聚甘油脂肪酸酯在制糖工艺中的安全性及综合性能分析  

Analysis on Safety and Comprehensive Performance of Polyglycerol Esters of Fatty Acid in Sugar-Making Technology

作　　者：黄东瑜[1] 陈骏佳[1] 付尽国[1] 钟志才[1] 张卫东[1] 

机构地区：[1]广州甘蔗糖业研究所广东省甘蔗改良与生物炼制重点实验室,广东广州510316

出　　处：《甘蔗糖业》2012年第5期39-43,共5页Sugarcane and Canesugar

摘　　要：聚甘油脂肪酸酯在制糖工艺过程中可降低物料粘度和有效消除(抑制)泡沫,已被卫生部批准作为食品用加工助剂用于制糖工艺,本文对其在制糖工艺中使用的安全性能、在国际上的使用许可情况、质量要求、使用性能等作系统分析,并与其它允许用于制糖工艺的食品添加剂(食品用加工助剂)在使用范围上作比较。Polyglycerol esters of fatty acid can reduce the viscosity of material, eliminate and inhibit the roam, are used for food processing aid during sugar making process. It has been permitted in sugar-making technology by the Ministry of Health of the People＇s Republic of China. This article made systematic analysis on safety and performance of application, international use license, quality requirements, and comparison with other food additives （permitted in sugar-making technology for food processing aids） in application range.

关 键 词：聚甘油脂肪酸酯 安全性 质量要求 残留测试 使用许可 

分 类 号：TS202.3[轻工技术与工程—食品科学]