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Sorbitol

Sorbitol can be made by the reduction of glucose, its sweetness is equivalent to that of glucose.

Sorbitol can be slowly absorbed and utilized in the body, and the blood sugar level does not increase. It is also a good humectant and surfactant.

Steviol

The sweetness of steviol glycosides is 250 to 450 times that of sucrose, with a slight astringency.

Steviol glycosides can be used to enhance the sweetness of chlorinated sucrose, aspartame and cyclamate.

Xylitol

The sweetness of xylitol is equivalent to that of sucrose, and it can absorb a lot of calories when dissolved in water.

Xylitol is the one with the largest endothermic value among all sugar alcohol sweeteners.

D-mannitol

D-mannitol has a cool and sweet taste. The sweetness is about 57% to 72% of that of sucrose. 1 Grams D-mannito produces 8.37J of calories, which is about half of glucose.

Sweeteners can impart sweetness to foods. But different sweeteners has different sweetness. We need choose suitable sweeteners for different foods.

Neotame can be used instead of some sweeteners, not only can obtain products with suitable sweetness and flavor, but also neotame has the characteristics of reducing product costs. In beverage products, neotame can replace 25% of nutritional sweeteners or high-strength sweeteners.

Cyclamate has a sweet taste, and the sweetness of its dilute solution is about 30 times that of sucrose. Its sweetness is 40-50 times that of sucrose, and it is a non-nutritive sweetener.

Maltitol is a new type of functional sweetener with a sweetness of 85%-95% than sucrose. It is not digested and absorbed in the body, and its calorific value is only 5% of sucrose, which does not increase blood sugar or increase cholesterol.

Sucralose is the only functional sweetener using sucrose as a raw material, and its sweetness can reach 600 times that of sucrose.

Sucralose is easy to dissolve in water, and it is not easy to produce foaming when dissolved. Sucralose is suitable for the high-speed filling production line of carbonated beverages.

1) Acesulfame K (AK sugar)

It has good taste and stability. It has a significant synergistic effect with 1:5 with sodium cyclamate.

2) Cyclamate (sodium cyclamate)

Stable to light and heat, acid and alkali resistance, non-deliquescent, pure sweet taste, bitter taste when added over 0.4%, often mixed with saccharin 9:1 to improve the taste.

3) Xylose (D-xylose)

It cannot be digested in the human body. Compared with xylitol, it has no refreshing taste. It participates in Maillard reaction and is suitable for seasonings.

4) Stevia (Stevioside)

High-temperature resistance, no fermentation, no coking under heating, decomposition under alkaline conditions, hygroscopicity, cool and sweet taste. When the concentration is high, it has a slightly bitter taste similar to menthol, but it can be reduced or disappeared when used in conjunction with sucrose (7:3). Use sodium citrate to improve the taste.



Comparison of common food sweeteners



5) Glucose

It is an important source of energy for the body. Its calories are similar to that of sucrose. It can be used in conjunction with sucrose in low-sweetness foods. It is also a bulk sweetener.

6) Saccharin (sodium saccharin)

Strong sweetness, weak heat and alkali resistance. The sweetness gradually disappears when heated under acidic conditions. If the solution is greater than 0.026%, it will taste bitter. It should not be used in infant foods.

7) Aspartame

After being ingested by the human body, it is converted into aspartic acid and phenylalanine. The taste is close to sucrose, without an unpleasant aftertaste, and is not heat resistant. Contraindicated in patients with phenylketonuria.

8) Lactose

• It has a strong ability to preserve volatile fragrance and taste and has a good protective effect on product pigments.

• Heating can cause choking, and it can be used to bake food to make the appearance golden brown.

• It is hygroscopic, which can keep the moisture in the noodles and sweets and make them soft.

• Can help stabilize foaming.

9) Sucralose

Produced with sucrose as raw material, the taste is closest to that of sucrose, heat-resistant, and very stable in acidic to neutral environments.

10) Fructose syrup

The sweetness is pure, the colder the sweeter, the sweetness disappears faster than others. It is used in beverages with a refreshing sensation and does not cover the original color of the juice; used in the production of preserved fruit jam, which is beneficial to antibacterial, moisture absorption, and water retention; it can make bread and cakes soft; used in the production of ice cream can prevent ice crystals.



The Commonality of Sugar Alcohols

- Sugar-alcohol sweeteners do not cause a rise in blood glucose values and are ideal sweeteners for obese and diabetic people.
- Long-term consumption of sugar alcohols does not decay teeth.
- Some sugar alcohols have a laxative effect, the degree of which varies as follows.
Erythritol- Maltitol+ Xylitol++ Sorbitol+++ Mannitol+++
- Sugar alcohols have the property of dissolving water and absorbing heat and have a refreshing sensation in the mouth.
- Sugar alcohols compared with other sweeteners: low sweetness, low calorific value, good moisture absorption, heat and acid resistance, no melted reaction, suitable for baking.

