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甜味剂是食品加工生产中不可或缺的原料,而糖类甜味剂更占有很大的比例。但什么是甜味剂?甜味剂有哪些?可能很多人都不了解。 相似文献
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新型甜味剂的应用及前景 总被引:1,自引:0,他引:1
蔗糖作为甜味剂在食品工业中的应用十分广泛,但随着人们生活水平的提高和对健康的日益重视,蔗糖已越来越不符合人们的要求。因为蔗糖的过量摄入不利于人体健康,例如它会使血糖升高,使人肥胖,易导致蛀牙,为糖尿病者、心血管病患者和肥胖者所禁忌。在物质生活日益丰富的今日,人们非常关注所摄入的食品对自身健康的影响,因此积极寻找新型甜味剂成为必然。近年来,食品工作者已经开发出许多新型甜味剂来适应这种需求,其按性质和作用可分为两大类:一类是功能性甜味剂,另一类是高甜度的新型甜味剂。这两种新型甜味剂,都是低热值的甜味剂,不会引起龋… 相似文献
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食品减糖比较常见的方法是使用非营养性甜味剂,但非营养性甜味剂会带来不受欢迎的苦味或金属味及安全风险。研究表明,在某些食物中加入香气物质可以增强人体对食品的甜味感知,即利用香气增甜作用达到食品减糖效果。从气味物质种类、甜味剂浓度2个方面总结了对香气增甜作用有重要影响的因素;从正鼻途径和后鼻途径的嗅觉感受机制、脑神经及味觉感受机制、心理感受机制3个方面阐述了香气增甜的作用机制,总结了分子模拟在分析甜味剂与味觉受体结合、释放过程的应用;归纳了评价香气增甜作用大小的感官分析方法,并比较描述性感官分析法、时间强度法和感觉时间支配分析法3种感官分析方法的差异性;对香气增甜作用在食品工业中的应用现状进行了汇总;对香气增甜研究方向以及分析气味增强味觉作用机制的方法提出展望,以期为香气减糖的研究提供新思路。 相似文献
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近年来,针对高血压、高血糖、高血脂等人群的功能性食品越来越多,而此类食品中的甜味剂和油脂也越来越受到人们的关注。根据不同甜味剂所含热量的不同,可以将其分为三种:一是以蔗糖和葡萄糖为代表的甜味剂,特点是热量高、甜度低;二是以索玛甜、纽甜为代表的甜味剂,热量较蔗糖低,但甜度非常高;三是以木糖醇和甜菊糖为代表的甜味剂,热量低,但甜度较高。 相似文献
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近年来,随着消费者对健康产品的需求,天然甜味剂成为食品加工中重要加工原料,主要原因是其高甜度、低热量、低升糖的特点。消费者认知的提升及企业对产品的不断开发共同促进了天然甜味剂在我国的发展。天然甜味剂不仅可以应用于食品生产,还具有调节肠道菌群、抗氧化、美白、保护神经、抗癌、抗病毒、抗糖化和抗糖尿病等功能活性,但我国对于此方面的开发和利用还不慎广泛。该研究将重点围绕几种典型天然甜味剂的功能活性进行综述,并对其在乳制品、饮料、焙烤食品、海产品等食品加工中的应用现状深入探讨,以期为天然甜味剂的扩大开发应用提供参考依据。 相似文献
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Physicochemical and psychophysical characteristics of binary mixtures of bulk and intense sweeteners
《Food chemistry》1998,63(1):9-16
Correlating psychophysical characteristics with physicochemical properties of sweeteners is of relevance to the understanding of the origin of sweetener synergy, an essential parameter for the food manufacturer. Psychophysical evaluation was carried out on bulk sweeteners (sucrose and maltitol) and intense sweeteners (aspartame, sodium cyclamate, acesulfam-K, alitame) in mixtures. The concentrations of mixtures were calculated to be equisweet to 10% sucrose and sweetness intensity was evaluated by reference to sucrose solutions using a “sip and spit” method. While a positive synergistic phenomenon is observed for sugar/sodium cyclamate and maltitol/acesulfamK mixtures, a significant suppression effect is obtained when aspartame is added to sugars. Additivity is observed for sucrose/alitame and sucrose/acesulfamK mixtures. The origin of these differences lies in the influence of the two molecules on water structure and in the nature of their hydration. From physicochemical properties (intrinsic viscosity, Huggins coefficient, apparent specific volume, hydration number, surface tension and contact angle), alitame and aspartame seem characterised by hydrophobic hydration; sodium cyclamate, as well as the bulk sweeteners, appear more compatible with water structure and possess hydrophilic hydration. ACK is differentiated from other sweeteners by a negative hydration. Synergy occurs when components with identical types of hydration are mixed. This phenomenon is accompanied by an increase in the mobility of water molecules in the proximity of bulk sweeteners (maltitol and sucrose) and a reduction of volume of the hydrated solute molecule. Inversely, suppression and additivity occur when constituents of the mixture possess different natures of hydration, as in sucrose/aspartame mixtures, and when physicochemical properties show a reduction of the mobility of water around the sweeteners. For suppression effects, an increase in volume of the hydration sphere is also observed. Interpretation of the sweetness of mixtures of sugars and artificial sweeteners, in terms of their compatibility with water structure, is of relevance at an economic level in food formulations. 相似文献
