Application of sweeteners in the food industry.

sweeteners are .. 1.1 What is a sweetenerSweetener is a food additive that can make food sweet, which has three main effects in food: (1) to make food have a suitable taste;. 1.2 What is a functional high-fold sweetenerFunctional high-sweetener is very sweet, the heat value is very low, some functional high-sweeteners do not participate in metabolism, usually non-nutritional, low thermal value or functional sweetener, suitable for all populations, including diabetics. It has a good taste, low price, so can replace sucrose as a sweet supplement. At present, functional sweeteners are divided into two main categories, namely functional high-fold sweeteners and functional filler sweeteners. Functional high-fold sweeteners are usually more than 10 times sweetness of sucrose, according to different sources can be divided into natural extracts and chemical synthesis products, of which chemical synthesis mainly include sodium saccharin, sweetener, Ansemi, aspartame, new sweet, sucralose and so on. In addition, functional high-level sweeteners are also known as non-energy sweeteners or calorie-free sweeteners, also known as non-nutritional sweeteners.
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the advantages of functional high-fold sweetenersfunctional high-fold sweeteners are very sweet, low thermal value, small size, less use, is conducive to manufacturers to reduce costs and improve efficiency. Some functional high-fold sweeteners do not participate in metabolism, will not be digested and absorbed by the human body, no harm to teeth, will not lead to tooth decay, do not cause blood sugar fluctuations, there is no risk of obesity and hyperlipidemia, diabetes patients and overweight special groups can be safe to use. In recent years, people are more and more sensitive to food additives, sweeteners are no exception. In life, people will be exposed to food additives every day, but reasonable and legal normal use of food additives is non-toxic harmless, so the functional high-fold sweetener has received more and more attention.. 3
Functional high-fold sweetener research status and compounding considerations 3.1 sweetenerserotonin, also known as sodium cyclic hexa-amino sulfonate, was invented by the United States in 1937 a white needle or sheet The crystalline, soluble in water, chemical stability, applied to the United States patent 22 75 125 in 1945, its sweetness is about 40 times that of sucrose, the sweetness of the preservation process will not be reduced, the entrance can feel the sweetness, which is often said to be the former sweet. The sweetener itself has a good flavor, does not have an odor, but also can mask the bitter taste brought by other sweeteners, in the compounding mainly with the former sweet, after sweet long high-fold sweetener use, while the sweetener and sodium saccharin according to a ratio of 10:1 will make the taste of the product better, the two can mask each other's bad flavor.Although sweetin has the characteristics of sugar-free low heat, but according to China's "food additive use standards", "sweet" in frozen drinks (except 03.04 edible ice) the maximum use of 0.65g/kg, the maximum use of jam 1.0g/kg, bread, pastries in the maximum use of 1.6g/kg, puffed food, small fried food in the production of sweet. There are more than 55 countries and regions in the world that recognize the status of sweeteners, including China, but no specific toxicity studies have been reported. China is the world's largest producer and exporter of sweeteners, and a thorough study of the toxicity of serotonin to the human body in the future will help increase its share of domestic and foreign markets.. 3.2 Sodium saccharin saccharide, called phthalamide, is a molecular formula called
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, one of the oldest sweeteners, and was discovered by scientists in the United States in 1878 as a white crystalline solid. Saccharine is 350 to 450 times sweeter than sucrose, soluble in water, relatively low price, stable nature, taste has a slight bitter taste and metallic residue, its safety problems have not been well resolved, so its application is limited. Sodium saccharin is not absorbed by human metabolism, does not contain calories, in a variety of food production processes are stable. However, it has been reported that saccharin breaks down at high temperatures, producing toxic substances, and that heating its sweetness under acidic conditions can be affected and can be converted into bitter phthalates, which can have a nasty taste if used too high or alone. The use of sodium saccharin has been restricted in the Food Additives Standard, and its use in beverages has been cancelled. Sodium saccharin has a high water content and is easy to deducate when used, i.e. the mixed materials are grouped together to form a hard object.. 3.3 AmsemiAmsermi was discovered by German scientists in 1967, similar to saccharin, sweetness of sucrose 180 to 200 times, white crystalline powder, soluble in water. Its chemical name is 6-methyl-1, 2, 3-evil saliva-4(H)-ketones-2, 2-potassium dioxide salts, also known as potassium acetyl sulfonamide, molecular formula
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. Anse honey no nutrition, no calories, safe and reliable, high sweetness, acid and heat resistance, taste refreshing, good flavor. Ansemi is one of the safer high-level sweeteners in the world, due to more than 20 years of independent toxicology experiments and rigorous toxicology reviews by several international organizations and authoritative research institutions, and has not found any safety problems; In accordance with the Standards for the Use of Food Additives, the maximum use of beverages (except packaged drinking water), frozen drinks (except edible ice), pastries, jams, preserves and other foods, the maximum use is 0.3g/kg.. Ansemi and Asparta sweets are used in a 1:1 reset will increase the sweetness by 30%, if used in the right time with some sweeteners will make the product sweet, smooth taste, pure taste.. 3.4 Sucralose Sucralose chemistry is called 4, 1', 6', -3C-4, 1'6'-Trioxic semi-lactose, molecular
