功能性甜味剂--麦芽糖醇

麦芽糖醇是一种新型的功能性甜味剂，由于其具有低热量、非龋齿性、难消化性、促进钙的吸收等多种生理特性，已经引起了人们的广泛关注。本文阐述了麦芽糖醇的生理学性质、质量标准及其在食品工业中的应用，重点对麦芽糖醇的制备工艺及关键控制点作了详细探讨，最后对其发展前景进行展望，认为麦芽糖醇作为天然的营养型糖类甜味剂具有广阔的发展前景。

Functional sweetener--maltitol

Maltitol is a new functional sweeter. It has been broadly focused on by many people because of its low quantity of heat, no decayed teeth property, difficult digest, promoting absorb of calcium and many other physiological properties. In this text, the physiological properties of maltiol, the quality criterion, and its applications in food industry were explained. Furthermore, the preparation of techniques of maltiol and the key controlling points were introduced in detailed.