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麦芽糖醇的特性及应用 总被引:7,自引:0,他引:7
麦芽糖醇是由麦芽糖经氢化还原而得的一种双糖醇,其化学名称为4—0—2—0吡喃葡萄糖基山梨醇。它的甜度相当于蔗糖的0.9,热值为蔗糖的十分之一,是一种低热量的功能性甜味剂。因其甜味柔和可口,发热量低,食用后不升高血糖值和尿糖值,可做成不同档次的液体或固体麦芽糖醇,用作各种功能食品的甜味剂或小包装的餐桌甜味剂,供糖尿病、肥胖病、心血管病等患者食用,并可预防龋齿的形成。一、麦芽糖醇的特性(一)无水结晶麦芽糖醇的物理性质1.分子式C(12)H(24)O(11)2.分子量344.313.融点146.5—147.0℃4.比旋光度(α)+… 相似文献
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功能性配料麦芽糖醇的性能及有效应用 总被引:3,自引:0,他引:3
日本早在1970年前后就开始以淀粉为原料工业化生产高纯度麦芽糖了。然后在1972年采用麦芽糖作为原料进行麦芽糖醇糖浆的商品生产。麦芽糖醇也叫还原性麦芽糖,即是这种加工方法的缘故。最早的麦芽糖醇糖浆产品是含固形物750的糖浆制品,其麦芽糖醇的含量明显比原有的还原性淀粉糖化物一也叫还原性饴糖高许多。在此以前麦芽糖醇是一种非结晶性糖醇,因很难制得结晶麦芽糖醇而得名。从1981年起,林原生物化学研究所成功地制得了麦芽糖醇结晶,第二年开始生产麦芽糖醇粉末产品。又在1992年成功地开发制取几乎是完全纯品的麦芽糖醇粉结晶产品,不久,正式商品生产,投放市场。 相似文献
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阐述了功能性甜味剂麦芽糖醇的生理特性和安全性,在此基础上侧重介绍了麦芽糖醇在食品工业中的应用现状,并对使用前景进行展望。 相似文献
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研究了不同相对分子质量的多元醇对大豆蛋白喷雾干燥的影响.结果表明:添加多元醇后喷雾干燥所得大豆蛋白的性质发生了明显变化;随着多元醇相对分子质量的增加,大豆蛋白的氮溶指数提高,乳化活性提高,粒径减小,热稳定性提高,热变性程度降低. 相似文献
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R. J. STEELE 《International Journal of Food Science & Technology》1987,22(4):377-384
Polyols were used to estimate the equilibrium relative humidity (ERH) of foods. Glycerol, ethylene glycol and propylene glycol were found to be suitable for estimating ERH, up to an ERH of 93%, by measuring the refractive index after they had equilibrated in the headspace of a food. The ERH determined by the polyol method agreed with the ERH determined using Sina and Vaisala meters to within 1% ERH for a lithium sulphate slurry, and for foods were usually within 2%. The ERH of prunes determined using the Vaisala meter was about 6% lower than the value obtained by the other methods. Unlike most electronic techniques the polyol method was unaffected by the presence of glycerol, propylene glycol or butylene glycol and so is suitable for measuring the ERH of foods containing these humectants. The polyol method can be used in developing countries where access to sophisticated equipment is limited. 相似文献
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Emmanuel I Zoulias Spyros Piknis Vassiliki Oreopoulou 《Journal of the science of food and agriculture》2000,80(14):2049-2056
The effect of sucrose replacement by polyols or fructose on dough rheology and properties of low‐fat cookies was studied. Polydextrose was used to replace 35% of fat in low‐fat cookie formulations. The rheological properties of dough were affected by sugar replacement. Maltitol and fructose resulted in dough with high values of hardness and consistency and low adhesiveness and cohesiveness, while lactitol, sorbitol and xylitol had the opposite effect. The properties of cookies prepared with maltitol and lactitol were similar to sucrose ones. Sorbitol cookies had acceptable properties too. In addition, lactitol and sorbitol improved the texture of low‐fat cookies, making them softer and less brittle. Xylitol also affected texture favourably, but not flavour. Mannitol was found not suitable for cookie formulation, as it restricts spread and imparts unpleasant flavour and appearance to the cookies. Fructose was judged unacceptable too, because it led to bitter aftertaste and dark colour. Cookies with polyols or fructose were less sweet than sucrose ones, but supplementation with acesulfame‐K increased sweetness and improved perceived flavour and general acceptance. © 2000 Society of Chemical Industry 相似文献
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免疫球蛋白的开发及其在食品中的应用 总被引:1,自引:0,他引:1
免疫球蛋白是人体重要的免疫物质之一。由于他对人体的生理功能具有重要的影响,因此把他应用到功能性食品中已经成为人们的研究热点。 相似文献