Classification of functional sweeteners and their application in ice cream

Features and development advantages of functional sweeteners: Nowadays, the food market tends to "healthy diet" As a kind of ice cream with high sugar and high oil, sucrose and oil are gradually replaced Products that can reduce energy and low heat energy have attracted wide attention and become a popular trend, especially in the ingredients of ice cream Ice cream manufacturers are trying to find the right ingredients for these consumers This kind of sucrose substitute can not only replace sucrose physically and chemically, but also bring other health benefits To get a good quality product, we need to use a rigorous scientific method to make its functionality get real application and exact explanation In order to get excellent ice cream, people began to combine various functional products with ice cream products Such products not only improve the flavor of ice cream products, but also effectively make up and strengthen the nutrition and functionality of ice cream products From energy, sports ice cream and all kinds of ice cream (prototype, mixing and blending), to fruit ice cream drinks, and chocolate series, there are many kinds And for different age groups, different consumer groups and differentiated production of various products Greatly enriched the variety of ice cream products and its scientific nutritional value But what kind of raw materials can be used to make these new ice cream products? Successful products involve strict indicators Among these factors, we should focus on the taste Because consumers will never give up taste because of health The taste of sugar has been ingrained Therefore, the substitutes not only need to replace the status of sucrose in physical and chemical aspects, but also need to bring a lot of healthy functions to become a successful substitute And the following products are a good sweetener with these two aspects, which can replace sucrose in some food fields It has the following functions, so that it can be more widely used in the baking industry Now we will make a brief introduction to some functional ingredients: Isomaltooligosaccharide is a new type of sugar source developed from refined corn starch through the introduction of Japanese biological enzyme engineering technology and advanced technology, which is the replacement product of sugar This product has low sweetness, low calorific value, anti caries, good moisturizing property, especially for Bifidobacterium, the main beneficial bacteria in human intestinal tract, which has highly selective proliferation effect, can inhibit the growth and reproduction of intestinal putrefactive bacteria and the production of putrefactive substances, has the special effect of purifying intestinal tract, preventing constipation and enhancing the immunity of the body, and is a functional sugar Compared with isomaltooligosaccharide-500, isomaltooligosaccharide-900 has not only the functional characteristics, but also the content of non fermentative sugar in this product is more than 90%, which basically does not contain glucose, so it is especially suitable for diabetic patients Maltooligosaccharide is a carbohydrate made from corn starch by enzymolysis, glycoside transformation and purification Maltooligosaccharide is a new sweetener with low sweetness and low osmolality, which can nourish and nourish the body, prolong the energy supply, strengthen the endurance and work ability of the body, and is easy to digest and absorb When people work hard or exercise hard for a long time, they often have a series of physiological changes, such as sweating, dehydration, decrease of energy reserve, decrease of blood sugar, increase of body temperature, influence of muscle nerve conduction, brain dysfunction, etc If we take maltooligosaccharide, we can quickly reduce and overcome the above phenomenon Compared with glucose and sucrose, maltooligosaccharide can be used to produce foods that are not easy to be colored because it does not have the coloring reaction when heated and the browning reaction with amino acids FOS, also known as oligofructose or bagasse oligosaccharide, has been widely used in food and other fields due to its excellent physiological activity and health care function As a health food ingredient, it can be added to almost all drinks and sweet food, so as to improve the value of the original food Many patents have reported the application of Fructooligosaccharide in food and medicine, such as Salmonella inhibitor, low calorie food and beverage, anemia improver, etc Erythritol, a white crystal obtained by fermentation of glucose, has a sweetness of 70-80% of sucrose It has good crystallinity, low hygroscopicity and is easy to be crushed into powder products It is also not hygroscopic in the environment with relative humidity of more than 90%, which is more difficult to hygroscopic than sucrose; erythritol is very stable to heat and acid, and almost does not appear browning or decomposition under the general food processing conditions, and can withstand the high temperature cooking without browning during the production of hard sugar Erythritol is a kind of filling sweetener It can absorb more energy when dissolved in water The heat of dissolution is - 97.4j/g It has a cool taste when used Its sweetness is pure and good It is very close to that of sucrose and has no bad aftertaste When it is used together with saccharin, aspartame and acesulfame, the sweetness characteristics are also very good, which can cover up the bad taste or flavor that strong sweeteners usually have For example, the mixture of erythritol and stevioside with 1000: (1-7) can mask the bitter aftertaste of stevioside Application of water soluble dietary fiber in health ice cream It is a kind