Views:5 Author:Site Editor Publish Time: 2020-07-17 Origin:Site
Definition of sweetener
Sweetener refers to food additives that give food a sweet taste. There are currently more than 20 kinds of sweeteners approved for use in my country. Non-sugar sweeteners and sugar alcohols are generally managed as food additives, so called sweeteners. Non-sugar sweeteners have a high degree of sweetness, very little dosage, and a small calorific value. They are completely different from sugars such as sucrose and do not participate in metabolic processes. They are often called non-nutritive or low-calorie sweeteners. High-intensity sweeteners or high-intensity sweeteners (including: stevioside, sucralose, aspartame, AK sugar, cyclamate, licorice, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, ammonium glycyrrhizinate, mogroside Glycosides, saccharin, neotame, double sweetness, somatin, alitame, etc.). Sugar alcohol sweeteners (including: xylitol, sorbitol, erythritol, maltitol, mannitol, lactitol, isomalt, etc.) are mostly artificially synthesized, and their sweetness is similar to that of sucrose , Or because of its low calorific value, or because it has a different metabolic process than glucose, and has some special uses.
The role of sweeteners
Sweeteners are an important product in industries such as food additives and animal feed. Their application has been ranked among the top in various food additives worldwide. The use of sweeteners in food is not only to satisfy consumers’ The sensory needs of sweetness, taste and flavor are also to meet the needs of many food production processes. It plays a key role in the adjustment of food and beverage styles during processing and production.
In the past 20 years, the occurrence of high incidence of obesity, diabetes and dental caries has been considered to be closely related to dietary habits and diet structure, especially to excessive intake of sucrose. Sucrose as a traditional sweetener has a good taste, but The health of the human body has a certain impact. As the public's requirements for health are getting higher and higher, people's requirements for various sweeteners are becoming more and more stringent. Health, taste and price are the focus of consumers' attention. How to make the energy value of the sweetener as low as possible or even zero to meet the health requirements, how to make it taste good to meet the taste requirements, how to make its price more suitable to meet people's consumption level, these three issues have become scientists The focus of research and development of sweeteners.
Therefore, "functional" sweeteners with high safety, no nutritional value, no calories or very low calories came into being. At present, sweeteners are mainly divided into two categories, namely "functional" high-power sweeteners and "functional" filled sweeteners. The sweetness of functional high-power sweeteners is usually more than 10 times that of sucrose. According to different sources, high-intensity sweeteners are divided into natural extracts and chemically synthesized products. Natural extracts currently include steviol glycosides, licorice and somata, and chemically synthesized products mainly include aspartame, neotame, sucralose, acesulfame, and alitame. The sweetness of filled sweeteners is usually 0.2-2 times that of sucrose. It has both the role of sweeteners and fillers, and can give food structure and volume. Filled sweeteners are mainly polyalcohols. Polyols include erythritol, xylitol and maltitol. So far, there are about 20 kinds of high-intensity sweeteners that have been approved in various countries in the world. , Double sweet, neotame, glycyrrhizin, mogroside, sodium saccharin and somata.