Application of sweetener in dairy products

Introduction: there are also some sweeteners in dairy products, so how to use sweeteners in dairy products? Xiaobian will introduce you Dairy products refer to the products processed by using milk or milk of sheep and their processed products as the main raw materials, adding or not adding appropriate amount of vitamins, minerals and other auxiliary materials, and using the conditions required by laws, regulations and standards Dairy products include liquid milk (pasteurized milk, sterilized milk, blended milk, fermented milk); milk powder (whole milk powder, skimmed milk powder, partially skimmed milk powder, blended milk powder, bovine colostrum powder); other dairy products (etc.) How about the application of sweetener in dairy products The relative sweetness of all kinds of sweeteners and the sweetness of sweeteners are affected by many factors, including concentration, temperature and medium Generally speaking, the higher the concentration of sweeteners, the greater the sweetness However, the sweetness of most sweeteners is not the same with the increase of concentration The sweetness of most sweeteners is affected by temperature, and usually decreases with the increase of temperature For example, the sweetness of 5% fructose solution is 147 at 5 ℃, 128.5 at 18 ℃, 100 at 40 ℃, 79.5 at 60 ℃ The medium also has an effect on, under 40 ℃, the sweetness of fructose is higher than that of sucrose, and the sweetness of both is almost the same in lemon juice Little knowledge of food additives has almost become an indispensable problem in the process of food production It's better to use the food safety detector to test it after the completion of production Now there are some problems about sweeteners and bulking agents, which have become a hot issue for people, including the difference between sweeteners and white granulated sugar , you can log in our safety net to check Editor in charge: he xianrob