甜味剂
Sweetening agent should have the following characteristics:
- High safety
- 味道很好
- 高稳定性
- 良好的水溶性
- 价格公道
甜味剂是指食品添加剂,可以赋予软饮料的甜味。根据其营养价值,甜味剂可分为营养甜味剂和非营养甜味剂;根据甜味,它们可分为低甜味甜味剂和高甜味甜味剂;根据其源分为天然甜味剂和合成甜味剂(人造甜味剂)。
The Main Role of Sweetening Agent
甜味剂在食物中的主要功能如下:
- 品尝:甜味剂是许多食物的指标之一。为了使食品和饮料可口涂抹,需要添加一定量的甜味剂。
- 调节和增强风味通常需要在糕点中的甜味剂;in beverages, the adjustment of flavor includes the “sugar-acid ratio” item. The sweetening agent can make the product obtain a good flavor while retaining the fresh taste.
- 味道的形成。甜味剂和许多食物的味道彼此互补。许多产品的味道是由风味物质和甜味剂的组合产生的,这么多食物加入甜味剂。
甜味剂的工业应用
Sweetening agent have an important influence on the world’s food, from 8 million tons produced in 1900 to 70 million tons in 1970. As people’s health requirements become more and more demanding, it is hoped that the sweetener’s capacity will be as low as possible or even zero, with a good taste and a more reasonable price. Nearly a century before the 1950s and 1960s, most of the sweeteners used in the food industry were sucrose and saccharin from petrochemical industries. After the 1950s and 1960s, sweetening agent such as sodium cyclamate, dipeptide sweeteners, thaumatin, acesulfame potassium and alitame appeared in the United States, Europe and Japan.
Types of Sweetening Agents
有许多类型的甜味剂,可分为:
根据他们的来源,它们可分为天然甜味剂和合成甜味剂(人造甜味剂);根据营养价值,它们可分为营养甜味剂和非营养甜味剂;根据它们的化学结构和性质分为糖和非糖甜味剂。
Sugars such as glucose, fructose, sucrose, maltose, starch sugar and lactose are also natural sweeteners, but because they have been consumed by humans for a long time and are important nutrients, they are usually regarded as food raw materials and are not used as food additives in China.
非糖甜味剂包括天然甜味剂和合成甜味剂。
天然甜味剂包括甜菊甙,甘草,甘草二钙,三溴酸钾和三糖醇。合成甜味剂包括糖精,糖精,环酸钠和AlITame Aspartame。
糖精钠
- 特性:colorless to white crystal or crystalline powder, odorless or slightly aromatic, extremely sweet and slightly bitter, and its sweetness is 200 to 700 times that of sucrose. An aqueous solution diluted 1,000 times still has a sweet taste, and the threshold is about 0.00048%. It is easily soluble in water, and its solubility increases rapidly with temperature. A 10% aqueous solution is neutral and slightly soluble in ethanol.
- 表现:从水中分离的阴离子在水中与钠糖苷具有强烈的甜味,但分子态是甜味和苦味,因此高浓度的水溶液也具有苦味。因此,使用时浓度应小于0.02%。当在酸性培养基中加热时,甜度消失,可以形成蒽酸以产生苦味。
- Preparation method:通过酰胺化和酯化将邻苯二甲酸酐进行甲基氨酸盐,然后进行重氮溶解和氯化,然后经历氨环化以获得磺基苯甲酸酰亚胺,最后通过用氢气处理获得碳酸。
Aspartame (APM)
- 特性:白色结晶粉末,无臭,具有强烈的甜味。25℃下等电点的pH值为5.2。略微溶于水,约1g / 100ml;乙醇,0.26mg / 100ml。0.8%水溶液的pH为4〜6.5。它在水溶液中不稳定,易于分解并失去甜味。
- 该性能具有强烈的甜味,稀释溶液的甜味约为100至200倍的蔗糖。甜味非常接近糖的糖,具有冷却感,没有苦味和金属味道。它的稳定性差,结构是通过高温破坏的,这减少了甜味,甚至甜味完全消失。
阿斯巴甜不产生热量,适合糖尿病和肥胖患者的甜味剂。 - 进入人体后,可以将阿巴丙基苯丙氨酸甲酯迅速代谢成天冬氨酸和苯丙氨酸,其被吸收和使用而不积聚在组织中。
粮农组织/谁(1981)Aspartame评估是安全可靠的,并且ADI设定为0〜0.04g / kg。美国FDA将Aspartame列为Gars物质。 - 通过L-天冬氨酸和L-苯丙氨酸甲酯盐的缩合形成制备方法。
甜蜜
- 外貌:白色至浅黄色结晶粉,味道凉爽甜味。熔点为198〜202℃,耐高温。吸收空气中的水分非常容易,水中的溶解度为约0.12%,它略微溶于乙醇。
- The sweetness of performance is about 300 times that of sucrose,这是蔗糖最近的天然甜味剂。Its sweetness is pure, long-lasting, delicious aftertaste, light and cool feeling, it can improve and enhance other sweeteners, and it is relatively stable under acidic and alkaline conditions. Stevioside is used as a sweetening agent in food.
