赤藓糖醇研究进展及在食品中的应用  

Research progress on erythritol and application in food science

作　　者：徐莹[1] 李景军[2] 何国庆[1] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029 [2]江南大学食品学院,无锡214036

出　　处：《中国食品添加剂》2005年第3期92-95,54,共5页China Food Additives

摘　　要：赤藓糖醇属于填充型甜味剂,口感清凉,热量低,安全性高。可以采用化学合成法,但是微生物发酵法生产更占有优势。本文综述了微生物发酵生产赤藓糖醇的影响因素,分别概括了在有氧和无氧条件赤藓糖醇的产生机理,对赤藓糖醇在食品工业中的应用予以介绍,并且对其研究和发展提出看法和展望。Erythritol is a kind of adding sweetener, with lower heat, cool feeling and food safety. Erythritol produced by fermentation is more promising compared to chemical synthesis method. Using microorganism to convert glucose to produce erythritol has been the focus of the recent research. In this paper it was reviewed about the effect factors on erythritol produce; the formation mechanisms under aeration and anaerobic were summarized,respectively; Its application in food industry was also included; and some opinions were introduced about its studying and promising application in the future.

关 键 词：赤藓糖醇 微生物 发酵机理 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]