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, a white powdered product developed jointly by the United Kingdom and the United States, has no odor, no moisture absorption, is stable to light, heat and pH, is highly soluble in water, and patented in 1976. Sucralose is a non-nutritional high-fold sweetener made from sucrose as raw material, its sweetness can reach 400 to 500 times sucrose, pure sweetness, close to white sugar, is currently one of the best functional sweeteners. Sucralose is considered to represent the highest level and development direction of high-level sweetener research because of its high sweet taste, stable nature, long storage period, no heat and high safety, and the Ministry of Health of China approved its use as a food additive in 1997.cane sugar has a effect on spicy, milky taste, etc., and has a desalination effect on sour and savoury taste. Its taste in the mouth is slightly different from sucrose, sucrose tastes in the front of the mouth, and sucralose intake after the taste of sugar, taste in the middle; According to the food "food additives use standards" can be used in beverages (except packaging drinking water), canned fruit, soy sauce, compound seasonings, preparation of wine, ice baked goods, etc. , the maximum use of 0.25g / kg.. Sucralose is widely used in the field of food and health care products because of its high safety, sweetness, chemical properties and stable physical properties. In addition, sucralose and other sweeteners are often used in compounding, with significant efficiency, it is based on these advantages, sucralose is currently a hot topic in the field of food and medicine applications.. 3.5 AspartameAspartame was discovered in 1965 and is 180 times sweeter than sucrose and has fewer calories than normal sucrose, and is therefore widely used as a substitute for sucrose. Aspartan hydrolyzes at high temperatures or pH and is therefore not suitable for high-temperature baked goods, although heat resistance can be improved by adhesion to fat or maltodide. The taste of aspartame is different from that of normal sucrose, and its sweetness is longer and longer than sugar. Asparta sweets are mixed with other, more stable sweeteners, such as sweeteners, to complement and synergize sweetness. The advantage of aspartame is its high safety and is the most thorough study of human safety among all sugar substitutes; the sweetness is pure, with a refreshing sweetness that is very similar to sucrose, with no bitter aftertaste and metallic taste, and is the sweetest sweetener ever developed for sugar closest to sucrose; and mixed with sucrose or other sweeteners Synergy effects, such as 2% to 3% in saccharin, can obviously mask the bad taste of saccharin, mixed with flavor, with excellent synergy, especially for acidic citrus, lemon, grapefruit, etc., can make the fragrance lasting, reduce the amount of aromatic agents; The deficiency of aspartame is that the stability of acid and heat is poor, in strong acid and alkali or in high temperature heating easily hydrolyze to produce bitter taste of phenylalanine or oxycodone, not suitable for the production of 150 degrees C of bread, biscuits, cakes and other baked goods and high acid food. Since aspartame can be broken down into phenylalanine, thyroidine and methanol under the action of human gastrointestinal enzymes, it is not suitable for patients with phenylketon aciduria and requires a warning on the label that "phenylketonuria patients should not use it". China approved the application in 1986, often used in dairy products, candy, chocolate, gum sugar, table sweeteners, health food, pickled and cold beverage products.3.6 New SweetsNew Sweets is a new type of powerful sweetener of peptides invented by the Americans, which is a derivative of asparta sweets. New Sweet is a white crystalline powder substance containing about 4.5% crystalline water, its chemical name is N-N-(3,3-di-methyl butyl)-L-alpha-Tianmen winter ammonia) - L-phenylalanine 1-methane, molecularly
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. The sweetness of the new is about 6000 to 10000 times that of sucrose, and the sweetness is pure. New Sweet is a calorie-free carbohydrate that has no adverse effects on human health and is suitable for all populations, so New Sweet is considered to be the safest sugar-free sweetener on the market today. In addition, new sweet heat resistance is better than asparta sweet, so called heat resistance asparta sweet. In 2002, New Sweet passed the U.S. Food Additive Review, allowing its use in all foods and beverages, and the European Union approved its application in 2010. China's food additive hygiene standards for the use of sweet for all types of food and beverage, its limits have made different provisions.. As a non-sugar substance, new sweet is currently the safest sweetener in the world. It participates in metabolic processes, but does not cause obesity and elevated blood pressure. Many excellent characteristics of New Sweet to the food industry to provide a broad space for development, the application prospects are very broad. However, the sweetness is low at the entrance, the sweetness is obvious, and the amount is often low when compounding. As long as we speed up the research and development of New Sweet, explore new synthetic routes, and get products with independent property rights, we will bring great social and economic benefits.. Summary:
food industry is the global basic industry, in recent years, the annual trade volume of global food additives is about 20 billion U.S. dollars, of which sweeteners accounted for 1.5 billion U.S. dollars. At the
same time,
s food safety" has become a global focus, sweeteners as one of the important additives in the food industry, its safety, testing methods should be further studied. Sweetener, saccharin, Ansemi, these three non-energy sweeteners, although not production capacity, but excess will cause damage to human organs;.