赤藓糖醇的功能特性及其饮料开发研究进展  

Functional Properties of Erythritol and Its Progress in the Development of Beverages

作　　者：马寅龙 田大芝 MA Yin-long;TIAN Da-zhi(Hubei Danone Food&Beverage Co.,Ltd,Wuhan 430043,China)

机构地区：[1]湖北达能食品饮料有限公司,湖北武汉430043

出　　处：《饮料工业》2024年第4期74-79,共6页Beverage Industry

摘　　要：摄入蔗糖过量会增加罹患代谢性疾病的风险,如糖尿病、肥胖及高血糖综合征等。随着人们对自身健康的关注度逐渐提高,同时低糖或零糖食品概念进入大众视野,天然甜味剂受到广泛关注。赤藓糖醇是一种天然来源的糖醇类甜味剂,目前大多数研究显示,赤藓糖醇是相对健康且具有优良功能性的一类代糖。本文论述了赤藓糖醇的结构、理化性质、功能特性及其在饮料开发中的应用,以期为赤藓糖醇在饮料工业生产中的应用提供理论支持。Excessive intake of sucrose increases the risk of metabolic diseases such as diabetes,obesity and hyperglycemic syndrome.As people's concern for their health gradually increases,and the concept of low-sugar or zero-sugar food enters the public's view.Hence natural sweeteners have received widespread attention.Erythritol is a sugar alcohol sweetener of natural origin,and most studies have shown that erythritol is a relatively healthy and functional sugar substitute.This paper discusses the structure,physicochemical properties,functional properties of erythritol and its application in beverage development,with a view to providing theoretical support for the application of erythritol in the actual production of beverage industry in the future.

关 键 词：赤藓糖醇 功能特性 饮料 

分 类 号：TS201.1[轻工技术与工程—食品科学]