Development trend of ice cream application of functional sweeteners

Nowadays, with the continuous development of society, people's consumption level is increasing, and the requirements for all kinds of food are constantly improving As one of the commonly used food in summer, ice cream is also constantly developing In order to cater to different consumers, ice cream manufacturers have made great efforts in "new", and their development trend has begun to be clear: 1 Develop healthy ice cream: healthy ice cream is a kind of ice cream with the purpose of improving human health Throughout the traditional ice cream products, it is mainly high sugar and high fat, which contains high calories The future development trend of food is to meet the nutritional requirements of people Therefore, nutritionists put forward the plan of "three low and one high", that is, low sugar, low salt, low fat and high protein, which is also the development trend of ice cream industry In the United States, the development of low calorie food or sugar free food is the fastest, and other countries are also following Some patients have special requirements for diet, such as avoiding fat and sugar for diabetes patients If they eat traditional ice cream with high sugar, their condition will increase, and they like ice cream very much At this time, functional ice cream with special requirements will meet their needs For example, using oligosaccharides, sugar alcohols to replace the original sucrose products is just for this kind of consumers 2 Develop new raw materials: the taste and flavor of traditional ice cream are accepted by people, among which fat and sugar are the main factors But they are too hot to use For this reason, we need their substitutes to make them have the taste of fat and sugar, but the calories are very small In addition, in the aspect of non fat milk solids, European and American countries have used the milk emodin concentrate containing 35% protein to replace part of skimmed milk powder to produce dairy products In China, in order to reduce the cost and improve the health care function, many manufacturers also use protein powder and dextrin to replace some dairy products 3 raw materials return to nature: there are many raw materials for dairy products There are two main categories: one is natural, that is, animal and plant derived from nature, such as milk, eggs, sucrose, and the other is synthetic, such as saccharin sodium and some flavors and fragrances Because the raw and auxiliary materials are synthesized by artificial chemistry, their safety is often criticized by people, and they are always insecure when they are used The natural raw and auxiliary materials are generally safe for human body Therefore, advocating nature and returning to nature has become a fashion nowadays, especially in sweeteners and pigments And the use of synthetic sweeteners, pigments continue to reduce Natural additives can be used rapidly 4 The consumption trend has changed: with the development of ice cream, the output has increased at an unprecedented speed, and the market is also expanding rapidly People not only have higher and higher requirements for ice cream, but also are increasingly picky about the flavor, color, packaging and price of the varieties, and the consumer groups have changed dramatically The consumption team continues to expand, and in the ice cream just developed, he is almost only the privilege of some children However, with the continuous improvement of people's living water products and ice cream products, his consumer groups continue to expand, and adults are more and more fond of all kinds of ice cream products And people's consumption time and purpose also have different changes, ice cream is no longer just summer consumer goods With the continuous increase of solid objects, consumers' fashion and hobbies are not only to cool and cool people What consumers pay more attention to is its unique nutrition and functionality 5 Products tend to be serialized and diversified: in order to meet the changing needs of consumers' consumption orientation, dairy products are gradually developing towards the direction of serialization, such as: fruit flavor dairy products series, coating type series, sandwich type series At the same time, all kinds of fruit flavor agents, fruit juice and pulp are added, and the taste of acid, sweet and coffee are combined to develop new products, thus forming a diversified product series Nutritional type: add some functional ingredients on the basis of the original nutritional function of ice cream products to improve the advantages of ice cream products, such as health care type, sports type and ice cream products suitable for diabetes patients 6 Product packaging tends to be beautiful, new and strange: in today's increasingly economic development, people not only pay attention to the internal quality of commodities, but also hope to make some reforms and breakthroughs in product packaging Packaging mainly includes modeling and outer packaging Packaging modeling plays a great role in the sales of products Modeling beauty is a comprehensive expression of the overall aesthetic feeling of products The era of focusing on quality but neglecting packaging has passed For this reason, ice cream manufacturers have to work hard on the packaging of ice cream The characteristics 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 extensive attention and gradually become a current 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 on some functional ingredients: Isomaltooligosaccharide is a new type of sugar source developed from refined corn starch by introducing 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 maltooligosaccharide is a carbohydrate which is 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 oligofructose, 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 erythritol is a white crystal obtained by fermentation of glucose It has a sweet taste and the sweetness is 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