Erythritol production by yeasts: a snapshot of current knowledge

Erythritol is a four‐carbon sugar alcohol produced by microorganisms as an osmoprotectant. It could be used as a natural sweetener in the pharmaceutical and food industries. Here, a snapshot of current knowledge on erythritol metabolism and synthesis, optimization of its production and more precise process and producer strain improvement is presented.     

淋洗液发生器离子色谱电导抑制法测定饮料中的添加剂

建立了淋洗液发生器电导抑制离子色谱同时测定饮料中的阿斯巴甜、山梨酸、甜蜜素、苯甲酸、安赛蜜和糖精钠6种添加剂的方法,采用阴离子交换色谱柱IonPac AS11为分离柱,自动淋洗液发生器产生的高纯KOH梯度进行淋洗,饮料样品经稀释和0.2μm微孔滤膜过滤后,可直接进样分析.方法的线性范围广,灵敏度高,重现性好,简便,可用于饮料添加剂的分析.     

Photostability study of natural high-potency sweetener monatin in a model beverage system and characterisation of the degradation products

Photodegradation of the naturally occurring high-potency sweetener monatin was studied in a lemon-lime beverage model system under simulated conditions. Most of the monatin disappeared after treatment with the equivalent of four days of ultraviolet light exposure and resulted in the formation of a number of degradation products. These degradation products have been isolated and characterised in the present study. On the basis of these identified structures, a photodegradation pathway has been proposed suggesting that monatin gets oxidised on the indole C-2 position to result in 2-hydroxymonatin. It also undergoes decarboxylation resulting in a 4-oxopentanoic acid analog and a major rearrangement resulting in an isonicotinic acid analog. Monatin also degrades into 3-formylindole and indole-3-carboxylic acid. Besides these, a partial monatin dimer and a monatin lactone were identified as additional degradation products. Details of the isolation and characterisation are given.     

天然植物中的甜糖苷和抑甜糖苷

着重介绍了来源于植物组织中的两种活性不同的糖苷,即甜糖苷和抑甜糖苷的特性以及研究现状。     

Physicochemical and sensory optimisation of a low glycemic index ice cream formulation

The development of a low glycemic index ice cream with as close as possible physicochemical properties and sensory quality compared with a sucrose-sweetened ice cream was investigated. Three relatively new novel commercial sweeteners – tagatose, erythritol and trehalose – were studied, along with maltitol and polydextrose. Once the freezing curves were matched, other physicochemical properties also were found to match. Sweetness and sweet taste could then be adjusted for sensory optimisation with a combination of these sugars and supplementation with sucralose to boost the sweetness as necessary.     

Development of an efficient bioprocess for turanose production by sucrose isomerisation reaction of amylosucrase

Turanose, a structural isomer of sucrose, is a non-cariogenic and low-calorigenic disaccharide. It has a promising potential to be a high-quality functional sweetener, but there has been no competitive way to produce turanose until now. In this study, a recombinant amylosucrase, originating from Neisseria polysaccharea (NpAS), was utilised to efficiently convert sucrose to turanose. With 2.5 M sucrose and 400 U/l of NpAS, the production yield of turanose maximally reached to 56.2% at 35 °C after a 120 h reaction. Main transglycosylating reaction pathway of NpAS clearly shifted from α-(1,4)-glucan synthesis to turanose production by simply increasing sucrose substrate concentration. Purification, by a preparative recycling HPLC, effectively separated turanose from the reaction mixture with a high purity of 94.7% and a high recovery yield of 97.5%. Chemical structure of the purified turanose was confirmed by NMR analysis, and three tautomers, namely 3-O-α-d-glucopyranosyl-α-d-fructofuranose, 3-O-α-d-glucopyranosyl-β-d-fructofuranose, and 3-O-α-d-glucopyranosyl-β-d-fructopyranose, were identified with a ratio of approximately 1:2:2.     

日本批准使用三氯蔗糖

三氯蔗糖高倍甜味剂、甜度是蔗糖的600倍左右。由于其具有良好的甜味且安全性好，目前世界已有30多个国家批准使用。     

高效液相色谱法同时测定饮料中的着色剂、甜味剂与防腐剂

建立了高效液相色谱法同时测定食品中的多种着色剂与防腐剂、甜味剂的分析方法,考察了流动相组成及配比、缓冲溶液浓度、柱温、流速等因素对分离的影响,确定了最佳洗脱条件和最佳检测条件.在最佳色谱条件下,8种化合物的线性关系良好,相关系数为0.9992～0.9999.样品的加标回收率均在97.6 %～99.4 %,实现了18 min内对8种化合物的同时测定.试验成功地用于食品中多种着色剂与防腐剂、甜味剂的同时检测,并具有快速、经济、准确、灵敏的特点.     

甜味剂三氯蔗糖的合成工艺与应用研究进展

本文综述了近年来国内外新型强力甜味剂三氯蔗糖的生产与应用概况,主要介绍了三氯蔗糖的合成工艺进展。     

Invited review: Sugar reduction in dairy products

Sugar overconsumption continues to increase worldwide and contributes to multiple health-related issues. Dairy foods represent a large market, grossing more than $125 billion per year worldwide. Consumer demands for healthier products are leading to a large push for sugar reduction in dairy foods. Sugar plays an important role in dairy foods, not only in flavor but also in texture, color, and viscosity. Replacing sugar can have negative effects, making substitution inherently difficult. Natural and artificial nonnutritive sweeteners exist for sugar reduction. Natural nonnutritive sweeteners are popular, particularly for label appeal, but many consumers still prefer the taste of artificial nonnutritive sweeteners. Sweet taste perception can also be affected by texture of the food matrix and the presence of fat. Other sugar reduction techniques include hydrolysis of lactose, ultrafiltration, and direct reduction. This review will address the role of sugar, alternative sweeteners, and sugar reduction in ice cream, yogurt, and flavored milk.