The Characteristics of Sugar Alcohol

1）Xylitol
Xylitol is compounded with powerful sweeteners to produce a coordinated synergistic effect, and can mask its bad aftertaste; it has a chelating effect with metal ions, and can be used as a synergistic agent for antioxidants, and helps stabilize vitamins and pigments.
2）Sorbitol
Sorbitol has a moisturizing and preserving effect in baked goods and can be used as a stabilizer of starch and aroma preserving agent of fruit, antioxidant and freshness preserving agent, etc. It can prevent the crystallization of sugar and salt in food, maintain the balance of sweetness, acidity, and bitterness intensity and increase the flavor of food.
(3) Mannitol
Mannitol is sweet and refreshing, non-hygroscopic, and can be used to prevent the stickiness of gummi sugar.
4）Erythritol
Erythritol has little hygroscopicity and a low melting point. It can be used for pastry and foodstuffs to prevent moisture and prolong shelf life.
5）Maltitol
Maltitol has the function of fragrance preservation, increasing the aroma of candy and beverage, and can strengthen the transparency of candy; with larger viscosity, it can also be used as a thickening agent.

Niacin is a water-soluble vitamin, also known as vitamin B3. Niacin is a general term for pyridine-3-carboxylic acid and its derivatives with biological activity. Niacinamide is its main form in animals. Niacin has a simple chemical structure, stable physical and chemical properties, and is not easily damaged by acid, alkali, and heat, so it is considered the most stable vitamin.



The physiological functions of niacin

1. Participate in the metabolism of substances and energy in the body. Niacin in the body constitutes coenzyme I and coenzyme II in the form of nicotinamide. The nicotinamide part of these two coenzyme structures has reversible hydrogenation and dehydrogenation properties, and plays a role in transferring hydrogen during cell biological oxidation.

2. Related to the synthesis of nucleic acids. Glucose can produce 5-phosphate ribose through the pentose phosphate metabolic pathway, which is the main way to produce ribose in the body, which is an important raw material for the synthesis of nucleic acids. Coenzyme I and Coenzyme II composed of niacin are the hydrogen transmitters in the first biochemical reaction in the metabolic pathway of pentose glucose phosphate.



Food nutrition enhancer niacin



3. Lower blood cholesterol levels. A daily intake of 1-2g niacin can lower blood cholesterol levels. The principle may be that it interferes with the synthesis of cholesterol or lipoproteins, or it can promote the synthesis of lipoproteins.

4. The components of glucose tolerance factor. Glucose tolerance factor (GTF) is a complex composed of trivalent chromium, niacin, and glutathione. It may be a cofactor for insulin, increasing the utilization of glucose and promoting the conversion of glucose into fat.



Food sources of niacin

Niacin is widely found in various animal and plant foods. Niacin is mainly present in plant foods, and niacinamide is mainly present in animal foods. Niacin and niacinamide are rich in liver, kidney, lean poultry, fish, whole grains and nuts. Although the niacin content in milk and eggs is low, the tryptophan content is high, which can be converted into cigarettes in the body acid.

Properties of malic acid



The sour taste of malic acid is round, slow but long-lasting stimulation, which complements the taste characteristics of citric acid and can enhance the sour taste. It has a good anti-browning effect when used in fruits, but at high concentrations, it can stimulate the skin and mucous membranes.



Acidity and sourness characteristics:

The sourness of malic acid is about 20% stronger than that of citric acid (mass fraction), and the sourness is refreshing, slightly astringent and bitter. The taste is slow in the mouth, and the sourness is maintained for a significantly longer time than citric acid. Combined with citric acid, it has the effect of strengthening the sourness.

Safety:

Malic acid has no adverse reactions and has very low toxicity. Malic acid is an intermediate of the tricarboxylic acid cycle and can participate in the bodys normal metabolism.

The application of malic acid in food



The application of malic acid in food



Except for the food in the GB 2760 A3 table, other food categories can be used in appropriate amounts according to production needs. The pH value of its 1% aqueous solution is 2.4.



The taste of L-malic acid is close to the sour taste of natural apples. Compared with citric acid, L-malic acid has large acidity, soft taste, long retention time, and does not damage teeth and oral cavity. It is beneficial to the absorption of amino acids and does not accumulate fat in physiological metabolism. It belongs to the new generation of food sourness. It is regarded as "the most ideal food sour agent" by the biological and nutritional circles, and it is one of the organic acids with the largest consumption and good development prospects in the world food industry.



Due to its soft sour taste and long persistence, malic acid is currently widely used in various foods such as wines, beverages, jams, chewing gum, etc. Because of its special fragrance, it can effectively enhance the fruit flavor and can be used in fruit-flavored foods.



Among all kinds of refreshing drinks: L-malic acid formulated soft drinks quenches thirst and is refreshing, with malic acid taste, close to natural fruit juice. And because the amount of malic acid can be 8%-12% less than citric acid (mass fraction) on average, it does not damage the mouth and teeth. Compared with citric acid, it produces lower calories and has a better taste. It is praised by the biological and nutritional circles. "The most ideal food sour agent", and has a tendency to gradually replace citric acid, is currently one of the organic acids with a large amount in the world food industry and a good development prospect.