- 制备方法甜叶菊是属于卷合家族的多年生草药。叶子含有甜味成分。它是在南美洲和巴西的巴拉圭东北部制作的。
有很多方法可以提取甜菊糖醇素。例如,将叶子干燥并用乙醇萃取,并将乙醚加入到提取物中以沉淀出气味剂,然后用乙醇重结晶以获得。更经济的途径是:甜叶菊叶和茎浸入水中,沉淀,通过离子交换树脂精制,并喷雾干燥。
Glycyrrhiza,甘草
Licorice, also known as sweet licorice, powdered licorice, is the dried root and stem of leguminous licorice (Glycyrrhiza Uralensis Fisch), G. glabra or G. inflata Bat.. Licorice is mainly produced in Inner Mongolia, Gansu and Xinjiang. The sweet component of licorice is mainly glycyrrhizin, with a molecular formula of C42H62O16 and a relative molecular mass of 822.54. The structural formula is shown in the figure.
- 人物甘草根长圆柱形,长30-100cm长,直径为0.6-3.5cm。表面是红棕色或灰褐色的,具有显着的纵向皱纹,凹槽,稀疏的细鞋跟标记和长缘。纹理是坚固的,横截面是纤维,黄白色,粉状,横截面具有明显的镶嵌环形图案和径向纹理,具有裂缝。在横截面中心的根茎表面和佩斯的表面上有芽标记。
The licorice is chopped and the traditional Chinese medicine is called fur. The filtrate obtained after soaking in water is evaporated and concentrated to obtain licorice cream or licorice powder. Licorice powder is light yellow, sweet and slightly bitter. The aqueous solution is light yellow, and the concentrated liquid is often dark brown, with special aroma and sweetness. - 性能甘草根含有甘草素6%〜14%,蔗糖5%,淀粉20%〜30%,葡萄糖2.5%,天冬酰胺2%〜4%,甘露醇6%,树脂2%〜4%,1.5%〜4%口香糖,以及少量的颜料,脂肪,单宁酸和挥发性油。甘草在大自然中平静,甜味的味道,具有清除热量和排毒,消除痰和缓解咳嗽,激增疼痛,缓解疼痛,并调和药物的性质。
Glycyrrhizin的甜味是蔗糖的200倍,其甜味与蔗糖的甜味不同。在入口处之后,它只有在短短后味道甜味,它具有长期保留时间并具有特殊的风味。虽然Glycyrrhizin没有香味,但它可以增加香味。 - Toxic licorice taking too long can cause increased blood pressure and decreased blood potassium, especially in the elderly and patients with cardiovascular disease and kidney disease, which can easily cause hypertension and congestive heart disease.
中国自古以来,中国用甘草作为调味料和草药。正常使用对人体无害,是非药物。 - 制备方法:除去杂质,洗、湿润urize, slice and dry the heel and stem of licorice.
The Development Trend of Sweetening Agents
营养甜味剂意味着当某种甜味剂具有与蔗糖相同的甜味时,其热值占蔗糖热值的2%。非营养甜味剂定义为具有低于蔗糖热值的2%的热值。
天然的非营养甜味剂已得到越来越多的关注,并且是甜味剂的发展趋势。谁指出,超过5000万人患有糖尿病的人达到超过四分之一的美国人,这些美国人需要低卡路里的食物。在蔗糖替代品中,阿斯巴甜主要用于美国,占90%以上,而日本以甜野糖苷为主,欧洲人对AK糖更感兴趣(Acesulfame K)。这三种非营养甜味剂可用于中国。
从市场需求和研究的角度来看,甜味剂的甜味剂的发展趋势主要有两个方面:
- 高甜味甜味剂
High-sweetness sweetening agents have the advantages of high sweetness, low calories, less caries, high safety, etc., and most of these sweetening agents are non-sugar substances, which are not controlled by insulin during the metabolic process and will not cause obesity And blood pressure rise, suitable for diabetes and obesity patients as a sweet substitute. - 功能性甜味剂
功能性甜味剂(主要是该阶段的低聚糖)不仅具有低热量,稳定性,安全性和无毒的特点,还具有促进益生菌繁殖并抑制有害细菌生长的独特功能。目前证实功能性寡糖的生理功能主要包括以下方面:- 人体吸收不容易,并提供非常低或无卡路里。它可用于糖尿病患者,肥胖症患者和高血糖患者。
- 激活肠道的双歧杆菌,促进其增长。功能性寡糖是肠道中有益细菌的增殖因子,其中最明显的增殖对象是双歧杆菌。人体试验表明,在摄入到人体中的大肠杆菌和某些乳酸菌中使用了某些功能性寡糖,例如异常 - 寡糖,而在人体中,不良肠道细菌和腐败细菌的有害肠道细菌不能使用,因为双歧杆菌的表面具有寡糖受体,许多寡糖是有效的双歧管因子。
- 它不会引起蛀牙,这对于维持口腔卫生有益。
- 它具有膳食纤维的一些生理功能,例如降低血清胆固醇并预防结肠癌。