of functional polysaccharide source composed of 2-10 glucose molecules, which is made from refined corn starch through the isomerization of enzyme According to the components of the product, it can be divided into the following two products: isomaltooligosaccharide-900 (IMO 900) and isomaltooligosaccharide-500 (IMO 500) The difference between IMO 500 and IMO 900 lies in the different purity IMO 900 has high purity and is suitable for sugar free health food The purity of IMO 500 is low, which is suitable for the production of low sugar food IMO 900 is soluble in water and difficult to be digested and absorbed by human small intestine, but it can effectively promote the proliferation of bifidobacteria, a beneficial bacteria in human large intestine, and has the effect of healthy intestine Therefore, it is also called bifidus factor IMO 900 can not be absorbed and utilized by human body in the stomach and small intestine, but can only be used by bifidobacteria in the large intestine of human body, and it does not depend on insulin Its thermal energy content is only 1 / 62.78kj/g of sucrose, which has the obvious effect of preventing obesity and not causing blood glucose reaction It can be used in ice cream, ice cream and other cold drink products, and can be made into sugar free cold drink, which will not be absorbed and utilized by the small intestine, will not increase the blood sugar content, and will not increase the insulin level in the blood Obesity patients, diabetes patients can eat at ease The viscosity of IMO 900 powder is slightly lower than that of low conversion syrup, and it has strong stability under acid and hot conditions It can produce Pudding Ice cream and ice cream products, and its characteristics of reducing ice point can prevent ice cream from crystallizing in low temperature environment, thus greatly improving the taste of ice cream Therefore, the application of IMO 900 in ice cream not only makes the product have better taste and quality, but also can develop sugar free ice cream, women's weight-loss ice cream, teeth ice cream, fire-fighting and throat cooling ice cream, etc., which can improve the following health disorders: it can help the proliferation of bifidobacteria and inhibit the reproduction of harmful bacteria; it can reduce the production of toxic metabolites and harmful enzymes It can help to establish a healthy habit of going to the toilet and maintain a healthy digestive system, strengthen the function of protecting the liver, reduce serum cholesterol, relieve blood pressure, prevent cancer, assist in the synthesis of nutrients (Synthesis of B vitamins); in addition, due to the viscosity and strong water holding property of isomaltooligosaccharide-imo900, it is very suitable for the ice with strong sense of pudding Ice cream and ice cream and other cold food The effect of IMO 900 on the structure of ice cream: the application amount of IMO 900 in cold drinks should not be higher than 50% of the total sugar Because its average molecular weight is close to that of low conversion syrup, it has the function of stabilizing agent for the quality of products, and it balances the characteristics of ice cream with sucrose and fructose syrup It is of great significance to control the formation speed of ice crystals and to make the structure smooth and delicate Application of erythritol in ice cream The chemical name of erythritol is l, 2, 3, 4-butanetol, the English name is l, 2, 3, 4-butaneterol, the molecular formula is c4h10o4, the molecular weight is 122.12, the melting point is 118-122 ℃, and the boiling point is 329-331 ℃ Erythritol is a white crystal obtained by fermentation of glucose It has a sweet taste, and the sweetness is 70-80% of sucrose Erythritol is widely distributed in nature, such as fruits, mushrooms, lichens, etc In addition, it also exists in fermented food and mammal, which is a kind of natural sugar Because of the good characteristics of erythritol, it has a wide application prospect in the food industry Erythritol is a kind of filling sweetener, which can absorb more energy when dissolved in water The heat of dissolution is - 97.4j/g It has a cool taste when used Its sweetness is pure and good It is very close to that of sucrose and has no bad aftertaste When it is used together with saccharin, aspartame and acesulfame, the sweetness characteristics are also very good, which can cover up the bad taste or flavor that strong sweeteners usually have For example, the mixture of erythritol and stevioside with 1000: (1-7) can mask the bitter aftertaste of stevioside Erythritol is very stable to heat and acid, and it hardly Browns or decomposes under general food processing conditions Therefore, when erythritol is used in ice cream, it can effectively inhibit lactose or other sugars fermentation microorganisms in the mouth, so it can be used to produce a series of anti caries ice cream products The safety of erythritol was confirmed by experts at home and abroad through animal experiments: acute, subacute, chronic toxicity, variability and antigenicity tests In the clinical experiment, the largest non diarrhea test was carried out and the volunteers were swallowed in the form of liquid or jelly within ten minutes under the condition of fasting The results showed that the oral tolerance dose of erythritol was 3-4 times of sorbitol and mannitol, and 2-3 times of xylitol, lactoitol, maltitol and isomaltone In conclusion, the main functions of erythritol in ice cream products are: pure natural food with excellent sweetness; extremely low calorific value, energy only 0-0.2kcal/g, known as "0" calorific value ingredients; dissolution heat - 43cal / g, cool at the entrance; not used by mutants Streptococcus, anti caries; high tolerance, maximum tolerance of normal body 50g / d.