一种提高三氯蔗糖稳定性的工艺研究  

Study on the technology of improvement of sucralose stability

作　　者：蔡基智[1,2] 

机构地区：[1]广东省食品工业研究所,广州510308 [2]广东省食品工业公共实验室,广州510308

出　　处：《中国食品添加剂》2014年第6期63-65,共3页China Food Additives

摘　　要：三氯蔗糖是迄今为止开发出来的一种最为理想的强力甜味剂,其具有高甜度、无热量、甜味特性好、性质稳定及应用范围广等特点,在三氯蔗糖生产过程中,在纯化阶段,目前大部分的工艺都是采用单一的水作为重结晶溶剂来得到最终的三氯蔗糖产品,用这种重结晶方法得到的三氯蔗糖在保存过程中会不稳定,导致产生一些酸气味,影响了三氯蔗糖产品的品质。本文主要通过加入缓冲剂、使用混合重结晶溶剂和改变最终产品含水量三个最主要因素进行研究,提高三氯蔗糖产品保存的稳定性,通过实验,我们选择加入乙酸钠作为缓冲剂,重结晶溶剂为醇/水,并使最终产品的含水量为8%,这样使得三氯蔗糖产品在保存过程中的稳定性大大增加,而且在保存过程中不会产生酸性气味。Sucralose is the most intense sweetener with high sweetness,no calorie,sweet and has a strong stability and wide applications.In sucralose production,in the purifying stage,most companies use water only as the solvent in crystallization processing.However,the products are usually not stable during the storage and have sour smell which affects the quality of the products.This study use buffers,mixed solvents in crystallization and water content in final products these three main factors to study the improvement of the stability.Through the experiment,sodium acetate is chosen as the buffer,recrystallization solvent is alcohol/water,and the water content of the final product is 8％.The stability of sucralose in storage increased significantly and has no acid smell.

关 键 词：三氯蔗糖 重结晶 缓冲剂 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]