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The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener with various functional properties, compared to other sweeteners (sucrose, sucralose, erythritol, rebaudioside A), over a wide range of sweetness commonly found in foods and beverages (3% to 20% sucrose [w/v]). A total of 34 subjects evaluated aqueous solutions of the 5 sweeteners for the perceived intensities of sweetness, bitterness, astringency, chemical-like sensations, and sweet aftertaste, using the general version of the Labeled Magnitude Scale. The relationship between the physical concentrations of the sweeteners and their perceived sweetness (that is, psychophysical functions) was derived to quantify the relative sweetness and potency of the sweeteners. The results suggest that tagatose elicits a sweet taste without undesirable qualities (bitterness, astringency, chemical-like sensations). Out of the 5 sweeteners tested, rebaudioside A was the only sweetener with notable bitterness and chemical-like sensations, which became progressively intense with increasing concentration (P < 0.001). In terms of perceived sweetness intensity, the bulk sweeteners (tagatose, erythritol, sucrose) had similar sweetness growth rates (slopes > 1), whereas the high-potency sweeteners (sucralose, rebaudioside A) yielded much flatter sweetness functions (slopes < 1). Because the sweetness of tagatose and sucrose grew at near-identical rates (slope = 1.41 and 1.40, respectively), tagatose produced about the same relative sweetness to sucrose across the concentrations tested. However, the relative sweetness of other sweeteners to sucrose was highly concentration dependent. Consequently, sweetness potencies of other sweeteners varied across the concentrations tested, ranging from 0.50 to 0.78 for erythritol, 220 to 1900 for sucralose, and 300 to 440 for rebaudioside A, while tagatose was estimated to be approximately 0.90 times as potent as sucrose irrespective of concentration. Practical Application: The present study investigated the sensory characteristics and relative sweetness of tagatose, an emerging natural low-calorie sweetener, compared to other sweeteners. Study results suggest that tagatose elicits a sweet taste without undesirable qualities over a wide range of concentrations. Tagatose produced about the same relative sweetness to sucrose across the concentrations tested, while the relative sweetness of other sweeteners was highly concentration dependent. The present data provide a general guideline when considering the use of tagatose and other sweeteners in foods and beverages. 相似文献
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Manfred Kroger Kathleen Meister Ruth Kava 《Comprehensive Reviews in Food Science and Food Safety》2006,5(2):35-47
Sugar‐free or reduced‐sugar foods and beverages are very popular in the United States and other countries, and the sweeteners that make them possible are among the most conspicuous ingredients in the food supply. Extensive scientific research has demonstrated the safety of the 5 low‐calorie sweeteners currently approved for use in foods in the United States–acesulfame K, aspartame, neotame, saccharin, and sucralose. A controversial animal cancer study of aspartame conducted using unusual methodology is currently being reviewed by regulatory authorities in several countries. No other issues about the safety of these 5 sweeteners remain unresolved at the present time. Three other low‐calorie sweeteners currently used in some other countries–alitame, cyclamate, and steviol glycosides–are not approved as food ingredients in the United States. Steviol glycosides may be sold as a dietary supplement, but marketing this product as a food ingredient in the United States is illegal. A variety of polyols (sugar alcohols) and other bulk sweeteners are also accepted for use in the United States. The only significant health issue pertaining to polyols, most of which are incompletely digested, is the potential for gastrointestinal discomfort with excessive use. The availability of a variety of safe sweeteners is of benefit to consumers because it enables food manufacturers to formulate a variety of good‐tasting sweet foods and beverages that are safe for the teeth and lower in calorie content than sugar‐sweetened foods. 相似文献
