共查询到19条相似文献,搜索用时 61 毫秒
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功能性甜味剂是一类对人体具有独特生理功能的甜味剂。它主要包括两大类:低聚糖和多元糖醇。赤藓醇就是一种重要的功能性甜味剂。赤藓醇是4碳多元醇,化学名称为1,2,3,4一丁四醇,产品呈柱状结晶或白色结晶性 相似文献
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赤藓糖醇在食品工业不同领域应用情况概论 总被引:2,自引:0,他引:2
赤藓糖醇是一种新型天然甜味剂,它可以在功能性食品中使用,它能带来良好的口感,给人美妙的味觉。和其他甜味剂同时使用可以起到协同增效作用,此外,它还是一种无热、不龋齿、不会引起血糖反应、抗氧化的甜味剂,目前在国际市场上很是看好。本文分别对赤藓糖醇的发展史;赤藓糖醇的物理及甜味特性;和赤藓糖醇在食品工业不同领域应用情况作了简要阐述。 相似文献
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赤藓糖醇在食品工业中应用新进展 总被引:1,自引:0,他引:1
<正> 赤藓糖醇是一种新型天然无热量甜味剂,不发酵,防蛀牙,目前在国际市场上很看好。其特点是对热稳定性好、吸湿性小、冰点较低。 相似文献
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In response to an increasing demand from consumers for healthier and calorie controlled foods, Cerestar has developed a new food ingredient, erythritol. Erythritol can be produced from starch by a full biotechnological process, combining enzymatic and fermentative conversions. The use of an osmophilic yeast allows the fermentation step to be performed at high dry substance, giving an economic advantage. An extremely pure end product is then easily obtained by final crystallisation. Erythritol is structurally a polyol and shares the health properties of other polyols such as being toothfriendly and safe for diabetics. However, it offers in addition two very important nutritional advantages: a lower calorific value (0.3 Kcal/g) and a good tolerance. This is due to its low molecular weight, which allows erythritol to be rapidly absorbed from the small intestine, with subsequent excretion in the urine. Fermentation in the colon is therefore excluded and any resulting gastro-intestinal discomfort avoided. The combination of these properties makes erythritol a unique low calorie bulk sweetener. From a functionality point of view, erythritol is a moderately sweet bulking agent with a cooling taste: workability is similar to other polyols. It has a taste profile close to that of sucrose and may therefore improve the taste quality of a blend with intense sweeteners. Its low solubility and ease of crystallisation, make erythritol very suitable for applications which require a crystalline sweetener, such as chocolate. Other potential application areas are bakery, table-top and confectionery. Presently erythritol is under evaluation to establish beyond any doubt its safety and to obtain food approval as a new, low calorie, bulk sweetener. Potential non-food applications of erythritol are in polymers, fine chemicals and pharmaceutical intermediates. 相似文献
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中国食品科学技术学会 《中国食品学报》2022,22(12):405-412
随着健康饮食理念的盛行及减糖、低糖需求的增长,甜味剂——赤藓糖醇备受市场和行业关注。本文通过文献检索分析与专题研讨的形式开展研究,在综合分析赤藓糖醇国内外研究与应用现状的基础上,结合食品添加剂、食品科学等科技界与产业界相关专家意见,形成赤藓糖醇的科学共识,即:赤藓糖醇是一种四碳多元醇,在自然界中广泛存在,具有低能量、高耐受量等特性,目前工业化生产以微生物发酵法为主;赤藓糖醇作为食品添加剂的安全性虽已得到国内外权威机构的认可,但仍需加强其生产与应用等方面的科学研究,推动科学认知。本共识对引导行业科学认识、企业规范使用、公众合理消费赤藓糖醇具有重要的指导意义,有助于推动含赤藓糖醇食品的创新发展。 相似文献
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赤藓醇是一种发酵法制取的食用糖醇。由于它的热值只有食糖的10%,且耐受性好,因而受到食品加工的欢迎。近年在欧洲物日本十分流行。本郑重介绍了欧洲用赤藓醇制备的几种赤藓醇糖果的配方和工艺。 相似文献
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Peter de Cock 《中国食品工业》2000,(3)
<正> 比利时Cerestar食品应用中心新近开发出一种既含天然甜味又无热量的四碳多元醇——赤藓醇。它广泛地存在于不同的食物中,包括蘑菇、西瓜、梨、葡萄,以及发酵食品如干酪、葡萄酒、清酒、啤酒和酱油;同时,也存在于人和动物的组织及体液中。 赤藓醇是第一种完全采用传统生物技术制造的多元醇,通过类酵母真菌Moniliella pollinis对葡萄糖发酵而成,再经过纯化、结晶和干燥,最后得出一种甜度相当于蔗糖的60~70%、不吸潮、纯正(>99.5%)的白色结晶状粉末。 相似文献