聚葡萄糖特性及在食品中的应用  

Study on characteristics of polydextrose and its application in food

作　　者：黄婧[1] 杨海军[1] 辛修锋[1] 

机构地区：[1]山东保龄宝生物技术有限公司,山东禹城251200

出　　处：《中国酿造》2008年第5期8-11,共4页China Brewing

摘　　要：聚葡萄糖作为一种水溶性膳食纤维,具有良好的理化特性和生理功能,可广泛应用于各种食品中,尤其是低热量、低糖低脂的食品。文中综述了聚葡萄糖的结构、组成、理化和生理特性以及在食品中的应用。The polydextrose, as a water-soluble dietary fibre, pocesses good physicochemical characteristics and physiological functions. Therefore, it was widely used in foods, especially in low calorie, low sugar and low fat foods The structure, composition, physicochemical and physiological properties ofploydextrose, were summarized as well as the applications in food industry.

关 键 词：聚葡萄糖 特性 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]