超声波处理改进糖质

<正>在食品加工中,甜味剂砂糖在口内的甜味强,但不适用于咖啡等饮料或食品料中作甜味剂,因为砂糖甜味会使食品本来风味减少,味质发粘不受人欢迎。如单用葡萄糖作甜味剂甜味又过低,单用果糖作甜味剂也有残留在口内糖度高及发粘的缺点。     

甜味蛋白的研究进展

糖类物质的过量所摄入引起的系列疾病,如糖尿病、肥胖、高血脂症、龋齿等已成为较为严重的社会问题.不仅在发达国家发病率迅速增长,发展中国家也已经出现相似的状况.因此,低热量的甜味剂被接受,如糖精不给人体提供热量,也不被人体分解和吸收,上百年来一直被用作食品和饮料的甜味剂.但市售人造低热量甜味剂可能具有其本身的问题.甜味蛋白作为一种新的甜味剂有望成为新型甜味剂.到目前为止,已从植物中获得了八种天然的甜味蛋白或甜味诱导蛋白,开展了甜味蛋白和人的甜味感受器之关系研究,初步阐明了甜味蛋白的甜味机制,甜味蛋白将越来越受到重视并具有广阔的应用前景.     

复合甜味剂的应用及其安全性研究

通过对单一甜味剂的特性以及甜味剂复配后的特点的分析,阐述了复合甜味剂有改善口感、提高甜味的稳定性、协同增效从而降低成本的作用,并介绍了复合甜味剂在蜜饯、饮料、焙烤等食品工业生产中的应用,探讨了开发复合甜味剂应注意的安全性问题和发展前景.     

二肽甜味剂结构的研究进展

以aspartame为代表的二肽甜味剂在甜味剂市场上占有重要的地位，研究二肽甜味剂的结构与甜味变化的关系有助于开发和评价新的二肽甜味剂。二肽甜味剂对N-端的结构有严格的要求，C-端却是经常可以变化的。为进一步揭示二肽甜味剂的结构，本论文分析了一系列aspartame的衍生物。研究表明，苯丙氨酸上的疏水基团X当改变其结构大小时，甜度的变化不大。而肽键对于维持甜味是必需的，用酯键取代肽键导致甜味消失，氨基上的氢键对于维持甜味来说也是必需的，当它被甲基取代时甜味也消失了。     

甜味感受及其影响因素的研究进展

甜味剂种类繁多,按其来源可分为天然甜味剂和人工合成甜味剂两类。甜味感受主要由味蕾中的异性二聚体进行,不同的异性二聚体可以识别不同的味觉分子,甜味是由异性二聚体T1R2、T1R3共同识别作用产生的;影响甜味剂甜味强度的因素有很多,除甜味剂本身差异外,还包括温度、p H、溶剂环境、受试者生理情况等;甜味强度的研究方法很多,其中常用的研究手段有3种:感官分析、电子舌检测分析、培养细胞株研究方法。     

甜味剂的应用和发展

本文简述了甜味剂的发展概况和甜味理论，并且对目前国内外常用的甜味剂的基本性质和应用情况加以概述及甜味剂的发展趋势进行了预测。     

甘蔗制糖文摘(一)

甜味与甜味剂理论——郑建仙，福建糖业，1994（2），ZI～习1．通过从“甜味觉的生理基础”，“甜味与化学结构的关系”，“关于甜受体的研究”，“甜分子与受体之间的作用机理”等四个方面的详细论述，对甜味及甜味剂理论有了较深的认识。猪厂酒精车间餐馆塔的扩建改造及rpP型     

多种甜味剂的电子舌味觉评价

为客观评价甜味剂的甜度和甜味特征,以感官评价为依据,考察电子舌评价蔗糖、甜菊糖、甘草甜素、罗汉果提取物、新橙皮苷二氢查尔酮(neohesperidin dihydrochalcone,NHDC)、柚苷二氢查尔酮(naringin dihydrochalcone,NDHC)、甜蜜素、三氯蔗糖、糖精钠和安赛蜜10种甜味剂的可行性。结果表明,电子舌的甜味传感器GL1能有效检测其中的蔗糖、NHDC、NDHC、糖精钠、安赛蜜和甜蜜素6种甜味剂的甜味信息,其中甜蜜素的甜味响应为负值。基于电子舌检测值采用主成分分析及聚类分析可对上述6种甜味剂进行较好分类。以蔗糖甜度为参照,NHDC、NDHC、糖精钠、安赛蜜的甜度可用电子舌测得的甜味值换算成相对甜度表示。采用最小二乘法建立甜味响应为正值的5种甜味剂电子舌测定值和感官评价结果之间的定量预测模型。结果表明,5种甜味剂的感官评价结果和电子舌测定值之间均具有良好的相关性,蔗糖、NHDC和安赛蜜呈现良好的线性关系。5种甜味剂甜味预测集的Rp均大于0.96,均方根误差小于0.9,显示所建立的预测模型具有较高的精度和良好的预测效果。     

甜味剂小知识

并非只有糖才能产生甜味,很多非糖类物质也能产生甜味.这些物质称为无糖甜味剂.无糖甜味剂有天然的例如甜菊糖,也有合成的例如蛋白糖.有些天然甜味剂在自然界中自然产生的数量极少,价格     

科学解读甜味剂

正三字经说:"酸苦甘,及辛咸;此五味,口所含。"甜味是中国传统五味之一,普遍受到消费者喜爱。而作为食品添加剂的一种,甜味剂也逐渐受到大家的关注。何为甜味剂?按照《食品安全国家标准食品添加剂使用标准》(GB 2760-2014),甜味剂是指赋予食品甜味的物质,如三氯蔗糖、阿斯巴甜等。通常我们从蔗糖和蜂蜜中获得甜感,中国传统上还使用甘草,现代使用罗汉果、甜叶菊调配甜味。但是,蔗糖、     

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.     

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.     

High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis

The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental to determine which is most similar to sucrose. The objectives of this study were to determine the ideal sweetness for espresso coffee and the equivalent concentrations in sweetness of different sweeteners, as well as characterise the time–intensity profile of each sweetener in relation to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. The sucrose concentration considered ideal by consumers was 12.5% (w/v), and the equivalent concentrations of the sweeteners were 0.0159% for sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and 0.0998% for stevia. The time–intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes for sucrose.     

化学甜味剂对潮汕凉果产业发展的影响分析

本文介绍了几种常见的化学甜味剂,分析了化学甜味剂与潮汕凉果产业发展历程的密切关系及影响该产业发展的因素。提出了高甜度甜味剂的优化使用,不仅能够掩盖单一甜味剂的缺点,还能够增加甜度、减少用量,从而降低成本。潮汕凉果在口味上的多元化发展已经成为了必然的趋势,同时也要引领潮汕凉果的健康消费观念。     

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.     

Sweetness Evaluation of Mixtures of Fructose with Saccharin, Aspartame or Acesulfame K

Some sensorial properties of synthetic sweeteners are limiting factors for use in low calorie soft drinks, By combining synthetic sweeteners with small fructose additions, these limitations can be overcome. Using paired comparison evaluation tests, nonlinear sweetness/concentration relations were established against sucrose, in acidified noncarbonated mineral water, for fructose, saccharin, aspartame and Acesulfame K. In binary combinations with fructose, sweetness additivity was demonstrated, for each of the three synthetic sweeteners. This is in contrast with literature reporting specific synergistic effects. By taking advantage of the high relative sweetness of fructose, low calorie soft drinks containing as little as 2–3% sugar could not be distinguished sensorially from traditional sucrose drinks.