赤藓糖醇的功能特性及其饮料开发研究进展
Functional Properties of Erythritol and Its Progress in the Development of Beverages
马寅龙 1田大芝1
作者信息
- 1. 湖北达能食品饮料有限公司,湖北 武汉 430043
- 折叠
摘要
摄入蔗糖过量会增加罹患代谢性疾病的风险,如糖尿病、肥胖及高血糖综合征等.随着人们对自身健康的关注度逐渐提高,同时低糖或零糖食品概念进入大众视野,天然甜味剂受到广泛关注.赤藓糖醇是一种天然来源的糖醇类甜味剂,目前大多数研究显示,赤藓糖醇是相对健康且具有优良功能性的一类代糖.本文论述了赤藓糖醇的结构、理化性质、功能特性及其在饮料开发中的应用,以期为赤藓糖醇在饮料工业生产中的应用提供理论支持.
Abstract
Excessive intake of sucrose increases the risk of metabolic diseases such as diabetes,obesity and hyperglycemic syndrome.As people's concern for their health gradually increases,and the concept of low-sugar or zero-sugar food enters the public's view.Hence natural sweeteners have received widespread attention.Erythritol is a sugar alcohol sweetener of natural origin,and most studies have shown that erythritol is a relatively healthy and functional sugar substitute.This paper discusses the structure,physicochemical properties,functional properties of erythritol and its application in beverage development,with a view to providing theoretical support for the application of erythritol in the actual production of beverage industry in the future.
关键词
赤藓糖醇/功能特性/饮料Key words
erythritol/functional properties/beverages引用本文复制引用
出版年
2024
NETL
NSTL
万方数据