复合甜味剂的应用及其安全性研究  

Study on application and safety of compound sweetener

作　　者：罗香莲[1] 李汴生[1] 陈鹏 陈利泉 陈宇 许思昭 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640 [2]广东潮州市佳业食品有限公司,广东潮州515632 [3]广东潮州县生产力促进中心,广东潮安515638 [4]广东潮州市庵埠食品工业卫生检验所,广东潮州515638

出　　处：《食品工业科技》2008年第11期221-224,共4页Science and Technology of Food Industry

基　　金：粤港关键领域重点突破项目(2006A25001004)

摘　　要：通过对单一甜味剂的特性以及甜味剂复配后的特点的分析,阐述了复合甜味剂有改善口感、提高甜味的稳定性、协同增效从而降低成本的作用,并介绍了复合甜味剂在蜜饯、饮料、焙烤等食品工业生产中的应用,探讨了开发复合甜味剂应注意的安全性问题和发展前景。Based on the characteristics of a single sweetener and sweeteners after compounding,the compound sweetener＇s function,improving taste and stability as well as synergism to decrease costs were introduced. The application of compound sweetener in preserved fruit, drink and baking and its safety and prospect were introduced.

关 键 词：甜味剂 复配 应用 安全性 

分 类 号：TS202.3[轻工技术与工程—食品科学]