| 糖醇 |
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| 引用本文： | 梁智. 糖醇[J]. 中国食品添加剂, 2001, 0(3): 40-45 |
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| 作者姓名： | 梁智 |
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| 作者单位： | 南宁市化工研究设计院,南宁,530022 |
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| 摘 要： | 国际上保健功能食品是当今食品市场的消费热点和开发重点，糖醇做为糖类化学改性的功能性甜味剂，具有低热低甜等特点，代替蔗糖制成的功能性食品以安全性能优、口感好、稳定性强、水溶性高、适宜人群广等独具的特点，愈来愈受到消费的欢迎。
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| 关 键 词： | 糖醇 无糖食品 功能食品 甜味剂 性质 |
Sugar-alcohol |
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| Liang Zhi. Sugar-alcohol[J]. China Food Additives, 2001, 0(3): 40-45 |
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| Authors: | Liang Zhi |
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| Abstract: | In food market of the world, the health-function has are becoming focus on consuming and developing. Sugar-alcohol, being a chemical modificd sweetener, which has low-heat value and low-sweet degree, can be used in the function foods and received more and more consumer's favor because of' it's safety, well-taste, stability and good-solution etc. |
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| Keywords: | Sugar-alcohol Sugar Sugar free food Function foods |
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