| 新型低热值甜味剂——赤藓糖醇 |
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| 引用本文： | 刘建军,赵祥颖,田延军,韩延雷,张家祥,李丕武.新型低热值甜味剂——赤藓糖醇[J].山东食品发酵,2006(3):3-7. |
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| 作者姓名： | 刘建军 赵祥颖 田延军 韩延雷 张家祥 李丕武 |
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| 作者单位： | 山东省食品发酵工程重点实验室,济南250013 |
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| 摘 要： | 赤藓糖醇是一种多元醇类甜味剂，具有类似于蔗糖的口味，具有热量低、稳定性高、甜味协调、无吸湿性、无龋齿性、不发酵及不会引起肠胃不适等优点。本文简述了赤藓糖醇的物理化学特征、生理代谢特性、生产及应用情况。
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| 关 键 词： | 赤藓糖醇 甜味剂 发酵 应用 |
The Development and Application of Erythritol |
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| LIU Jian-jun,ZHAO Xiang-ying,TIAN Yan-jun ,HAN Yan-lei,ZHANG Jia-xiang,LI Pi-wu.The Development and Application of Erythritol[J].Shandong Food Ferment,2006(3):3-7. |
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| Authors: | LIU Jian-jun ZHAO Xiang-ying TIAN Yan-jun HAN Yan-lei ZHANG Jia-xiang LI Pi-wu |
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| Abstract: | Erythritol is a kind of adding sweetener with clean sweet taste and good flavor profile close to sucrosef/Elt nas many advantagesf such as its lower energyf-high stabilityfbetter feels and no hygroscopicity etcf/EBecause it is not fermentedf it does not damage teeth and does not affect bowel and stomachf./EThe character ,production methods and the application of Erythritol are introduced in this paper. |
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| Keywords: | Erythritol Sweetener Fermentation Application |
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