国内外糖醇类食品添加剂安全性及标准法规现状研究  

Research on the safety and standard regulations of sugar alcohol food additives domestically and internationally

作　　者：于甜 古志华[1] 袁源 薛晴 蒋雄武 王科[1] YU Tian;GU Zhihua;YUAN Yuan;XUE Qing;JIANG Xiongwu;WANG Ke(Shenzhen Institute of Standard and Technology)

机构地区：[1]深圳市标准技术研究院

出　　处：《中国食品安全》2024年第8期99-103,共5页CHINA FOOD SAFETY

基　　金：广东省市场监督管理局科技项目(2023CB02)。

摘　　要：减糖已经成为人们健康生活的重要追求,其中,糖醇作为一种代糖,因低能量和高甜度的特性,在食品加工中得到了广泛应用。本文通过对甘露糖醇、赤藓糖醇、麦芽糖醇/麦芽糖醇液、木糖醇、山梨糖醇/山梨糖醇液、乳糖醇六种糖醇类食品添加剂的安全性、国内外的使用规定进行比对分析,并针对性提出措施建议,旨在推动糖醇类食品添加剂的良性发展。Reducing sugar has become an important pursuit for people's healthy life,among which,sugar alcohols,as a high-quality sugar substitute,have been widely used in food processing because of their low energy and high sweetness characteristics.In this paper,the safety of six sugar alcohol food additives,mannitol,erythritol,maltitol/maltitol syrup,xylitol,sorbitol/sorbitol syrup and lactitol,and their use regulations were compared and analyzed,and suggestions were put forward to improve the existing problems and promote the benign development of sugar alcohol food additives.

关 键 词：糖醇 食品添加剂 标准 法规 

分 类 号：TS2[轻工技术与工程—食品科学与工程]