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Huvaere K Vandevijvere S Hasni M Vinkx C Van Loco J 《Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment》2012,29(1):54-65
This study investigated whether the Belgian population older than 15 years is at risk of exceeding ADI levels for acesulfame-K, saccharin, cyclamate, aspartame and sucralose through an assessment of usual dietary intake of artificial sweeteners and specific consumption of table-top sweeteners. A conservative Tier 2 approach, for which an extensive label survey was performed, showed that mean usual intake was significantly lower than the respective ADIs for all sweeteners. Even consumers with high intakes were not exposed to excessive levels, as relative intakes at the 95th percentile (p95) were 31% for acesulfame-K, 13% for aspartame, 30% for cyclamate, 17% for saccharin, and 16% for sucralose of the respective ADIs. Assessment of intake using a Tier 3 approach was preceded by optimisation and validation of an analytical method based on liquid chromatography with mass spectrometric detection. Concentrations of sweeteners in various food matrices and table-top sweeteners were determined and mean positive concentration values were included in the Tier 3 approach, leading to relative intakes at p95 of 17% for acesulfame-K, 5% for aspartame, 25% for cyclamate, 11% for saccharin, and 7% for sucralose of the corresponding ADIs. The contribution of table-top sweeteners to the total usual intake (<1% of ADI) was negligible. A comparison of observed intake for the total population with intake for diabetics (acesulfame-K: 3.55 versus 3.75; aspartame: 6.77 versus 6.53; cyclamate: 1.97 versus 2.06; saccharine: 1.14 versus 0.97; sucralose: 3.08 versus 3.03, expressed as mg kg(-1) bodyweight day(-1) at p95) showed that the latter group was not exposed to higher levels. It was concluded that the Belgian population is not at risk of exceeding the established ADIs for sweeteners. 相似文献
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饮料中甜味剂的应用与食品安全 总被引:1,自引:0,他引:1
食品安全问题已经成为了一个普遍的社会问题,其中有很多的食品安全问题是由于非法添加造成的。甜味剂作为一种常用的添加剂,几乎涵盖了所有的食品,我国批准使用的甜味剂有15种。随着生活水平的不断提高,人们更加重视生命健康与饮食安全,因此需要科学的渠道,让人民大众了解食品添加剂与食品安全。通过调查各种甜味剂在榆林市市场上大部分饮料中的使用情况,本研究主要对5种常用甜味剂(甜蜜素、安赛蜜、阿斯巴甜、糖精钠、三氯蔗糖)的使用情况、存在的安全问题、如何规范使用等进行了概述。以期让消费者科学的了解甜味剂与食品安全,同时在食用或购买食品时更加有科学的依据。 相似文献
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建立一种快速检测乳饮料中常用甜味剂乙酰磺胺酸钾、糖精钠、甜蜜素、阿斯巴甜、阿力甜的高效液相色谱方法。样品经过稀释、沉淀蛋白、高速离心等前处理后,采用Symmetry C18 色谱柱分离,磷酸盐缓冲液(pH5.0)与乙腈为流动相,进行梯度洗脱,紫外检测波长为205nm。一次进样分析时间为12min,5 种甜味剂均能很好分离,RSD 为2.1%~5.6%(n=6),平均加标回收率为86.0%~102%。该方法简单、快速,重现性和选择性好,适用于快速检测乳饮料中的常用甜味剂。 相似文献
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High‐intensity sweeteners in espresso coffee: ideal and equivalent sweetness and time–intensity analysis 下载免费PDF全文
Bruna M. Azevedo Flávio L. Schmidt Helena M. A. Bolini 《International Journal of Food Science & Technology》2015,50(6):1374-1381
The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the concentrations of the sweeteners under study, equivalent in sweetness to the ideal sucrose concentration. In addition, it is fundamental to determine which is most similar to sucrose. The objectives of this study were to determine the ideal sweetness for espresso coffee and the equivalent concentrations in sweetness of different sweeteners, as well as characterise the time–intensity profile of each sweetener in relation to sweetness. The sweeteners evaluated were sucralose, aspartame, neotame, a cyclamate/saccharin mixture (2:1) and stevia. The sucrose concentration considered ideal by consumers was 12.5% (w/v), and the equivalent concentrations of the sweeteners were 0.0159% for sucralose, 0.0549% for aspartame, 0.0016% for neotame, 0.0359% for the cyclamate/saccharin mixture and 0.0998% for stevia. The time–intensity analysis indicated that possibly the sweeteners neotame, aspartame and sucralose would be the best substitutes for sucrose. 相似文献