前景广阔的食糖替代品——木糖醇  

Xylitol-the promising substitute for sugar

作　　者：王仲礼[1] 

机构地区：[1]山东轻工业学院,山东济南250100

出　　处：《江苏调味副食品》2005年第2期1-4,21,共5页Jiangsu Condiment and Subsidiary Food

摘　　要：木糖醇通常以植物中提取的木糖氢化还原生成,可作为良好的食糖替代品。人体摄入适量的木糖醇可有效调节新陈代谢。与其它食糖相比,木糖醇有许多独特的优点,如:给人清凉感;不易发酵,延长食品保质期;加热时不产生“美拉德”褐变反应,保持食品洁白鲜艳;有吸湿性,保持较柔食品的柔软性。木糖醇广泛应用于口香糖、糖果、巧克力、酸奶、饮料、焙烤食品和酒类等多种食品中,并可替代食糖用于餐饮中。目前,木糖醇技术指标全部采用国际FAO/WTO和FCCIV标准。After the hydrogenation-electro nation reaction, xylose is changed into xylitol. It is a good substitute for sugar. Taking in suitable amount of xylitol can moderate human body's metabolism. Compared with other sugars, xylitol has many specific advantages: it has a cool and refreshing taste; it doesn't get fermented easily; it can prolong the food's quality preserving time; when heated, instead of producing the Mailard browning reaction, it can keep the food's fresh color; it can absorb extra moisture to keep the food crisp. Therefore, xylitol can be widely used in chewing gums, candies, chocolate, yogurt, beverages, baking food and wines ect. It can also be used in dishes instead of sugar. At present, all of xylitol's technical indexes are from the international FAO, WTO and FCCIV standards.

关 键 词：食糖替代品 木糖醇 前景广阔 新陈代谢 褐变反应 焙烤食品 技术指标 保质期 吸湿性 柔软性 口香糖 巧克力 可替代 WTO FAO 糖果 酸奶 饮料 酒类 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS245.8[轻工技术与工程—食品科学与工程]