compatible with water structure and possess hydrophilic hydration. ACK is differentiated from other sweeteners by a negative hydration. Synergy occurs when components with identical types of hydration are mixed. This phenomenon is accompanied by an increase in the mobility of water molecules in the proximity of bulk sweeteners (maltitol and sucrose) and a reduction of volume of the hydrated solute molecule. Inversely, suppression and additivity occur when constituents of the mixture possess different natures of hydration, as in sucrose/aspartame mixtures, and when physicochemical properties show a reduction of the mobility of water around the sweeteners. For suppression effects, an increase in volume of the hydration sphere is also observed. Interpretation of the sweetness of mixtures of sugars and artificial sweeteners, in terms of their compatibility with water structure, is of relevance at an economic level in food formulations.